Help with Italian bread

I've been trying bake a nice looking and tasting Italian bread like the one sold in Safeway called Artesan Rustic Italian. It has a hard crust and a chewy center with large air voids. Any ideas? -RP

Reply to
Randy
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Slow cool rise. Steam in the oven

Reply to
Vox Humana

And above all, keep it lean.

Reply to
alzelt

This is no beginner's bread, but it may be what you're talking about.

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Amy's Bread |
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Reply to
Static I

in article 55PSc.54$ snipped-for-privacy@news.uswest.net, Randy at snipped-for-privacy@bajaspanospam.com wrote on 04/08/12 11:57:

Use high hydration. 70-75%

Reply to
Bill

I've had no luck at all with large hole artisanal crumbs in my breads and I've done all the normal things. It is, however, a matter of technique and not ingredients. Here's my normal formula for Italian. It will make about a 2 1/2 lb. dough.

1 lb. 12 oz. high gluten flour 1/2 oz. sugar 1/2 oz. salt 1 lb. water 3/4 oz. fresh yeast

Mix for around 10 minutes until the dough no longer has any roughness in its texture but not any longer. Ferment 1 1/2 hours. Deflate, make up, baste lightly with olive oil, slash and proof until doubled. I usually bake in my ovens at 375 until the bread sounds right when snapped with a finger and has a dark golden crust (typically 20 minutes.) If you are making fast baking loaves like baguettes, then go to 400 degrees. Internal temp is usually 195 to 200 F when finished but I haven't tested the temp in ages. I make this dough 2 or 3 times per week do I've done it many, many times. Take care.

Fred Foodie Forums

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Reply to
Fred

Try Pane di Semolina - versione a fornaio from:

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Reply to
graham

Graham et al:

We appreciate your suggesting The Artisan web site as a resource. However, the link you gave -

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is a backupsite and may not be exactly as up-to-date as the master site
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the link would be
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may want to change your bookmark to the latter if you use the siteroutinely.

Regards

Jerry @ The Artisan

? -RP

Reply to
Jerry DeAngelis

Reply to
graham

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