The GT Italian Bread Recipe
The GT Italian Bread Recipe from Cooking Enthusiasts. Named and developed in tribute to the two most influential Italian Bread loaves in the Chicagoland area of my childhood: Gonnella, and Turano.
This recipe produces rustic, hearty, Italian-style bread loaves with a thin, crusty exterior, encasing a tender, airy crumb. The bread can be made in a home oven, with a steam tray setup, using quality all-purpose flour OR bread flour, ranging at 11.3% protein or better.
I've tested the recipe using Chicagoland favorites: Ceresota All-Purpose flour, and King Arthur All-Purpose flour, among other varieties. This recipe can be prepared and enjoyed in as little as a few hours.
GT ITALIAN BREAD
Yield:1,433.9g
Makes Two Approximately 715g loaves
INGREDIENTS:
- 770g quality flour
- 590g water (76% hydration)
- 23g sugar
- 26g EVOO or choice oil
- 15g instant yeast
- 9g salt
DIRECTIONS:
- Add water, sugar, and yeast in a stand mixer bowl or large mixing bowl and combine well at the lowest speed, proving yeast if necessary.
- Add oil and combine well.
- Add flour in a bit at a time so it will gradually mix with liquid.
- Just before the dough reaches the ball stage, add in your salt, and continue mixing at the lowest speed.
- When the dough has mixed beyond the ball stage and begins to spread back into the stand mixing bowl, continue mixing at the lowest speed for four minutes.
- After four minutes, increase to second or dough hook speed for four minutes.
- Next, rest the machine and dough for four minutes.
- Prepare a proofing bowl with a lid by lightly oiling it with oil.
- Resume at lowest speed for four minutes, then with a lightly oiled dough scraper, work the dough out into a proofing bowl and cover, rest for 30 minutes.
- Remove the lid, wet your hand, and punch down the dough, then cup your fingers together to stretch & fold the dough from the inside container with a series of four to six repetitions, making sure to wet your hand before each stretch and fold. Then use your wet plastic dough scraper to smooth the dough top to encourage seams together, cover, and repeat twice more, every 30 minutes for a total of three rises, stretch & fold sessions.
- After completing the third stretch and fold session, rest dough until it doubles in volume OR 60 minutes.
- Work dough out onto floured work surface, flour the top side of the dough and divide in half. Flour well enough to ball and rest for 10 minutes.
- Preheat oven to 430°f with a steaming tray setup on the lower rack.
- With a rolling pin, stretch the dough to a 9 X 12 bell shape, thicker and narrower at the end you begin rolling the loaf and flaring wider as you roll to complete the loaf into a tight, baguette shape log.
- Pinch closed any seam and roll smooth. Taper edges as desired and dust with flour for a light, crusty finish, or brush with egg wash for a shiny, lacquered finish.
- Cover and rest for 30 minutes with a kitchen towel.
- 10 minutes before baking, carefully pour hot water into your steaming tray to allow steam to generate.
- Slice venting into loaves to prevent dough from releasing steam unpredictably through a path of least resistance. Nudge any portion of loaves that may have proved over the edge of the baking tray.
- Place on the center rack of the oven and bake for 25-30 minutes at 430°f, rotating 1/4 turn every 7 minutes to bake evenly.
- REDUCE HEAT to 375°f at 21 minutes into baking.
- Remove from oven, transfer to a cooling rack and allow to cool at least 40 minutes before slicing.
Audiotrack: SNOWY STROLL DOWN MAINSTREET
by Adam Christgau
Pane Rustico in 2 ore ricetta facile Pane fatto in casa meraviglioso
Pane rustico
Ingredienti
500 grammi di farina tipo 1 proteine al 13%
400 grammi di semplice acqua fredda
3 grammi di lievito di birra secco
7 grammi di sale
Come si fa:
In una teglia da forno, fare una fontana con la farina. Aggiungere l'acqua. Aggiungere il lievito. Aggiungere il sale. Mescolare bene nel pozzetto aggiungendo altra farina dai lati per iniziare a sviluppare il glutine. Coprire con un coperchio per un'ora.
