Svetl @ nka
I liked this bread so much that only crumbs remained of it. So I kneaded it again, standing on the proofer. ... Thanks again to the author for a wonderful recipe.
Svetl @ nka
I just bastard with this bread, and here is my second bread.

Italian bread (Ann Thibeault) in the oven

Italian bread (Ann Thibeault) in the oven

Italian bread (Ann Thibeault) in the oven

Italian bread (Ann Thibeault) in the oven

Only now you can't achieve a dark crust, like the author's, in my oven, n. I'll go and put it to the author again.
Axioma
Quote: Svetl @ nka

I'm just crazy about this bread ...
Svetl @ nka, and me too.
May the author of the recipe forgive me Misha (Ann Thibeault too) but it’s time, I suppose, to brush up on the topic.
Take me to the ranks of lovers of this wonderful Italian bread!
Italian bread (Ann Thibeault) in the oven
Italian bread (Ann Thibeault) in the oven Italian bread (Ann Thibeault) in the oven Italian bread (Ann Thibeault) in the oven
Today for me this bread is the MOST delicious white bread! Everyone, without exception, is delighted with him!
I'll come back to him ...
Freken Bock
AXIOMA , you can see traces of the proofing basket on your bread Italian Ann Thibeault is generally thin, it won't hold such traces. Did you bring something of your own to the recipe?
Axioma
Hello, Freken Bock .
I am revealing the SECRET. I got a tip in one of the topics from julifera.
Here is my baffle basket.
Italian bread (Ann Thibeault) in the oven
I carry out the spreading by covering such a basket with a glass cutting board on top, and leave the sides and bottom open, let the dough dry through the cracks
The procurement of bread literally jumps out onto the parchment!
Sometimes it’s true ... but it’s better to take flour with 12% protein, such as TM "Aladushkin" or add gluten (dry gluten) as a safety net.

Italian bread (Ann Thibeault) in the oven
Freken Bock
AXIOMA, offtopic, where do you get flour Aladushkin and how much? Gluten doesn't help me.
Axioma
Freken Bock , in Moldova there is no rye flour, but every large supermarket sells bakery flour in the "Aladushkin" grade (weighing 1 kg, 2 kg and 3 kg), packaged in St. Petersburg.
There is no Russian flour on sale in Ukraine, but there are no problems with rye.
Guess why I can't tell you the price of flour, but I probably know that the bus to the capital of Moldova goes through Kryvyi Rih.
And with gluten you too must turn out no worse.
The main thing is that the prescription gluten supplement is not less than 20 grams.
Do not regret, you will not spoil porridge with butter
I baked the bread today with the addition of 35 grams of dry gluten, 47 grams of the total amount of water was replaced with beet juice. And I also added 1 tsp. grated caraway seeds:
Italian bread (Ann Thibeault) in the oven Italian bread (Ann Thibeault) in the oven
I think that the big holes under the roof are the reason for the hasty kneeling, when I rolled into the ball after spreading - I was in a hurry, because I was ready next to round flavored bread.
Axioma
Good morning everybody!
I liked Italian bread so much that at one time I baked two loaves in a row:
Italian bread (Ann Thibeault) in the oven

Italian bread (Ann Thibeault) in the oven Italian bread (Ann Thibeault) in the ovenItalian bread (Ann Thibeault) in the oven
Axioma
Good evening, bakers!
To show my ambiguous love for Italian bread, I will stay on this topic for a while. In addition to round, it can be baked and oblong:

Italian bread (Ann Thibeault) in the oven
Italian bread (Ann Thibeault) in the oven
It is a great pleasure not only to feel the unique smell of such delicious bread, but also to admire such crumb laces:
Italian bread (Ann Thibeault) in the oven Italian bread (Ann Thibeault) in the oven

Regarding the question of how quickly this bread grows stale, I can safely say that it DOESN'T MANAGE to stale.
Axioma
To emphasize and add an Italian flavor to this bread, you can add dried tomatoes at the end of the dough:
Italian bread (Ann Thibeault) in the oven Italian bread (Ann Thibeault) in the ovenItalian bread (Ann Thibeault) in the oven
By the way the lower part of the bread half bent down, one can judge how soft it is. After all, the top is LESS than a quarter of a kilogram!
Axioma
In addition to dried tomatoes, I advise you to try as an additive dry rosemary.
it BOMB!
Even opponents of bread, who insist that they do not eat bread, will not be able to resist the enchanting (I am not exaggerating!) Smell and unusual taste:
Italian bread (Ann Thibeault) in the oven
The photo below shows dark inclusions - this is dry rosemary:
Italian bread (Ann Thibeault) in the oven
Italian bread (Ann Thibeault) in the oven
Try it - DO NOT REGRET!
Axioma
Whoever has problems forming such bread - the dough "floats", poor-quality flour (it happens!) The correct proportions of flour-water are not observed, they mixed and the gluten broke - there is a way out! Feel free to place the dough piece in a silicone mold and you will be happy:

