Italian Bread 美式的意大利面包
喵小茜sissy百无禁忌
原方来自thefreshloaf.com的Floydm
“在美国最常见的所谓意大利面包是一种更像是法式面包但更软一点的一种面包。面团一般都含有一些橄榄油以及奶制品使其变软，然后与常见的在烤箱里制造蒸汽的方法不一样，是在入烤箱前在面团最外层刷一层水来制作外壳，这样成品面包会更柔软而又更好嚼。这种像海绵一样口感的面包本身就非常好吃，用来搭配pasta酱更是一绝。
What is commonly known as Italian Bread in the states is something like French Bread but typically softer. The dough typically contains some olive oil and dairy to soften things up, and instead of steaming the oven to maximize crust you brush the crust with water before placing it in the oven which keeps it softer and chewier. It is the perfect spongy bread for mopping up pasta sauces, and quite good on its own.
这个方子是在Bernard Clayton的书New Complete Book of Breads的基础上建立，我用了一个酵头preferment而原方他没有。我不太确定这对成品有多大影响但是我的方法出来的面包很棒。
This is based on the recipe from Bernard Clayton's New Complete Book of Breads. I used a preferment: he does not. I'm not sure if it made a difference or not, but the way I made it turned out quite good.”
用料
| Preferment 酵头: | |
| water 水 | 1 cup 杯 |
| bread or all-purpose unbleached flour 面包粉 | 1 cup 杯 |
| instant yeast 酵母 | 1/2 teaspoon 茶匙 |
| Dough 面团: | |
| the preferment 酵头 | all 全部 |
| bread or all-purpose unbleached flour 面包粉 | 5 cups 杯 |
| nonfat dry milk 脱脂奶粉 | 1/2 cup 杯 |
| malt syrup, malt powder, 麦芽糖浆或麦芽粉 | |
| brown sugar, or sugar 黑糖或白糖 | 1 tablespoon 汤匙 |
| salt 盐 | 1 tablespoon 汤匙 |
| instant yeast 酵母 | 2 teaspoons 茶匙 |
| olive oil 橄榄油 | 1 tablespoon 汤匙 |
| water 水 | 2 cups 杯 |
Italian Bread 美式的意大利面包的做法
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To start the preferment, mix together the flour, water, and yeast in a small bowl and cover with plastic wrap. Leave out at room temperature for at least 4 hours and as long as 16 hours.
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To make the dough, mix together the preferment, water, olive oil, yeast, salt, malt powder, and dry milk in a bowl with 2 more cups of flour. Mix thoroughly. Mix or knead in the rest of the flour a half a cup as a time until you have a slack dough but one that is no longer sticky. Total mixing time should be in the ballpark of 10 to 15 minutes.
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Place the dough in a well-greased bowl and cover with plastic wrap. Allow to rise at room temperature until at least 2 times in size, approximately 2 hours. Punch the dough down and let it rise again for half an hour.
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Remove the dough from the bowl and divide it in half. Shape the dough into a ball or log, cover with a damp towel, and allow it to relax for another 20 minutes.
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Shape the dough into its final shape. Cover again and allow to rise for another hour until doubled in bulk.
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Meanwhile, preheat the oven and baking stone, if you are using one, to 425 degrees.
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Right before placing the loaves in the oven brush or spray them lightly with water. Place them into the oven and bake for 20 minutes before rotating them. Bake them another 20 to 30 minutes or until the internal temperature of the loaf reads 200 degrees. Remove from the oven and allow to cool for at least a half an hour before serving.
小贴士
Please!!! make sure the oven is 50 degrees hotter then you need it,, FORE THE MOMENT!!! Good preheat spray bread w. plant sprayer Put bread in oven,, count to 25 turn oven down to 425 this gives the bread a so called kick in the a--- somewhat shocks the bread into exploding from the heat.. dont forget!!! buy a small razor knife & slash the bread 1/4 in deep 3 or 4 times or it will not react!!! to the oven temp & will stay small & hard & dense & heavy G B GOOD LUCK HOTBRED
