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Italian Bread
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This recipe was given to me by a good friend of mine. It was originally taken from Clayton's Breads of France and adapted by him. I then adapted it by scaling it to suit a one loaf recipe. I probably could have baked it a few minutes longer to get a darker crust, but wanted to make sure i didn't over bake it since it was a new recipe for me.
Here is my recipe....
Poolish...
8oz Flour
8oz Water
1/2 tsp Yeast
Dough...
11 1/4oz Flour
4oz Water
3/4 tsp Yeast
1/2 Tbsp Salt
1/2 Tbsp Olive Oil
1/2 Tbsp Sugar
3 Tbsp Milk powder
I made a poolish the morning i was baking and let it go all day. You could reduce the yeast for the poolish to 1/4 Tsp and make it the night before. Make sure you get the last 1/4 oz flour in there, it makes a difference for hydration level and without it your dough will be too sticky. After making up the dough i used 3 intervals for rises with a dough hook run of about 30 seconds to redistribute the gases. The first and second were each after 40 minutes and the third was 30 minutes. Then i shaped into a batard and let it rest covered for 50 minutes. The loaf was then baked at 425 without steam until done, about 40 minutes or so.
Photo 1 is the loaf uncut, my slashing still leaves a little to be desired. The second photo is the crumb and was perfectly what i was after.
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