Con la mano bagnata, sollevare gli angoli e ripiegarli al centro dell'impasto. Eseguire questa operazione in più riprese.
Coprire con un coperchio e lasciare riposare per un'ora.
Preriscaldare il forno a 250 C.
Su un piano ben infarinato, lasciar cadere delicatamente l'impasto dalla teglia. Stendere delicatamente la pasta in un quadrato cercando di mantenere le bolle d'aria. Ripiegare la pasta in tre parti su se stessa. Poi ripiegare di nuovo nel senso opposto. Procedere in questo modo per due volte, formando infine una semi-palla. Disporre su una teglia rivestita di carta da forno spolverata di farina. Spolverare la parte superiore dell'impasto. Coprire e far riposare 15 minuti.
Capovolgere l'impasto sul banco di lavoro con il lato della carta da forno rivolto verso l'alto. Rimuovere la carta da forno. Stendere delicatamente la pasta in un rettangolo. Piegare un terzo al centro. Pizzicare per sigillare. Piegare di nuovo e pizzicare per sigillare, formando una pagnotta oblunga.
Disporre su una teglia infarinata (con il lato pizzicato rivolto verso il basso) e coprire per far riposare la pasta per 5 minuti.
Spolverare di farina e segnare la superficie della pagnotta con una lama di rasoio o con un coltello molto affilato .
Cuocere a 250 C per 20 minuti. Ridurre il calore a 200 C per 35 minuti, per un totale di 55 minuti.
RUSTIC ITALIAN BREAD (pane casereccio) - easy recipe, 45 min baking in standard oven
How to easily bake homemade Italian bread in a standard kitchen oven. Learn how to bake so-called pane casereccio the Italian way.
In this video recipe I am highlighting 7 top tricks to obtain the perfect result for your homemade bread, starting from the right hydration rate of the dough and ending with the correct addition of water inside the oven to get a crispy crust. You will learn how to easily bake your own bread with just a normal kitchen oven, baking at 230 degrees Celsius. You will not need any special equipment, and you willl not need a so called „Dutch oven“. And finally, you will not have to knead the dough. It is a no-knead recipe, thus very easily to prepare.
The result will be a bread that is nice and crispy outside while nice soft inside. This is thanks to a long rest of the dough (at least 6 hours), light 00 flour type, and a few tricks that I am explaining in this video recipe.
Ingredients for 1 loaf of bread (500 g):
350 g of Italian 00 type flour
200 ml of warm water
10 g of fresh yeast
a little bit of salt
a little bit of sugar
Enjoy this homemade rustic Italian bread (pane casereccio) with some extra virgin olive oil or as scarpetta to finish your sugo. The bread is rather long lasting and can be consumed within 5 days.
For any questions, feel free to ask me via the comments function.
Copyright by Marco Dilenge
#homemadebread #italianbread #rusticbread
Never Fail at Making Bread - Italian Bread Recipe (Quick & Easy)
Making bread is a skill anyone can learn. Cut out technical expertise and sub in a low-tech recipe like this one and you don’t need the skill. Get great results every time you use this recipe. It hasn’t failed me yet.
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INGREDIENTS
400g (2 ⅔ c) Bread flour
330g (~1 ½ c) Water (lukewarm)
7g (2 1/4 tsp or one packet) Active dry yeast
9g (1 1/2 tsp) Salt
INSTRUCTIONS
Mix all ingredients and let sit for 30 minutes, kneading every 10 minutes (3 sets total).
Let rise for 1 hour.
Split dough in half and shape.
Set oven to 425 F (220 C).
Proof dough logs for 30 minutes, covered.
Bake 30 minutes.
Cool or dig straight in (crispiest fresh or a couple days after baking).
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MACROS, PER LOAF (1/2 RECIPE)
P: 20.7g, F: 2g, C: 152.6g
Calories: 730
(Split a loaf in half (345 kcal) to use as the perfect size for a sub or one of the other meal ideas to come….)
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