Chef Gianluca Deiana Abis: Pane Fatto In Casa/ Homemade Italian Bread
Prep. time: 30 minutes
Cook Time: 35 minutes
Rise time: 2 hours
Difficulty: 2 out of 5
Serve: 6
Ingredients:
2 1/2 teaspoons of dry yeast
1 teaspoon granulated sugar
1 cup warm water
2 1/2 cups bread flour
1 teaspoon salt
2 tablespoons olive oil
Preparation:
Mix together dry yeast, sugar, and water. Allow it to sit for approximately 5 minutes or until bubbly. If you are using instant years. Add 2 cups of flour, salt, and olive oil to the yeast mixture and stir until combined with a wooden spoon. Lightly flour a working surface and knead bread together until soft and silky. Approximately 10 minutes. Form a ball with the dough and put it into an oiled bowl, turning the dough once so it’s oiled on both sides. Cover with plastic wrap and let it rise for about 2 hours. Meantime preheat oven to 375°F. After 2 hours, turn the dough out onto a floured working surface. Gently deflate with your fingertips and form a rectangle. Put it on a baking sheet lined with parchment paper. Set it aside to rise for another 20 minutes. Score the bread 1/4″ deep with a lame or sharp knife and place the bread in the oven. Bake for 20 minutes. Remove from the oven and allow to cool completely on a cooling rack before slicing.
Chef tips:
Bread flour has a higher protein content than all-purpose flour so the dough is a little tighter with smaller wholes in the crumb. Either flour works well in this recipe.
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