DIY Italian Bread
Submitted by jvb
Classic Italian bread with a crispy crust and pillowy interior, made from scratch with a cold-rise technique. The overnight refrigerator rest develops incredible flavor while fitting into your schedule.
YIELD
30 servingsPREP
20 minCOOK
20 minREADY
140 minThe overnight rise is what makes this bread special. Instead of rushing the dough, you let it develop slowly in the fridge for 2 to 24 hours.
That cold fermentation builds complex, yeasty flavor you just can’t get from a quick rise. The dough also becomes easier to shape and produces a better crust.
You’ll get two beautiful torpedo-shaped loaves with slashed tops that split open in the oven, creating those classic rustic ridges. The egg white wash gives the crust a professional bakery sheen.
Chef Tips
- The longer the cold rise (up to 24 hours), the more flavor you’ll develop.
- Let the dough come to room temperature for 10 minutes before baking so it rises properly in the oven.
- Diagonal slashes aren’t just pretty. They help the bread expand without bursting randomly.
- Freeze one loaf for later. It reheats beautifully.
Ingredients
Directions
In large bowl, combine sugar, salt, yeast, and 2 cups flour.
In 1-quart saucepan over low heat, heat butter or margarine and 1 ¾ cups water until very warm (120 to 130 degrees F.)
Butter or margarine does not need to melt.
With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
Beat in ½ cup flour to make thick batter; continue beating mixture at medium speed for 2 minutes, scraping bowl often with rubber spatula.
With wooden spoon, stir in enough additional flour (about 1 ¾ cups) to make a soft dough.
Turn dough onto floured surface; knead until smooth and elastic, about 10 minutes, adding flour while kneading.
Cut dough in half; cover pieces with bowl; let dough rest for 20 minutes for easier shaping.
Grease large cookie sheet; sprinkle cookie sheet with cornmeal.
On floured surface with floured rolling pin, roll each half into 15 x 10 inch rectangle.
From 15 inch side, tightly roll dough, jelly-roll fashion; pinch seam to seal.
Place loaves, seam side down, on cookie sheet and taper ends.
Brush loaves with oil; cover loosely with plastic wrap.
Refrigerate 2 to 24 hours.
Preheat oven to 425 degrees F.
Meanwhile, remove loaves from refrigerator; uncover; let stand 10 minutes.
Cut 3 or 4 diagonal slashes on top of each loaf.
Bake 20 minutes.
In small bowl with fork, beat egg white with 1 tablespoon of water.
Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5 minutes.
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