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Basic Italian Bread

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Basic Italian Bread
18/08/2014
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Cooking
40 min.
Тotal
40 min.
Servings
1
"With bread this tasty, how do they ever have room to eat pasta and pizza too?"

Ingredients

  • FOR THE BAKER'S YEAST
  • yeast - 1/2 tsp, dry
  • water - 1 cup, lukewarm
  • flour - 2 cups, white
  • FOR THE BREAD
  • water - 2 cups, very hot
  • yeast - 1 packet, dry
  • flour - 5 - 6 cups
  • salt - 1 - 2 teaspoons
measures

How to make

Mix the ingredients for the baker's yeast in a bowl. Cover with aluminum foil and let it sit for 6 hours at room temperature or for one night in the refrigerator. Then pour the very hot water into a large bowl, add 1 packet of yeast and stir.

Leave it for 10 minutes, to let it bubble again. Add to this mixture the prepared baker's yeast, the salt and flour and gradually knead a dough. At first, stir with a wooden spoon or your hands. The ready dough ends up sticky and wet. Cover it and leave it in a warm place for 1 to 1 1/2 hours until doubled in volume.

Then transfer it to a counter top, and just hit it and fold it 2-3 times without kneading. Again, let it rise for 1 hour. You may also store it in the fridge for one night and work with it the next day.

Once risen, transfer the dough gently to a floured baking sheet, using enough flour so that it does not stick. Bake 1 large round loaf or two smaller ones in appropriate trays. On the surface of the bread, make small slits with a sharp knife. Put the Italian bread to bake in a preheated 370°F (190 °C) oven in which you have placed a fireproof container with water to moisten the air.

Bake 30 minutes, then reduce the oven and bake for another 30-40 minutes. At that point, the bread should be golden brown and sound hollow when you tap on it.

Leave the basic Italian bread to cool and serve it.

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