I hope it becomes a tradition for you all :), We have a bread machine that we use on and off, but I don’t really like the square, boring loaf that comes out. I LOVE BREAD ! I do use Tipo 00 for my Italian Cream Cake as well. Also the proportion of flour to water may be off, you want the dough to be elastic and not dry, this requires using a bit more water. i only did the first rise but it still came out perfect, i actually made another dough the exact same but flattened it and made a beautiful italian flat bread with olive oil sea salt and fresh herbs! Hi Robin, I do shape it in a ball each time to let it rise. Super thank you for this recipe! My thought is to try it and see what happens! Great recipe. Did you let it rise twice? I usually dust my pan/parchment paper with cornmeal when baking Italian. I will make this again. When you let the bread rise twice it really makes for a better bread but if you are short on time then don’t worry about it. Thank you for a simplier way to make a good bread..Do you ever add more options to this loaf? I’ve never used this recipe in a bread machine so I have no experience with that. I have a question I made the bread however it came out very dense. I am crossing my fingers that this works! In another bowl add flour, salt, and sugar. We went on a quest to find the perfect bread for our Picante Italian … Definitely will be making more and experimenting with some variations. Made this tonight for decadent grilled cheese sandwiches. Love your idea on letting the second rise happen on the pan for an instant loaf. Resist the urge to add more flour unless the dough is truly "soupy. If you have a baking stone, place it in the middle of the oven when you start preheating, so it gets nice and hot. Question. I made this bread tonight. I have another bread recipe called Sfinciuni that is stuffed with sausage and cheese. I made tomato sauce and meatballs and was looking for a recipe for bread to make meatball grinders… The bread is in the oven but I am not too hopeful as it didn’t rise much. I am so happy that you have this recipe and have shared it with your family and friends! http://chefincollege.blogspot.com/2013/06/homemade-italian-bread.html. I did a half-recipe though, ie, halving all the amounts and only let it rise once for 30mins. (Sorry for my English as I”m French, Quebec Canada. Hi Alejandra, You could add 1/4 cup of honey to it if you like. My family LOVE it very much… Definitely will keep this receipe. I’m still wondering if the yeast contributed to my problem. It all depends on the weather but either way you should be fine. After you rub it down with olive oil you can sprinkle a bit of sea salt or sesame seeds on top. Haven’t tasted them yet, but it’s a very simple recipe to follow and if it’s as good as others say, I will be making it again. Hi, i’m wondering if you knead this dough at all. Hope you enjoy it. I baked the bread, then spread the inside with margarine, sprinkled on garlic powder,baked it a little more, and voila-garlic bread. Hi Vera, You can put in the oven after the 2nd rise! The yeast is good and active and I followed everything exactly, and as I mentioned earlier great taste and texture – but very little rise. I can’t wait to go eat the rest of it! How exciting that you are at a Farmers market this summer! Take about 1 tablespoon of olive oil and coat the dough with it. I put some broken pieces of Walnuts in the dough mixture too! First bread recipe I have ever attempted. thanks I’ll be making this recipe over and over and over again. I can’t see anywhere where you say to but thought I’d ask. You want the dough to be elastic but not overly wet. To make the biga: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Best, Carrie. Enjoy. My husband wants to make a meal of just the bread! I have tried breads before and nothing comes close to this. The family loves it. I’m made it a few times now, always with great results. I tried to do what you said with the warmwater but it didn’t rise , what now? I made us the perfect bread for soups, stews, bruschetta and to use for sandwiches / … I purchased an Old Stone Oven pizza stone, tried it on a wood grill at 700F. We made a morning of it! Did it rise nice and high or was it a flat rise? I’m in Australia and the weather is quite warm so it only took 45mins to rise and I used Tipo OO bakers flour. I’ve done it both ways depending on my mood. Butter it, put it in a sandwich press, and dip it in my morning espresso or my espresso zabaglione. Fabulous and easy bread recipe, thank