How To make Italian Bread
1 tablespoon Sugar
Water 2 teaspoon Salt
Cornmeal 2 package Active dry yeast
1 Egg
5 cup All-purpose flour
Salad oil 1 tablespoon Butter or margarine
(42 min left), (H)elp, More? 1. In large bowl, combine sugar, salt, yeast, and 2 cups flour. In 1-quart saucepan over low heat, heat butter or margarine and 1 3/4 cups water until very warm (120? to 130? F.) (Butter or margarine does not need to melt.) (Actually, I use the microwave for this part -wp-) 2. With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
3. Beat in 1/2 cup flour to make thick batter; continue beating mixture
at medium speed for 2 minutes, scraping bowl often with rubber spatula. With wooden spoon, stir in enough additional flour (about 1 3/4 cups) to make a soft dough.
4. Turn dough onto floured surface; knead until smooth and elastic, (42
min left), (H)elp, More? about 10 minutes, adding flour while kneading.
5. Cut dough in half; cover pieces with bowl; let dough rest for 20
minutes for easier shaping.
6. Grease large cookie sheet; sprinkle cookie sheet with cornmeal.
7. On floured surface with floured rolling pin, roll each half into
15" by 10" rectangle. From 15" side, tightly roll dough,
jelly-roll fashion; pinch seam to seal.
8. Place loaves, seam side down, on cookie sheet and taper ends. Brush
loaves with oil; cover loosely with plastic wrap; Refrigerate 2 to 24 hours.
9. Preheat oven to 425? F. Meanwhile, remove loaves from (42 min left),
(H)elp, More? refrigerator; uncover; let stand 10 minutes. Cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes.
10. In small bowl with fork, beat egg white with 1 tablespoon of water.
Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5 minutes.
Contributed by Wesley ("Ain't no beans in *MY* chili") Pitts
How To make Italian Bread's Videos
CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)
If you're into baking bread, knowing how to make great ciabatta is a must. You just can't go wrong with the classic crispy crust and silky open crumb of this loaf. Make it in into a classy sandwich or just eat the whole thing by itself for fun. I won't judge you.
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RECIPE
BIGA
•175g or 3/4c warm water (86F/30C)
•1/4tsp instant yeast
•225g or 1 1/2c AP flour (11.7% protein)
Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24 hours.
AUTOLYSE
•180g or 3/4c warm water (86F/30C)
•250g or 2c AP flour (11.7% protein)
Into bowl of a stand mixer fitted with a dough hook, mix your Autolyse (water and flour) on low until combined. Cover with town and let sit for 30 minutes.
FINAL MIX
•40g or 2 3/4Tbsp warm water (86F/30C)
•5g or 2tsp instant yeast
•10g 1 3/4tsp salt
•All of the biga you mixed earlier
For your final mix, add warm water, yeast, salt, and biga to your autolyse and mix on low for 3 minutes. Increase speed to high and mix for 5 more minutes. When dough is mixed enough it should clear the bowl and begin to get shiny.
FERMENTING AND SHAPING
Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 min. Do strength building fold as shown @3:33. Cover again and let sit at room temp for another 30 minutes. Laminate dough as shown @4:27 (this takes the place of a 2nd stretch and fold). After laminating, transfer back to bowl seam side down, cover and allow to ferment at room temp for 1 hour. Dough should be gassy and alive at this point.
Liberally flour work surface and dough well. Use dough card to release dough from bowl as completely as possible before transferring dough to work surface. Gently pat into a square slab.
Prepare a piece of parchment that's larger than your slab of ciabatta dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temp for 30 min.
BAKING
Preheat oven to 500F/260c - I also preheat my baking steel/stone on the middle rack and a cast iron pan in the bottom of my oven.
Boil water.
Slide ciabatta onto baking steel and pour boiling water into cast iron pan in the oven. Cover loaves with turkey pan, decrease heat to 480F/248C and bake for 12 min. Remove foil pan and continue to bake for 13-15 minutes until crust is a deep golden brown.
