Eastern Italian Wheat Bread

Category: Yeast bread
Kitchen: italian
Eastern Italian Wheat Bread

Ingredients

Biga:
wheat flour 150 g
dry yeast 1/8 tsp
water 120 g
Main dough:
wheat flour 140 g
Durum wheat flour 140 g
dry yeast 1 tsp
salt 10 g
water 240 g
biga all

Cooking method

  • I offer you a recipe for wheat bread, originally from the eastern part of Italy.
  • What can I say, typical Italian bread - big holes, dense crust, mmm ...
  • It's just amazing ...
  • This yeast-based bread in a big bag contains traditional Italian durum wheat flour, which makes the crumb yellow and the taste even more delicious.
  • I am basically a fan of Italian breads, but this bread is my absolute favorite!
  • I must say right away that the dough is very moist and difficult to work with. Therefore, forgive my technical flaws, where you will notice them.
  • 1Eastern Italian Wheat BreadWe knead the big. Pour flour, yeast and water into the mixing bowl. We mix at medium speed for 3 minutes.
  • 2Eastern Italian Wheat BreadCover the biga tightly and leave at room temperature for 6 hours. During this time, the biga will begin to bubble and double in size. We mix the bigu. At this stage, it can be put into the refrigerator for up to 24 hours. If we expect baking on the same day, then proceed to the next step.
  • 3Eastern Italian Wheat BreadWe start kneading the main dough. Mix flour, durum wheat flour, yeast in the bowl of the combine. Then add salt, water and biga. We turn on the batch for 5 minutes. At the end of kneading, the dough is very moist.
  • 4Eastern Italian Wheat BreadWe spread the dough on a work surface drizzled with oil. The dough is practically pouring. Let the dough rest for 2 minutes.
  • 5Eastern Italian Wheat BreadMake the first fold with an envelope (method "Stretch & Fold"). Sprinkle with flour. Cover the dough.
  • 6Eastern Italian Wheat BreadAfter 30 minutes, make the second fold with an envelope. Sprinkle and cover again.
  • 7Eastern Italian Wheat BreadAfter another 30 minutes, make the third fold of the dough. As a result, the dough thickens considerably.
  • 8Eastern Italian Wheat BreadWe transfer the dough into a container greased with vegetable oil and cover. Leave the dough to ferment until doubled.
  • 9Eastern Italian Wheat BreadWe spread the dough on a dusty work surface, shape it and put it in a proofing basket, seam up.
  • 10Eastern Italian Wheat BreadWe leave for fermentation until an increase of 2 r.
  • 11Eastern Italian Wheat BreadWe turn over the basket with the workpiece onto the shovel, sprinkle abundantly with water from the spray bottle. We bake in an oven preheated to 250C for the first 15 minutes, bake for another 10 minutes at 200C.
  • 12Eastern Italian Wheat BreadCool on the wire rack.
  • Very tasty, Friends, honestly!
  • Eastern Italian Wheat Bread
  • Well, I still love Italian bread, and with honey! And by the way, the next day it is no less good than just freshly baked.
  • P.S. I would like to say a special thank you to our Angela ang-kay for her advice on how to handle the blanks and proofing baskets. Angela, sooo helped. Not stuck! thank you very much dear!

Time for preparing:

from 10 h

Cooking program:

oven

Crochet
A sight for sore eyes, not bread, it is dear to see!

Quote: L-olga
Durum wheat flour

Olenka, and without it in any way?

Maybe try with whole grain?
Masinen
Olga, You are a needlewoman! I follow your recipes
L-olga
Quote: Krosh

A sight for sore eyes, not bread, it is dear to see!

Olenka, and without it in any way?

Maybe try with whole grain?

No, whole grain won't work here.
At the worst end, semolina from durum wheat, or wheat groats of durum wheat, ground in a mill will go
Swetie
Quote: Krosh
I must say right away that the dough is very moist and difficult to work with.
Still, almost 80% liquid !!!
Olga, excellent bread, no need to apologize for any flaws, no
I also love this kind of bread, on a big bag and to have more water.I still can't motivate myself for such a feat. It's time, however
L-olga
Quote: Masinen

Olga, You are a needlewoman! I follow your recipes
Let's be friends!


Added Monday, 26 Sep 2016 12:40 PM

Quote: swetie

Still, almost 80% liquid !!!
Olga, excellent bread, no need to apologize for any flaws, no
I also love this kind of bread, on a big bag and to have more water. I still can't motivate myself for such a feat. It's time, however
Thank you! Very nice) I also usually bake easier bread, but sometimes I have to please myself! )
Crochet
Quote: L-olga
At the worst end, semolina from durum wheat will go

To my great regret, durum wheat semolina is also not always available for purchase in my village ...

