Italian bread (Ann Thibeault) in the oven

[Tesora]

Very much satisfied! Please share!

Hello, Tesora !
I could not immediately write an answer, but I must fully agree with the author of the previous post.

Crust right - at the beginning of baking, be sure to warm up the oven to 250 ° C and bake for 15 minutes with steam at a temperature of 230 degrees.


Then, releasing steam, reduce the baking mode to 190 ° C and bake for another 20 - 25 minutes



A thick crust of Italian bread is guaranteed!




Bon Appetit.

[AXIOMA]

AXIOMA, yak beauty! Thank you! I wrote everything down, today I will bake exactly according to the instructions. (I found temperature marks on the internet and drew them on the stove with a marker, now it will be easier.)

[AXIOMA]

AXIOMA, yak beauty! Thank you! I wrote everything down, today I will bake exactly according to the instructions ...

Thank you, Tesora !
I am glad that you like this bread:



therefore I hasten to clarify the details.

It is definitely necessary to preheat the oven before baking. not less 250 degrees! Place the loaf on top of the stone in the oven. Sprinkle 1/3 cup boiling water and close the oven door. Then set the thermostat to 230 ° C
The bread will slowly inflate like a balloon, despite the fact that when the oven was opened, the temperature inside the oven dropped


But this flattened shape of Italian bread will turn out if you start baking with a starting temperature of 230 degrees:


Choose what you like best.

[AXIOMA]

This is the so-called "dough explosion" process. When, when placed in a very high heat, the bread is sharply inflated and only then baked on top with a crust. Slow heating or low temperature will not allow the bread to rise well, since it will seize with a crust on top.

AXIOMA
I am all at war with your bread. I have already tried different variations of flour and water, up to a silky bun and so on, but the interior, according to my requirements, is not beautiful enough yet. It seems like the crumb in the photo above, but I want larger holes.

[dough explosion process]

This is the so called dough explosion process... When, when placed in a very high heat, the bread is sharply inflated and only then baked on top with a crust. Slow heating or low temperature will not allow bread to rise well, since it will seize with a crust on top ...

Scarecrow, Thank you! Very aptly said about the "explosion" of the test!
I have such explosion happens almost instantly!



Let's say two minutes later is enough to make a decision to lower the temperature. Otherwise, the crust will be covered with spots ...

AXIOMA
... but I want bigger holes.

Scarecrow, are these holes?



... or like this?



and I thought that big holes are bad ...

... not bread, but an air cushion.

[Axioma]

Axioma, please tell me, what are these beautiful stripes? You can take a photo.

The holes should be medium-sized, but most importantly - uniform. And then I, like you, are mostly at the top. I do this and that: either the dough falls off completely from long manipulations, or there are holes on top. So far, no "consensus" has been found. Looking further.

[Axioma]

Axioma, please tell me, what are these beautiful stripes? You can take a photo.

Crust, Hello!
I post a photo of the baskets - I have two of them. :



And both are indispensable for final spreading

And the "pattern" on the crust is attractive - the main thing is unusual, rare. :

[but the most important thing is uniform.]

The holes should be medium-sized, but the most important thing is uniform. And then I, like you, are mostly at the top. I do this and that: either the dough falls off completely from long manipulations, or there are holes on top. So far, no "consensus" has been found. Looking further.

Let's look in the place!



I'll go make dough for such bread, in this case reducing the amount of yeast ...

[Scarecrow]

Good day everyone!
Scarecrow, take the night report on one more attempt.

Now the holes are in the middle.
Technological changes.
Pressed yeast (very) fresh = 7 grams
Changed autolysis, kneading and proofing times by a third.
The kneading of the dough until the required structure was formed was carried out in the Bosh MUM 8400 processor at 2.5 speeds much longer.

Otherwise, everything is strictly according to the recipe.
Flour / grade Belotserkovsky production = 420 g
Water t = 40 ° С = 360 ml
Salt = 10 grams
Light olive oil = 1 tbsp
Well, as always, for the Italian shade - dry rosemary - 1 tsp
The dough turned out to be obedient for molding, did not blur:



Sometimes I have Italian bread, obviously, after improper cooling, frown
I will carry out experiments in the future!
I will listen (read) all comments, advice and wishes.

