Monday, February 27, 2012

Bread of the Week: Italian Bread

Another great recipe from The Bread Baker's Apprentice is the Italian Bread.

With the recipe, we made a loaf and four rolls. Now, we're set for the week!

Two techniques were used: pre-fermented starter called biga, and a make-shift hearth oven with a pan of steaming water and spraying the walls for the first two minutes. This produces a crunchy crust and soft center. The aroma was irresistible.

Bill says it's almost as if we bought it in Italy! We store the loaves in paper bags to keep the crust from softening.

Top down view.

1 comment:

Sandy Blake said...

This cake is too beautiful to be eaten!

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