Basic
Italian Bread
From
the kitchen of: Joe Valencic
Ingredients:
2 Cups
water,
lukewarm, 110 F (16 oz.)
2 1/2 teaspoons Instant Yeast
5 3/4
Cups bread
flour (1# 13 oz.)
1
Tablespoon dark
brown sugar (Regular brown sugar works fine)
2
Tablespoons
extra-virgin olive oil
1
Tablespoon salt
1 Egg
white,
lightly beaten
2
Tablespoons
sesame seeds
Directions:
Mix
flour, salt and yeast in a bowl and blend ingredients so they
mix well. Using a dough hook attachment, add the flour and brown sugar
to the
water and mix on low speed until the dough starts to form. Drizzle the
oil into
the dough and beat on medium speed for 8 to 10 minutes, or until a
smooth,
firm, elastic dough is formed. (At this point I take it out and hand
knead,
adding flour if needed, for 5 minutes or until I'm happy with the
texture of
the dough. You want it smooth, not sticky.)
Transfer
the dough to a lightly oiled bowl and spray the dough
with a thin coating of cooking spray. Wrap the bowl with plastic wrap
(I use
plastic shopping bags instead of wasting plastic wrap. Put the bowl in
the bag
and tuck the handles underneath to keep out any breeze) and set aside
to proof
in a warm, draft-free place for 1 to hour or until doubled in size.
Remove the
plastic wrap (bag), punch down and flatten the rounded dough with the
heel of
your hand, and split into two equal pieces. Roll the dough up tightly,
sealing
the seam well. The dough should be elongated and oval-shaped, with
tapered and
rounded (not pointed) ends.
Preheat
the oven lined with a pizza stone to 400 F.
Alternately, an inverted
baking sheet may be used in place of a pizza stone.
Place
the dough on a baker's peel heavily dusted with semolina
flour, or cornmeal, or alternately on an inverted baking sheet. (I use
parchment paper on my peel dusted with cornmeal, so I can slide it all
onto my
pizza stone) Allow the dough to proof, loosely covered with sprayed
plastic (I
cut up the bag) and a dishtowel, for about one hour, or until doubled
in size.
Brush the dough with the egg white and sprinkle the sesame seeds over
the top.
Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes
across the
top of the dough at a 45 degree angle.
Spray the dough with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 30 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Bread should have internal temperature of at least 200 F. Allow the bread to cool slightly on a wire rack before serving.
