Authentic Italian Bread

Authentic Italian Bread

Ingredients

For the Starter:

• • Warm Water: 100 ml
    • Purpose: Activates the yeast, providing the necessary environment for the fermentation process.

• • Sugar: 1 teaspoon
    • Purpose: Feeds the yeast, helping it to activate quickly.
  • Dry Yeast: 8 g
    • • Purpose: The key ingredient for leavening, giving the bread its rise and airy texture.

     

  • Wheat Flour: 3 tablespoons (full)
    • Purpose: Provides structure to the starter, creating a smooth base for the dough.

For the Dough:

• • Wheat Flour: 500 g (sifted)
    • Purpose: The main component of the dough, providing the necessary gluten structure for the bread.
  • Salt: 1.5 teaspoons
    • • Purpose: Enhances the flavor of the bread and strengthens the gluten network.

     

  • Warm Water: 350 ml
    • Purpose: Hydrates the flour, helping to form the dough and activate the yeast.

• Vegetable Oil: 30 ml
  • Purpose: Adds moisture and helps achieve a soft crumb in the finished bread.

Instructions

1. Prepare the Starter:

• Combine Ingredients: In a small bowl, combine 100 ml of warm water, 1 teaspoon of sugar, 8 g of dry yeast, and 3 tablespoons of wheat flour.
  • • Tip: Ensure the water is warm (not hot) to activate the yeast without killing it.

   

• Mix: Stir the mixture well until it’s smooth and free of lumps.
• Cover and Let Rise: Cover the bowl with cling film and place it in a warm spot. Let the starter rise for about 15-20 minutes, or until it becomes bubbly and frothy.
  • • Tip: The rise time may vary depending on the temperature of your kitchen.

   

2. Prepare the Dough:

• • Sift the Flour: In a large mixing bowl, sift 500 g of wheat flour to remove any lumps and ensure a light, airy texture in the finished bread.
    • Tip: Sifting the flour also helps in evenly distributing the ingredients.

• • Add Salt: Add 1.5 teaspoons of salt to the sifted flour and mix well to distribute evenly.
    • Tip: Mixing the salt into the flour first ensures that it is evenly distributed and doesn’t come into direct contact with the yeast, which can inhibit its activity.
  • Create an Indentation: Make a small well or indentation in the center of the flour mixture.

• • Pour in Water: Pour 350 ml of warm water into the well.
    • Tip: The warm water helps in dissolving the flour and activating the yeast further.
  • Add the Starter: Add the risen starter to the flour mixture.
    • • Tip: The starter should be frothy and bubbly, indicating that the yeast is active.

     

  • Mix the Dough: Using a wooden spoon or spatula, mix the ingredients together until a shaggy, sticky dough forms.
    • Tip: The dough will be quite loose and sticky, which is exactly what you want for this type of bread.

• Incorporate the Oil: Add 30 ml of vegetable oil to the dough and mix thoroughly until the dough absorbs all the oil.
  • Tip: The oil will make the dough more manageable and contribute to a tender crumb in the final product.

3. First Rise:

• Cover and Let Rise: Cover the bowl with cling film and place it in a warm spot. Let the dough rise for 15-20 minutes.
  • • Tip: The dough will start to puff up slightly during this time.

   

4. Turn the Dough:

• • Fold the Dough: After the first rise, turn the dough over as shown in the video (or simply fold it over itself a few times in the bowl).
    • Tip: Wet your hands slightly to prevent the dough from sticking too much.

• Cover and Let Rise Again: Cover with cling film and let the dough rise for another 15-20 minutes.
  • Tip: This folding process helps to strengthen the dough’s structure, giving the bread a better rise.

5. Second Turn:

• • Fold Again: Wet your hands with water to prevent sticking, and turn the dough over again, folding it as before.
    • • Tip: This step helps to build gluten and distribute the yeast evenly throughout the dough.

     

  • Final Rise: Cover the bowl with cling film and let the dough rise for 50-60 minutes, or until it has doubled in size.
    • Tip: The longer rise allows for more flavor development and a lighter, airier crumb.

6. Shape the Dough:

• • Flour the Work Surface: Generously sprinkle your work surface with flour.
    • Tip: This helps prevent the dough from sticking and makes it easier to shape.
  • Turn Out the Dough: Carefully turn the dough out onto the floured surface. The dough will be quite liquid and sticky.

• • Flatten and Fold: Gently flatten the dough and fold it several times to form a rough shape.
    • Tip: Dust the dough and your hands with flour as needed to make handling easier.
  • Divide the Dough: Dust the top of the dough generously with flour, then divide it into 4 equal parts using a bench scraper or knife.
    • • Tip: For an authentic look, shape the pieces into rustic, oval shapes reminiscent of ciabatta loaves.

     
  • Prepare for Baking: Place the divided dough pieces onto a baking sheet lined with parchment paper.
    • Tip: Leave enough space between the pieces to allow them to expand during baking.

7. Final Rise:

• Cover and Let Rise: Cover the dough pieces with a clean kitchen cloth and let them rise for another 30 minutes.
  • Tip: This final rise will give the bread a light, airy texture and ensure a good oven spring.

8. Bake the Bread:

• • Preheat the Oven: Preheat your oven to 200°C (392°F).
    • • Tip: A hot oven is key to getting a good crust on the bread.

     
  • Create Steam: Place a bowl of boiling water in the oven to create steam. This helps in forming a nice, crusty exterior on the bread.
    • Tip: Alternatively, you can spray the oven walls with water just before baking to create steam.

• Bake: Place the baking sheet in the preheated oven and bake the bread for 30-35 minutes, or until the tops are golden brown and crusty.
  • Tip: The bread should sound hollow when tapped on the bottom, indicating it is fully baked.

9. Cool the Bread:

• Cool on a Rack: Once baked, remove the bread from the oven and transfer it to a wire rack to cool completely.
  • Tip: Letting the bread cool on a rack prevents the bottom from becoming soggy and ensures a nice, crisp crust.