Wheat bread Italian Bread Pane All'olio (in the oven)

Wheat bread Italian Bread Pane All'olio (in the oven)

Category: Yeast bread

Ingredients
Starter (Biga):
Wheat flour	175 g
Water	105 ml
Yeast	5 ml (1 tsp.)
DOUGH:
Flour	225 g
Water	90 ml
Olive oil	60 ml (4 tbsp. L.)
Salt	10 ml (2 tsp.)
Sugar	5 ml (1 tsp.)

Cooking method

• Knead the dough in the bread maker, when the kneading is over, leave in the bread maker for 8 hours. After 8 hours add to our big
• Knead in a bread maker, when the kneading is over, put it on a baking sheet, shape a bar, cut it lengthwise (My cut was not deep, so it was parted and not visible). Allowing the dough to rise, it took me 40 minutes, until it doubles 2-3 times.
• My modifications:
• added 3 tablespoons of oil instead of 4, and 1 spoonful of salt instead of 2, it seemed a lot.

Note

Recipe from the book "Bread and Bread machines" by C. Ingram and J Shapter

Cut it open yet, we'll have breakfast tomorrow. But the smell looks AWESOME!

Liena Photos

form a bar, cut lengthwise (my cut was not deep, so it was split and you can't see it). Allowing the dough to rise, it took me 40 minutes, until it increased 2-3 times.

Try making a cut after proofing, before putting it in the oven. Now I only cut mine before baking.
And the bread was clearly a success!

I just didn't understand what it means to "knead in a bread maker"? Does this mean that both the bigo and the final composition should be driven through the full dough mode? Or in both cases just 10 minutes (first batch in the main program)? OR in 1 case 10 minutes, and in the second all an hour and a half? (dough mode)?
It was strange for me to leave a small lump of dense dough - bigo - for the full dough kneading mode, so I ran the first batch for 10 minutes and left the heated dough program without a spatula

I am very glad that someone was interested in my recipe and you decided to cook it :)
Very tasty bread, we tried it today! Such as I bought in Intalyan bakeries, it means the recipe is real ::!
So it means:
Biga, it's like a starter, or sourdough. Yes, it turns out to be quite dense, almost a bun.
I did this: I put this big on the "dough" mode (I have it for 1 hour 20 minutes), for the whole mode, the time is up, I left the big bag in the bucket for 7 hours (not on the 8th, as in the recipe, because baked for the night and did not want to mess around all night). Plus, having googled on the Internet about the biga (this is the so-called Italian starter), I found in some recipes what it takes for it to fit and fall out, then the biga is ready. At me it rose almost to the roof, and then fell off, so I decided that it was possible.
And when after 8 hours I added the ingredients, I kneaded it on the "dough" mode (I have 20 minutes), not on the full dough mode (which I have for 1 hour 20 minutes), but when I finished kneading, I pulled it out and put it on a baking sheet , cut it (by the way, it is written in my book), put it in a weakly heated oven (I have 170 degrees Fahrenheit, I make yogurt and cottage cheese at this temperature in the oven, about 40 degrees Celsius). In 40 minutes, the bread from a kolobok the size of an orange rose 3 times, and I decided to bake.
I'll post a cutaway photo in a couple of minutes.

[evnadiva]

evnadiva, to your health!

Excellent bread

Since I never bake white bread for dietary reasons, I took the idea and proportions. If possible, I will post in detail in my Temka about recipes and secrets of healthy eating.
In short, I put the bigu on whole grain flour, and the main dough is a mixture of white, flax, and bran. Reduced oil and increased water. Added fresh rosemary, crushed with sea salt, dried fried onions.
While the dough is brewing ...

[evnadiva]

Everything is clear about bread, you will need to try to cook it.
And if you bake in a bread maker?

evnadiva, I wonder just how long they did not feed the man in the photo?

I also do not bake white bread for dietary reasons. And then the man, the one in the photo, begged me for Italian bread, so she decided to bake it. That's why he's so hungry :).
Alexandra, I also thought about replacing flour with whole grain, but I decided to make a real one, according to the recipe.

I was just at one time fond of sourdoughs on whole flour and baked bread from Eric's website ( 🔗), so I was not afraid to replace

Alexandra, I'm reading your topic. Looks like I found like-minded people :) I am also fond of this kind of food here, I copy recipes. True, I bake either rye or multi-grain breads (oat, whole-grain, with the addition of rice, potatoes). My book helps me a lot, though there are also unhealthy recipes there, even more than useful ones.
Thanks for the link to bredtopia, I will study.

[evnadiva]

Well, my bread is ready
Surprised, it turned out, despite the abundance of whole and flaxseed flour, very light, airy, as there are imported breads in Globus Gourmet and in restaurants, but those with improvers ... Tiny crispy crust.

Generally,
Thanks for the recipe and idea, evnadiva

I'll post my revised recipe in Temka about healthy eating

[Evnadiva]

Evnadiva,
thank you for the bread idea!
Alexandra,
Thank you for the diet version!
I did everything exactly according to your recipe from here (post # 539):

[Anise,]

Anise, handsome came out

I haven't done this for a long time. need to remember

[Alexandra,]

Alexandra,
Thank you for your kind words!
True, delicious bread, I liked it so much that I had to "take it in hand", otherwise I lost my will yesterday.
I'll see how it tastes today, usually whole grain breads become richer the next day after baking.

Thank you very much for the recipe !!!! This bread is super cool
I baked it twice in a row, and I will definitely do more.

[Envadiva,]

Envadiva,
This is the second loaf of bread in my life, baked with my own hands.
I baked it according to your recipe in a bread maker. Only salt added 1.5 tsp
Happened!
My bread maker kneads the dough for 5 hours. After that, I immediately added the second half of the ingredients and put it on mode 1 - baking white bread.
It turned out VERY TASTY !!!
Thanks for the recipe!

Here is my creation (I hope the picture will be inserted correctly)