* Exported from MasterCook *
Bread, Rustic Italian Crusty
Recipe By : Florentina
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Hand Made
Italian Posted
Amount Measure Ingredient -- Preparation Method
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3 1/4 cups all-purpose flour -- + more for dusting
1 tsp sea salt
1 1/2 cups water -- warm
2 tsp active dry yeast
Easy and quick Italian rustic crusty bread at home, no knead, no
machine, no dutch oven, with only 2 hour rise time. Made by hand,
with active dry instant yeast, flour and water and baked on a hot pizza stone.
I made us the perfect bread for soups, stews, bruschetta and to use
for sandwiches / panini all week long.
How to serve and eat rustic crusty bread:
dip in olive oil and fresh herbs.
serve with this Potato Jackfruit Stew, Zuppa Toscana, tomato soup or beef stew
make the ultimate tomato bruschetta
enjoy it with fresh vegan mozzarella + roasted tomatoes
just tear a crusty corner while still warm like nobody's watching and
spread some grass fed butter on it.
add 2 tablespoons of rosemary to the dough, 3/4 cup of sliced black
olives or sprinkle the top with poppy seeds before baking.
What makes the bread crusty?
The secret is a bowl of water steaming under the pizza stone while
the bread is baking. Steam makes crusty bread!
How to store:
Allow the loaf to cool off completely. Place it in a plastic bag and
store on the kitchen counter at room temperature for a couple of
days. I would not recommend freezing this kind of bread, instead If
you find yourself with a stale chunk simply do as the Italians do!
Make a big pot of Ribollita or this Tuscan Papa Al Pomodoro soup.
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
In a large mixing bowl or your kitchen aid mixer add the flour, salt
and yeast. Use a spatula or the paddle attachment and mix to combine well.
Pour in the warm water and keep mixing until everything is
incorporated and a soft dough has formed. It will still stick to the
bottom of the bowl and that is OK.
Cover the bowl with some plastic wrap loosely and a tea towel. Allow
the dough to rise at room temperature for 2 to 3 hours until doubled in size.
Sprinkle some flour on your kitchen counter and dump the bread dough
on it. Flour your hands to help it out of the bowl as it will be
sticky. Don't panic, this is normal.
With floured hands fold the dough onto itself forming it into a round
ball. Do not knead it, do not handle it anymore than you need to. Use
a sharp knife and lightly carve an X in the top of the loaf or just
make a few cuts across.
Place the bread dough on top of a lightly floured pizza peel,
cardboard or parchment paper and allow it to rest while your oven is
heating up.
Preheat your oven to 450F with a pizza stone inside for about 45
minutes before baking the bread. Fill an oven proof bowl with 2" of
water and place it on the bottom rack. This will create the steam
that will cause the crust to become crispy as it bakes.
Once your oven is hot sprinkle the pizza stone with some semolina
flour or corn meal and carefully slide the bread loaf on top. Bake
the bread for about 30 to 45 minutes until golden brown all over and
cooked through.
Transfer the bread to a cooling rack and allow to cool off completely
before slicing into it. You can also let it cool inside the oven with
the door slightly open.
Dutch Oven Method:
Instead of a pizza stone preheat your oven with a dutch oven inside.
Once hot, carefully place the bread loaf inside the dutch oven
ideally using parchment paper for easy transfer. Cover with the lid
and bake for 30 minutes. Remove lid and bake another 5 minutes until
golden brown on top. Remove the bread from the dutch oven and
transfer to a cooling rack or it won't stay crispy.
S(Internet address):
https://ciaoflorentina.com/rustic-crusty-bread-recipe/
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Per Serving (excluding unknown items): 188 Calories; 1g Fat (2.7%
calories from fat); 6g Protein; 39g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 238mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat.
NOTES : 2021 - 0201