Cool on wire rack.
#ciabatta #ciabattaloaf #ciabattabread
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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
Easy Artisan Bread Recipe | No Kneading!
This easy homemade Artisan Bread recipe only requires 4 simple ingredients to make! This crusty bread recipe will be the easiest yeast bread you’ll ever make. You don’t even need a mixer to make this bread with its thick, crispy crust and chewy crumb. It’s a forgiving recipe that comes out perfect every time and is excellent for beginners or pros who want a flavorful bread recipe.
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Pugliese bread: how to make bread the Altamura way. It’s authentic Italian bread!
We want to find out how to make bread – more specifically, Italian bread, and Italians know that Altamura bread is one of the best in the country. Do you like bread? We do. That’s why we’re in Altamura to discover Pugliese bread. They use only local bread flour to bake their fragrant artisan bread. Can you smell it?
BUSINESS INQUIRIES: domenico.pacifico@me.com
*CHAPTERS*
00:00 The art of making Altamura bread
00:39 The wheat is our precious yellow gold
01:39 The first step for making Altamura bread: milling the wheat
03:02 At the heart of Altamura bread is natural yeast
04:51 Shaping the bread dough by hand
05:59 The Altamura bread delivery boys
06:58 A long family history of breadmaking
07:54 The historic oven where Altamura bread is baked
08:49 Only oak wood is used to bake Altamura bread
10:06 Working by hand to heat the oven to over 280 degrees Celsius
11:15 Putting the focaccia bread into the oven
12:04 The distinctive shape of Altamura bread... with a big soft heart
13:01 Authentic Altamura bread always has a sticker
13:38 How to decide how long to bake the bread for
14:01 The Altamura bread goes in the oven
14:31 Sealing the oven closed to bake the bread
15:15 Taking the Altamura bread out of the oven
16:18 It’s time to break open the bread and taste it!
*FOOD & CULTURE - Documentary Series:*
*WHERE WE SHOT THE VIDEO*
Country: Italy
Region: Puglia
City: Altamura
Gps: 40°49'51.49N 16°33'14.01E
*ABOUT US*
We are Domenico and Giulia; two adventurers, filmmakers, documentarians travelling the world to discover, understand, and tell the story. Kiss From The World is dedicated to creating high quality non-fiction content that informs and entertains its viewers about the world in all its wonder, diversity and vibrancy.
_*BUSINESS INQUIRIES: domenico.pacifico@me.com*_
Easy Artisan Ciabatta Bread Recipe/Rustic Italian Bread/No Knead Rustic Bread
Artisan Ciabatta Bread/Rustic Italian Bread/No Knead Rustic Bread
Complete Written Recipe:Artisan Ciabatta Bread:
Artisan Ciabatta Bread Ingredients
Flour 350g
Water:280g
Salt:1 tsp
Yeast:1 tsp
Method of making Artisan Ciabatta Bread
Step 1.Prepare the dough
Step 2.Proof the dough(2 hours)
Step 3.Shape and Divide the dough
Step 4:Final Proofing(45 minutes)
Step 5.Bake the Bread.
Bake @ 450 F for 10 minutes and then reduce the temperature to 400 F for 12-15 minutes
High Baking Temperature and Steam inside the oven are important to get rustic artisan ciabatta bread
Its so easy to make this ciabatta bread and the resulting bread is so good with crispy crust and soft crumb inside.
Hope you found this ciabatta bread recipe easy and hope you will make this at home and; you and your family will love it.
Enjoy Rustic artisan bread at home.
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Homemade Italian bread!
Simple Italian Bread! This one is dedicated to Govenor Gina Raimondo, RI's Italian mother, for her unwavering leadership during the COVID-19 pandemic. I hope everyone is healthy and safe! #stayhome #knockitoff #bakeyourownbread