{"id":1175,"date":"2011-02-01T16:29:13","date_gmt":"2011-02-01T23:29:13","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=1175"},"modified":"2011-02-01T21:08:01","modified_gmt":"2011-02-02T04:08:01","slug":"italian-bread-italian-boule","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=1175","title":{"rendered":"Italian Bread (Italian Boule)"},"content":{"rendered":"<h4>From: <a href=\"http:\/\/artisanbreadbaking.com\/bread\/italian\" target=\"_blank\">Artisan Bread Baking<\/a><\/h4>\n<p>Discussion<\/p>\n<p>This is my standard <strong>Italian Bread recipe.<\/strong> It\u2019s derived from a recipe in Clayton, \u201cThe Breads of France.\u201d<\/p>\n<p>This bread is made with all white bread flour, but you can substitute up to 20% whole wheat flour with no change in the recipe. I\u2019ve modified the recipe to accommodate my style:<\/p>\n<ul>\n<li>I made a poolish of 200 grams each bread flour and water and 8 ml \/ 1\/2 teaspoon yeast.<\/li>\n<li>I left the poolish on the counter overnight.<\/li>\n<li>I added an autolyse of 25 minutes after initial mix and before adding salt and doing the kneading.<\/li>\n<li>I did three fermentation periods, two of one hour separated by a fold, then another fold and a final fermentation period of 30 minutes.<\/li>\n<li>You can also do a simpler method: ferment for 2 hours, then fold and ferment for 30 minutes.<\/li>\n<li>You can choose the fermentation method that fits your schedule.<\/li>\n<li>Final rise period after shaping was 50 minutes.<\/li>\n<\/ul>\n<p><!--more--><\/p>\n<ul>\n<li><\/li>\n<\/ul>\n<h5>Poolish<\/h5>\n<blockquote><\/blockquote>\n<table border=\"0\" cellspacing=\"0\" cellpadding=\"2\" width=\"400\">\n<tbody>\n<tr>\n<td width=\"133\" valign=\"top\">\n<h5>Ingredients<\/h5>\n<\/td>\n<td width=\"133\" valign=\"top\">\n<h5>Ounces<\/h5>\n<\/td>\n<td width=\"133\" valign=\"top\">\n<h5>Grams<\/h5>\n<\/td>\n<\/tr>\n<tr>\n<td width=\"133\" valign=\"top\">Bread Flour<\/td>\n<td width=\"133\" valign=\"top\">7<\/td>\n<td width=\"133\" valign=\"top\">200<\/td>\n<\/tr>\n<tr>\n<td width=\"133\" valign=\"top\">Water<\/td>\n<td width=\"133\" valign=\"top\">7<\/td>\n<td width=\"133\" valign=\"top\">200<\/td>\n<\/tr>\n<tr>\n<td width=\"133\" valign=\"top\">Dry Yeast<\/td>\n<td width=\"133\" valign=\"top\">1\/2 tsp<\/td>\n<td width=\"133\" valign=\"top\">2<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>This Italian bread will frequently give enough oven spring to form two very large basketballs, expecially is you use very strong bread flour.<\/p>\n<p>For instruction on how to make a poolish, go here, but use the amounts above.<a href=\"http:\/\/www.artisanbreadbaking.com\/breads\/poolish\/poolish.htm\">make a poolish<\/a><\/p>\n<h5>Ingredients to Add to the Poolish<\/h5>\n<p>If you don\u2019t have malt syrup, use sugar.<\/p>\n<table border=\"0\" cellspacing=\"0\" cellpadding=\"2\" width=\"400\">\n<tbody>\n<tr>\n<td width=\"133\" valign=\"top\">\n<h5>Ingredients<\/h5>\n<\/td>\n<td width=\"133\" valign=\"top\">\n<h5>Ounces<\/h5>\n<\/td>\n<td width=\"133\" valign=\"top\">\n<h5>Grams<\/h5>\n<\/td>\n<\/tr>\n<tr>\n<td width=\"133\" valign=\"top\">Water<\/td>\n<td width=\"133\" valign=\"top\">17<\/td>\n<td width=\"133\" valign=\"top\">480<\/td>\n<\/tr>\n<tr>\n<td width=\"133\" valign=\"top\">Bread Flour<\/td>\n<td