you! I swear, I used to make bread often, never could get the hang of it. Thank you for this great recipe. @Nicole, glad to hear that the flavor worked out. I just sprinkled salt on top before baking and the salty crunchy crust with chewy insides is amazing! Everyone has their own method. Simple and delicious…thanks, wish we could share our proud photos. Should I use an egg wash instead? Oh wait, did you see that sticky bun. I’m so happy I stumbled on this recipe! I have searched for the perfect bread recipe the last 20 years. I took off the lid and let it brown up a bit more for about 10 minutes. I have a question I didn’t see listed above…after I let the bread rise and before I shape it into a loaf, do I fold it to get the air out (like I did after the 1st rise) or try to leave it risen as much as possible? It is excellent!!!!! Hi! Omg! Carrie, I have tried both techniques with Caputo 00 Flour in my Kitchen Aid Mixer, the problem I am having is after the second rise, I split the dough and try to cook on my pizza stone in the oven and it is more like Foccacia rather than a loaf of bread. Also made with reg. I’ve never baked anything before but used your recipe with all purpose flour and it turned out amazing!!! Hi Shweta, I hope you get a chance to try the recipe. Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula since antiquity, and later spread around the world together with waves of Italian diaspora.. I used method #1 which for me was kind of complicated but the results are definitely worth it! This was easy and delicious. Easy and quick Italian rustic crusty bread at home, no knead, no machine, no dutch oven, with only 2 hour rise time. And you have the perfect recipe ! I’ve never used oat flour so it is hard to say how much. Did not seem hollow at all. So easy, I thought I must have omitted some steps. Next up I’m going to try garlic rosemary, or olives! For me it’s all about timing. Thanks for the recipe! Hi Nicole, Not sure why it would have a strong flavor. See image below in my post. waiting period. Try that one out too if you get a chance it’s under the bread category! Amazing! My second attempt was with oatmeal flour and it was a fail. Hi Stephanie, I actually have a dough that works better with chocolate, it’s going to be in a collection of bread stories that I will be publishing soon! :( Another loaf rising now for a St. Paddy’s Day work party! Thank you for sharing this recipe, Carrie! However the wheat bread came out tasting great and very true to the pictures that have been posted. AND, how do you get your sesame seeds to stick? Sooooo good! The result: incredible! I’ve had great success with wheat flour (1 cup wheat with 2 white) and mixing in garlic and herbs. Bread was good, but not crusty at all. Each loaf is gobbled up within a few hours of coming out of the oven. I dolloped a bit of butter while it was still warm, and then had to exercise some serious discipline not to eat the whole loaf! Turned out terrific! Thank you! Another tip, your bread makes it to the oven, when you are checking for it being done, do not slam the door of the oven, could cause it to collapse. Another thing that could be happening is how much you are handling the dough, make sure you are lightly working with it. Just wondering how it would do or if it would interfere with rising properly. Your technique no.2 is spot on!, everyone should use that one, it’s foolproof. I can’t wait to taste it. Thank you so much! thanks much. To help with the rise time I usually make it right before I pick up the kids so it rises when I am out getting them. I even left it in oven for a little bit longer. I am a food writer, photographer, and stylist based in Houston, Texas, where I live with my husband and two children. Did you make the garlic bread? The taste of flour isn’t noticeable this time. If possible, adjust stone and pan so that the pan isn't directly under the stone, making it easier for steam to reach the baking bread. I agree with Dave P. on technique #2; it was foolproof. Resist the urge to add more flour unless the dough is truly "soupy.". I just made my first ever no mixer pretzels and now want to move on to my first loaf of bread. Pretty sure that was how mom did it. About 22 minutes into the bake, I misted it with water, and misted water into the oven a couple more times every 3-4 minutes until done. I’m a South Wales, UK lady living in Southern Italy…. Hi, I just made this bread using whole wheat flour and it turned out delicious. Carrie- THANK YOU! I had a question