Rustic Italian Bread An Easy Recipe That I Inherited Technique 2. in a liquid measuring cup add 1 4 cup of lukewarm water, add the yeast and 2 teaspoons of granulated sugar. check back in 10 minutes to make sure it has bubbled and foamed up. if it has then add lukewarm water up to the 2 cup mark of the measuring cup. Preheat oven to 460 f with rack in lower third of oven. heat a covered 3 1 2 quart heavy ovenproof dutch oven (9 inches in diameter) with the lid on for 30 minutes or until dough is ready. place a sheet of parchment paper on your counter (about the length of a baking sheet). sprinkle on a little flour.
Rustic Italian Bread An Easy Recipe That I Inherited Full instructions are in the green recipe card at the bottom of the page. mix flour, yeast, and salt in a large bowl. stir flour mixture with a wooden spoon to combine. blend in the warm water to create a sticky, soft dough. let dough rise in a warm place for 2 3 hours. Step #1. mix together the ingredients for the sponge until it looks like dough. cover and let it sit for 6 to 24 hours at room temperature. step #2. add 3 cups of flour and the yeast to a stand mixer with a dough hook and slowly add the water while the mixer is running. cover the dough and let it rest for 20 minutes. In the stand up mixer add the fed and active lievito madre (in pieces), the honey and water, mix either with the flat beaters, a danish whisk, or spatula until it is almost combined and milky in colour. add the flour and with the dough hook start to knead, then add the salt and continue to knead for 7 minutes. With all of the different flours and shapes there are well over 1,500 types of italian bread. the ingredients for good bread remain simple and include: flour, water, yeast, and sometimes a little salt. from there you can enrich the bread with ingredients like butter, olive oil, raisins, figs, olives, grapes, nuts, almonds, walnuts, rosemary.
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