Crusty Italian Bread

Crusty Italian Bread

Components:

  1. * 4 cups all-purpose flour + additional flour for dusting
  2. One and a half tablespoons of salt
  3. One tsp sugar
  4. Two tsp of dry active yeast
  5. Half a cup of heated water (about 43°C or 110°F)
  6. One tablespoon of optional olive oil
  7. grammeal (to dust)

Guidelines:

Get the Yeast Going:

  • Mix the yeast, sugar, and warm water in a small bowl. Give it a good five to ten minutes to get foamy.

Combine the Dough:

  • Mix the flour and salt together in a large mixing dish. Make a well in the middle and add the yeast mixture into it. Pour in olive oil, if using.
  • Stir the dough until it becomes shaggy.

Work the Dough:

  • After transferring the dough to a floured surface, knead it for 8 to 10 minutes, or until it becomes elastic and smooth. If overly sticky, you might need to add a bit more flour.

First Getting Up:

  • After putting the dough in a bowl that has been lightly oiled, cover it with a damp cloth, and let it rest in a warm location for one to two hours, or until it has doubled in size.

Form the Loaf:

  • After the dough has risen, punch it down and transfer it to a surface dusted with flour. Form it into an oval or round loaf.

Second Ascent:

  • After shaping the dough, transfer it to a baking sheet covered with parchment paper or sprinkled with cornmeal. For an additional 30 to 45 minutes, cover it with a cloth and allow it to rise.

Warm up the oven:

  • Set the oven temperature to 450°F (230°C). To produce steam, place a shallow pan, such as a baking dish, at the bottom of the oven.

Calculate and Cook:

  • Score the top of the loaf with a sharp knife or razor blade right before baking, to let out steam.
  • Put the bread in the oven and fill the bottom pan with one cup of hot water. Bake for twenty to thirty minutes, or until the bread is hollow when tapped and has a golden brown color.

Nice:

  • Before slicing, take the bread out of the oven and allow it to cool on a wire rack.

Have fun!

  • This is a crusty Italian bread that’s great on bruschetta, in sandwiches, or just by itself with some olive oil and balsamic vinegar. Salutations!

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