Iconic Italian Bread

This was one of the first breads I made. It was so easy and so delicious that I still make it regularly. With a firm yet pillowy texture and a thicker chewy crumb this bread is excellent for toasting, sandwiches or plain with butter. I am going to introduce a little something I do with most of my white breads to make them a little more dense and produce a browner, thicker crumb. I'll talk more on that in the recipe, for now let's look at the ingredients.

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Poolish

Strong wheat flour 350 g

Durum wheat 150 g

Water (90-100 *F) 500 g

Instant yeast 5 g

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Final Dough

Strong wheat flour 400 g

Instant yeast 15 g

Sea salt 20 g

Olive oil 25 g

1 Large egg approx 50 g

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The Poolish

In a large (4 qt) stainless steel bowl whisk together the durum and wheat flour. While rapidly whisking the warm water, slowly add the yeast until completely dissolved. Pour this mixture over the flour and whisk until the mixture is fully blended and consistent in texture. Cover with cling wrap and let sit at room temperature for 3 hours.

The Final Dough

Pour the poolish into your stand mixer bowl and add the yeast. Whisk the yeast through the poolish. (It is at this stage where I use the addition I spoke of earlier. High Diastic Malt. You can get it at most bakery supply stores. Remove 1% of the total flour weight and replace it with high diastic malt. In this case there is 900 g of flour so take 9 g from the 400 g {391 g} and replace it with the malt.) Add all the other ingredients except the salt and knead on medium low for 7 to 13 minutes until the dough is well blended, not too dry and elastic. Add small amounts of water or flour while kneading as required.

Add the salt and increase speed to medium for 4 to 7 minutes. The finished dough should be smooth, elastic and pass the window pane test. That is, stretching the dough slowly to see if it will hold a "membrane" before tearing. Place the dough in a large (6 qt) lidded container that has been oiled and let sit for 30 minutes. Knock the dough down and return it to the oiled container for another 30 minutes.

Remove the dough and divide it into two equal parts. A scale would be helpful here. Shape each half into a ball and let stand for 10 minutes. With your working surface dusted with durum flour, roll the balls out to about the size of a large dinner plate.

Fold the dough in half and then in half again to make a triangle (with one curved side). Across the middle to the point apply pressure with your rolling pin.

Transfer to a well dusted cloth and sprinkle Sprinkle liberally with durum flour. Let rise for 60 to 90 minutes or until double in size. At about the 50 to 60 minute mark, preheat the oven with a large tray lined with parchment to

470 *F.

When your dough is ready and the oven is hot, score them with a razor as desired. Using a peel (or two large spatulas) place the loaves gently onto the hot tray so as not to knock out any gas. Spray generously with water and close the door. After 5 minutes reduce the heat to 390 *F. After another 10 minutes open the door to let some air in. Do this twice more at 15 minute intervals.

Total baking time 60 minutes. Cool on wire racks before serving. Suitable for freezing.