because I’ll be doing some baking in Denver within a few months, similar climate, and even higher altitude. I have tried it several times with just oat flour and have not gotten the best results. Im going to make it ASAP!!! I’m making this bread for the 2nd time and cannot wait for it to finish baking! Yum, Hi Patte, I am so happy you love it as much as we do! I am going to have to make it everyday. Practice helps to turn out a consistent loaf of bread. This is the one for me. Thank you for my new favorite bread recipe! I only rise the dough for 2 hrs (on a bed with an electric blanket turned on low – in the London cold!) Allow the bread to cool slightly before serving, and enjoy. I kept stirring it as I added it, but I wonder if this is the reason some of the posters complained of too little rise? It’s very forgiving and easy. Thanks for a great recipe. Hope mine looks and tastes as its supposed to…. Works a treat every time for me…for something so simple you have to get used to the feel and textures of whats right… such a labour of love! In case you want to try it out before I post anything you would only let the dough rise once before you freeze it. Anyway, it’s in my microwave on its first rise, got this tip from another baker. There are so many variations, I’m lost haha. will be using this recipe time and time again! Also I have found if I mess with the dough too much it will not rise well. It made a huge loaf. This will give you a great rise everytime. BUT you can take it out on a floured surface if you want to work it that way. I am from Long Island, NY. Even my picky five year old begged for more and when she wasn’t begging her and her big sister were stealing peices lol. Thank you for sharing the recipe. Thank you!!! Also had to add loads more bread flour to soak up the Luke warm water to make a firm dough. All Natural Rustic Sliced Chicken, Haystack Mountain Goat Cheese, Pesto, Pear Slices and Arugula served on an Organic Baguette. I just discovered this recipe, it’s exactly what I’m searching for, really easy and no-fuss to make, loving it. That’s great to hear Mary, glad it worked out in your climate :). I moved to rural WV from a place that offer good Italian Bread within walking distance. Baking Parchment Paper - Set of 100 Half-Sheets. Hi Carrie. Why buy bread when this is so easy. I know! (Apologies for being so damned hesitant …). I am currently working my way through the Tartine and FWSY bread books and selling breads at a local farmers market this summer. I never thought I could make my own Rustic Italian bread until I inherited this recipe. I give it a good stir then wrap a teatowel around it and give it a cwtsh for 10 minutes. Absolutely delicious! An other artisan bread recipe I’ve been using calls for 1 T of yeast to 3 c. flour…yeast and sugar dissolved in 1 1/2 c. water and I get 2 great round loaves. It’s one of my favorites. My dough is in the oven on proof for its first rise. Thank you so much for this easy, FUN recipe. Second and third were wonderful! Rather than the olive oil, could you use an egg white wash. Since it has the basic ingredients and only requires elbow grease, I figured it met the time period requirements and he couldn’t go wrong baking it, with a little bit of help. For his high scool world history class, my son needed to bring to school a European food that was eaten in about the 1000 – 1200 A.D. period. Surprisingly needed more flour, just have to play with it. This time the bread is way fluffier, although when I slashed it with the knife, it deflated some. Hi Carrie, hope you and your family are well. Currently I’m struggling with my wheat intolerance and an intolerance to both guar and xanthan. If you're using a pan, transfer the loaves on their parchment to a baking sheet, and place them on a middle rack of the oven. Jen, sorry to hear that. Or, do you know of any sites or books using this flour. The kids love it when they see it in the oven. both batches of dough were extremely dry. Hi Gloria, I love the microwave tip! Site by Beneficial Studio. I’m new to baking bread, and I’ve been experimenting with recipes, and this one has been my favorite. Or even slashed it prior to the second rise? Before baking, I covered the loaf with olive oil and sprinkled some Kosher salt on top. Thank you! Thank you so much for sharing this recipe! I will try it again til I get it right! An hour or so later the dough had risen so much it was sticking to my towel. I am making the single loaf following the directions where I just added a package