Thursday, August 19, 2010

Rustic Italian Bread

I just pulled these babies out of the oven! Man, they smell great. Maybe I should have painted them with egg white before they went in to give them some gloss.


The recipe is from Cookography, a food website like this one. It's a little involved. We'll see if it's worth the trouble. The bread is started the day before, mixing a little yeast with some flour and water and letting it raise for 3 hours. On baking day, the rest of the dough is made and combined with the fermented dough. This rises basically 3 times and is then made into loaves and baked. See the recipe for details. I'll add a crumb shot later and let you know how it was. These were very light and feathery and had good flavor. The crust was crisp and chewy.

5 comments:

  1. Is this one baked with steam? It looks tasty!

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  2. Yes, I always use steam these days. It was very tasty.

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  3. This was one of my favorites ever :)

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  4. I've been eating her baking for 29 years and this is the best bread yet!! Chewy crust and great flavor.

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