Italian bread (Ann Thibeault) in the oven

Italian bread (Ann Thibeault) in the oven

Category: Sourdough bread

Ingredients
Ripe liquid starter culture, room T	190g
Flour	420g
Water 40C	360g
Olive oil	1 st. l.
Salt	2 tsp
Instant yeast	1 tsp
or fresh yeast	9g

Cooking method

• Stir, allow 20 minutes for autolysis, then knead with a spatula in a mixer at medium-high speed until the dough grabs into a soft, silky ball that does not stick to the walls of the bowl.
• Pour in fine salt, add oil drop by drop and finish kneading the dough.
• 40 minutes of fermentation or until it has doubled to two and a half times in volume, in a lightly oiled bowl.
• Shape the bread, touching with the greatest care so that no gas bubbles in the dough fall off.
• Proofing for 40 minutes under the foil.
• Baking for 25 minutes at 500F-450F, with steam humidification for the first 10 minutes of baking.
• Therefore, I took the bread - the sourdough was dispersed 100% of hydration, the batch was done in Kenwood (with a hook, I decided that next time I would do it with a spatula, as recommended), I took fresh yeast (9g.), What else ... I will probably do more than once.
• Crumb:
• 

Note

You take this bread in your hands and you get the feeling that it is weightless, so fluffy ... and at the same time insanely delicious. I think you will understand my delight, it is worth trying (and this despite the fact that I am not a fan of white bread).
I'll try to make a pizza using this recipe.

Similar recipes

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Italian bread with olives (Omela)

Italian bread with tomatoes and cheese (bread maker) (Lola)

There are many questions about kneading the so-called "batter". So I decided to show it clearly, arranged a photo session ...
This is how the dough looks in the middle of a batch. Large wet trail, but still you can see that the dough is trying to gather into a ball.


Here you can already see how the dough has gathered, and the trace remains at the very bottom. At this time I add salt.

After adding salt, the dough quickly gathered into a ball. Does not leave a wet trace at the bottom.

At the very end of the batch, I literally add olive oil drop by drop. That's all, the batch is finished.

I don't know if I managed to transfer it or not, this is how the dough looks after kneading - it stretches into the thinnest film without tearing. Shines through in the light.

These are the wisdom ... in general, nothing complicated, try it, you will succeed!

The dough fits in a lightly oiled container until doubled. It took me about two hours.

[This dough produces a special kind of pizza and calzone - with a soft dough (i.e. the base of the pie is soft, tender, not crunchy or hard).]

This dough produces a special kind of pizza and calzone - with a soft dough (i.e. the base of the pie is soft, tender, not crunchy or hard).

I baked again - from this dough Ciabatta and two pizzas.
The first pizza is thin, soft, not crunchy.

The second pizza is thicker, just as soft - delicious!

Ciabatta recipe for "Italian" bread Ann Thibeault.

This is what Wikipedia writes about the ciabatta ...

Ciabatta is an Italian white bread made from wheat flour and yeast. Translated from Italian literally means "carpet slippers". This bread features a crispy crust and flesh with large, unevenly distributed holes. Since the late 1990s, this type of bread has become very popular in Europe and the United States, and began to be widely used for making sandwiches.

Ciabatta was first baked only in Liguria, but now this type of bread is spread throughout Italy. The ciabatta, baked in the Lake Como area, has a crispy crust, soft, porous texture, and a light bread. Ciabatta, baked in the regions of Tuscany, Umbria and Marche, can be completely different - from bread with a hard crust and firm pulp, to bread that is softer and lighter.In the United States of America, ciabatta is usually baked from a wetter dough, which requires machine mixing and special enzymes and sourdoughs.

There are many varieties of ciabatta. Bread made from whole wheat flour is called ciabatta integrale (literally "whole ciabatta"). In Rome, ciabatta is often baked with olive oil, salt and marjoram. If you add milk to the dough, you get ciabatta al latte (literally "ciabatta with milk").

