date: Fri Dec 22 16:56:18 UTC 2023
subj: bread recipe italian
auth: bbsing
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       Fresh Bread

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NOTE: I'm  not the original author of this recipe.
This is a simple recipe to make good bread every morning before going out
into the day.


Makes four 1-pound loaves. The recipe is easily doubled or halved.

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Ingrediants:
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3 cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons Kosher salt
3 cups durum flour
3 1/4 cups unbleached all-pupose flour

Sesame seeds for top crust, approximately 1 to 2 teaspoons
Cornmeal for the pizza peel
Cornstarch wash

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Preparing:
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1. Mixing and storing the dough:
	Mix the yeast and salt with the lukewarm water in a 5-quart bowl,
	or a lidded (not airtight) food container.

2. Mix in the flours without kneading, using a spoon, a 14 cup capacity
food processor (with dough attachment), or a heavy-duty stand mixer (with
dough hook). If you're not using a machine, you may need to use wet hands
to incorporate the last bit of flour. 

3. Cover (not airtight), and allow to rest at room tempreature until the
dough rises and collapses (or flattens on top), approximately 2 hours.

4. The dough can be used immediately after the initial rise, though it is
easier to handle when cold. REfrigerate in a lidded (not airtight)
container and use over the next 14 days. 

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Baking:
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5. ON BAkeing DAY, dues the surface of the refrigerated dough with flour
and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more
flou and quickly shape it into a ball by stretching the surface of the
dough around the bottom on all four sides, rotating the ball a
quarter-turn as you go. Elongate the ball from an oval-shaped free-form
loaf. Allow to rest and rise on the cornmeal-covered pizza peel for 40
minutes.

6. Twenty minutes before baking time, preheat the oven to 450 deg F, with
baking stone placed on the middle rack. Place and empty broiler tray  on
any other shelf that won't interfere with the rising bread. 

7. Just before baking, paint the surface with corstarch wash, sprinkle
with sesame seeds, and slash the surface diagonally, using a  serrated
bread knife.

8. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water
into the broiler tray, and quickly close the oven door. Bake for 30 to 35
minutes, until deeply browned and firm. Smaller or larger loaves will
require adjustments in baking time. 

9. Allow to cool before slicing or eating.