Authentic Crusty Italian Bread Recipe is Amazing and Vegan
Description
Adapted from Michelle. (2020). Italian Bread Recipe. www.browneyedbaker.com.
A traditional Italian bread using basic ingredients mixed and kneaded, shaped and baked to produce loaves with a golden brown crust. This crusty Italian bread recipe yields two loaves.
Ingredients
Ingredients
Directions
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Pour 2 cups of warm water into the mixer bowl. If a digital food thermometer is available, confirm the temperature is about 105 oF (41 oC).
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Add yeast, mix thoroughly and let proof for 6-10 minutes or until bloom rises to the surface. Add olive oil.
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In a large bowl mix the dry ingredients (flour, brown sugar, and salt) with a wisk and then pour into the mixer bowl.
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With dough hook installed, set the mixer to the lowest level and run for 5 minutes until the mixture is homogeneous and pulls away from the bowl sides.
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Dump onto a lightly floured surface and knead by hand for about 10 minutes. Periodically stretch the dough to expose the sticky interior and sprinkle with flour.
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Repeatedly fold the dough and press down with the heel of the hand sprinkling flour when sticky until a smooth, firm, elastic, non-sticky dough is formed.
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Weigh the resulting dough and divide equally into 2 dough balls and place in separate lightly-oiled bowls. Lightly brush each dough ball with olive oil to prevent drying.
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Cover the bowls with plastic wrap and place in a warm place for 1.5 hours or until the dough has doubled in size.
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Place a pizza stone on the oven's middle rack and a pan of hot water on a lower rack and pre-heat the oven to 425 oF (218 oC).
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Empty each dough ball onto a slightly-floured surface and gently stretch into an elongated oval and fold once into a cylinder.
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Pinch the seam tightly closed along its length resulting in an elongated cylinder with rounded ends.
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Place each loaf seam-down on a parchment-covered baker's peel and separated by about 3 inches.
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Cover with an oversized linen or cotton napkin (or equivalent) and allow the dough to proof in a warm area for 30 minutes or until doubled in size.
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Using a lame blade, single-edge razor, or sharp knife, slash the top of the loaf lengthwise about 1/4 inch deep.
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Slide the loaves and parchment paper off the baker's peel onto the heated pizza stone and bake for 20 minutes
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After 20 minutes, remove the pan of water. Bake another 20 minutes or until golden brown.
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Let loaves cool on a rack for 2 hours before slicing.
Note
For consistent results, always weigh flour on a kitchen scale since density may vary.
If an electric mixer with a dough hook is unavailable, hand mixing and kneading for an additional 5 minutes works as well.
