Italian Bread
So far into my novice baking life this recipe is the most fun to do with Daisy. She can do most of the work with little guidance. Check out Daisy and Avery Take Over.
For the most part, this recipe is borrowed from America’s Test Kitchen Bread Illustrated Cookbook. The main difference is that we kneaded the bread by hand as opposed to using the mixer. The directions include using the mixer as well, I have found that the thing Daisy loves the most about making bread is kneading by hand.
TOOLS OF THE TRADE
Scale
BPA free plastic tub with top (at least 6 qts) or you can use a glass bowl with plastic wrap
Pizza Stone
Water Filled Spray Bottle
Stand Mixer (you can also knead by hand)
Lame
INGREDIENTS
16.5 ounces bread flour (3 cups)
1.5 teaspoons instant yeast
2 teaspoons salt
8 ounces mild lager, room temperature
3 ounces water, room temperature (6 tablespoons)
2 tablespoons extra virgin olive oil
DIRECTIONS
Combine flour, yeast and salt together in bowl of a stand mixer or other bowl (if mixing by hand).
Whisk beer, water and oil together
Using dough hook on low speed, slowly add beer mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains (about 2 minutes), scraping down bowl as needed.
If mixing by hand, combine all the ingredients and get dirty.
Increase speed to medium low and knead until dough is smooth and elastic and clears the side of the bowl (about 8 minutes).
If kneading by hand (see video below), dump the mixed dough onto a moderately floured surface and knead for 12-18 minutes until dough is smooth and elastic
Place dough in a lightly grease BPA free plastic tub (or glass bowl with plastic wrap), cover and let rise until doubled in size (1 - 1.5 hrs)
Gently press down on dough to deflate any large gas pockets and turn dough onto a lightly floured surface.
Press and stretch dough into a 10 inch square
Fold top corners into center of the square and press gently to seal.
Stretch and fold upper third of dough toward center and press seam gently to seal
Stretch and fold dough in half toward you to form rough loaf and pinch seam closed.
Starting at center of dough and working towards the ends, gently and evenly roll and stretch the dough until it measures 15 inches long and 4 inches wide. Roll loaf seam side down.
With pizza stone on on oven rack in the lower-middle position preheat oven to 450°F
Gently slide your hands under the loaf and transfer to a piece of parchment paper.
Reshape loaf as needed, tucking edges under to form taught torpedo shape (see image).
Cover loosely with greased plastic and let rise until loaf increases in size by about half and gently springs back minimally when poked gently with your knuckle (30 - 60 minutes).
Using lame or sharp paring knife, make one 1/2-inch-deep slash along the top of the loaf starting and stopping about 1.5 inches from the ends (see image).
Mist loaf with water and gently lift parchment paper onto the pizza stone
Bake until the crust is golden brown (25 - 30 minutes), rotating half way through.
Transfer loaf to cooling rack.