[Misha]

Misha ! Huge bakery thanks !!!

for sure, the most excellent bread and pizza based on this dough is excellent. Have already settled on the list of favorite recipes for a long time, from the very first baking https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4994.0post 179. Not bread, but pure Dutch cheese with holes

I want to calm down a little and please those who want to bake such bread, but there is no dough mixer on the farm. Before buying Kenwood, my bread maker did a great job of kneading this bread. The bread, to which I gave the link, was kneaded for me by a bread maker. So, do not rush to get upset, but you can calmly knead in a bread maker

[Zest,]

Zest, I agree with you, I will even say more, you should never be upset if there is no kneader, this bread can be kneaded by hand. Such a dough is kneaded by repeated folding - about 20 minutes, somewhere I had a video on working with a liquid dough, I have to look. There would be a desire to bake such bread, you see, and there will be an opportunity

[Zest,]

Zest, I agree with you, I will even say more, you should never be upset if there is no kneader, this bread can be kneaded by hand. Such a dough is kneaded by repeated folding - about 20 minutes, somewhere I had a video on working with a liquid dough, I have to look. There would be a desire to bake such bread, you see, and there will be an opportunity

Please look, otherwise I don't like to drive the technique in the summer, it's a pity, - the heat ... Yes, and I like to knead the dough, it relaxes

Here's a look to get started - here and kneading and folding and molding of bread.

I also brought you one such bread. The recipe is the same here, but the peculiarity is that during molding it "helped" not with flour, but with vegetable oil, it was much easier to work !!! I advise beginners to try

Delicious bread, a good recipe - well, how can you resist experimenting. Baked today, instead of wheat, added a whole grain sourdough of 100% hydration (fed 1: 1). Delicious result, such an amazing bread spirit

Oh, but milk-kefir sourdough doesn't work?

Worth trying

Girls, but how is bread on the 2nd day, does it not get too stale?

Sourdough bread, and like all sourdough breads, is stored for a long time and does not almost stale.

MISHA here is my Italian bread, I liked the bread in one day.

[tanya1962,]

tanya1962, it's nice what you like, bake for health, eat with pleasure

MISHA, of course, I can't knead the dough like a kneader with a mixer, but all the same, the dough is very airy, tender and pleasant to work with. Already started dripping on my husband's brains about the kneader.

[tanya1962,]

tanya1962, your truth, the recipe is not an easy one (meaning the technology, the composition of the products - just nowhere easier), you can't do with a mixer, for a lace hole after the mixer, you should additionally fold the dough with an envelope. And, of course, in parallel, to work on the persuasion of your husband, argue that the harvester is not needed for you, but for the eaters in the family, tempt with future cakes, desserts, or, at worst, with cutlets that are cooked in a matter of seconds in such a powerful harvester. .. if you wish, you can also add a (husband) to the site for more reasoning.

[Misha]

Oh, girls, the pizza from this dough is just a bomb !!! The most delicate crispy crust, moderately "rubbery", filled with bubbles crumb. Made from half a portion, diameter 29 cm. Three of us dared in minutes. Now we tell dad on the phone how delicious it was. Thank you, Misha !

[Hairpin]

Dear Colleagues! I have such as Hairpin says troubles. It turns out super-duper - pizza from this dough, but the bread tends to spread into a cake. And delicious, and the holes are so lacquered, shiny, but nothing like Italian bread Misha or Zest... The problem, I think, is Ukrainian, because our flour is unimportant. By chance I came across hints that this problem (bread spreads) has already been discussed somewhere. Poke my nose where exactly. You are welcome. Very tasty bread. I want him to be handsome too.

[Freken Bock]

Freken Bock,

only yesterday I baked this bread for the first time, before that I studied the post at Lyudmila's blog. To prevent the dough from spreading, she recommends add a pinch of ascorbic acid in powder to strengthen gluten. You can try to look for this vitamin C.

I do not have ascorbic acid, I added 10 ml of lemon juice (reducing the amount of water accordingly), in the hope that it is rich in the necessary substance. True, I don't know how justified it was.
My bread did not run out, it even pouted in the oven, although it looked "flat" in the proofer.
Below the photo, the cut was photographed in the light, and although the piece was wide enough, I really liked the holes. I don’t even write about the taste, because it’s just very tasty.