Well, it doesn't matter, I will order the necessary flour in the online store, business ...

Thanks for the answer, Olenka !!!
Masinen
Quote: L-olga
Let's be friends!
Let's!!

Crochet, Inn, it seems like Makfa's semolina is everywhere now. Or buy 2-3 packs at once in reserve, I do this
Peter Push
L-olga, excellent bread, everything is very accessible step by step painted and photographed. Thanks for the recipe !!! Well, fly in the ointment - which combine? at what speed do we knead for 5 minutes?
L-olga
Thank you!
Sorry for the inaccuracy. Average speed. I kneaded in kenwood with a hook and spatula. To be honest, I like the spatula better.
Peter Push
L-olga , Thank you! Average speed - is it second? I also like the K-shaped one more in this case, I work with one "Makfa" flour, for Italian bread it is the best for us.
Borkovna
Olga, thanks for the delicious recipe and happy birthday to you !!!!!
L-olga
Quote: Borkovna

Olga, thanks for the delicious recipe and happy birthday to you !!!!!

Thank you for your health!
gawala
It is cooling down ... the cut is straight with the heat, steam is coming .. Of course, we have different flour .. Cool down .. I took a sample with oil. Tasty ... Thanks for the recipe, Olya!
Eastern Italian Wheat Bread
L-olga
Quote: gawala

It is cooling down ... the cut is straight with the heat, steam is coming .. Of course, we have different flour .. Cool down .. I took a sample with oil. Tasty ... Thanks for the recipe, Olya!
Eastern Italian Wheat Bread

Thank you for your feedback! Eat to your health!
Rada-dms
L-olga, Olya, thanks for the recipe! Italian types of bread are the most popular in our family!
I would like to know its native name, or at least where did this recipe come from, from what exact area? Simply, we can say, we study Italy thoroughly, so without any trick I would like to be specific. Maybe I missed which layer?
L-olga
Quote: Rada-dms

L-olga, Olya, thanks for the recipe! Italian types of bread are the most popular in our family!
I would like to know its native name, or at least where did this recipe come from, from what exact area? Simply, we can say, we study Italy thoroughly, so without any trick I would like to be specific. Maybe I missed which layer?

It looks like Apulia.
nice to meet
svetlana)))
Olya, please tell me the name of the flour from which you can bake this bread
L-olga
Quote: svetlana)))

Olya, please tell me the name of the flour from which this bread can be baked, the type of wheat is not indicated on the packs. Do not knead it on semolina.

Semolina Di Grande Duro

Sorry for possible mistakes))
svetlana)))
Quote: L-olga
Semolina Di Grande Duro
Thank you very much, somewhere I met this name, probably finely ground semolina, tomorrow I run to the store. THANK YOU! You can also buy such baskets for proving the dough.
gawala
Quote: svetlana)))
probably finely ground semolina
Yes, but durum wheat.
svetlana)))
Quote: gawala
Yes, but durum wheat.
Bought
semolina semolina from durum wheat firm Mistral, there was also flour from durum wheat for pasta, but she did not take it
L-olga
Quote: svetlana)))

Bought
semolina semolina from durum wheat firm Mistral, there was also flour from durum wheat for pasta, but she did not take it

We are waiting for the photo report!
svetlana)))
Quote: L-olga
We are waiting for the photo report!
What kind of flour do you use? top grade or first grade. I just put the bigu on Makfe, I think maybe I should have taken the first grade?



Added on Monday, 03 Oct 2016 11:08 AM

Quote: L-olga
At the worst end, semolina from durum wheat, or wheat groats of durum wheat, ground in a mill will go
Olga, probably durum wheat flour for pasta can also be suitable instead of semolina?



Added Monday, 03 Oct 2016 5:18 PM

There is also a question, but no one can hear me. Can this bread be baked in tins?
svetlana)))
Baked, delicious, not ordinary. There is nothing to compare with, because I have not tasted Italian bread; Only then was the heaviness in my stomach, my husband finished the bread for dinner and breakfast. and I decided to try durum wheat flour for pasta, and use semolina in semolina pie.
L-olga
Quote: svetlana)))
Added Yesterday at 17:18
There is also a question, but no one can hear me. Can this bread be baked in

Any flour is suitable, but nevertheless semolina has a slightly different structure.

You can bake in a mold, but this will reduce the crust. But the molding process will obviously be facilitated)))

Flour I have a / s
svetlana)))



Added on Tuesday 04 Oct 2016 10:10 PM

Quote: L-olga
Any flour is suitable, but nevertheless semolina has a slightly different structure.
Thank you. Olya can skip semolina semolina on a coffee grinder to make it smaller
L-olga
I think that you can not complicate your life and so use it. Everything will work out!
svetlana)))

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