Posts: 20,453
Threads: 1
Joined: Nov 2007
Is it time for wine yet????
GEEZ! Well since we're leaving it up, I'll ask you two this. Jean and I once had a discussion about this bread before.
Jean, you once said you had Gisslen's book, but your recipe didn't have molasses in it. I've about decided the two amounts of flour are for making a poulish. I saved the thread, but wouldn't you know, this old thread won't come up on the "revised" forum. One more complaint about that place.
What do you guys think?
Italian Bread
Recipe By pastrygal
Serving Size : 0 Preparation Time :0:00
Categories : Baked Goods
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 oz water -- @120°
1/3 oz dry yeast
3/4 tsp molasses
1 lb bread flour -- or KA All purp flour is fine
12 oz bread flour -- or KA All purp flour is fine
1/2 oz salt
In glass measure, add water and molasses. Stir to combine. Add dry yeast and whisk to mix. It will bubble after a few mins. That's how you know the yeast is alive. You can add 1 oz oil to this if you want.
Put flour and salt, whisked to combine, in mixer. Slowly add wet ingred and mix on low until wet incorporates into dry. Knead by hand or in mixer until glutin strands are long. Ferment about 2 hrs./ doubled in size. Make up loaves, rolls whatever and proof another hour. Bake at 425. Steam first 10 mins.
Source:
"This is Wayne Gisslen's recipe and it's never failed me yet."
BTW, Cis's Italian Bread is rising for use in the review dinner. I thought it would be a nice compliment to the recipe. What do you guys think?
Daphne
Keep your mind wide open.