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Help with Italian bread
I've been trying bake a nice looking and tasting Italian bread like the
one sold in Safeway called Artesan Rustic Italian. It has a hard crust and a chewy center with large air voids. Any ideas? -RP |
Help with Italian bread
"Randy" > wrote in message ... > I've been trying bake a nice looking and tasting Italian bread like the > one sold in Safeway called Artesan Rustic Italian. It has a hard crust > and a chewy center with large air voids. Any ideas? -RP Slow cool rise. Steam in the oven |
"Randy" > wrote in message ... > I've been trying bake a nice looking and tasting Italian bread like the > one sold in Safeway called Artesan Rustic Italian. It has a hard crust > and a chewy center with large air voids. Any ideas? -RP Slow cool rise. Steam in the oven |
Help with Italian bread
Vox Humana wrote: > "Randy" > wrote in message > ... > >>I've been trying bake a nice looking and tasting Italian bread like the >>one sold in Safeway called Artesan Rustic Italian. It has a hard crust >>and a chewy center with large air voids. Any ideas? -RP > > > Slow cool rise. Steam in the oven > > And above all, keep it lean. -- Alan "Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we." ........President George W. Bush, at the signing of the $417 defense-spending bill, August, 2004 |
Vox Humana wrote: > "Randy" > wrote in message > ... > >>I've been trying bake a nice looking and tasting Italian bread like the >>one sold in Safeway called Artesan Rustic Italian. It has a hard crust >>and a chewy center with large air voids. Any ideas? -RP > > > Slow cool rise. Steam in the oven > > And above all, keep it lean. -- Alan "Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we." ........President George W. Bush, at the signing of the $417 defense-spending bill, August, 2004 |
Help with Italian bread
This is no beginner's bread, but it may be what you're talking about.
http://www.amysbread.com/news_dailynov00.htm Amy's Bread | www.amysbread.com | News | The Daily News | |
This is no beginner's bread, but it may be what you're talking about.
http://www.amysbread.com/news_dailynov00.htm Amy's Bread | www.amysbread.com | News | The Daily News | |
Help with Italian bread
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"Randy" > wrote in message ... > I've been trying bake a nice looking and tasting Italian bread like the > one sold in Safeway called Artesan Rustic Italian. It has a hard crust > and a chewy center with large air voids. Any ideas? -RP I've had no luck at all with large hole artisanal crumbs in my breads and I've done all the normal things. It is, however, a matter of technique and not ingredients. Here's my normal formula for Italian. It will make about a 2 1/2 lb. dough. 1 lb. 12 oz. high gluten flour 1/2 oz. sugar 1/2 oz. salt 1 lb. water 3/4 oz. fresh yeast Mix for around 10 minutes until the dough no longer has any roughness in its texture but not any longer. Ferment 1 1/2 hours. Deflate, make up, baste lightly with olive oil, slash and proof until doubled. I usually bake in my ovens at 375 until the bread sounds right when snapped with a finger and has a dark golden crust (typically 20 minutes.) If you are making fast baking loaves like baguettes, then go to 400 degrees. Internal temp is usually 195 to 200 F when finished but I haven't tested the temp in ages. I make this dough 2 or 3 times per week do I've done it many, many times. Take care. Fred Foodie Forums http://www.foodieforums.com |
"Randy" > wrote in message ... > I've been trying bake a nice looking and tasting Italian bread like the > one sold in Safeway called Artesan Rustic Italian. It has a hard crust > and a chewy center with large air voids. Any ideas? -RP I've had no luck at all with large hole artisanal crumbs in my breads and I've done all the normal things. It is, however, a matter of technique and not ingredients. Here's my normal formula for Italian. It will make about a 2 1/2 lb. dough. 1 lb. 12 oz. high gluten flour 1/2 oz. sugar 1/2 oz. salt 1 lb. water 3/4 oz. fresh yeast Mix for around 10 minutes until the dough no longer has any roughness in its texture but not any longer. Ferment 1 1/2 hours. Deflate, make up, baste lightly with olive oil, slash and proof until doubled. I usually bake in my ovens at 375 until the bread sounds right when snapped with a finger and has a dark golden crust (typically 20 minutes.) If you are making fast baking loaves like baguettes, then go to 400 degrees. Internal temp is usually 195 to 200 F when finished but I haven't tested the temp in ages. I make this dough 2 or 3 times per week do I've done it many, many times. Take care. Fred Foodie Forums http://www.foodieforums.com |
"Fred" > wrote in message ... > > "Randy" > wrote in message > ... > > I've been trying bake a nice looking and tasting Italian bread like the > > one sold in Safeway called Artesan Rustic Italian. It has a hard crust > > and a chewy center with large air voids. Any ideas? -RP > Try Pane di Semolina - versione a fornaio from: http://home.earthlink.net/~ggda/Clau...r_Frameset.htm Graham |
"Fred" > wrote in message ... > > "Randy" > wrote in message > ... > > I've been trying bake a nice looking and tasting Italian bread like the > > one sold in Safeway called Artesan Rustic Italian. It has a hard crust > > and a chewy center with large air voids. Any ideas? -RP > Try Pane di Semolina - versione a fornaio from: http://home.earthlink.net/~ggda/Clau...r_Frameset.htm Graham |
Graham et al:
We appreciate your suggesting The Artisan web site as a resource. However, the link you gave - http://home.earthlink.net/~ggda/Clau...r_Frameset.htm is a backup site and may not be exactly as up-to-date as the master site http://www.theartisan.net Thus, the link would be http://www.theartisan.net/Claudio_Corner_Frameset.htm You may want to change your bookmark to the latter if you use the site routinely. Regards Jerry @ The Artisan ? -RP > > > Try Pane di Semolina - versione a fornaio from: > http://home.earthlink.net/~ggda/Clau...r_Frameset.htm > > Graham > > > |
Graham et al:
We appreciate your suggesting The Artisan web site as a resource. However, the link you gave - http://home.earthlink.net/~ggda/Clau...r_Frameset.htm is a backup site and may not be exactly as up-to-date as the master site http://www.theartisan.net Thus, the link would be http://www.theartisan.net/Claudio_Corner_Frameset.htm You may want to change your bookmark to the latter if you use the site routinely. Regards Jerry @ The Artisan ? -RP > > > Try Pane di Semolina - versione a fornaio from: > http://home.earthlink.net/~ggda/Clau...r_Frameset.htm > > Graham > > > |
"Jerry DeAngelis" > wrote in message ink.net... > Graham et al: > > We appreciate your suggesting The Artisan web site as a resource. > However, the link you gave - > http://home.earthlink.net/~ggda/Clau...r_Frameset.htm is a backup > site and may not be exactly as up-to-date as the master site > http://www.theartisan.net > > Thus, the link would be > http://www.theartisan.net/Claudio_Corner_Frameset.htm > Sorry. I wasn't aware of that. I took the link from off the recipe page. I've corrected it in my file. Thanks for letting me know. Graham |
"Jerry DeAngelis" > wrote in message ink.net... > Graham et al: > > We appreciate your suggesting The Artisan web site as a resource. > However, the link you gave - > http://home.earthlink.net/~ggda/Clau...r_Frameset.htm is a backup > site and may not be exactly as up-to-date as the master site > http://www.theartisan.net > > Thus, the link would be > http://www.theartisan.net/Claudio_Corner_Frameset.htm > Sorry. I wasn't aware of that. I took the link from off the recipe page. I've corrected it in my file. Thanks for letting me know. Graham |
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