recipelink.com Chat Room Recipe Swap - 2001-07-21
From: recipelink.com

Italian Bread
Submitted by: Peggy Makolondra
Newsgrous: rec.food.baking
Date: 8-4-96

Yield: Two large loaves Italian bread

I have had great results with the following recipe, which is actually a combination of three, thrown together in various degrees until I got the perfect loaf! This is absolutely delicious!

There are several factors that go into baking great Italian bread. The flour you use, spraying the loaf while it's baking to encourage a crisp crust, finishing the loaf on baking tiles and then spraying with water again after removing from the oven. I have had great results with King Arthur's Italian Bread Flour, available through their catalog and also have a perforated Italian Bread pan (makes two loaves) which holds the shape in the final proofing and early baking, while allowing the crust to crisp. My recipe follows:

Sponge:
2 cups warm water
5 tsp active dry yeast (do not use rapid-rise!)
2 tsp sugar
1/8 tsp ascorbic acid (vitamin C - aids in the rise and also preservative)
3 cups Italian Flour (All-purpose bread flour if unable to obtain Italian)

In a large bowl dissolve yeast, sugar and ascorbic acid in the warm water. Stir in flour. Cover and set in warm place to double (approximately 30-45 minutes)

Dough:
3 Tbsp sugar
3 Tbsp vegetable oil
1 cup Semolina Flour
1-1/2 - 2 cups Italian Bread Flour (or all-purpose bread)
1 Tbsp salt (preferably kosher)

Stir down the sponge and add the remaining ingredients, stirring until the dough pulls away from the sides of the bowl.

If using a heavy-duty mixer, attach dough hook and knead the dough for approximately 10 minutes, adding more flour if necessary. If not using mixer, pour dough out on well-floured worktop and knead for eight to ten minutes, adding more flour as necessary, until the dough is smooth and elastic. This is a soft dough.

Transfer the dough to an oiled bowl. Turn to coat. Cover and let rise until doubled, approximately 30-45 minutes. (HINT: I put my dough into a bowl that I then set into a larger bowl containing warm water. If the room is cool, I then put this all into my oven, which has been warmed for five minutes.)

Punch down dough and divide in half. Form each half into Italian-shaped loaves. Place the loaves on a baking sheet, or use Italian bread pans, if you have them. Cover with a damp cloth and allow to rise while you preheat the oven to 400 degrees F.

When doubled, score down the center or three slashes across the bread with a very sharp knife or razor blade. Spray with water. Bake for 20 minutes (if using a baking stone)/30 minutes (if not using a baking stone), spraying with water every five minutes.

When crusts are nicely brown, crisp and hollow remove from the oven and immediately spray with water (the final spritz!). Place on rack to cool.