This recipe has slowly evolved over the years. I wanted a Master recipe that I could easily remember for many different uses and through trial and error came up with this one which is very close to old Italian Bread recipes which just called for flour, salt, water, and yeast. I have found that the addition of olive oil even more flavorful and give it is higher rise. With this same recipe (or a few simple adjustments) I can make Italian Breads, Big Soft Pretzels, and Italian Stuffed Bread.
Ingredients
1 1/2 (which is 12ounces) cups warm-ish water
1 1/2 (which is 12ounces) cups warm-ish water
4 cups (which is 500 grams) unbleached bread flour (Break up the flour then scoop very loosely into cup with a spoon and scrape off top with flat end of knife`- you may need to add more depending on the type of flour.) It will be scrappy dough at first but after a minute or two it should start to form a ball. You you will know it's ready when it forms a clean ball and not sticky anymore.)
1 1/2 tablespoons olive oil
1 1/2 teaspoons sea salt OR 2 teaspoons Kosher salt
2 1/4 teaspoons yeast
Hand Method:
Mix the flour and salt and make a well. Add the yeast and liquid into the well. Stir the liquid and yeast together gradually adding in the flour (starting with 3 3/4 cups) from the edges to the middle. It will be messy at first. Eventually you will have a very sticky ball of dough, it will still be messy at this point. If its too wet add in the rest of the flour. Using your hands and a bench scraper or spatula start scraping the dough up and slapping it back down on to the counter, do this continually for 15-20 minutes. Until it's smooth and elastic.
Now allow the dough to rest until double. It may rest for an about 1 1/2- 2 hours but can be punched down and risen a second time. Or you can punch it down and cover with wrap then place in the fridge over night, the flavor will be enhanced by this extra fermentation.
Proceed with whatever recipe you're using:
1 1/2 tablespoons olive oil
1 1/2 teaspoons sea salt OR 2 teaspoons Kosher salt
2 1/4 teaspoons yeast
Directions
Food Processor Method: Place all of the dry ingredients (3 3/4 cups flour) into the machine with the dough hook attached and mix on low for a few seconds.
While it is still running add the water and oil at one time (I mix them together) through the shoot.
If its too wet add the remaining 1/4 cup of flour. After a ball forms allow it to mix for 1 minute longer working out all of the bumps and forming an elastic ball. Remove the dough and place in an oiled bowl covered with an oiled sheet of plastic wrap.
Kitchen Aid Method: Mix yeast & warm water until foamy on medium high speed (proofing)and than turn it to 2 on the speed button. Add the 3 3/4 cups flour, knead a minute If it's too wet add the flour starting with half of the 1/4 remaining cup at first and knead a few seconds then add rest if still wet. After you've added all the flour it will be like a scrappy dough but after about another good minute of kneading it should from a nice ball, knead for a total of 10 minutes. Cover with an oiled sheet of plastic wrap.
Food Processor Method: Place all of the dry ingredients (3 3/4 cups flour) into the machine with the dough hook attached and mix on low for a few seconds.
While it is still running add the water and oil at one time (I mix them together) through the shoot.
If its too wet add the remaining 1/4 cup of flour. After a ball forms allow it to mix for 1 minute longer working out all of the bumps and forming an elastic ball. Remove the dough and place in an oiled bowl covered with an oiled sheet of plastic wrap.
Kitchen Aid Method: Mix yeast & warm water until foamy on medium high speed (proofing)and than turn it to 2 on the speed button. Add the 3 3/4 cups flour, knead a minute If it's too wet add the flour starting with half of the 1/4 remaining cup at first and knead a few seconds then add rest if still wet. After you've added all the flour it will be like a scrappy dough but after about another good minute of kneading it should from a nice ball, knead for a total of 10 minutes. Cover with an oiled sheet of plastic wrap.
Hand Method:
Mix the flour and salt and make a well. Add the yeast and liquid into the well. Stir the liquid and yeast together gradually adding in the flour (starting with 3 3/4 cups) from the edges to the middle. It will be messy at first. Eventually you will have a very sticky ball of dough, it will still be messy at this point. If its too wet add in the rest of the flour. Using your hands and a bench scraper or spatula start scraping the dough up and slapping it back down on to the counter, do this continually for 15-20 minutes. Until it's smooth and elastic.
Now allow the dough to rest until double. It may rest for an about 1 1/2- 2 hours but can be punched down and risen a second time. Or you can punch it down and cover with wrap then place in the fridge over night, the flavor will be enhanced by this extra fermentation.
The finger (or poke) test checks bread readiness: poke dough with a floured finger; if it springs back slowly, leaving a slight indent, it's perfectly proofed; if it springs back quickly, it needs more time (underproofed); and if the indent stays or the dough deflates, it's overproofed.
That's a beautiful recipe. Olive oil AND white wine? Definitely a creative bread!
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