How To make Authentic Italian Bread
1 ts Active dry yeast or 1/3
-small cake (6 grams) fresh -yeast 1 Scant tsp. malt syrup
1/3 c Warm water
2/3 c Milk at room temperature
1 c (135 grams) unbleached
-all-purpose flour This takes 2 days but is worth the wait. Makes 2 round loaves Starter Stir the yeast and malt into the water; let stand until foamy, about 10 minutes. Stir in the milk and beat in the flour with a rubber spatula or wooden spoon about 100 strokes until smooth. Cover with plastic wrap and let stand until bubbly, at least 4 hours but preferably overnight. Dough 2 cups water, at room temperature 6 1/4 cups (860 grams) unbleached all-purpose flour 1 T. salt Cornmeal Mix the starter and the water in a mixer until the starter is well broken up. Add the flour and salt and mix for 2 to 3 minutes at low speed. The dough will be smooth but won't pull away from the side of the bowl. Change to the dough hook and knead at medium speed, scraping down the side of the bowl as necessary, until the dough is elastic but slightly sticky, 3 to 4 minutes. Finish kneading by hand on a floured work surface. First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours. The dough is ready when it is very bubbled and blistered. Shaping and second rise Cut the dough in half on a floured surface and shape into 2 round loaves. Place on an oiled cookie sheet sprinkled with cornmeal. Cover and let rise till doubled, about 1 hour. Baking Preheat oven to 400 degrees F. Bake about 1 hour and cool on racks. To get a really good crust spray the loaves with water 3 times in the first 15 minutes of baking.
How To make Authentic Italian Bread's Videos
How Traditional Italian Focaccia Bread Is Made In Genoa, Italy | Regional Eats
Warm, fluffy, olive oil drenched focaccia is the signature bread of Genoa, on the Italia Riviera. Focaccia here is eaten at pretty much any time of the day: as a starter, a main, a snack, and even for dessert. Despite being a quick eat, making focaccia is far from a speedy process. It requires long leavening times between each step which range between 10 minutes and two hours. We take you to one of the oldest bakeries in Genoa, Antico Forno della Casana, where experienced baker Ivan Sacchi shares his tips for making the perfect Genovese focaccia.
Editor's note: This footage was filmed on February 20, 2020.
MORE REGIONAL EATS:
How French Baguettes Are Made In Paris | Regional Eats
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How Traditional Haggis Is Made In Scotland | Regional Eats
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#Focaccia #Bread #FoodInsider
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How Traditional Italian Focaccia Bread Is Made In Genoa, Italy | Regional Eats
CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)
If you're into baking bread, knowing how to make great ciabatta is a must. You just can't go wrong with the classic crispy crust and silky open crumb of this loaf. Make it in into a classy sandwich or just eat the whole thing by itself for fun. I won't judge you.
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BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
BAKING STEEL:
PLASTIC DOUGH CARD:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
LODGE CAST IRON SKILLET:
MY FAV STAINLESS BOWL:
HALF SHEET TRAY + RACK:
RECIPE
BIGA
•175g or 3/4c warm water (86F/30C)
•1/4tsp instant yeast
•225g or 1 1/2c AP flour (11.7% protein)
Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24 hours.
AUTOLYSE
•180g or 3/4c warm water (86F/30C)
•250g or 2c AP flour (11.7% protein)
Into bowl of a stand mixer fitted with a dough hook, mix your Autolyse (water and flour) on low until combined. Cover with town and let sit for 30 minutes.
FINAL MIX
•40g or 2 3/4Tbsp warm water (86F/30C)
•5g or 2tsp instant yeast
•10g 1 3/4tsp salt
•All of the biga you mixed earlier
For your final mix, add warm water, yeast, salt, and biga to your autolyse and mix on low for 3 minutes. Increase speed to high and mix for 5 more minutes. When dough is mixed enough it should clear the bowl and begin to get shiny.