Axioma, do you manage to stand this dough in the basket and it does not stick tightly ?!
Maybe I'll get it this way someday
And, of course, I really want to buy such a basket for personal use. Of course, I understand that we are far from neighbors, but maybe you throw a link, and I'll look in my area.

Now super correct holes !! Wonderful bread !!

[Crust]

Good health!
Crust, such bread baskets are sold in the Metro.
I bought the first one for 16 UAH! but for the second I already paid 59 UAH ... It is woven from a more durable composition.

Scarecrow, thank you for noting my efforts! : rose
Thank you for the fact that you, like me, UNHEALFUL to this wonderful Bread! :



The incision after cooling:

I keep forgetting to post a photo. I forgot to capture the cut. Because this is done after cooling down, and after cooling down, it flew out of my head completely.

[Scarecrow]

... I forgot to capture the cut ...

ScarecrowYour bread compared to my morning one is "African American".



Cut after cooling:



I supplement the absence of your cut with my own:

Take me company too!
My Italian.
I used to bake Italian from Admin.
Now I decided to take a chance with the leaven.

Sarychev rye sourdough was converted into wheat.
Flour Aris the highest grade.
Kneading in HP.
Baked in a cauldron.
I also added less water than in the recipe.

Holes like this have never happened before.

🔗
🔗

[wwwika]

Take me company too! ...

Hello, wwwika !
Welcome!!!
There is enough room for everyone.
This is how I once dropped by as a guest and stayed forever - no one, it seems, objects and does not ask to leave. This status is to my liking.
I bake Italian bread every day - it pleases me immensely and, believe me, does not bore me.
This wonderful bread is painfully delicious to forget and part with such a successful simple recipe !!!

... Kneading in HP. Baked in a cauldron. I also added less water than in the recipe.
Holes like this have never happened before.

wwwika, I want to express my doubt that the development of the gluten structure when kneading the dough in HP will satisfy the author of the recipe ...
It will not work in the "gluten" window dough when kneading in HP!
The specificity of the crumb in this bread is its "rubberiness" with a pronounced crispy crust, and for this rubbery effect I have to knead in the processor BOSH MUM 8400 at an average speed of about 40 minutes, and sometimes more. It all depends on the quality of the flour.
I have never changed the ratio of water in the recipe (always at T = 40 degrees!) and flour.
I ferment and grow STRICTLY at a temperature of 30 degrees!



I always rejoice with those who share the delight of the taste and appearance of this bread!

So we will work on the product! Otherwise, you cannot call it a work of art.

I understand all the nuances, but I don’t dare to use a kneader yet .... I already recently bought a multicooker and a good electric oven. I will knead in hp.
And still I will try to pour less water. Although our humidity is very high, could this be the case?

I also have a mulinex harvester, but there are knives there, hardly suitable for the test.

[wwwika]

So we will work on the product! Otherwise, you cannot call it a work of art.
I understand all the nuances, but so far I will not decide on a kneader ...I already recently bought a multicooker and a good electric oven. I will knead in hp.
And still I will try to pour less water. Although our humidity is very high, could this be the case?
I also have a mulinex harvester, but there are knives there, hardly suitable for the test.

wwwika, I must agree with you - you cannot knead the dough in such a combine (with knives).
I'll have, I think, TEMPORARILY reduce the amount of water and knead the dough in HP,

TEMPORARILY reduce the amount of water and knead the dough in HP,

and in more detail, can you? Why reduce and why temporarily?

[I will try to pour less.]

... I will knead in hp.
And still water I will try to pour less.

wwwika , unfortunately, without a combine! present Ann Thibeault's Italian bread won't work. Trust me. In the meantime, you will be financially difficult to purchase such equipment, it will play temporal factor, hence the word TEMPORARY. You just have to wait. I am convinced that you will not refuse to bake delicious and beautiful Italian bread.
Wish you a happy shopping.

I can not resist, I want to show what kind of bread I got today.
Kneading in the Kenwood KM 020 combine lasted much less time than usual.
I added a pinch of ascorbic acid at the end of the batch, which I bought from the prescription department of the pharmacy. Expensive.



Well, not crumb, but lace ...



