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Associate.com - Share Your Recipe!

Recipe Name: Amy's Crusty Italian Loaf Pt 1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/22/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 3

Ingredients:
1/4 Cup(s) Very warm water, 105 to 115
degrees
3/4 Teaspoon(s) Active dry yeast
1 Cup(s) Cool water, 75 degrees
1 1/2 Cup(s) Sponge Starter, recipe
follows
3 1/2 Cup(s) Unbleached allpurpose flour
1 Tablespoon(s) Plus 1 teaspoon Kosher salt
Directions:
Combine the warm water and yeast in a large bowl and stir with a fork
to dissolve the yeast. Let stand for 3 minutes. Add the cool water and
sponge starter to the yeast mixture and mix with your fingers for
about 2 minutes, breaking up the sponge. The mixture should look milky
and slightly foamy. Add the flour and salt and mix with your fingers
to incorporate the flour, scraping the sides of the bowl and folding
the ingredients together until the dough gathers into a mass. It will
be wet and sticky, with long strands of dough hanging from your
fingers. If the dough is not sticky, add 1 tablespoon of water. Move
the dough to a lightly floured surface and knead for about 5 minutes,
until it becomes supple and fairly smooth. This is a sticky, wet
dough; don't be tempted to add more flour to the work surface. Just
dust lightly and use a dough scraper as necessary to loosen the dough
from the table during kneading. Allow the dough to rest for 15
minutes, covered with oiled plastic wrap. (This rest period is the
autolyse.) Knead the dough 3 to 5 minutes, until it is stretchy and
smooth, yet still slightly sticky. Shape the dough into a loose ball,
place it in a lightly oiled bowl, and turn the dough in the bowl to
coat with oil. Cover the bowl tightly with plastic wrap and let the
dough rise at room temperature (75 to 77 degrees) for about 1 hour, or
until the dough looks slightly puffy but has not doubled. Place the
dough in the refrigerator for at least 8 hours, or preferably,
overnight to let it relax, develop flavor, and become more manageable.
Take the dough from the refrigerator and let it sit at room
temperature for 1 to 2 hours, until it begins to warm up and starts to
rise. Flour a work surface well and gently dump the dough onto it.
Divide the dough into three equal pieces, about 13 ounces each. Gently
flatten one piece, pressing out some of the air bubbles, and stretch
it into a rectangle. Fold the top third down and the bottom third up
as if you were folding a business letter. Now form the loaf into a
short baguette by rolling the dough over from left to right and
sealing the seam with the heel of your palm. Fold the dough over about
1/ 3 of the way each time, seal the length of the loaf, then repeat.
You want to gently draw the skin tight over the surface of the loaf
while leaving some air bubbles in the dough. Seal the seam, being
careful not to tear the skin of the dough or deflate its airy
structure. Do not elongate. These loaves are about 10 inches long.
Cover an area on the work surface with a thick layer of flour and
place the loaf, seam side down, on the flour. Repeat with remaining
pieces of dough. The loaves will be loose and slightly irregular in
shape. Leave plenty of space between the loavesthey will spread as
they rise. Cover the loaves with well oiled plastic and let them rise
for 1 to 2 hours, until bubbly and loose. Thirty minutes before
baking, preheat the oven to 475 degrees. Place a baking stone in the
oven to preheat and position an oven rack just below the stone.
Sprinkle a peel very generously with cornmeal. Line an upside down
baking sheet with parchment paper and sprinkle very generously with
cornmeal. Lift one loaf, flip it over so the floured side is on top,
and gently tug on the ends to stretch the loaf to the full length of
the peel, or about 14 inches on a pan. Repeat with the remaining
loaves, placing 2 on the peel and 1 on the pan. Dimple each loaf with
your finger in about 6 places, but don't deflate them too much. Be
sure the loaves are loosened continued in part 2

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1881.1mg
Potassium: 9.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: <1g


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