Italian bread (Ann Thibeault) in the oven Italian bread (Ann Thibeault) in the ovenItalian bread (Ann Thibeault) in the oven
Aunt Besya
AXIOMA !!!! What wonderful breads you have !!! One is more beautiful than the other !! I admire the skill !!
Axioma
Thank you very much, Aunt Besya !
For me, your attention is invaluable !!! Low bow to you !!!
Otherwise, I got the impression (looking at night) that I am talking to myself ...

I got carried away

I also like to add freshly squeezed beet juice and ground cumin to Italian bread.
Italian bread (Ann Thibeault) in the oven
In a word, an experimenter! ..
Italian bread (Ann Thibeault) in the ovenItalian bread (Ann Thibeault) in the ovenItalian bread (Ann Thibeault) in the oven

Italian bread (Ann Thibeault) in the ovenItalian bread (Ann Thibeault) in the ovenItalian bread (Ann Thibeault) in the oven

The color varies, but the taste is ALWAYS AMAZING!
IRR
Quote: AXIOMA

Thank you very much, Aunt Besya !
For me, your attention is invaluable !!! Low bow to you !!!
Otherwise, I got the impression (looking at night) that I am talking to myself ...

I got carried away
AXIOMA, allow your idyll with aunt Besey interrupt, you are not alone! I also follow your bread - their name is skill!
Axioma
Quote: lga

I'm in ambush here too, just no words. After your colored buns, I don't even try to reach ...
Quote: Mila007

And I am delighted! Well this is how much skill and labor is invested in each bread!
Quote: fugaska

and I'm from the partisans !!! great breads !!! share your masterpieces yet !!!
IRR, lega , Mila007, fugaska !!!
THANK YOU!
Wow, how much pride I have added - I am infinitely glad to the guest-partisans
I'm setting the table!
Take a virtual bread and salt from me ...
Italian bread (Ann Thibeault) in the oven
I look towards you!
Anna Makl
I really liked the recipe for Italian bread and photos of the finished one - just a fairy tale! The question is - if you knead in a bread maker (I have a Panasonic 255), then on which program is it better - the main one or dumplings?
lega
Gentlemen, moderators, if not for the flood in the topic about Italian bread, if not for such a nice banquet, then the desire to run to the kitchen would not have appeared. I would just go to put the bread on duty, and so ..... hunting and what no (what will turn out) prettiness navayat. I ran ...
Axioma
Quote: Anna Makl

I really liked the recipe for Italian bread and photos of the finished one - just a fairy tale! ..
Anna Makl ! I am thrilled by your SUCH comparison, thank you big.

Quote: Anna Makl

... The question is - if you knead in a bread maker (I have a Panasonic 255), then on which program is it better - the main one or dumplings?
I have not tried kneading the dough for this bread in a bread machine.
To get the necessary developed gluten, the Bosh MUM 8400 combine helps me out - and therefore I do not try to complicate an already difficult life.
Anna Makl ... Look carefully please Italian bread (Ann Thibeault) in the oven
Bon appetit, lunch break anyway !!!
Axioma
fugaska ! You are an incredible Kindness person! Thank you!
I was confused ... I don't even know if mine will fit WHOLE Italian bread in exchange for such a delicacy?

Italian bread (Ann Thibeault) in the oven
or such - choose:
Italian bread (Ann Thibeault) in the oven
Okay, so as not to sound greedy - take both!
And a couple more to boot (with a hike) -Italian bread (Ann Thibeault) in the oven - I love fair deals!

Axioma
Quote: fugaska

super!!! Thank you!!! )))
fugaska , to your health!
And here's a gift for you - a very soft, barely warm loaf, sprinkled with corn flour- smell all over the apartment- I hope it will cool down for dinner:

Italian bread (Ann Thibeault) in the oven
I wanted to eat something - I have a sweet cake and coffee ...
fugaska
do they proliferate in your soil? : - \ I'm embarrassed to ask ... and who is eating all these creations? I have 4 full-fledged eaters, but we won't be able to quickly crumble so much bread !!!
Axioma
Dear, fugaska, good evening!

