Collected Recipes from the Culinary Institute at the University of Tennessee
Italian Bread
| Sponge | |
| 12 g | Yeast |
| 474 g | Warm Water |
| 480 g | Bread Flour (Sir Galahad) |
| Dough | |
| 36 g | Sugar |
| 36 g | Olive Oil |
| 480 g | Flour |
| 15 g | Salt |
| Sesame Seeds |
- In the bowl of a heavy-duty mixer, combine all of the ingredients for the Sponge.
- Mix, using the dough hook, until smooth.
- Cover with plastic wrap and allow to stand until doubled in volume, about one hour.
- Stir down the Sponge.
- Add the Sugar, Olive Oil, 320g Flour, and Salt.
- Mix until the Dough comes away from the sides of the bowl; adding more flour, if dough is too soft.
- Knead at low speed until smooth and elastic; about 5 minutes.
- Knead at medium speed for on additional 5 minutes to strengthen the gluten.
- Form the dough into a tight ball; place in an oiled bowl; cover with plastic wrap; allow to proof until doubled, about one hour.
- Punch down Dough and form into two oval loaves.
- Place Loaves on a cornmeal/semolina-dusted baking pan; brush with water; sprinkle with Sesame Seeds; cover and allow to proof until doubled in size, about one hour.
- Bake at 450 F 25 – 30 minutes.