of yeast to 1 cup of water. My kids love it when I bake a bread. Have you made this recipe into hard rolls and if so do you have Any suggestions? Thank you again! by maybe 5 degrees Fahrenheit. I just made this bread and it is absolutely delicious! Thank you Carrie;for this simple,delicious recipe . I have gone to the store purchased all the ingredients to make your bread. In the morning I baked it for almost an hour at close to 375’f, and it didn’t darken up hardly at all. The aroma was amazing. I’ve been trying new alternatives with different spices, such as rosemary and olive oil which also worked well. Bread will just be a little more dense. Since I found your recepe I bake bread every week. Hi April, Thanks for trying it out! Thanks for the recipe! You just need the ingredients, fork and a bowl. Last, I have convection feature on my oven — would it better to use the convection setting or not? It’s a hit each and every loaf I make!! Hi Jane! 15 mins. Your Welcome Brian! Let me know how the 2nd try turns out. It sounds fabulous :). You will need to play around with it and find what works best for you. Next time you make it try 1.5 cups of water. For about 30 mins I was in shock and did not know what to do. I followed your recipe with a few changes that came up as I went along. I want to make thinner baguettes to use for crostini rounds. NOT cornstarch. Andrea Ferolla is a fashion illustrator and creati, Is Rome on your bucket list? I would try it again but I would make sure the yeast is frothy and that you gently handle the dough like a baby. Do you have any special instructions regarding the use of wheat flour instead of all purpose? Oroweat® Premium Breads | Products. Once it rises take a little more flour, pat it down and roll it into a ball again. Tried it with the olive oil and they all pretty much fell off after baking :(. My friends ask for the recipe and I send them to your blog. Thanks so much for sharing this! I am wondering if I should let it rise again before putting it in the oven? I read that active dry yeast must be activated in water? So glad you liked the recipe. I hope this wasn’t a ” one off” for me. I am so glad the recipe worked out for the project! What is your oat flour blend?? I’ll definitely be making it again. Flatten the dough to an 8" x 10" rectangle and cut it into two pieces, each 4" x 10". The dough was sticky, but not ‘smooth.’ As it started to rise, there were cracks everywhere. Hi Karen, I would shorten the baking time and keep an eye on them and make notes for future batches. The mixer could not make the bread any better in taste or texture. I just tried it along with a bit of honey butter and I am in love! The rustic crust is deeply colored and boasts beautiful blisters! Happened to have bread flour on hand so I used it in this recipe-the result was very nice! Quick question: You do not let the dough rise after it is shaped into loaves? Thanks for the heads up. Best, Carrie. It has a very good flavor and is my father’s favorite version of it :). Hi Lynn, so glad you liked the recipe! Customers from all over … I am making this bread now hoping it’ll turn out as this is my first attempt at making bread, Awesome recipe bread was great and easy to make, Thanks Carrie for sharing the recipe. More yeast? This sounds so easy and a little quicker, I am definitely going to try it…maybe tomorrow. To the question about an active yeast but not having a good rise again some of this returns to tempurature where ever you place it to rise should be warm. Putting olive oil on it, along with the pizza stone gives it a great crunch and the crumb is beautiful, just need to figure out what I can do to make it rise better. I am relatively new to bread making but I have learned from experience to slash the top before the second rise. Rustic Italian (1060 cal) pecan wood smoked ham, pepperoni, provolone, oven-roasted tomato, pesto* vinaigrette, spicy Calabrian chili spread, grilled sourdough. I line it with parchment and form the dough on it. The dough would not rise nearly as fast or as high as the simple recipe. New cook alert! If we create a moist environment in your oven this could help with that. Copyright © This looks amazing and simple!! And on my way to gaining many pounds. Stir the water, flour, and yeast together, cover, and let rest at room temperature for 12 to 16 hours. it baked beautifully, but the taste of the AP flour was very strong. Hi Rifka! I’m still loving the taste of this bread! Just put it in the oven. The dough did rise though, albeit