It is impossible not to agree with you - it is somehow strange for a man to have such an unusual hobby - to bake bread at home and selflessly rejoice at it.
Since May 5, 2010 I have baked 109 (!) loaves of ONLY Italian bread from Ann Thibeault in various ways: sponge, unpaired, mostly leavened.
575 photos in the archive - beautiful and not so ...
Isn't your head spinning at the mere sight of such a bread?!:

Italian bread (Ann Thibeault) in the oven

I am infinitely grateful to my friends for the admiration of my bread.
Italian bread (Ann Thibeault) in the oven

My friends have many advantages - they see my bread live, they can touch it, feel its taste, smell, and you see only pictures.

Italian bread (Ann Thibeault) in the oven

If I have loaded you with my revelations, forgive me generously.
Be happy!!!
Scarecrow
AXIOMA

The second and last photographs are of perfect bread (these are pictures of the same loaf). Excellent crumb, and most importantly - a thin, uniform crust. This means that all the conditions just matched perfectly (temperature, time, humidity). He kept his form absolutely correct. It’s just a benchmark. I couldn't take my eyes off him for about five minutes, I looked at him.

Your loaves are a great aesthetic pleasure.
Axioma
Quote: fugaska

I am deeply swoon from your revelations !!! you can say a hobby worthy of respect!
I'm embarrassed to ask ... a lot has been written about friends, but do you have a family?
fugaska, do not talk about sad things - I have a cure for loss of consciousness:
Italian bread (Ann Thibeault) in the oven
Looking at the picture, I want to open the refrigerator, look at its contents:
Lard sounds somehow trivial, but pâté goes well with such bread?
And here is a misted bottle of dry red wine ...
Axioma
Quote: Mila007

A non-virtual cognac is always better than a virtual one! ..
Mila007 how to say how to say ... then I sit closer to Tete Basa
Enough space for everyone?
Wait a minute ... toast bread with poppy seeds to the table, have you tried it? ..
Italian bread (Ann Thibeault) in the oven
To your health!
Axioma
Mila007 , Gaby!
This is a simple toast bread + 60 g of wheat sourdough 100% hydration, still warm - I'll show you the cut tomorrow ... I got drunk
Everyone dispersed, I have to wash the dishes again ...
Till tomorrow.
Axioma
Good day everyone!
Yesterday I offered toast for sandwiches - bread is like bread, nothing special:

Italian bread (Ann Thibeault) in the oven Italian bread (Ann Thibeault) in the oven

It would be necessary not to be greedy - submit this one:

Italian bread (Ann Thibeault) in the oven

There would be no pate and foie gras ...

Aunt Besya
, I will try not to upset you anymore.
Natay
I am here vaasche in the sediment from the kind of such bread. I tried to bake a couple of times, but ... the pizza is super! And the bread in the oven settled down without rotation, I think so a lot of liquid, if you add flour then there probably won't be such holes in the crumb. Can you tell me what my mistake is. And another question, how is such a shape obtained (everything has blurred) and if it melts in a basket when shifting bread for baking, it does not settle?
himichka
Quote: Natay

I am here vaasche in the sediment from the kind of such bread. I tried to bake a couple of times, but ... the pizza is super! And the bread in the oven settled down without rotation, I think so a lot of liquid, if you add flour then there probably won't be such holes in the crumb. Can you tell me what my mistake is. And another question, how is such a shape obtained (everything has blurred) and if it melts in a basket when shifting bread for baking, it does not settle?
Read the posts carefully Misha at the beginning of the topic. The dough is really very liquid and does not require proofing in a basket.
You can add a pinch of ascorbic acid to strengthen the dough piece.
Margit
Natay
Ludmila in LJ (mariana_aga), recommends reducing some of the liquid in the recipe, but does not recommend adding flour. It all depends on the quality of the flour, Lyudmila has very dry Canadian flour, the recipe was given for this flour. And with us it is desirable to use the best flour for the recipe, such as Nordik (well, very expensive flour: - [), Makfa and Uvelka.
AXIOMA
Please tell me how you achieve such wonderful results, what kind of flour do you use? Your bread is just a sight for sore eyes !!!
Gaby
Well, as Chuchelka says - the dough needs to be folded, then it will keep its shape.
Natay
Quote: himichka

Read the posts carefully Misha at the beginning of the topic. The dough is really very liquid and does not require proofing in a basket.
To strengthen the dough piece, you can add a pinch of ascorbic acid.

