Italian Bread
(for Bruschetta)
Ingredients:
- Dry:
- 320 gFlour
- 50 gSemolina Flour
- 30 gMilk Powder
- 4 gSalt
- Wet:
- 225 gWater, warm (35C)
- 6 gYeast
- 10 gSugar
- 30 mlOlive Oil
Method:
- In a bowl Mix Water, and Sugar. Add Yeast, mix. Add Yeast, let sit for 5 minutes.
- In a stand mixer bowl, add the Flour, Milk Powder, and Salt, mix well. Add Water mixture to Flour.
- Mix Water, and Flour for 5 minutes, until Dough separates from bowl.
- In a bowl add a sprinkle of Flour. Cover hands with Flour then move Dough to the bowl. Sprinkle Four over top of Dough ball, then cover. Let sit for 90 minutes.
- Cover hands in Flour and then remove the Dough from the bowl and place on your tabletop or cutting board. Roll the dough out so that it is about 4 cm thick, and 10 cm wide. and then place on a cookie sheet lined with parchment paper. Dust top of Dough with Flour. Cover with a towel and let it sit for 1 hour, to allow it to grow.
- Preheat oven to 410°F / 210°C.
- Slide the Bread Dough onto a cookie sheet lined with parchment paper, Put Dough in Oven with pot of Water, bake for 30 minutes.
- Remove from the oven and set aside for at least 10 minutes.