[Hairpin]

Dear Colleagues! I have such as Hairpin says troubles. It turns out super-duper - pizza from this dough, but the bread tends to spread into a cake. And delicious, and the holes are so lacquered, shiny, but nothing like Italian bread Misha or Zest... The problem, I think, is Ukrainian, because our flour is unimportant. By chance I came across hints that this problem (bread spreads) has already been discussed somewhere. Poke my nose where exactly. You are welcome. Very tasty bread. I want him to be handsome too.

I have exactly the same appearance, and besides, the crust is very hard. Misha, please tell me how to fix this.

[himichka]

It's all about our torment. The very first time I did and boasted that everything was okay, I did it on Makfa. And also Lena-himichka knows some secret, but does not inject.

I already drove my husband to the METRO for Amina, I think, maybe some kind of Amina was bought in a shop next to the house. Nope, it didn't help. Today I'm baking, I have reduced the water to 300 ml, flour 450 gr. (not Amina, Kolomoitsevo bakery). Not quite Italian, in a dough 50g. rye flour, it’s bred, as they say. But in the process of kneading, I notice that it holds its shape better. Oh, yes, I sprinkled it with ascorbic acid. If something goes better, I'll lay out the result in French sourdough, because the bread is no longer Italian (Ann Thibeault), and don't understand which one.

I added in an old message how I bake, but they don't send mice! Into the infection! Either they carry nuts from the garage, or messages.

Ladies, no secrets! I just wanted to beat him. The dough was not kneaded with a hook, so I started using a spatula for cream. I baked in the summer almost every day. The water was first reduced, and then as in the recipe. Amin's flour, I have baked all the bread on it since spring. I did not add ascorbic acid. The best bread was obtained on the hottest days, apparently, the proving temperature is important.

[skate]

I understood about the hook. When I was not going to hook the dough into a ball, I went to look at the photos of MISHA, on them this whisk is clearly visible. I have a coldness in my apartment now, and even in a warmer season, too, for the first time I put it in a bowl of warm water, it rises quickly. The holes are not so big, but decent, but strives to creep apart. I already waved my hand, let it be ciabatta. And here skate with a similar problem. Well, to continue, then I will try.

I also put this bread, but water is 300 ml, and flour is 450

Scoff, save !!!

🔗 🔗 🔗[

I save as I can))

This bread is a matter of technique and the habit of handling sooooo wet dough.
I kneaded it in a bread maker and in kenwood (and with a hook and a spatula), and reduced the water and left it, as according to the recipe, and baked it on Makfa and on Amina, the main thing there is to fold and shape the puddle several times.
In general, for those who are just starting to bake this bread, one must take into account the moment that this recipe is designed for "theirs" flour, which absorbs much more liquid than ours.
I "regained the light" when I read Lyudmila's opuses about dough. According to GOST, for the establishment of a dough of "sour cream density" for 500 g of flour, you need to take 300 g of water, and she writes that her flour took all 500
So count it.

And the devil pulled me (mmm) to buy a bread maker.

The control unverified ones are lying, the linen is not ironed, and I'm hanging out here. While running to the kitchen, Zest answered.

For half a year I read Ludmila's LJ little by little, the conclusions are as follows. Flour is different, you cannot change the ratio of water-flour in recipes at your own discretion: there will be a different bread; kneading dough, forming, i.e. tension of gluten threads.

In general, girls, study, study and study to us, as the great leader bequeathed.

The flour is different, you cannot change the ratio of water-flour in recipes at your own discretion: there will be a different bread;

This is exactly the ratio of flour-water that you need to change to get the desired bread.

In general, girls, study, study and study to us, as the great leader bequeathed.

but this is our fffsёё

I seem to add a puddle, and there are bubbles at the exit, but this whole thing tends to the shape of a cake ... Today's bread is still encouraging. I am entering the home stretch.

