Baked this beautiful Italian Bread. So happy with the result.
The recipe is from artisanbreadbaking.com and it is derived from Clayton’s bread recipe. All the credits to them. I worked on a 1/4 recipe basis. This is my first attempt and here is a summary.
50 g bread flour
50 g water
1/8 tsp dry yeast (used instant yeast)
120 g water
223 g bread flour (225 g)
3/4 tsp dry yeast
3/4 tsp salt (used 2/3 tsp)
2 TBsp non-fat dry milk (used full cream milk powder)
3/4 tsp olive oil
3/4 tsp malt (used 1 tsp)
- Prepare and stir the poolish in a plastic container with lid. Set on the counter overnight. I set aside for 12 hours.
- Mix the poolish and all the main dough ingredients except salt in a mixing bowl. Autolyse 25 minutes.
- Knead with salt. I hand-kneaded it for 12 minutes.
- 1st rise: 2.5 hours. I did 2 folds in between: one on the 60 minutes, another fold on another 45 minutes after. At the end of 2.5 hours, I did 3-folds one more time and shape to tight boule.
- 2nd rise: 50 minutes. Score.
- Bake in pre-heated dry oven at 220°C. I baked 28 minutes. Leave another 5 minutes in the oven with door ajar.
- Cool on wire rack.
This Italian Bread has good oven spring. It turned into a ball. With nice fresh-baked aroma, texture of thin crispy crust and soft crumb, the overall taste totally won me over.
I really love it and immediately include this recipe in my staple list. No wonder it mentioned in artisanbreadbaking.com as “great Italian boules in your kitchen”. Indeed.