1 tablespoon malt syrup, malt powder, brown sugar, or sugar
1 tablespoon salt
2 teaspoons instant yeast
1 tablespoon olive oil
2 cups water
To start the preferment, mix together the flour,
water, and yeast in a small bowl and cover with
plastic wrap. Leave out at room temperature for at
least 4 hours and as long as 16 hours.
To make the dough, mix together the preferment,
water, olive oil, yeast, salt, malt powder, and
dry milk in a bowl with 2 more cups of flour. Mix
thoroughly. Mix or knead in the rest of the flour
a half a cup as a time until you have a slack
dough but one that is no longer sticky. Total
mixing time should be in the ballpark of 10 to 15
Place the dough in a well-greased bowl and cover
with plastic wrap. Allow to rise at room
temperature until at least 2 times in size,
approximately 2 hours. Punch the dough down and
let it rise again for half an hour.
Remove the dough from the bowl and divide it in
half. Shape the dough into a ball or log, cover
with a damp towel, and allow it to relax for
another 20 minutes.
Shape the dough into its final shape. Cover again
and allow to rise for another hour until doubled
Meanwhile, preheat the oven and baking stone, if
you are using one, to 425 degrees.
Right before placing the loaves in the oven brush
or spray them lightly with water. Place them into
the oven and bake for 20 minutes before rotating
them. Bake them another 20 to 30 minutes or until
the internal temperature of the loaf reads 200
degrees. Remove from the oven and allow to cool
for at least a half an hour before serving.
It' Italian Bread, i think you get the picture ;)
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