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Italian Bread
Apr. 23rd, 2020 12:21 amBread went well. Not "Italian" as Americans know it, but closer to what it should be. Crust is almost baguette-y and inside was nice and soft. Does not last long, there are no preservatives of any sort but it goes so fast that keeping it around isn't an issue.
Italian Bread
Makes 1 loaf
385g flour, bread flour is great but all purpose works too - sifting is good
8g gluten (if using AP or lesser gluten flour, omit if you are using bread flour)
12g sugar
6g salt
14g olive oil
235g water - room temperature or slightly warmer. Filtered because Houston water is shit.
7 grams of active dry yeast = 2 1/4 teaspoons active dry yeast = 17.5 grams fresh yeast = 1 block (0.6-ounce size) - whatever you're able to get at this point
1 egg reserved for brushing dough pre-bake
1. Activate yeast if needed. Warm water to room temperature and dissolve sugar, add your yeast and proof for a minute or two. Yeast should bubble and start to foam. If it does not you might have bad yeast or too hot water. If it doesn't activate, give it a good stir and wait ten minutes. If it still doesn't activate, dump it and try again.
2. Dump everything except the egg into the bowl of the mixer and let it go for about five minutes. Start slowly as flour will fly everywhere. You should have a nice, soft, supple dough that doesn't stick much and easily separates from the dough hook. Alternatively you can mix and kneed by hand. It's a workout and it takes longer, but the results should be the same. Dough should be nice and smooth, stretchy but resilient. Texture will be that of a newborn baby's butt.
3. Oil a large bowl and put your dough in said bowl. Smush it around to coat the dough ball in oil, then cover the bowl with a damp kitchen towel. Let it rise about an hour in a draft free, warm area. Colder room temps (Europe, air conditioned places) will need to rise longer but have better flavour. Warmer room temps (America, commercial kitchens) will rise quicker but the taste will be more bland. It should about double in size.
4. Turn out the risen dough on a floured surface and shape it to your desired loaf shape. Want a boule? Make a boule. Make rolls. Do whatever suits you. Don't drown the loaf in flour, just enough so it doesn't stick to the counter.
5. Get a baking sheet/stone and put a piece of parchment paper on it. Transfer your loaf to the baking sheet, cover with a damp towel and let rise another hour.
6. Pre-heat oven to 400f/205c and let it preheat so it's ready to go at the end of the 1 hour rise.
7. Remove towel. Yeah. Slice down center of loaf with sharpest knife you have. This is so the bread doesn't split in the oven. Take your egg and whisk/mix in a little water. Baste the loaf with the egg mixture so things brown up nicely during baking. Optional - if you're allergic to egg, skip that step but you're on your own. Maybe the vegans have an egg-wash alternative.
8. Bake for 20 minutes or so. Avoid slicing while super hot, the bread will tear and not slice.
Addendum - you can add toppings if you want after the egg wash. I've used sesame seeds and garlic powder with good results.
Went grocery shopping today. Everything is fully back in stock. Purple nacho chips, Campbells chicken noodle soup, Mac & cheese, everything. Milk stock is limited, but all varieties available. I was even able to get my free dozen eggs from Kroger. Bet they're regretting that promotion now. Still need to get light bulbs, but got everything else.
Sale on tomatoes at the Hispanic market, so I'm going to try Marcella Hazan's tomato sauce recipe. The cobbled version I did for the butter chicken worked out well, so if I remove the spices and add in Italian seasonings it should turn into a pasta sauce easily.
Then the dog went and had a seizure. This dog has never had a seizure before. He came out of it alright but not sure what's going on with him. Have to see if I can find a vet that's open soon. Between the cough and seizure I fear he might not be around much longer. He's 16-17 or so and has had a good life, but it always sucks loosing a pet.
Italian Bread
Makes 1 loaf
385g flour, bread flour is great but all purpose works too - sifting is good
8g gluten (if using AP or lesser gluten flour, omit if you are using bread flour)
12g sugar
6g salt
14g olive oil
235g water - room temperature or slightly warmer. Filtered because Houston water is shit.
7 grams of active dry yeast = 2 1/4 teaspoons active dry yeast = 17.5 grams fresh yeast = 1 block (0.6-ounce size) - whatever you're able to get at this point
1 egg reserved for brushing dough pre-bake
1. Activate yeast if needed. Warm water to room temperature and dissolve sugar, add your yeast and proof for a minute or two. Yeast should bubble and start to foam. If it does not you might have bad yeast or too hot water. If it doesn't activate, give it a good stir and wait ten minutes. If it still doesn't activate, dump it and try again.
2. Dump everything except the egg into the bowl of the mixer and let it go for about five minutes. Start slowly as flour will fly everywhere. You should have a nice, soft, supple dough that doesn't stick much and easily separates from the dough hook. Alternatively you can mix and kneed by hand. It's a workout and it takes longer, but the results should be the same. Dough should be nice and smooth, stretchy but resilient. Texture will be that of a newborn baby's butt.
3. Oil a large bowl and put your dough in said bowl. Smush it around to coat the dough ball in oil, then cover the bowl with a damp kitchen towel. Let it rise about an hour in a draft free, warm area. Colder room temps (Europe, air conditioned places) will need to rise longer but have better flavour. Warmer room temps (America, commercial kitchens) will rise quicker but the taste will be more bland. It should about double in size.
4. Turn out the risen dough on a floured surface and shape it to your desired loaf shape. Want a boule? Make a boule. Make rolls. Do whatever suits you. Don't drown the loaf in flour, just enough so it doesn't stick to the counter.
5. Get a baking sheet/stone and put a piece of parchment paper on it. Transfer your loaf to the baking sheet, cover with a damp towel and let rise another hour.
6. Pre-heat oven to 400f/205c and let it preheat so it's ready to go at the end of the 1 hour rise.
7. Remove towel. Yeah. Slice down center of loaf with sharpest knife you have. This is so the bread doesn't split in the oven. Take your egg and whisk/mix in a little water. Baste the loaf with the egg mixture so things brown up nicely during baking. Optional - if you're allergic to egg, skip that step but you're on your own. Maybe the vegans have an egg-wash alternative.
8. Bake for 20 minutes or so. Avoid slicing while super hot, the bread will tear and not slice.
Addendum - you can add toppings if you want after the egg wash. I've used sesame seeds and garlic powder with good results.
Went grocery shopping today. Everything is fully back in stock. Purple nacho chips, Campbells chicken noodle soup, Mac & cheese, everything. Milk stock is limited, but all varieties available. I was even able to get my free dozen eggs from Kroger. Bet they're regretting that promotion now. Still need to get light bulbs, but got everything else.
Sale on tomatoes at the Hispanic market, so I'm going to try Marcella Hazan's tomato sauce recipe. The cobbled version I did for the butter chicken worked out well, so if I remove the spices and add in Italian seasonings it should turn into a pasta sauce easily.
Then the dog went and had a seizure. This dog has never had a seizure before. He came out of it alright but not sure what's going on with him. Have to see if I can find a vet that's open soon. Between the cough and seizure I fear he might not be around much longer. He's 16-17 or so and has had a good life, but it always sucks loosing a pet.