width=\"133\" valign=\"top\">31.5<\/td>\n<td width=\"133\" valign=\"top\">890<\/td>\n<\/tr>\n<tr>\n<td width=\"133\" valign=\"top\">Dry Yeast<\/td>\n<td width=\"133\" valign=\"top\">1 TBS<\/td>\n<td width=\"133\" valign=\"top\">15 ml<\/td>\n<\/tr>\n<tr>\n<td width=\"133\" valign=\"top\">Salt<\/td>\n<td width=\"133\" valign=\"top\">1 TBS<\/td>\n<td width=\"133\" valign=\"top\">22<\/td>\n<\/tr>\n<tr>\n<td width=\"133\" valign=\"top\">NF Dry Milk<\/td>\n<td width=\"133\" valign=\"top\">1\/2 cup<\/td>\n<td width=\"133\" valign=\"top\">225 ml<\/td>\n<\/tr>\n<tr>\n<td width=\"133\" valign=\"top\">Olive Oil<\/td>\n<td width=\"133\" valign=\"top\">1 TBS<\/td>\n<td width=\"133\" valign=\"top\">15 ml<\/td>\n<\/tr>\n<tr>\n<td width=\"133\" valign=\"top\">Malt Syrup<\/td>\n<td width=\"133\" valign=\"top\">1 TBS<\/td>\n<td width=\"133\" valign=\"top\">15 ml<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>See malt discussion <a href=\"http:\/\/www.artisanbreadbaking.com\/discussions\/malt.htm\">here.<\/a><\/p>\n<h5>Method<\/h5>\n<ul>\n<li>Measure the flour and other ingredients.<\/li>\n<li>Put the poolish, water, sugar, yeast, oil, malt syrup and milk powder in the mixer bowl.<\/li>\n<li>Add half the flour and mix for two minutes.<\/li>\n<li>Switch to the dough hook, add the rest of the flour and mix for two minutes.<\/li>\n<li>Let the dough rest for 25 minutes.<\/li>\n<li>Add the salt and knead for 8 minutes.<\/li>\n<li>You can ferment this dough with one long first fermentation, 2 hours, and then fold it and do a final short final fermentation, OR you can do two 1-hour fermentations, with a fold in between, and then a fold and the short final fermentation.<\/li>\n<li>The pictures show the three-step fermentation, but either way works well.<\/li>\n<li>Shape into two 2-pound \/ 900 gram loaves, place on parchment paper and let rise for 50 minutes.<\/li>\n<li>Slash in a tic-tac-toe and bake in a dry oven at 425 F \/ 220 C for 20 minutes, turn and finish baking. The internal temperature should be 200F \/ 93C.<\/li>\n<li>For a deeper crust, turn off the oven and leave the bread in the cooling oven for 5 or 10 minutes.<\/li>\n<li>You can also spritz the risen loaves with water and sprinkle sesame seeds on the loaves. This will deepen the color, too.<\/li>\n<\/ul>\n<p>For larger holes in the loaf, use a very gentle fold, such as the Hamelman fold in the folding section.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From: Artisan Bread Baking Discussion This is my standard Italian Bread recipe. It\u2019s derived from a recipe in Clayton, \u201cThe Breads of France.\u201d This bread is made with all white bread flour, but you can substitute up to 20% whole wheat flour with no change in the recipe. I\u2019ve modified the recipe to accommodate my [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[],"class_list":["post-1175","post","type-post","status-publish","format-standard","hentry","category-artisan"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1175"}],"version-history":[{"count":3,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1175\/revisions"}],"predecessor-version":[{"id":1178,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1175\/revisions\/1178"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1175"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}