Apparently it is super easy to make Italian bread, the one that is available in grocery stores across the US.
It is very soft with thin crust and stays fresh if packaged properly for up to 1 week.
Kids love it for sandwiches.
Thanks for the idea King Arthur website.
- 480g bread flour
- 20g potato flour
- 20g dry milk powder
- 4g dry instant yeast
- 320g water
- 10 g salt
- 30 g sugar
- 30g olive oil
- sesame seed
- 8 am In a bowl of stand mixer add all ingredients.
- Mix dough on low speed of your mixing machine for 5 minutes, or KitchenAid on speed 3 for 7 minutes until well incorporated.
- Increase the speed of your mixer, mix for 10 more minutes until the dough is well incorporated.
Note: if the dough seems too stiff, add 20g water, continue kneading. If it still too stiff, add 10-20g more.
The dough should come up together and have a smooth surface.
- Cover the dough and let it proof for 2. hours at 78-86F/ 28-30C until double or more in volume.
- Divide the dough in 2 equal pieces.
- Shape each loaf as a batard, by folding 2 top edges to make a triangle top, then roll the top into itself, creating a tight roll.
- Spray each live with water and roll into sesame seeds.
- Transfer the shaped loaves onto a baking tray, or baguette tray, cover, and let them proof for 1 hour at 78-86F/28-30C until double or more in volume.
- Preheat the oven to 450F.
- Score the loaves, spray them with extra water.
- Bake for 10 min. Lower the temperature to 400F , bake for 15-20 more minutes, until golden brown.
- Remove the bread from the oven.
- Let the bread cool down.