FERMENTING AND SHAPING
Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 min. Do strength building fold as shown @3:33. Cover again and let sit at room temp for another 30 minutes. Laminate dough as shown @4:27 (this takes the place of a 2nd stretch and fold). After laminating, transfer back to bowl seam side down, cover and allow to ferment at room temp for 1 hour. Dough should be gassy and alive at this point.
Liberally flour work surface and dough well. Use dough card to release dough from bowl as completely as possible before transferring dough to work surface. Gently pat into a square slab.
Prepare a piece of parchment that's larger than your slab of ciabatta dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temp for 30 min.
BAKING
Preheat oven to 500F/260c - I also preheat my baking steel/stone on the middle rack and a cast iron pan in the bottom of my oven.
Boil water.
Slide ciabatta onto baking steel and pour boiling water into cast iron pan in the oven. Cover loaves with turkey pan, decrease heat to 480F/248C and bake for 12 min. Remove foil pan and continue to bake for 13-15 minutes until crust is a deep golden brown.
Cool on wire rack.
#ciabatta #ciabattaloaf #ciabattabread
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How to Make Traditional Italian Bread (with short fermentation) [Italian Cooking Classes Series]
In this cooking class video, I pass to you all that I learned to improve my traditional Italian bread recipe after spending one night at a centuries-old bakery in my hometown to learn from a master baker.
Only 4 ingredients (flour, water, yeast, and water) is all you need for a crunchy loaf of bread baked at home! This recipe does not require a very long fermentation time, which is convenient if you are a busy person.
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INGREDIENTS :
FLOUR FOR BREAD ____________ 1 Kg
WATER ________________________ 500 ml
SALT __________________________ 20 g
Ingredients for the poolish:
FLOUR ________________________ 50 g
WATER ________________________ 50 g
DRY YEAST ____________________ 7 g
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3 Ingredient Italian NO KNEAD BREAD | The Easiest way to make Bread
No Knead Bread Recipe - Easy Bread Recipe 2 ways!
PRE-ORDER MY COOKBOOK ❤ :
Detailed No Knead Bread Recipe:
Easy No Knead Bread:
- 1¼ cups (300g) lukewarm water + more as needed.
- 2½ tsp salt
- 2 tsp (7g) any dried yeast
- 3 cups (420g) all-purpose flour, plus more for dusting
If you are using the Zero Effort Method, only use 1 tsp of yeast.
If your dough seems dry, don't be afraid to add an extra 2-3 tbsp of water.
Every flour absorbs liquids differently. We are looking for a sticky soft dough (check
video for visuals).
Enjoy!
♥
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical,
without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:47 First Method to make Bread
02:15 Second Method to make Bread
04:12 Prep the Dutch Oven and shape the Bread
05:00 Bake the Breads
07:00 Let's compare the two breads
07:35 Ways to use this bread
CRUSTY ITALIAN BREAD
CRUSTY ITALIAN BREAD. In this video we have David Aikman who is an excellent baker and he is going to demonstrate step by step how to make crusty Italian bread.
Authentic New York Style Italian Bread
Ingredients (for 1 loaf):
1 1/4 cups water
3 cups flour
2 tsp sugar
2 tsp salt
2.5 tsp yeast
Directions:
1. Mix the yeast with the water and sugar and let sit for 15 minutes.
2. Combine it with the flour and salt. Mix a bit.
3. Knead.
4. Let rise in an oiled bowl for 1 hour until doubled in size, covered with warm damp towel.
5. Take out, punch down, and then let rise another 1 hour, covered.
6. Remove and then using a rolling pin flatten it out into a rectangle.
7. Roll the dough into a log, tucking in the ends and then transfer to a greased cookie sheet.
8. Cover and let rise another 1 hour.
9. Brush with oil or egg wash and put 4 diagonal slices across the top (optional).
10. Bake at 400 for 20 minutes.
My video/recipe for: Authentic New York Hard Rolls/Kaiser Rolls Recipe