How To make Authentic Italian Bread
1 ts Active dry yeast or 1/3
-small cake (6 grams) fresh -yeast 1 Scant tsp. malt syrup
1/3 c Warm water
2/3 c Milk at room temperature
1 c (135 grams) unbleached
-all-purpose flour This takes 2 days but is worth the wait. Makes 2 round loaves Starter Stir the yeast and malt into the water; let stand until foamy, about 10 minutes. Stir in the milk and beat in the flour with a rubber spatula or wooden spoon about 100 strokes until smooth. Cover with plastic wrap and let stand until bubbly, at least 4 hours but preferably overnight. Dough 2 cups water, at room temperature 6 1/4 cups (860 grams) unbleached all-purpose flour 1 T. salt Cornmeal Mix the starter and the water in a mixer until the starter is well broken up. Add the flour and salt and mix for 2 to 3 minutes at low speed. The dough will be smooth but won't pull away from the side of the bowl. Change to the dough hook and knead at medium speed, scraping down the side of the bowl as necessary, until the dough is elastic but slightly sticky, 3 to 4 minutes. Finish kneading by hand on a floured work surface. First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours. The dough is ready when it is very bubbled and blistered. Shaping and second rise Cut the dough in half on a floured surface and shape into 2 round loaves. Place on an oiled cookie sheet sprinkled with cornmeal. Cover and let rise till doubled, about 1 hour. Baking Preheat oven to 400 degrees F. Bake about 1 hour and cool on racks. To get a really good crust spray the loaves with water 3 times in the first 15 minutes of baking.
How To make Authentic Italian Bread's Videos
3 Ingredient Italian NO KNEAD BREAD | The Easiest way to make Bread
No Knead Bread Recipe - Easy Bread Recipe 2 ways!
PRE-ORDER MY COOKBOOK ❤ :
Detailed No Knead Bread Recipe:
Easy No Knead Bread:
- 1¼ cups (300g) lukewarm water + more as needed.
- 2½ tsp salt
- 2 tsp (7g) any dried yeast
- 3 cups (420g) all-purpose flour, plus more for dusting
If you are using the Zero Effort Method, only use 1 tsp of yeast.
If your dough seems dry, don't be afraid to add an extra 2-3 tbsp of water.
Every flour absorbs liquids differently. We are looking for a sticky soft dough (check
video for visuals).
Enjoy!
♥
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical,
without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:47 First Method to make Bread
02:15 Second Method to make Bread
04:12 Prep the Dutch Oven and shape the Bread
05:00 Bake the Breads
07:00 Let's compare the two breads
07:35 Ways to use this bread
How Traditional Italian Focaccia Bread Is Made In Genoa, Italy | Regional Eats
Warm, fluffy, olive oil drenched focaccia is the signature bread of Genoa, on the Italia Riviera. Focaccia here is eaten at pretty much any time of the day: as a starter, a main, a snack, and even for dessert. Despite being a quick eat, making focaccia is far from a speedy process. It requires long leavening times between each step which range between 10 minutes and two hours. We take you to one of the oldest bakeries in Genoa, Antico Forno della Casana, where experienced baker Ivan Sacchi shares his tips for making the perfect Genovese focaccia.
Editor's note: This footage was filmed on February 20, 2020.
MORE REGIONAL EATS:
How French Baguettes Are Made In Paris | Regional Eats
How Brie De Meaux Cheese Is Made In France | Regional Eats
How Traditional Haggis Is Made In Scotland | Regional Eats
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#Focaccia #Bread #FoodInsider
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How Traditional Italian Focaccia Bread Is Made In Genoa, Italy | Regional Eats
Ancient Italian Bread Making
Ancient Italian Bread Making. Calabrian Bread Making
Italian Bread Homemade Perfect for Bruschetta ???? Sourdough Bread recipe
As promised in the latest homemade sourdough video, today we prepare homemade Altamura bread following the original Italian recipe.
Don't worry even if you are not in Puglia like me it will be very spectacular anyway ????
You will only need:
Durum wheat semolina flour 500 g
Sourdough 100 g
Water 300 ml
Salt 10 g
Don't forget to share your experience by leaving a comment ????????
Here, on my website, you will soon find the written recipe:
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How to Make Traditional Italian Bread (with short fermentation) [Italian Cooking Classes Series]
In this cooking class video, I pass to you all that I learned to improve my traditional Italian bread recipe after spending one night at a centuries-old bakery in my hometown to learn from a master baker.
Only 4 ingredients (flour, water, yeast, and water) is all you need for a crunchy loaf of bread baked at home! This recipe does not require a very long fermentation time, which is convenient if you are a busy person.
SUBSCRIBE for Italian recipes, home hacks, and family care tips:
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INGREDIENTS :
FLOUR FOR BREAD ____________ 1 Kg
WATER ________________________ 500 ml
SALT __________________________ 20 g
Ingredients for the poolish:
FLOUR ________________________ 50 g
WATER ________________________ 50 g
DRY YEAST ____________________ 7 g
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RUSTIC ITALIAN BREAD (pane casereccio) - easy recipe, 45 min baking in standard oven
How to easily bake homemade Italian bread in a standard kitchen oven. Learn how to bake so-called pane casereccio the Italian way.
In this video recipe I am highlighting 7 top tricks to obtain the perfect result for your homemade bread, starting from the right hydration rate of the dough and ending with the correct addition of water inside the oven to get a crispy crust. You will learn how to easily bake your own bread with just a normal kitchen oven, baking at 230 degrees Celsius. You will not need any special equipment, and you willl not need a so called „Dutch oven“. And finally, you will not have to knead the dough. It is a no-knead recipe, thus very easily to prepare.
The result will be a bread that is nice and crispy outside while nice soft inside. This is thanks to a long rest of the dough (at least 6 hours), light 00 flour type, and a few tricks that I am explaining in this video recipe.
Ingredients for 1 loaf of bread (500 g):
350 g of Italian 00 type flour
200 ml of warm water
10 g of fresh yeast
a little bit of salt
a little bit of sugar
Enjoy this homemade rustic Italian bread (pane casereccio) with some extra virgin olive oil or as scarpetta to finish your sugo. The bread is rather long lasting and can be consumed within 5 days.
For any questions, feel free to ask me via the comments function.
Copyright by Marco Dilenge
#homemadebread #italianbread #rusticbread