The flour is different, you cannot change the ratio of water-flour in recipes at your own discretion: there will be a different bread; kneading dough, forming, i.e. tension of gluten threads.

Lyudmila ipshet that it is necessary to be guided by the amount of flour, and to determine with water already on its own suppression.

But Pokhlebkin read something else that it is difficult to navigate by water, it is better to vary with flour

I have a problem baking bread like this. The dough turns out to be very liquid and after molding it does not hold its shape at all. As a result, during the distance after forming, the workpieces do not hold their shape, but simply spread to the sides. What am I doing wrong ?

[Xevus]

Xevus, this dough should be liquid. Look, everyone who baked it has finished products that are low, but very full of holes. Possible solutions to the problem: change the flour (sometimes it "floats", sometimes it is more humid, etc.), try to knead a little thicker, carefully check the temperature regime and send it to the oven to the maximum so that the dough does not have time to creep.

kava, but no. The dough, properly prepared using this technology, at the exit gives products that are inflated in the oven like a ball, and are quite decent in height, should not blur. If the workpiece remains flat after being placed in the oven, this indicates non-observance of the technology for preparing such a dough (or, in fact, the flour is not suitable).

In the photographs, in my opinion, the products are "moderately high". My dough turned out to be completely liquid, it sticks to everything, even forming it into a rectangle is a big problem.

Xevus still depends a lot on flour, many times made this bread with different flours and the dough was always different, even when forming the dough, I help with a scraper very conveniently. And somehow it was that the dough turned out to be liquid, then I baked it in a mold.

In the photographs, in my opinion, the products are "moderately high". My dough turned out to be completely liquid, it sticks to everything, even forming it into a rectangle is a big problem.

The liquid dough, in addition to carefully selected initial products (many have already convinced of this), requires good dexterity (and this is multiple experience). Still, a frank "puddle" can hardly "explode into a ball." Xevus, try to cook without deviating from the technology, BUT change the flour (or add gluten and ascorbic acid to it). Perhaps the point is really also in technology, as MISHA correctly noted. Here, the kneading process is especially important, which helps to develop gluten, and the molding itself, on which the "spreadability" of the finished workpiece depends, and the correct temperature regime for baking. Do not hesitate and do not despair - everything will work out for you.

I use flour "Macfoy", to which I have no complaints, on it I bake bread in a bread maker, and it is just a sight for sore eyes. I do not retreat from technology, but in fact it does not reach molding - what kind of molding are we talking about when the dough spreads right before our eyes? As for ascorbic acid, does it seem to affect the rise only? There are no problems with lifting - and quickly and there are a lot of gas and holes.

[requires good dexterity (and this is a repeated experience).]

Liquid dough, in addition to carefully selected raw materials (many have already been convinced of this), requires good dexterity (and this is a repeated experience). Still, a frank "puddle" can hardly "explode into a ball."

But I completely agree with this.Experience, of course, the skills of working with such a test, and technologically correctly developed gluten are the components of success

Personally, I specifically bought a dough mixer for such a test, and earlier it was very hard to interfere with a hand mixer and it turned out not quite the dough. Xevus I had problems with McFa and I gave up on her a long time ago. Try to take another flour.

... As for ascorbic acid, does it seem to affect the rise only?

Ascorbic acid strengthens the gluten of the dough and, thanks to it, the dough does not spread.
In the baking process, vitamin C, which is unstable to high temperatures, is destroyed, but it does its job.
It's a pity that Lyudmila's LiveJournal is closed, in the comments to the post on baking this bread, the need to add vitamin C to the recipe was discussed.

You can also try to simply reduce the amount of water a little without changing the ratio of the remaining ingredients.

I have a problem baking bread like this. The dough turns out to be very liquid and after molding it does not hold its shape at all. As a result, during the distance after forming, the workpieces do not hold their shape, but simply spread to the sides. What am I doing wrong ?

Now I want to show what I get, on the advice, in my opinion of the Raisins, I reduce the amount of liquid and the bread turns out to be wonderful.