Help with Italian bread

Slow cool rise. Steam in the oven

And above all, keep it lean.

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

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%

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.

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

Try Pane di Semolina - versione a fornaio from:

Graham et al:

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

Regards

Jerry @ The Artisan

? -RP