Are you ready to bake a classic Italian bread? This recipe is very easy to make at home. Classic Italian bread has soft but chewy crumb, and thin, crispy crust. It is versatile which can go along with your pasta, soup and you can even turn it into pizza bread.
- Oven – preheat to 450°F
- Baking stone – preheat to 450°F
- Kitchen digital scale
- Pizza peel
- Kneading board
- Medium and large glass bowls
- Bread lame
- Spray bottle
CLASSIC ITALIAN BREAD:
- Servings: 2
- Preparation Time: 3H30M
- Cooking Time: 30M
- Total: 4H
- Difficulty: Easy
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
- 16½ oz bread flour
- 1½ tsps instant or rapid-rise yeast
- 1½ tsps salt
- 8 oz mild lager at room temperature
- 3 oz water at room temperature
- 1 oz extra-virgin olive oil
Using a wire whisk, mix bread flour, salt and salt together in the mixing bowl. Mix lager, water and olive oil in a medium glass bowl. Knead slowly on low speed until flour is fully incorporated about 2 minutes. Adjust to medium-low and continue kneading for 8 minutes until dough is smooth and elastic and does not stick on the side of the mixing bowl.
Transfer dough onto the kneading board. Using stretch and fold, knead for 30 seconds to form smooth and round ball. Place dough in a large glass bowl, cover with plastic wrap. Let rise for 1 to 1 ½ hours or until dough doubled its size. Gently press down dough to deflate large gas pockets.
Place dough again on a lightly floured kneading board. Press and stretch dough into a 10 inch square. Fold top corners to the center towards you, press down gently to seal. Stretch and fold upper third part of the dough toward the center. Press seam gently to seal. And last, stretch and fold dough in half toward you to form rough loaf and pinch seam to close.
Gently and evenly roll the dough, starting at the center and working towards the end until it reaches 15 inches in length and 4 inches in width. Roll the dough, make sure it’s seam side down.
Line the pizza peel with parchment paper. Support the loaf underneath with your hand, transfer gently the loaf onto the pizza peel. Cover loosely with plastic wrap and let rise for 30 minutes to 1 hour or until doubled its size.
Score the dough with bread lame ½ inch deep stopping within a distance of 1 ½ inches from end to end. Mist loaf with water. Slide loaf onto the baking stone inside the oven.
Bake at 450°F for 25 to 30 minutes or until crust is golden brown in color. Remove from the oven, transfer to wire rack and let cool.