Rustic Italian Country Bread
Posted by Dottie
1/2 T. instant yeast
2 cups water(90-110 degrees)
5 cups all purpose unbleached flour
Mix above and cover. Let rise 3-12 hours.
In the morning add:
1 T. instant yeast
4 cups warm water
2 T. salt
10-12 cups all purpose unbleached flour
If using a mixer, mix and knead until a smooth ball forms keeping dough on the
'wet' side. Knead for about 5--8 min. in a bosch mixer. If kneading by hand, be
careful not to add too much flour. Dough should be smooth and elastic, and
slightly moist. Cover and let rise until double(1-2 hours in a cool spot, this
develops more flavor) Punch dough down and sprinkle cornmeal on a wooden pizza
peel or countertop. Shape into 4 small but firm loaves that you have pinched and
pulled tightly on the bottom.
Cover and let rise about 30 min or until loaves
rise a bit more but not necessarily double, they will finish rising in the hot
oven.
Slash the tops and place on a preheated baking stone at 400�
F. Bake
for 50-55 minutes spritzing cold water on the loaves every 5 minutes for the
first half hour to ensure a crisp crust. |