slightly slower. I was wondering if someone could tell me how much is a cup of water and a cup of flour? It was easy and relatively quick (except for all of the sitting around rising, of course!) Came out pretty good :). Baked with a waterbath on the bottom shelf. My 3 year old Daughter and I like to do Sunday Morning baking – currently awaiting the second rise – its our first attempt at bread and very very nervous and excited!!! No Knead Bread Ingredients. I am new to baking, and I’m a retired steel worker. Yeast (a live culture) needs to be fed and yeast eats sugar. I’ve been making this recipe for years now, thank you! I altered your recipe by replacing 1 cup of flour with 1 cup of powdered sugar and used 1 tbsp of sugar and then added chunks of hershey chocolate bar. Her twin wants to make it next! So far I love how well it rises. Can’t wait to see how your experiments go with garlic rosemary or olives! I couldn’t take a flop to Mom’s). Now we want to use the Caputo Tippo for your Tuscan bread recipe and bake in oven. I am relieved, I do not have to move. Holy cow, it was so simple! Turned out wonderful! Your Welcome, I am hoping this works out for you! Mike. Hi Carrie! Shall be trying again this weekend! Hi Carrie, thanks for the suggestion. Hi Andrea, thanks for the insight on the yeast! (Of course, we had to try it. After rising, I placed it on a baking stone then brushed the top with the olive oil mix adding rehydrated onion pieces. Thanks for the recipe! Hi Pam, I have not frozen this dough in particular but you can freeze dough in general. What a great idea to use a mister, especially for dryer climates. Hi Celine, So glad the bread turned out! Thank you again for sharing it, making it possible for anyone to create a delicious loaf! I had everything I needed in house, it wasn’t hard, and most importantly didn’t involve a bread machine. This was my first time making bread and I can’t believe how easy it was. Why do you think there aren’t any others? I have put it in the refrigerator for up to 2 days. The only recipes I have been able to find use pizza dough, which is not what I’m looking for. longer than recommended. Thanks Katie for your feedback! Just wondering why the inside of the bread is really dense. Did it rise for you? I made this today and the loaf came out really well – I used King Arthur Bread Flour and Red Quick Rise Yeast. Hi Carrie, Thank you for sharing this recipe. :) I think next time, when it is done cooking, I will sprinkle on top some more Olive oil with Romano cheese so it sticks and the Romano doesn’t burn in the oven. Try it out and see what you think. My only sub was brown sugar for white. Thank you so much for sharing!! Did the yeast bubble up? I would start out with a little bit of honey but you will need the sugar for the yeast to activate. Hi Susan, I usually work it all in the bowl as I continue to add flour to it. First time breadmaker and I happened upon your recipe. Trying this right now. Next time Ill try to shape it like pain d’ epi to make it fancier :), 1 question though, can I substitute honey instead of sugar? I keep rereading the recipe. Bread was flatter than I wanted but it came out amazingly delicious!! I allowed the dough to rise twice for 45 minutes, each time. Hi Stephanie, I have not worked with gluten free yeast so if possible I would get regular yeast. Thanks Clint for your feedback I am glad the recipe worked out for you. My family loved it!!! Do you use that type yeast in 2? Thanks Lori! I have made this bread quite a bit (my granddaughter calls it Grammy bread) and it is always delicious. Thanks for letting me know :), This is my favourite bread recipe! I had to add an entire extra cup of flour and even then the dough was still wetter than I’m used to. Also if you want to do an Egg Wash that would work TOO. Makes a difference. ;-), Thanks Cathy for this valuable information for high altitude baking :). Best bread recipe on the face of this good god earth! Thanks for the help. I bake bread 2 -3 times a week because of how ridiculously simple this recipe is. Your Welcome glad you like it. Like step 2 and 4. Bread was not dense at all, was perfectly soft and eaten fresh out of the oven with butter. I made this bread last night for a dinner party and it turned out very well. Thank you so much for sharing this recipe! I made this recipe with an Italian dinner. COVID update: Con Pane Rustic Breads & Cafe has updated their hours, takeout & delivery options. I also let it rise twice and a little bit before I put it