baking essentials: rustic italian bread

How To Make baking essentials: rustic italian bread

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  PREP/PREPARE
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  There are several ways to make this bread, here are three possible methods:
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  The Classic Fontana: This is the method my Aunt Josephine used, and the one that she taught me. It takes a bit of practice to master, but I find it relaxing, as well as a bit of a challenge. To use this method, pile up your dough on a clean, dry surface, and use your fist to punch a hole in the center… Think volcano, and you have a pretty good picture of what you have. Make sure to keep the walls of the flour thick. Now, add all your liquid ingredients into the hole (eggs, water, milk, proofed yeast, the lot), and use a fork to mix them all together. Then, use that fork to carefully pull flower from the walls into the liquid and mix… Just a bit at a time. I love making things like bread, and other baked goods using this method; however, it does take a bit of practice, because if you break through the wall, all of that liquid is going to spill out, and wind up on your work surface, and on the floor. And, I HATE it when that happens.
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  The Cheating Fontana: Everything I mentioned for the Classic Fontana, works here except instead of placing the flour on a flat surface, you put it into a big bowl. So, if the flour wall breaks, the bowl will hold everything in. Cheating… Maybe. But it is a brilliant way to practice the Classic Fontana technique without making a mess of things.
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  To my knowledge Aunt Josephine never used a stand mixer; however, that does not mean that you cannot. This is the method that we will be using.
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  My Aunt always called the Classic Fontana method: Vesuvius, because she said that pile of flour always reminded her of Mount Vesuvius in Italy; the country where she was born.
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  If you want to give the bread some added depth of flavor, try substituting part or all of the grapeseed oil with a good Italian extra virgin variety.
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  Variation on a Theme If you want to have some fun, try this… Before adding the oil, place it into a saucepan over low heat. Then add some spices or herbs. For example, add some crushed garlic and let it sit in the warm oil for about 30 minutes, or some other spices… your favorite combination. Then, strain and allow to cool before using. It is great for infusing awesome flavors into your rustic breads. FYI: If you are using herbs, fresh are best.
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  Gather your ingredients (mise en place).
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  PROOF THE YEAST
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  Add the sugar to the warm water, dissolve, then sprinkle the yeast over the top. In 5 – 10 minutes it should have a nice foam on the surface. If you do not see any foam, your yeast is dead. Give it a “proper” burial and get some fresher yeast.
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  MAKE THE BREAD
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  Add the hot water, sugar, salt, oil, and three cups of flour to a stand mixer, fitted with a dough hook.
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  Turn on slow and begin mixing, stopping once or twice, to scrape down the sides of the bowl.
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  Add the proofed yeast, and another cup of the flour, set the mixer to low.
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  Continue to mix and scrape, adding a bit of flour at a time, until the dough begins crawling up the hook.
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  Place on a lightly floured surface, and knead, while adding a bit more flour, until it is still a bit sticky, but does not easily stick to your hands.
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  Place in a lightly oiled bowl and cover.
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  Allow to rise till it doubles in size, about an hour.
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  Remove from the bowl and knead for about a minute.
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  Cut the dough in half.
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  Roll out into logs about 12 inches (30.5cm) in length, or whatever shape you desire.
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  Then put them on a parchment-lined baking sheet, cover with a tea towel, and let rise for about 30 – 40 minutes.
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  I am using a baking rack designed for baking loaves of bread.
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  While the dough is rising, place a rack in the middle position, and preheat the oven to 400f (205c).
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  You can use a sharp knife or lame to cut across the tops of the loaves, being careful not to deflate the dough.
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  Bake in the preheated oven until golden, about 25 – 30 minutes.
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  If you want a really crispy crust, use a spray bottle with water, and spray the sides of the hot oven 2 – 3 times during the baking process. The steam helps to crisp the bread.
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  Allow the bread to cool before slicing.
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  PLATE/PRESENT
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  Slice and serve with butter and preserves, or use to make your favorite sandwich. These work great for a meatball hoagie. Enjoy.
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  Keep the faith, and keep cooking.
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