I love this Bread!



My bread was parted in this basket:

10.50 UAH for 20g of ascorbic acid with us. It used to cost a penny. The bread is excellent. For some reason I only bake it in the summer.

[Axiom!]

Axiom!

And immediately a question for you: how do you lubricate your basket so as not to damage such beauty?

Ooo-oh ... I even know where the thought with the ascorbic acid came from ...

The bread is awesome! I have to make it myself again ... Only I have stubbornly sourdough, I need to grow a new one ...

[for some reason]

10.50 UAH for 20g of ascorbic acid with us. It used to cost a penny. The bread is excellent. I him for some reason I only bake in the summer.

himichka, thank you very much for evaluating the bread.
For 20 grams of ascorbic acid, I paid 33, 88 UAH.
I maintain the temperature for fermentation and proofing strictly at t = 30 ° C according to the recommendation of mariana_aga.
So winter cold is not terrible for my bread!

Axiom!

And immediately a question for you: how do you lubricate your basket so as not to damage such beauty?

Antonina 104Believe me, I don't grease my basket.
Unless, after molding, the workpiece was lightly sprinkled with flour through a fine strainer.

As far as I understood, this bread cannot be allowed to stand in the basket due to high humidity. I don’t mold my own, because the dough is very soft.

[Scarecrow]

Ooo-oh ... I even know where the thought with the ascorbic acid came from ...

The bread is awesome! I have to make it myself again ... Only I have stubbornly sourdough, I need to grow a new one ...

Scarecrow, there is no doubt that YOU advised the source of purchase of ascorbic acid !?
THANK YOU! Otherwise, I would still grind pills to this day ... I note that it is much cheaper ...
I was surprised that in our city, with a million population, only three! pharmacies where there are prescription departments (only in similar departments they sell ascorbic acid in powder), and even then not all of them were in stock.

[cannot settle in a basket]

As I understand it, this bread cannot settle in a basket due to high humidity. I don’t mold my own, because the dough is very soft.

himichka! Let me disagree with you.
Most of my photos are in this thread - proof of proofing in a basketexcept in those attempts where I mechanically over-tightened the gluten in the processor. Or, during kneading, the dough temperature exceeded the permissible one. Here, like it or not, you had to stand the dough and bake the bread in the form. Well, do not throw it away to the seagulls?
Happened when I deliberately put the proofing dough on the parchment.
Yes, the dough is sticky, no doubt about it.
It is simply poured out of the dishes after fermentation. Whatever you lubricate your hands with, flour, butter, etc., the wet dough will absorb such a lubricant from your hands!
THE FORMING OF A LIKE TEST SHOULD BE CARRIED OUT WITH A SILICONE BLADE.
Stretch the dough after fermentation on a cutting board and fold the sides towards the middle, while pulling the dough with a spatula, form a ball for a round (oblong oval for another) proving basket. Use a spatula to turn the dough "seam" down and cover the flour dough piece with a basket. Holding the board with one hand and the basket with the other, turn your construction 180 degrees in one motion - the dough is in the basket! Seam on top!
Now - for proofing up to 2 times increase.

Try it and you will succeed at any time of the year!

Attention Scarecrows!

In response # 143 and 144 This topic describes the methods of unpaired and sponge preparation of dough for this Italian bread

[450]

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

I am using a different method.
🔗
Inserted a number 450 and the PC automatically showed me in another window the translation in degrees C = 232, 22.
Conveniently!

Use a spatula to turn the dough "seam" down and cover the flour dough piece with a basket.

That is, you don't sprinkle the basket with flour? And just sprinkle the dough and the basket on top, and then turn it over? How thick is it?
I tried rubbing cornmeal well into the basket (thanks). From above it turned out to be such a crumble.
But beautiful !!!!!
Hell is not Italian, the other is 1300 grams. Well, a hero.
I also want Italian, or rather my son asks, so salty, cool !!!!

Hello. Here I baked bread without sourdough with a teaspoon of dry yeast. I added fresh basal, scrambled with a knife and threw it at the end of the kneading before molding the bread. It turned out delicious. Yes, and I kneaded it with my hands, I have neither a bread machine nor a stirrer. All hands) I baked in the oven. The next one will be with leaven, it should be even tastier.