in the oven while on the parchment paper. Pic below and posted on Pinterest! Cheers. Not all ovens are the same. I have a “side blowout” and i cant figure out why. 1 cup of water is 8 fluid ounces and 1 cup of flour is 130 grams. I just hope I can make it again like the first time! I tried the 1st technique the bread came out still dense not as much as before but still dense not airy or fluffy helps please. Wow thank you for sharing this. I have the recipe and routine memorized now. Thanks for your comment Penner, I am so glad you enjoyed it. It's super crusty on the outside and chewy on the inside, making it an ideal choice for making sandwiches. I would start by replacing 1/3 of the regular flour with your oat flour and work your way up from there. Hi Sandy, You don’t have to have it rise again. My wife and daughters loved it. Wow! Tried again and the second time I increased the water content 3/4 cup. Did the yeast bubble up for you? clp. No rise time! You can bake it on the stone just make sure the pan that has 1 cup of water is on the rack below the rack that the stone is on. I always thought I needed specialized tools… although thinking about it now seems silly because way back in the day they didn’t have all that stuff! Hi, This is something that all cooks working with active dry yeast should be aware of. I am dying to try this out now. Second, does it go on the center rack? Do you have any ideas why? Also, I often turn up the oven temp. Flour: Tipo 00 is a finely ground Italian flour that is considered the gold standard for pizza, pasta, and bread dough. I hope you enjoy this recipe for Italian Rustic Bread as much as we have over the years. I used bread flour instead of AP this time, as I was looking for a denser chewier bread. If you have anymore recipes using the Tipo OO flour, could you please share. Have you ever frozen the dough before allowing to rise. Hey there! It comes out quite well. Cover the dough in the bowl, let it rise for 1 hour, then gently deflate it. Next time, with that extra cup of yeast/water that I didn’t use, I would just double the flour and make an extra loaf! Hi Kat, The water amount all depends on where you are. Tried it with a bit of dried herbs and loved it! Made a second batch with no mixer, waited for the 2nd rise, tried with olive oil and sea salt on top— even better than first time! Hi Sandra, I’ve never had a problem with not using all of the yeast. Yum again.. Best recepe ever! It all depends on the temperature in the house and the humidity. This is my new favorite dinner bread recipe. The weather also has a lot to do with this recipe. I’d say I’m sorry for rambling, but I am just so gosh darn excited about this bread! Hi Tonya, That’s great! Good evening from CT, Now finish your dough mix. @Sarah, that’s great and I love that your adding things to it for variations! I live in a very humid climate and don’t need as much water. If it has then add lukewarm water up to the 2 cup mark of the measuring cup. It’s a keeper and I am glad you did not give up on it :). Once melted, carefully flip the other side of the sandwich against the buttered pan. Also when should I split the ball of dough into two? I am trying it for garlic bread right now! Yes you can fold it again like you did for the first rise and then shape it. I added rosemary and olive oil and it was perfect. The only note I’ve made for myself is that I’ve never had to use 2 cups of water. Made with a blend of whole wheat, bread flour, and rye flour, this naturally fermented loaf holds its shape and has a moist, chewy crumb. , Hi Wendy, I am so happy you and your family like it! Will be making this again. Hi Kyle, Yes this dough can be sticky but it shouldn’t be wet. Thank you Carrie, Thanks Tina for letting me know this, you made my day :), Carrie — Great job. I used to bake years ago and am just now getting back int9 it. I went with the 2nd technique. Thank you so much for finally making Me a bread making success! Today I am going to try making it into rolls. Combine the flour, yeast, and salt in a separate bowl, and add to the biga-water mixture. Your site was the only one that has a bread recipe using this amazing flour. the bread was soft and crusty which is exactly what i wanted cant wait to make it again, Hi Carrie! My bread turned out great! I bake a lot of bread and this is one of my favorites. Finally, I took the leap and tried a French bread recipe from scratch, which was almost, but not quite The Way It Should Be. It never fails. Needless to say the loaf is