The Grand Italian Bread #1 Report

16 Aug

So we just had dinner. Guess what it was. Yeah, the Italian bread. The fresh, warm, Italian bread. We ate it with butter and cheese, and also we dipped some bread in olive oil. It was really good, the bread itself was soft and nice, though a little compact. The crust was crispy and hard, just the way it’s supposed to be. I have not tried other recipes yet, but this one is pretty good. Just don’t make my mistakes. I can only tell you the recipe and the instructions, I can’t tell you do do it right. I can only tell you what NOT to do.


3 dl water

a little yeast

400 gr wheat flour

150 gr durum wheat flour ( I just used regular)

1 tsp salt

1 tsp sugar

a little olive oil

So what you do first, is to make sure you don’t use too much yeast. This is important. About 5 grams should be enough, and you dissolve the yeast in luke water. Mix together the flour, sugar and then you mix in the water-yeast solution and add about a table spoon of olive oil and you mix this well. Store in the fridge and let it rise for 12-16 hours. Yeah, it’s a long time, I know, and it’s probably best to be patient and let it rise for the full 16 hours. Or at least close. And, do leave it in the fridge. I didn’t. It was stupid. In the meantime during those 16 hours I recommend calling a friend and having a sleepover. : P Now, once it’s done rising, put it in a cold oven and set it to 200 degrees Celcius for 20 minutes. Then turn the heat down to 180 C, and finish baking your Italian bread at that temperature for another 25 minutes. Take it out of the oven, let it cool for about 10 minutes, and enjoy!

Tip! If the dough gets really dry and it seems like there is way too much flour, just add some water. This might seem like a simple solution, but I have always added flour because my dough was too sticky, added water because I added too MUCH flour, and it was just a slippery slope. So don’t add TOO much water (or extra flour by those means). But sometimes the flour is dryer or older and stuff, so this will also affect your dough, so a few adjustments are probably good.

I found the recipe here. It’s in Danish though.


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