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what makes italian bread stiff, crusty

Misc.
From what I understand, it takes a lot of kneeding to make the bread have the texture that it does. In one bread book I have (that is not a bread machine book) it calls for a person to hand-kneed the dough for at LEAST 25 minutes (YIKES!) Also, in this recipe, the dough rises twice before being shaped into loaves and then the dough rises yet a third time before being baked. After the dough is shaped, they are placed on baking sheets with cornmeal spread over them. Before baking, egg white (diluted with 1 tbsp of water) is brushed on the tops of the loaves. To bake the bread, the oven is at 375 degrees. The loaves are placed on the middle rack. A large shallow roasting pan filled with 1" of water is placed on the lowest rack of the oven. Hope any of this helps.
MsgID: 029688
Shared by: Melanie, Elverson
In reply to: ISO: What makes Italian bread stiff, crusty?
Board: All Baking at Recipelink.com
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Reviews and Replies:
1 ISO: What makes Italian bread stiff, crusty?
  Moira, Newmarket
2 what makes italian bread stiff, crusty
  Melanie, Elverson
3 Water
  Judy Lee / MI
4 Steam
  Judy Lee / MI
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