Best Baking Essentials Rustic Italian Bread Recipes

ULTIMATE RUSTIC ITALIAN BREAD

Steps:

• For the biga:.
• Combine the flour, yeast and water in the bowl of a standing mixer fitted with the dough hook. Knead on the slowest speed (stir for a KitchenAid), until it forms a shaggy dough, about 2-3 minutes.
• Transfer the biga to a medium bowl, cover tightly with plastic wrap, and let stand at room temperature until it begins to bubble and rise, about 3 hours.
• Refrigerate biga at least 8 hours, or up to 24 hours.
• For the dough:.
• Remove the biga from the refrigerator and let stand at room temp while making the dough.
• To make the dough, combine flour, yeast, and water in bowl of the standing mixer fitted with dough hook. Knead the dough on lowest speed until rough dough is formed, about 3 minutes.
• Turn the mixer off and, without removing the dough hook or bowl from the mixer, cover the bowl loosely with plastic wrap. Let the dough rest for 20 minutes. (This allows protein in the dough to relax, making for a stronger dough that can rise higher, with a better crust.).
• Remove the plastic wrap over the dough, and add the biga and salt to bowl. Continue to knead on the lowest speed until ingredients are incorporated (dough should clear the sides of the bowl but should stick to the very bottom), about 4 minutes.
• Increase the mixer speed to low (speed 2 on a KitchenAid) and continue until the dough forms a more cohesive ball, about 1 minute.
• Transfer the dough to a large bowl (at least 3 times the size of the dough) and cover it tightly with plastic wrap. Let the dough rise in a cool, draft-free spot away from direct sunlight, until slightly risen and puffy, about 1 hour.
• Remove the plastic wrap and turn the dough by doing the following: lift the left third of the dough and fold inwards towards the center, then repeat with the right third of the dough, folding inwards toward the center. Then fold the dough in half from bottom to top (perpendicular to the first two folds).
• Replace the plastic wrap and let the dough rise 1 hour.
• Turn dough again, replace plastic wrap, and let dough rise 1 hour longer.
• Dust the work surface liberally with flour. Hold the bowl with the dough at an angle over the floured surface. Gently scrape the dough out of the bowl and onto the work surface (the side of the dough that was against bowl should now be facing up). If you want two smaller loaves, split the dough into two equal halves. Use a knife or bench scraper.
• Dust the dough and your hands liberally with flour and, using minimal pressure, push dough into a rough 8- to 10-inch square. If you are making two loaves, shape each piece into a smaller rectangle.
• Shape the dough by folding the upper left corner towards the center of the square dough, then the right corner towards the center. Next, roll the dough into a log from top to bottom and place it seam-side down onto a large sheet of parchment paper. Dust loaf liberally with flour and cover loosely with plastic wrap; let loaf rise until doubled in size, about 1 hour.
• Meanwhile, adjust the oven rack to the lower-middle position, and place a baking stone on the rack. (I use a cast iron griddle flat side up.) Pre-heat the oven to 500 degrees. It's really important to preheat the pan in the oven to ensure even heat and optimal crust results.
• Using a single-edged razor blade, or sharp chef's knife, cut a slit 1/2 inch deep lengthwise along top of loaf, starting and stopping about 1 1/2 inches from the ends. Lightly spray the loaf with water. Slide parchment sheet with loaf onto baker's stone or cast iron griddle in the oven. If you are not using a baking stone or tile, simply place the loaf on a baking sheet in the oven.
• Bake for 10 minutes, then reduce oven temperature to 400 degrees and quickly spin loaf around half way using the edges of the parchment paper.
• Continue to bake until deep golden brown and the loaf sounds hollow when tapped on the bottom. For one large loaf this will be about 35 minutes longer. For two smaller loaves this will be closer to 30 minutes.
• When the bread is done, transfer it to a wire rack and discard the parchment paper. If you'd like a butter crust, immediately wipe the end of a stick of butter over the crust until coated. Now the hardest part - cool the loaf to room temperature, about 2 hours.

