Recipes

Italian Style Bread

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
1000 g Laucke Type ‘00’ Special White Flour 6-3/4 cup
5 g Laucke Wallaby Bakers Yeast (do not contact with salt or sugar) 1-2/3 tsp
720 g Water (warm) 2.8 cups
20 g Salt 2 tsp
20 g Olive Oil 4 tsp
10 g Sugar 3/4 tbsp
5 g Wallaby Bread Improver (Optional) 1.5 tsp

Method

  1. This dough will be soft and fairly easy for most mixers to mix with a dough hook fitted. If your room temperature is around 22 Deg C, make the water approximately 15 Deg C using fridge water if required. Adjust water temperature up or down depending upon room temperature. The dough should be about 25 to 28 Deg C when mixed. Experience will teach you the best water temperature for your environment and mixer. Some mixers impart more or less heat than others. If mixing by hand your body will impart more heat requiring cooler water to start.
  2. Place all the ingredients in the mixer making sure the yeast does not come into contact with the sugar or salt prior to mixing.
  3. Mix dough well until it becomes very smooth and shiny. Depending on the mixer the dough may begin to pick itself up and adhere more to the dough hook as it nears adequate mixing. This is not so important when using ascorbic acid.
  4. Once you are certain the dough is well mixed, resembling well chewed gum in appearance you can transfer it into an oiled container with a lid and let it sit in a warm place for 2 hours. The dough will be soft and sticky at this stage. Water on your fingers is best but a little flour will also reduce sticking to fingers. The container will need to be three times bigger than the dough piece.
  5. After 2 hours gently pull dough from the outside of the container into the centre poking it down into the bottom of the container. You should notice the dough is very gassy and much less sticky than when first mixed. This should degas the dough and re-invigorate the yeast. Cover and let sit for another 30 minutes.
  6. Flour a working surface and tip dough onto this. Carefully cut the dough piece into two portions and carefully stretch each portion into a long rectangle shape about three times as long as the width being careful not to tear or rupture it. Then gradually fold along the long side from the edge into the centre then turn and repeat for the other side. Repeat this procedure again whilst gently sealing the edge, then bring the edge right over to the other side and gently seal this edge. Then gently roll the dough piece to the desired length. If the dough becomes too tough at any point let it sit for ten minutes to relax a bit more and work on the other piece.
  7. Place the dough pieces on a polenta dusted board if baking on an oven base, or onto baking paper on a baking tray, if baking in a normal domestic oven. Place the dough pieces in a warm place under a draught free cover for about 40 minutes.
  8. Using a razor blade slice a cut about 2cm deep the entire length of each dough piece and spray liberally with water and place in oven pre-heated to about 220 Deg C. Turn the oven back to about 170 Deg C after 10 minutes, and bake until desired crust is achieved. The baking time should not be less the 35 – 40 minutes.
  9. Bon Appetite

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