Homemade Bread Day 2024 is on Sunday, November 17, 2024: I need a recipe for Italian sour bread to make the crust crunchy.?

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Ciabatta (North Italian Sourdough "Slipper" Bread)

DESCRIPTION: A traditional Italian sourdough white bread baked in long, flat Loaves Although this scrumptuous bread derives its tangy flavor from a rye sourdough starter, the flavor of rye is not apparent in the bread. A Superb Bread with crisp crust and chewy crumb.

STARTER: 3/4 cup rye flour, 3/4 cup tepid water, 1/2 teaspoon milk and a few (2-3) granules active dry yeast

SPONGE: 3/4 cup rye sourdough starter (from above), 3/4 cup tepid water, 2 1/2 cups unbleached white bread flour

DOUGH: 1 teaspoon active dry yeast, 1/3 cup warm water, 1 Tablespoon olive oil, 1 1/8 cups tepid water, 3 3/4 cups unbleached white bread flour, 1 Tablespoon salt, Cornmeal for dusting baking sheet,

Make the rye sourdough starter.

Combine listed ingredients. Use exact measurements; do not add extra milk or yeast. Stir and place in glass, plastic, or ceramic container, covered. Keep at cool room temperature for at least 3 days, stirring twice or more daily. The starter will bubble up, expanding to about 3 times its original volume, then gradually settle down and behave normally. It will do this every time it is fed, also, so leave enough space in the container for the expansion. After the mixture has taken on a pleasantly sour character, it may be kept in the refrigerator for up to a month, unattended; possibly longer. Stir from time to time. If it is not fed regularly, it will lose vigor, but can be restored by feeding the yeast and waiting a day before using.

To feed, add equal parts rye flour and tepid water. Add

absolutely nothing else.

Prepare the sponge. Mix together 3/4 cp

of the starter with 3/4 cup tepid water. Add 2 1/2 cups unbleached white bread flour. The mixture will be somewhat soft and sticky.

Knead briefly (5 min.), adding only what additional flour is

necessary to permit the kneading process. When the dough begins to develop elasticity, place in a lightly oiled bowl, cover, and let rise for 2-4 hours at room temperature, or overnight. Allow the sponge to triple in volume. The purpose of the long rise is to develop flavor.

Make the dough. Add 1 teaspoon yeast (1/2 package)

to the 1/3 cup tepid water and allow to proof. Meanwhile, add 1 1/8 cups tepid water and the olive oil to the sponge and mix well. Add salt and gradually add the remaining flour. Turn out onto a lightly floured board and knead hard for 10 min, or until dough becomes elastic and returns a fingerprint. Add additional flour as you knead if the dough becomes too sticky. Shape into a ball and place in an oiled bowl to rise until doubled in volume.

Shape the loaves. Turn the dough out onto a floured board and divide into 4 portions. Roll each portion into a cylinder and pat into a long rectangle about 3/4 inches high. (3 1/2" by 12"?).

Some ciabatta bakers make very long loaves, as long as their ovens allow. Square off the ends and dust with flour. Place loaves on a cornmeal dusted baking sheet; cover loosely with plastic wrap and allow to rise until doubled. Do not cheat on the final rise.

It could take as long as 2 hours or more. Do not depend upon "oven spring."Bake the bread. Preheat oven to 425 degrees for at least 30 min.

Place a cast iron or other heavy metal pan on the bottom rack

when you turn on the oven. Just before placing the bread in the

oven, pour a cup of water into the heated pan to create steam.

Bake the loaves for about 30 min.

To refresh loaves and crisp up the crust, reheat bread in a hot

oven for 10 min. Ciabatta keeps well for about two days.

Storing Homemade Bread?

A Brown papaer bag will help you out, But it still won't stay moist too long. Since you have no preservitives in your bread. But the bag should keep it fairly fresh for atleast a couple of days. If you need it to last longer, drop 5 minutes off of the bake time, then when it cools, wrap it in a good plastic wrap, and freeze it. then take it out about 10-12 hours prior to eating it, then just before dinner time, preheat your oven again, and bake it for 10 minutes. It'll be nice, hot, and fresh.

How should I store homemade bread?

If I may: Storing your bread in the refrigerator causes it to go stale--as soon as it's chilled. The starches coagulate and the bread becomes coarse and dry. It's irreversible. Don't ever store bread in the refrigerator unless you don't care what condition it's in when you eat it. Your bread will be just fine left at room temperature for a day or 2.

Since you're making bread on Sunday and serving it on Monday, storage isn't much of a issue. First, allow the bread to cool completely on a rack, uncovered and out of the pan, for at least 3 hours. After that, you can wrap it however you want. If you want the crust to be soft, put it in a plastic bag. If you want the crust to be firm, then put it in a paper bag, or no bag at all.

Wrapped bread can keep at room temperature for 3 days. If you want your bread to last longer, for best texture, slice it, then freeze it for up to 3 weeks.

Your saffron bread will taste best served at room temperature (not microwaved or heated). So just bake it, cool it 3 hours, wrap it, and take it to school. I wish you success with your bread. I bake my own bread all the time.