Is it melted right in the mold where it will be baked? And yet, if you shift bread from the basket (well, let it be another bread) for baking, the dough does not settle? And thanks for the advice I'll try ascorbic acid or dry gluten.
Tanyusha
Natay personally, I distribute this bread in the same form in which I will bake, and I carefully turn the other breads from the basket onto a baking sheet and in fact the dough does not settle.
Freken Bock
After a long break, I baked this Italian with a new sourdough today:

Italian bread (Ann Thibeault) in the oven

Italian bread (Ann Thibeault) in the oven
Favorite bread. I can’t help myself.
Scarecrow
My mother, what an indescribable beauty! Bravo! Inflated, perfect, crust from explicit baking with steam! Ah-ah-ah-ah!

Super...
Freken Bock
Well it... I lied a little ... This is the second. Yesterday was the first. Here it is, yesterday:

Italian bread (Ann Thibeault) in the oven

The shape is closer to the pancake. But they were torn to shreds in minutes.
Axioma
Freken Bock !
Inimitable bread! The middle is like silk! Super! (Y)
Let me be curious, what did you sprinkle on such a wonderful ball?
Freken Bock
AXIOMA , Thank you! Bread is sprinkled with sedan, in other words nigella or nigella. In Central Asia, where I come from, tandoor cakes are sprinkled with it.
Axioma
Freken Bock.
Thanks for the quick response.
I use sedona quite often - I love the smell of nigella damascena in bread for its pungent peppery taste and spicy nutmeg smell!
tisha
Well, your bakery bread, fellow countrymen !!!
If I had the right flour, I would already be in the kitchen.
Very inspiring. As soon as I buy the necessary flour, I start to learn how to bake such bread, I think my men will really like it. (I saw only MacFoo with us).
AXIOMA, tell me please, do you bake bread according to the recipe and technology as on the first page, or you have changed something and on what you bake (stone or cauldron).
I don’t have a stone yet, I bake bread in a cauldron and I’m wondering if such bread can be baked without a stone.

Thanks again for the inspiration.
Axioma
Quote: tisha

Well, your bakery bread, fellow countrymen !!!
AXIOMA, will tell you, please, do you bake bread according to the recipe and technology as on the first page or you have changed something and on what you bake (stone or cauldron).
I don’t have a stone yet, I bake bread in a cauldron and I’m wondering if such bread can be baked without a stone.
Thanks again for the inspiration.

Hello, tisha !

I bake my favorite, and not only mine, Italian bread from Ann Thibeault STRICTLY according to the author's recipe and technology on the so-called "baking" stone - terracotta floor tiles, - tiles, 10 mm thick, purchased in a construction hypermarket Epicenter and fitted with a "grinder" to the size of my oven.
I do not have a kazan, and I have not tried to bake such bread without a stone.
I can't answer for a good baking result without a stone, definitely ...


Axioma
Italian Bread by Ann Thibeault
unpaired way

Incredibly beautiful and tasty bread, fragrant and light.

Italian bread (Ann Thibeault) in the oven Italian bread (Ann Thibeault) in the oven

The dough is very moist and needs to be kneaded for 30 - 35 minutes in a food processor at low speed. You need to carefully monitor the dough, otherwise it will wind on a spatula or hook, and rise up.

Safe way for 2 bread

480g wheat flour
0.5 tbsp. l. dry yeast
0.5 tbsp. l. fine sea salt
1 tbsp. l. vegetable oil
400 g water

Mix flour with yeast and place in water.
Mix.
Leave for 20 min for autolysis.
Add salt and knead for 30 minutes, add vegetable oil dropwise at the end of the batch.
Place in a greased bowl, grease the top of the dough with butter.
Cover and let the dough ferment until it doubles in volume.
Put the dough on the table, divide into two portions of equal weight.
Form the bread, dust the top with flour and place on the flour or corn grits on the table (or in a mold) for proofing.

Italian bread (Ann Thibeault) in the oven

Heat the baking stone in the oven to 250 ° C.
BAKE the first 10 MINUTES WITH STEAM!

Then lower the oven temperature to 230 ° С and oven for 25 - 30 min.
Uniquely delicious bread!

