Italian Bread

italianbread5_wm

Week #15 in the Bread Baker’s Apprentice Challenge was Italian Bread…Ah I can hardly believe it’s been almost 4 months worth of fresh bread making…each week delivered right to my table by my own hands {& with LOTS of help from Marta of course}. Who would have thought I would be getting the hang of this baking thing? Def not me! Although I still don’t consider myself a baker – more like home cook extraordinaire – tee hee! I am def feeling much more comfortable with the likes of yeast, kneading, rising, windowpane test, ferment, etc. and I’ve definitely used my share of King Arthur Bread Flour & Yeast as well. I don’t dare try to count the bags. Seriously I’m going through those two like they were water. But nevertheless, I have wonderful bread each week.

Did I say this week was ITALIAN bread? Ah, I <3 all things Italian and their bread is semplicemente delizioso!

This was another two-day bread. First day was making a Biga and allowing it ferment overnight. Easy Peasy. Day two, add in some more flour, salt, sugar, yeast, & water and mix together.

Can I tell you how addicted I’m becoming to the smell of bread dough? I think it’s one of those things like gasoline. Either you like the smell or you don’t. No inbetweens. There’s something about when Marta finishes kneading the patooey out of it and it comes out all silky smooth. Favoloso!

It’s quite an accomplishment for such few ingredients. Ah-mazed, every week!

This week after all the kneading and resting up of the dough we got to form the dough into a batard (no I didn’t leave out a letter – LOL). A new technique for me & not quite so tough. We were to score the loaves later which I did, sadly, have trouble with again. I really need to acquire one of those lame (bread scorer things), perhaps it would improve my skills. Or perhaps not! Chissa? (who knows)

We did have the option to make the dough into torpedo rolls but I really like the larger sized loaves. Much better for making crostini or bruschetta or even a fab breakfast sandwich. Or who am I kidding, just toasting it up & dipping in a little olive oil & noshing on when your fame {hungry}!

Here’s what went into making this Bread Baker’s Apprentice Italian Bread:

If you don’t already have a copy of the Bread Baker's Apprentice Book I highly recommend you pick it up. It has taught me so much about bread making and I know if I can do it, anyone can, even my sister who – well let’s just say she’s learning – could do it :D Love you sis!

signature

Sneak Peek: Next week’s Challenge Bread: Kaiser Rolls (I see some sammies in my future)

If you liked this post, I’d surely appreciate a Stumble or other share type lovin’..Come on, we’ve made it super easy for you, the buttons are right below! Mwah & Grazie!

11 Comments

  1. 1

    Wow, this Italian bread looks so good. It’ll take me some time to catch up with the BBA, just finished the Casatiello. Baking like 3 breads a week to soon catch up ;o).

    • 1.1

      Thanks we really enjoyed the Italian bread! There’s only a small section left & we’ll polish that off with tonights dinner :)

  2. 2

    This is another fabulous bread~great post, as always!

  3. 3
    Brynne /

    Just came over here from Tasty Kitchen… Just wanted to tell you your site is beautiful! Love the look and the food looks amazing as well!

  4. 4

    WOW your blog is beautiful I like the design !

    I just come from Tasty Kitchen (belgiumusagirl), like you I LOVE italian cooking.

    See you soon here or in my blog !

    Valerie

  5. 5

    Your recipes looks so fantastic! Can’t wait to try them. However, I am not much of a bread maker. I am loving the connections I am getting from Tasty Kitchen.

  6. 6

    The Italian rocked! We went for a hodge podge of creations from breadsticks, loaves, to a soon to be used hamburger bun.

    When I first got the book I was looking at the large amount of 2 day recipes going crap I am really going to have to clear my schedule to get these done. Now I realize how little work it actually is besides setting a timer and patiently waiting. Heck if the recipe is only a 1 day I am like boo you easy bread.

    Plus the smell of bread and tearing into it with roasted garlic and melted butter while it is still hot makes me happy happy happy happy.

  7. 7

    Your bread looks great! I can’t wait to get to this.

  8. 8

    I’m new to your site, came over from the tasty kitchen.

    Saw this post and knew I had to read. How I miss authentic Italian bread. I promised my daughter one of these days, she and I would travel to Italy. (I’ve been once before – almost didn’t come back to the US) LOL

    I love homemade breads, I’m learning the only glitch in it is my son was recently diagnosed as a Celiac – so no gluten for him – so purchased a bread maker and some bread pans solely for his type of bread. I’m still learning.

  9. 9

    Wow! I didn’t get into the BBA, but I follow a few people who have, and I’m so jealous now! This looks amazing! Thank you for letting me know about your site! The recipes look amazing!

Leave a Reply