Italian Bread

• порції: 1 serving
• активний час: 2 hours
• загальний час: 2 hours 30 minutes

Інгредієнти

1 and 1/4 c very warm water

1 packet active dry yeast

1 teaspoon sugar

4 cups all purpose unbleached flour

1 & 1/2 teaspoon kosher salt

water for brushing/spraying

Напрямки

Combine the water, yeast and sugar in the stand mixer bowl

Stir lightly with a fork. It need not be totally combined.

Allow to sit for 5 minutes.

After 5 minutes the mixtures should look a bit bubbly

Add 3 cups of flour and the salt with the dough hook scraping down the sides of the bowl as needed.

Beat for 2 minutes on low setting

Turn off the mixer, and allow the mixture to rest for 20 minutes.

Add the remaining cup of flour 1/4 cup at a time mixing until completely incorporated each time until the dough is no longer sticking to the bowl.

Once you have a fairly smooth dough set the mixer to medium speed, and knead for 8 minutes.

Remove the dough from the bowl, and oil the bowl liberally, to prevent sticking. Put the dough back in the bowl and turn it a few times to coat it completely

Allow to rise for an hour, until doubled in size.

Turn out onto a lightly floured surface, and shape into an oblong loaf, like this:

Line a heavy baking sheet with parchment paper, and sprinkle it generously with cornmeal.

Place the loaf in the middle of the baking sheet, and spray with water

Allow to rise for 40 minutes

Pre-heat the oven to 400º, allowing it to come fully up to that temperature.

Place a flat pan with sides a couple inches high on the bottom rack, and fill with boiling water.

Spray the bread with water again, making sure to wet the entire outside.

Make diagonal slashes along the top of the loaf with a very sharp knife.

Place the sheet pan on the upper rack of the oven and bake for 30 minutes.

Spray the loaf with water after 10 minutes, and again 10 minutes after that.

Cool on a wire rack for at least 20 minutes