Italian bread (Ann Thibeault) in the oven

Italian bread (Ann Thibeault) in the oven Italian bread (Ann Thibeault) in the oven Italian bread (Ann Thibeault) in the oven

The given recipe for the dough is unpaired, but the bread will turn out to be much tastier and more aromatic in the sponge way.
or using a liquid starter culture.
Go for it!


Axioma
Italian Bread by Ann Thibeault (on dough)
The bread will turn out much tastier and more aromatic with the sponge method than with yeast !!!

Italian bread (Ann Thibeault) in the oven

Italian bread (Ann Thibeault) in the oven

Sponge way for 2 bread

Dough:

125 ml water
¼ h. L. dry yeast
90g flour

Mix everything thoroughly and leave overnight to ripen the dough for about 10 hours at room temperature.

Italian bread (Ann Thibeault) in the oven

In the morning, mix all the dough with water (360 g) and yeast (1 tsp. Dry yeast). Add flour (420 g) and stir until smooth.
Leave on for 25 - 30 minutes for the flour to swell properly before kneading the dough.
Knead the dough.

Dough :

All orara
420 g flour
1 tsp dry yeast,
1.5 tsp salt,
1 tbsp. l. vegetable oil,
360 g, water at t = 35 ° С

Knead in a food processor at low speed with a spatula for 3 minutes, add salt at the end of the batch and add vegetable oil drop by drop. The dough will be very soft, almost runny, but with well developed gluten, that is, it will set into a shiny, silky ball when kneading and will not stick to the sides of the processor bowl.
The dough needs to rise until it increases in volume two to two and a half times in a lightly oiled dish.
Place the dough on a floured table and divide into 2 portions.
Form the bread into rounded oblong loaves, cover with foil and leave directly on the table for a spread.
Can be melted on a floured table or baking paper.

Italian bread (Ann Thibeault) in the oven

Preheat the oven with baking stone to 250 ° C.
A large baking stone will hold 2 loaves at a time.

Italian bread (Ann Thibeault) in the oven

Place the spread bread on a baking stone and sprinkle it with water from a spray bottle.
Spray the bread with water three more times, at intervals of three minutes.
Reduce the temperature in the oven to 230 ° C and the oven at 220 ° C for 25 minutes.

Traditionally: cool on a wire rack!
I still remember to add an Italian touch to the bread by adding dry rosemary!

Italian bread (Ann Thibeault) in the oven

Italian bread (Ann Thibeault) in the oven
Marus
Take my bread for judgment.
I baked for the second time in my life. On the first grape sourdough in my life. Boyalaaas. He was already eaten and ordered to immediately bake more.
I have neither a kneader nor a bread machine. There are hands and an oven. Here's what happened:

Italian bread (Ann Thibeault) in the oven

Italian bread (Ann Thibeault) in the oven

Kneading for a long time, probably about an hour in total, but the dough was still a little thin, it was difficult to fold it in an envelope and transfer it to the pan too. Although at first it seemed rather dense, but then the consistency became so stringy. She steamed longer and baked for 5 minutes longer too. She baked in a cast-iron frying pan of small diameter, put another frying pan with water down the oven for 15 minutes.
The bread turned out to be delicious, but there is nothing to compare with, so I don't know whether it turned out right or not. But the crust is crispy, there seem to be holes. It seemed to me that the crumb is a little damp. I took a piece to a neighbor to try, it turns out she knows this bread, she bought it. So she says that mine is the same.
Thank you very much for the recipe and for the information in general.
Freken Bock
Quote: Marus


... I have neither a kneader nor a bread machine. There are hands and an oven ...
Kneading for a long time, probably about an hour in total ...

Marus, I believe you have accomplished a feat.
Marus
Thank you for the praise, I am very pleased, but I disagree about the feat - it's a pleasure. Here I sit the second mesu, now I'll try with rosemary, I'm thinking of taking a dry one or pinching a live one
Mashulek
Hello! It's so appetizing here ... Tell me, please, 450-500 F is 260-230 C, right? And yet "with steam humidification for the first 10 minutes" - how's that? Spray a bowl of water or put it in the oven? (I have a convection oven).
Viki
To the question about F - * S:
450F = (450 - 32) x (5: 9), i.e. 230 * C
500F = (500 - 32) x (5: 9), i.e. 260 * C
Mashulek
Quote: Viki

To the question about F - * S:
450F = (450 - 32) x (5: 9), i.e. 230 * C
500F = (500 - 32) x (5: 9), i.e. 260 * C
Thank you!

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