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
- posted
19 years ago
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
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.
1 lb. 12 oz. high gluten flour 1/2 oz. sugar 1/2 oz. salt 1 lb. water 3/4 oz. fresh yeastMix 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
InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.