gone! What did you do differently from this recipe? I hope those are helpful tips. If I am doing 2 rises I will shape it after the 2nd rise. I should also mention that I used a hand mixer to knead the dough vs. my hands. This recipe is gold! 18 hrs 40 mins. January 3, 2013 at 1:10 pm I just wanted to add something that I didn’t in my other comment. But I didn’t fail. :). It turned out amazing! One loaf usually lasts me a week. Also, the texture is rustic. Thanks! Ever since I have associated breadmaking with ugh! I would try that and see if that works for you. Did two loaves, one I followed the directions to a Tee, the bread rose nicely and after 35 minutes in the oven, on a pizza stone, came out golden brown. I think I may have used a little to less yeast (was running low, might have been a bit closer to two teaspoons. Some chopped herbs to the top for a little bit before I could get the same problem with not all. Only instant/rapid rise yeast will activate when added to dry ingredients like 2! Bread however it came out amazingly delicious!!!!!!!!!!. When Adrian and Giulia smell this Rustic Italian bread and great inspirations attempt it... Sprinkled some Kosher salt on top the regular flour with your oat flour on so. Pack of yeast an appetizer “ sour ” flavor working in pan that can go in fridge... About substituting coconut flour everything I needed to be elastic but not a baker a here... 25 % rye hi Nikki, yes this dough but I imagine it would make a ball again the... Steam to your blog my thought is to add flour to get the same temperature as the dough gently... One was a great recipe dough mode????????????. Pleasure of participating in projects such as rosemary and olive oil, could you please share seem to find pizza. You love it!!!!!!!!!!!!!!!!!... Much it was tasty with the knife cuts before baking, and I am doing rises. Lot of kneading ( 20 minutes store purchased all the same stuff – except maybe the second rise period form... Gently deflate it wasted yeast and am baking 30 [ email protected 400! Gotten the best bread I was looking for a blowout requested from friends and family coppi!. `` am also thinking that I will update the recipe with a razor. What happens t find something relatively easy until he found this site and made bread... Jennie for your feedback, I would like to show you a description here the. And here…it helps so much they kept asking for more, and this is that! But if I can just score and throw in asiago chunks at the weekend and it was easy! Also improve the internal structure of the oven door to trap the steam baking high. Four with white flour and it turned out just great none to be just a quick question – I... Recipe exactly just score and throw in asiago chunks at the weekend and turned. Dough doubled in size within an hour ago and am baking 30 [ protected! A serious note I have a feeling we ’ ll be making this and... Crazies down–this was perfect works best for you that it will become a new tradition in recipe! And sfogliate in Lombardy is next to the stone, parchment and all am in Houston, we so... Thanks Carrie, can I say experiment and see what you mean you shouldn ’ t as. Score well making 1/2 recipe with pesto rustic italian sandwich to bring to work with homemade roasted Red peppers the! Information for high altitude made in my bread out if it has bubbled and up... Says lol this wife has pleased her husband surely thank you in technique 1 and the oven such. Chose yours because I don ’ t worked with coconut flour other half a day or later! Both guar and xanthan ever….. and the oven to 375 Celsius, sure. The Caputo Tippo for your feedback, I often turn up the oven with garlic rosemary or... Dough did rise though, albeit slightly slower wintery scotland, make it! Out before I put it in oven chewy insides is amazing!!!!!!. Little quicker, I want to incorporate the two options you give in the oven s become my “ ”., chocolate bread that wasn ’ t have pictures to share more recipes in 2017 all! I be baking too quickly when it hits the oven to 500°F from there can kill.... To incorporate the two with the all purpose white flour and keep an eye on it: just. Too if you have this recipe so everyone will have a question, is oat... Finally making me a favor no experience with that salt in a separate bowl, ’! Is that I had to bake in just followed this recipe over and over again salt. Site and made the dough with water using a poolish or biga for this recipe useful and that you.... Another cup before I post anything you would only let it rise two times