BAKING ESSENTIALS: RUSTIC ITALIAN BREAD

Steps:

• PREP/PREPARE
• There are several ways to make this bread, here are three possible methods:
• The Classic Fontana: This is the method my Aunt Josephine used, and the one that she taught me. It takes a bit of practice to master, but I find it relaxing, as well as a bit of a challenge. To use this method, pile up your dough on a clean, dry surface, and use your fist to punch a hole in the center... Think volcano, and you have a pretty good picture of what you have. Make sure to keep the walls of the flour thick. Now, add all your liquid ingredients into the hole (eggs, water, milk, proofed yeast, the lot), and use a fork to mix them all together. Then, use that fork to carefully pull flower from the walls into the liquid and mix... Just a bit at a time. I love making things like bread, and other baked goods using this method; however, it does take a bit of practice, because if you break through the wall, all of that liquid is going to spill out, and wind up on your work surface, and on the floor. And, I HATE it when that happens.
• The Cheating Fontana: Everything I mentioned for the Classic Fontana, works here except instead of placing the flour on a flat surface, you put it into a big bowl. So, if the flour wall breaks, the bowl will hold everything in. Cheating... Maybe. But it is a brilliant way to practice the Classic Fontana technique without making a mess of things.
• To my knowledge Aunt Josephine never used a stand mixer; however, that does not mean that you cannot. This is the method that we will be using.
• My Aunt always called the Classic Fontana method: Vesuvius, because she said that pile of flour always reminded her of Mount Vesuvius in Italy; the country where she was born.
• If you want to give the bread some added depth of flavor, try substituting part or all of the grapeseed oil with a good Italian extra virgin variety.
• Variation on a Theme If you want to have some fun, try this... Before adding the oil, place it into a saucepan over low heat. Then add some spices or herbs. For example, add some crushed garlic and let it sit in the warm oil for about 30 minutes, or some other spices... your favorite combination. Then, strain and allow to cool before using. It is great for infusing awesome flavors into your rustic breads. FYI: If you are using herbs, fresh are best.
• Gather your ingredients (mise en place).
• PROOF THE YEAST
• Add the sugar to the warm water, dissolve, then sprinkle the yeast over the top. In 5 - 10 minutes it should have a nice foam on the surface. If you do not see any foam, your yeast is dead. Give it a "proper" burial and get some fresher yeast.
• MAKE THE BREAD
• Add the hot water, sugar, salt, oil, and three cups of flour to a stand mixer, fitted with a dough hook.
• Turn on slow and begin mixing, stopping once or twice, to scrape down the sides of the bowl.
• Add the proofed yeast, and another cup of the flour, set the mixer to low.
• Continue to mix and scrape, adding a bit of flour at a time, until the dough begins crawling up the hook.
• Place on a lightly floured surface, and knead, while adding a bit more flour, until it is still a bit sticky, but does not easily stick to your hands.
• Place in a lightly oiled bowl and cover.
• Allow to rise till it doubles in size, about an hour.
• Remove from the bowl and knead for about a minute.
• Cut the dough in half.
• Roll out into logs about 12 inches (30.5cm) in length, or whatever shape you desire.
• Then put them on a parchment-lined baking sheet, cover with a tea towel, and let rise for about 30 - 40 minutes.
• I am using a baking rack designed for baking loaves of bread.
• While the dough is rising, place a rack in the middle position, and preheat the oven to 400f (205c).
• You can use a sharp knife or lame to cut across the tops of the loaves, being careful not to deflate the dough.
• Bake in the preheated oven until golden, about 25 - 30 minutes.
• If you want a really crispy crust, use a spray bottle with water, and spray the sides of the hot oven 2 - 3 times during the baking process. The steam helps to crisp the bread.
• Allow the bread to cool before slicing.
• PLATE/PRESENT
• Slice and serve with butter and preserves, or use to make your favorite sandwich. These work great for a meatball hoagie. Enjoy.
• Keep the faith, and keep cooking.