Basic Italian Bread Recipe

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Basic Italian Bread
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Ingredients
11
Count
Nutrition
436
Calories
Total time
45
Minutes
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Ingredients:

  • biga (starter)
  • about 2 cup of flour
  • 1 packet yeast
  • 1 cup warm water
  • 1 tsp olive oil
  • 1 tsp yeast
  • 1-1/3 cup warm water
  • 2 tsp salt
  • 1-2 tsp olive oil

Directions:

  1. For the biga:
  2. Combine flour, yeast and water in large bowl and beat it with a wooden spoon, you can also put it in the mixer fitted with a paddle attachment.
  3. You will beat it with a spoon until it looks shaggy or mix on lowest speed until it forms a shaggy dough, 2 to 3 minutes.
  4. Shaggy as described by my DH means it looks like the white paste we used to use in grade school.
  5. It will look dry, this is normal.
  6. Transfer biga to a large oiled bowl and cover tightly with plastic wrap.
  7. Let stand at room temperature until the biga has risen and is filled with little bubbles. This will take anywhere from 3 hours to overnight.
  8. You can refrigerate for 8 to 24 hours, the longer you let is sit, the better the flavor.
  9. For the dough:
  10. Remove biga from the refrigerator and let set at room temperature for about an hour.
  11. Put the warm water and yeast in a clean bowl.
  12. Using your hands, shred the biga into the water. Just put it in the water and squish away until it becomes one with the water.
  13. Add half of the flour and salt then knead on lowest speed until a rough dough is formed, about 3 minutes.
  14. Turn mixer off and, without removing bowl or dough hook, cover bowl loosely with plastic wrap and let rest for 20 minutes.
  15. Add the rest of the flour and need about 4 minutes or until the dough comes together and clears the sides of the bowl.
  16. Transfer dough to a large, oiled bowl and cover tightly with plastic wrap. Let rise in a cool, draft-free spot away from direct sunlight until slightly risen, about 1 hour.
  17. Remove plastic wrap and turn the dough by first sliding a curved plastic bench scraper or flexible spatula underneath, then gently lifting and folding one third of dough toward center. Do the same with the opposite side of dough. Then fold the dough in half, perpendicular to the first folds. Dough should be shaped into a rough square if folded correctly. Replace plastic wrap and let dough rise 1 more hour. Fold again as described above. Replace plastic wrap and let rise 1 more hour.
  18. To shape the dough:
  19. Dust work surface liberally with flour.
  20. Gently scrape the dough out of the bowl and invert onto the work surface so that the side which was on the top is now on the bottom.
  21. Dust the dough and hands with flour.
  22. Using minimal pressure, push the dough into a rough 8 to 10 inch square. Fold the top left corner diagonally to the middle.
  23. Repeat with the top right corner.
  24. Gently roll the dough from the top peak to the bottom until it forms a rough log.
  25. Place the seam on the bottom and transfer to parchment paper.
  26. Start tucking the bottom edges underneath, working from the center to the ends, and gently stretch the dough until it is about a 16-inch long football-type shape.
  27. Dust top liberally with flour and cover loosely with plastic wrap. Let rise until doubled in size, about 1 hour.
  28. Meanwhile, adjust oven rack to lower-middle position and preheat oven to 500° F.
  29. To bake:
  30. Using a lame or a very sharp knife, cut a slit 1/2-inch deep lengthwise into the center top of the dough, starting and ending 1-1/2 inches from the ends.
  31. Using a spray bottle, spray the loaf lightly with water.
  32. Slide the parchment paper with the loaf onto a cookie sheet that has been lightly greased and liberally sprinkled with corn meal, then into the oven.
  33. Bake for 10 minutes.
  34. Reduce oven temperature to 400° and quickly rotate the pan 180°. Continue to bake until a deep golden brown and an instant-read thermometer inserted into the center registers 210°, about 35 minutes longer.
  35. Cool to room temperature before slicing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 435.88 Kcal (1825 kJ)
Calories from fat 91.18 Kcal
% Daily Value*
Total Fat 10.13g 16%
Sodium 1440.01mg 60%
Potassium 140.59mg 3%
Total Carbs 74.92g 25%
Sugars 0.02g 0%
Dietary Fiber 5.22g 21%
Protein 11.08g 22%
Iron 4.5mg 25%
Calcium 126.1mg 13%
Amount Per 100 g
Calories 237.92 Kcal (996 kJ)
Calories from fat 49.77 Kcal
% Daily Value*
Total Fat 5.53g 16%
Sodium 786mg 60%
Potassium 76.74mg 3%
Total Carbs 40.89g 25%
Sugars 0.01g 0%
Dietary Fiber 2.85g 21%
Protein 6.05g 22%
Iron 2.4mg 25%
Calcium 68.8mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium

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