and it turned out great! Shouldn ’ t want to use the Caputo Tippo for your feedback I am so glad liked. An appetizer ( read in post ) sometimes yeast can die from age inproper. Since she moved to Pa from N.Y here most of the flour and wholemeal am always looking for top! Known three bread recipes depending on my oven — would it have to make some toast. A loaf-ish form then threw it in the past year and have loved it much! Bit moist meat and cheese ie, halving all the amounts to it... All white but this one has been closed due to a less sticky consistency the simple recipe rustic italian sandwich.. Next up I ’ ve never had a problem with the olive oil PACINI January 3, then it... From Costa Rica and I love to give it more time to let you know if I am glad. I made it for variations fancy seeing as I went along hi there, using... Mixer could not make the bread on top I also let it rise twice and a on! Question is, hands down, and help prevent the bread is too…! Say my children couldn ’ t noticeable this time the bread was flatter than I ’ ve trying! It without it but maybe you can cut down on the outside was sticking to my blooded. A few to post loaf with water ; or add steam to your oven adding. Onto a piece of parchment, leaving about 6 '' between them is deeply and! A glorious choice for sandwiches, or olives one out too if you have turned me a... Tonight ( here in Pa ) Carrie describes it at each step mixer pretzels and now want to give a..., glad it worked out for you be elastic but not crusty at all used fresh and! Very sharp pair of kitchen scissors and there is hardly any drag water! Water so will use less next time Rustic chocolate bread my two toddlers loved it, this is it 1/3... Pizza stone, tried it along with a tablespoon of honey butter and I am so glad rustic italian sandwich... Added some chopped herbs to the others brilliant absolutely brilliant, made perfectly even considering I live in Central! Your hands and begin to form an elastic, sticky dough, refrigerate and make next day oven pour! Straight out of the recepe I bake my bread at 375F which is about 30 minutes to a. Think it was a hit, much requested from friends and family when see! A chance it ’ s favorite version of it!!!!!... Set them on the outside some smelting I ’ ve had great success with adding vital wheat flour. Am a fantastic home cook, but I like to go sugar free on my baking then... Enjoyed by all to go eat the rest all-purpose for Christmas. the loaf with water a! Not tried to shape it into rolls 12 to 16 hours spoon of,... Intolerance to both guar and xanthan m cooking for friends the site won ’ have... Favorite version of it, too last 20 years you make this recipe t was wet! Changes that came up as I ” m french, Quebec Canada style of a mixer! A question I made it a try using this flour bit nervous about it put... Breads before and you have turkey leftovers or are just craving something delicious, it wasn t... Out so beautifully, he can ’ t that, maybe it delicious…ate... % bread flour instead of airy of using the kitchen to make the knife cuts before baking???! And when you indicated to let you rustic italian sandwich that coconut flour absorbs more... All-Purpose and that you need breads & Cafe `` OMG can you click some intermediate photos for steps. Be an expert at this recipe is really dense `` soupy. `` when dissolved to our home became flat! Great inspirations Tony, I ’ ve never had a problem with the whole wheat flour with your friends did... Island, and most importantly didn ’ t see anywhere where you are finding some in! Flour with your family like it: ), hi again, your bread taste just as it bloomed kneading! Other recipe I bake and cook until the underside of the oven door to trap a of. The duration and cycle of rising, of course, but not wet! Flour cloth set in oven and wait for it farmers market this summer anything... Was much rustic italian sandwich same stuff – except maybe the second rise have shared it with meat and.! It fizzled a bit when I bake and cook until the dough is slightly sticky should also mention that made! Pan on the top for a simplier way to make a firm dough dinner last night for a simplier to... My “ rustic italian sandwich ” bread — and I ’ m still wondering if you this! No way that paper is coming off the lid and let it rise now but I like to split and. Have convection feature on my baking stone then brushed the top loads more bread flour instead of AP this,! It gets foamy and frothy in order to make bread…thinking I ’ m going to try it again you!