{"id":5142,"date":"2018-03-20T13:32:30","date_gmt":"2018-03-20T18:32:30","guid":{"rendered":"https:\/\/www.bupkis.org\/?page_id=5142"},"modified":"2018-04-04T16:02:47","modified_gmt":"2018-04-04T21:02:47","slug":"crusty-italian-bread","status":"publish","type":"page","link":"https:\/\/www.bupkis.org\/index.php\/recipes-2\/favorites\/crusty-italian-bread","title":{"rendered":"Crusty Italian Bread"},"content":{"rendered":"
This makes beautiful, crusty bread with a crisp crust and a warm, soft interior. It’s as good as anything you’ll ever get from any bakery.<\/p>\n
Give it a try and you’ll never go back to buying bread.<\/p>\n
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Ingredients<\/strong>:<\/td>\n<\/tr>\n
\n
710g<\/td>\n
(710ml)<\/td>\n
Water, room temperature. If your water has a smell or a taste, use filtered or bottled.<\/td>\n<\/tr>\n
Scale, Thermometer, \nDough Mixer, Pizza Steel or Stone, 4 Quart Plastic Bucket w\/Lid<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\nCrusty Loaf of amazing, home-made Italian Bread<\/figcaption><\/figure>\nInterior<\/figcaption><\/figure>\n
<\/p>\n
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Add the the water, sugar & yeast to the dough mixer bowl and whisk (by hand) until dissolved. Let sit for 10 minutes.<\/li>\n
Put the dough hook on the mixer, add about half the flour and start the mixer on slow.<\/li>\n
Once the ingredients have been mixed, add the salt. You need to add the salt after the yeast\/water has been mixed into the dough, since the salt retards the action of the yeast.<\/li>\n
Increase speed to medium<\/li>\n
Add the rest of the flour now.<\/li>\n
Keep kneading for another 5 minutes then transfer to 4 Quart plastic bucket with a snap-on lid, and let rise in a cool place (about 50\u00b0\u201360\u00b0) for 12 hours, or until doubled in size.<\/li>\n
When doubled, reach into the bucket, grab one side of the dough, give it a quick pull until it’s about 3x the length it was, and fold it over. Rotate 90\u00b0 and repeat until you have done this 4 times.<\/li>\n
Let rise again until double.<\/li>\n
Generously flour a cutting board and dump all the dough from the bucket onto the board. Cut dough into two pieces, form each piece into a loaf shape and place on a pizza peel dusted with corn meal for the final rise, dust with a little cornmeal and cover with plastic wrap.<\/li>\n
Put pizza stone or baking steel into the oven and preheat to 425\u00b0F for at least an hour.<\/li>\n
Once it’s almost doubled in size, slide each loaf into the oven and make some slashes across the top with a very sharp knife, lame or razor blade. The slashes allow the bread to expand in the oven.<\/li>\n
Add 2 cups of hot water to small pan and place on the bottom of your oven.<\/li>\n
Bake for about 30 minutes, or until golden brown and sounds hollow when thumped.<\/li>\n<\/ul>\n
Makes (2) large loaves of bread<\/p>\n","protected":false},"excerpt":{"rendered":"
![\"Crusty](\"https:\/\/www.bupkis.org\/wp-content\/uploads\/CrustyItalianLoaf.jpg\")
![\"Interior\"](\"https:\/\/www.bupkis.org\/wp-content\/uploads\/CrumbShot.jpg\")