Mix flour, salt and sugar together. Add oil, yeast and then water. Knead until internal temp is at least 77 degrees. Let it rise for an hour or so.
Flour your table and dump the dough. Split in half with a sharp knife. Lightly flour top. Being careful not to de-gas, form a rectangle. Fold 1/3 in and pinch. Fold the other third over and seal with the edge of your hand creating tension on the loaf.
Place on you bread sheet and let it rest for a minute. I take a razor blade and score the top lightly from one end to the other or get fancy and make 3 slits.
Let it rest for 5 minutes.
Mist with water and sprinkle sesame or poppy seeds. Gently press seeds into moist dough. Wait 5 minutes.
Spray with olive oil and loosely cover with plastic wrap.
Put it in the refrigerator overnight.
Remove 3 hours before cooking and place in a warmer location.
475 degree oven. If using a stone it had to be very hot. I just put the cookie sheets right in and roll the bread during the last 5 minutes to get the bottom brown.
Immediately upon putting the bread in the oven I mist with water and do so throughout the baking, every few minutes. Rotate after 10 minutes and lower the temp to 450. Bake another 10 minutes and turn upside down for 5 more.
Now you should let it cool down before cutting but I can never resist.
Mix flour, salt and sugar together. Add oil, yeast and then water. Knead until internal temp is at least 77 degrees. Let it rise for an hour or so.
Flour your table and dump the dough. Split in half with a sharp knife. Lightly flour top. Being careful not to de-gas, form a rectangle. Fold 1/3 in and pinch. Fold the other third over and seal with the edge of your hand creating tension on the loaf.
Place on you bread sheet and let it rest for a minute. I take a razor blade and score the top lightly from one end to the other or get fancy and make 3 slits.
Let it rest for 5 minutes.
Mist with water and sprinkle sesame or poppy seeds. Gently press seeds into moist dough. Wait 5 minutes.
Spray with olive oil and loosely cover with plastic wrap.
Put it in the refrigerator overnight.
Remove 3 hours before cooking and place in a warmer location.
475 degree oven. If using a stone it had to be very hot. I just put the cookie sheets right in and roll the bread during the last 5 minutes to get the bottom brown.
Immediately upon putting the bread in the oven I mist with water and do so throughout the baking, every few minutes. Rotate after 10 minutes and lower the temp to 450. Bake another 10 minutes and turn upside down for 5 more.
Now you should let it cool down before cutting but I can never resist.
Chap,
Sesame or poppy seeds are definitely an American idea. Not used in Italy but "no harm, no foul".
Misting is a great way to get a crispy crust, but after 10 minutes, the crust is formed and all the extra mist doesn't do anything. If you mist throughly when you put the bread in (or put a pan of water on the rack below the bread) and then don't open the oven until the bread is done, you will maintain a consistent temperature and still have the same crust when you're finished.
In South Philly, Sarcones Bakery always used sesame seeds so I just got used to it. I know misting after the first few minutes doesn't do much, so everyone says, but it's my habit. Hey, it makes me happy and it's cheap! I had a pan for water, but it broke and I rotate my bread anyway, so I just can't keep the door closed. Unlike wine, where I don't touch it for months, I just HAVE to play with the bread.
I always heard that it was. The closest I have been to dining in Italy is the Italian section of Epcot. They are SUPPOSED to be authentic to give you the feel of actually visiting a restaurant from the countries showcased. They served olive oil to dip the bread there.
BTW, I am told that dipping bread in olive oil is not an Italian thing either, but I always have a bowl of oil on the table. Is this true?
The only time you will see olive oil added to bread in Italy will be in the countryside right after the olive harvest when they are celebrating the very first pressing of their olives and the brand new extra virgin olive oil.
Then they anoint the bread with oil but the bread is just a vehicle to get the oil to your mouth. The oil is not a replacement for butter like we are now doing in the US.
The Italians also use olive oil to dress other things that they serve on bruschetta. Sometimes they put it directly on the grilled bread to help it carry the flavors of the toppings.
In South Philly, Sarcones Bakery always used sesame seeds so I just got used to it. I know misting after the first few minutes doesn't do much, so everyone says, but it's my habit. Hey, it makes me happy and it's cheap! I had a pan for water, but it broke and I rotate my bread anyway, so I just can't keep the door closed. Unlike wine, where I don't touch it for months, I just HAVE to play with the bread.
Chap,
Then enjoy it.
Cooking (and baking) should be fun and it sounds like you are having that.
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