Yes, and I kneaded it with my hands, I have neither a bread machine nor a stirrer. All hands) I baked in the oven. The next one will be with leaven, it should be even tastier.

What good and strong hands you have, they made such bread

Luxurious bread turned out waiting for more - bread is "contagious"

[ozario]

You are a wonderful man-made bread, ozario, created!
Commendable for the first post!
BRAVO!
Good luck to you!

Please tell me, but leave the bread for the so-called "spreading". It is somehow in time or the bread should increase in volume. What are the criteria?
Thank you!

[ozario]

ozario, go back to the author's recipe (post # 1), where the proofing time factor (40 minutes) is indicated for this bread. Often the requirement for an increase in volume in TWO times, sometimes more ...
Enrich your knowledge of the final proofing process on the forum HERE
Read carefully.

Well, here I got to this bread, then, for a long time I went to him, then one thing, then another ... and finally, having studied the material, I received an airy bread

Ripe liquid leaven, room T ........... what is it? Friends tell me !!!!! You are welcome. On the 1st page there is such a recipe ...

Ripe liquid leaven, room T ........... what is it?

This is a living wheat leaven. We grow the starter cultures ourselves. We have a lot of them. Both rye and wheat, like the one needed in this recipe. Choose HERE and help you grow.

thanks for the answer!!! today I have already put the leaven and wheat flour (read the information) thanks. This is the first time for me, I don't know if it will work out ???? I really want this bread ...

For this bread - the sourdough took dispersed 100% hydration (recipe on the 1st page) - what is this?

[liquid sourdough]

This is a living wheat leaven. We grow the starter cultures ourselves. We have a lot of them. Both rye and wheat, like the one needed in this recipe. Choose HERE and help you grow.

Yes, here's another ..... I climbed over the sourdough, but the recipe liquid sourdough(for our bread) I did not find ..... Where is it (recipe) prompt or poke your nose .....

Here are the little ones

GIRLS!!!!! I have a mess in my head, I can't understand anything. I know one thing: yesterday I put a sourdough on wheat flour with 100 g of water and 100 g of wheat flour. Today I fed: 100 g of water and 100 g of rye flour. I'll wait tomorrow, see what happens.If I have it, can I make Italian bread from this leaven?

[irina]

Yesterday I put a sourdough on wheat flour with 100 g of water and 100 g of wheat flour. Today I fed: 100 g of water and 100 g of rye flour. I'll wait tomorrow, see what happens. If I have it, can I make Italian bread from this leaven?

irina, You did the opposite. It was better to take rye flour immediately, feed wheat flour. Feed her until the sourdough is ready for 5 - 7. Then you can bake Italian and any other.
Just tell us which starter culture you are going to grow? "Eternal" only wheat?
I need to transfer your post there. This topic is more about bread. And we'll talk about sourdoughs in "Sourdough", okay?
I think I understand that you are growing French. Then only three days.

I don't even know what kind of leaven I have (eternal or French). I did it forever, and then what happens. I wanted to bake Italian bread using this "eternal" leaven. Wise probably ..... Yes?

Huge merci for a lovely recipe! This is my second sourdough bread and I respect it more and more. What a pity that the bread takes so long to cool, I had to eat it still hot with a super crisp crust. It's so good that I had to leave home on business, otherwise nothing would be left of the bread. Goodbye figure.

Girls, of course, this has already been discussed here, probably, but there is no opportunity to read the whole topic .. I have an eternal leaven, can I make this bread on it if I feed the leaven with wheat flour? It's just that the recipe says - liquid sourdough, but it won't be liquid, will it?

[Irisik]

Girls, of course, this has already been discussed here, probably, but there is no opportunity to read the whole topic .. I have an eternal leaven, can I make this bread on it if I feed the leaven with wheat flour? It's just that the recipe says - liquid sourdough, but it won't be liquid, will it?

Irisik I made this bread on the "eternal" leaven and everything turned out OK. (y) I only slightly controlled the bun and do not forget that it should be a little "thinner" than in ordinary bread. Good luck!

No "control of the bun" with flour, we collect the dough into a ball only due to the kneading-development of gluten! In a dough mixer, this is done at once.