Finally~ Here is a hearty, crusty, Italian bread that you will be proud to serve! This is a two-day bread. It is very simple to make, but does require a day at home to allow for lengthy rising times. Plan to make this on a day when you will be home!:
1.Start the day before with a sponge : 2 cups bread flour, 1/4 tsp rapid rise yeast, 1 Cup water at room temp. Place in bowl, cover with plastic wrap, and allowto sit out for three hours. Then place the sponge in the fridge over night.
2.For the dough: Allow the sponge to stand at room temperature while making the dough. In a large mixing bowl combine 3 cups bread flour, 1 tsp rapid rise yeast, and 1 1/3 C water(room temp). I "kneaded" with a wooden spoon, right in the bowl, gently for three minutes. If you have a bread mixer, use the dough hook on gentle speed for 3 minutes. Cover the dough with plastic wrap and allow to rest for 20 minutes.
3.Add sponge to large mixing bowl(with the dough), along with 2 tsp salt. Knead or stir gently ( you may need to use your hands to knead dough in the bowl at this point) for 5 minutes. Kids can be very helpful with this! Dough should form a cohesive ball.Transfer the dough to an oiled bowl,cover with plastic wrap(I sprayed the wrap w/ olive oil) and allow to rise in a warm, draft-free place for 1 hour.
4.Turn the dough, right in the bowl, using a plastic bench scraper: Slide the scraper under one side of the dough, gently lift and fold a third of the dough toward the center. Repeat step one with the opposite side of the dough. Finally, fold the dough in half, perpendicular to th first folds. You should have a rough square of dough in your bowl.Allow to rise 1 hour.
5.Fold the dough again, using the same procedure, and allow to rise another hour!
6.Turn the dough onto a lightly floured surface.Refuse the temptation to add lots of flour!!!Dough should be workable, but not dry! Shape in the following manner: Gently form dough into a 8 X 10 inch rectangle. Fold the top right corner, diagonally to the middle of the rectangle. Repeat with the top left corner. Begin to gently roll the dough from top to bottom. Continue rolling until the dough forms a rough log.Roll the dough onto its seam, and sliding your hands under each end, transfer the dough to an oiled baking sheet.Liberally dust the loaf with flour. Cover the loaf with oiled plastic wrap, and allow to rise for one hour.
7. Meanwhile, adjust oven rack to the lower middle position, and heat to 500 degrees.
8.When bread is done rising, use a sharp knife to cut a slit, 1/2 inch deep, down the length of the loaf. spray the loaf with ice water, and putinto oven. Bake for 10 minutes, then turn the oven down to 400 degrees. Bak for about 30 more minutes, or until bread is a deep golden brown. Allow to cool for two hours before cutting. Enjoy!!!
1.Start the day before with a sponge : 2 cups bread flour, 1/4 tsp rapid rise yeast, 1 Cup water at room temp. Place in bowl, cover with plastic wrap, and allowto sit out for three hours. Then place the sponge in the fridge over night.
2.For the dough: Allow the sponge to stand at room temperature while making the dough. In a large mixing bowl combine 3 cups bread flour, 1 tsp rapid rise yeast, and 1 1/3 C water(room temp). I "kneaded" with a wooden spoon, right in the bowl, gently for three minutes. If you have a bread mixer, use the dough hook on gentle speed for 3 minutes. Cover the dough with plastic wrap and allow to rest for 20 minutes.
3.Add sponge to large mixing bowl(with the dough), along with 2 tsp salt. Knead or stir gently ( you may need to use your hands to knead dough in the bowl at this point) for 5 minutes. Kids can be very helpful with this! Dough should form a cohesive ball.Transfer the dough to an oiled bowl,cover with plastic wrap(I sprayed the wrap w/ olive oil) and allow to rise in a warm, draft-free place for 1 hour.
4.Turn the dough, right in the bowl, using a plastic bench scraper: Slide the scraper under one side of the dough, gently lift and fold a third of the dough toward the center. Repeat step one with the opposite side of the dough. Finally, fold the dough in half, perpendicular to th first folds. You should have a rough square of dough in your bowl.Allow to rise 1 hour.
5.Fold the dough again, using the same procedure, and allow to rise another hour!
6.Turn the dough onto a lightly floured surface.Refuse the temptation to add lots of flour!!!Dough should be workable, but not dry! Shape in the following manner: Gently form dough into a 8 X 10 inch rectangle. Fold the top right corner, diagonally to the middle of the rectangle. Repeat with the top left corner. Begin to gently roll the dough from top to bottom. Continue rolling until the dough forms a rough log.Roll the dough onto its seam, and sliding your hands under each end, transfer the dough to an oiled baking sheet.Liberally dust the loaf with flour. Cover the loaf with oiled plastic wrap, and allow to rise for one hour.
7. Meanwhile, adjust oven rack to the lower middle position, and heat to 500 degrees.
8.When bread is done rising, use a sharp knife to cut a slit, 1/2 inch deep, down the length of the loaf. spray the loaf with ice water, and putinto oven. Bake for 10 minutes, then turn the oven down to 400 degrees. Bak for about 30 more minutes, or until bread is a deep golden brown. Allow to cool for two hours before cutting. Enjoy!!!
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