Italian Bread Recipe

How to make it

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• Preheat oven to 475F
• combine water and yeast in mixer fitted with dough hook.
• add honey or malt stir with spoon to dissolve.
• add salt and flour.
• mix on low speed 1.5 minutes
• mix on medium 10 minutes.
• * check using windowpane test*
• * for windowpane: twist off a small piece of dough, spread using fingers ( like a pizza) until it makes a 2 inch membrane without tearing, if it tears before you can do this mix for 3-5 more minutes and test again.*
• put dough in oiled bowl cover and rise until doubled
• punch down by lifting the sides of the dough and pushing into the middle of the ball. flip over and cover. rise until doubled again.
• punch down using same technique as before.
• when doubled punch down and divide into two equal pieces.
• roll into desired shape( baguette, torpedo, rounds)
• rise on a baking pan lined with parchment paper and dusted with semolina or fine cornmeal.
• when almost doubled ,slash the bead using a sharp serrated knife or razor blade.
• let rise until fully doubled.brush loaves with water or use spray bottle.
• put a small pan or dish of water in the oven to provide steam.
• put loaves in oven
• Bake with the water in the oven for the first 15 minutes* you can also spray the side of the oven three times during the first 15 minutes*
• Remove the water dish
• Rotate the bread 180 degrees
• turn oven down to 425F continue to bake for 25-30 minutes
• test for doneness by thumping the bottom , it should sound hollow when done.
• I have made this countless times for the restaurants I worked at. but not at home so cooking times may be longer as I used an industrial convection oven.
• This bread is also great for wood fired hearth ovens.