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Amys Crusty Italian Loaf | Cook Books » Baker's Dozen

Amys Crusty Italian Loaf


Serving Size : 1
Ingredients
for prepare Amys Crusty Italian Loaf
:
Amount Measure Ingredient - Preparation Method
1/4 cup - (2 ounces) very
warm water105 to
115 degrees
amys crusty italian loaf
3/4 teaspoon active dry yeast
1 cup - (8 ounces) cool
water 75 degrees
amys crusty italian loaf
1 1/2 cups - (12 ounces) Sponge
Starter, recipe
follows
amys crusty italian loaf
3 1/2 cups - (16 ounces)
unbleached
allpurpose flour
amys crusty italian loaf
1 tablespoon - plus 1 teaspoon
recipe Amys Crusty Italian Loaf

Combine the warm water and yeast in a large
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bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Add the cool water and
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sponge starter to the yeast mixture and mix with your fingers for about 2 minutes, breaking up
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the sponge. The mixture should look milky and slightly foamy. Add the flour
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and salt and mix with your fingers to incorporate the flour, scraping the

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sides of the bowl and folding the ingredients together until the dough gathers into a mass.
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It will be wet and sticky, with long strands of dough hanging from your fingers. If
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the dough is not sticky, add 1 tablespoon of water. Move the
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dough to a lightly floured surface and knead for about 5 minutes,
Amys Crusty Italian Loaf
until it becomes supple and fairly smooth. This is a sticky, wet dough; don't be tempted to add more
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flour to the work surface. Just dust lightly and use a dough scraper as necessary to loosen
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the dough from the table during kneading. Allow the dough to rest for 15 minutes, covered
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with oiled plastic wrap. (This rest period is the autolyse.) Knead the dough 3 to 5 minutes,
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until it is stretchy and smooth, yet still slightly sticky. Shape the dough into a loose ball,
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place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the
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bowl tightly with plastic wrap and let the dough rise at room

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temperature (75 to 77 degrees) for about 1 hour, or until the dough looks slightly
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puffy but has not doubled. Place the dough in the refrigerator for at least 8 hours, or preferably, overnight to
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let it relax, develop flavor, and become more manageable. Take the dough from the refrigerator and let it
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sit at room temperature for 1 to 2 hours, until it begins to warm up and starts
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to rise. Flour a work surface well and gently dump the dough
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onto it. Divide the dough into three equal pieces, about 13 ounces each.
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Gently flatten one piece, pressing out some of the air bubbles, and stretch it into a rectangle. Fold the top
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third down and the bottom third up as if you were folding
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a business letter. Now form the loaf into a short baguette by rolling the dough over from left to right
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and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3
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of the way each time, seal the length of the loaf, then repeat. You want to
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gently draw the skin tight over the surface of the loaf while leaving some air bubbles in
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the dough. Seal the seam, being careful not to tear the skin of the dough
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or deflate its airy structure. Do not elongate. These loaves are about 10 inches long. Cover
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an area on the work surface with a thick layer of flour
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and place the loaf, seam side down, on the flour. Repeat with remaining
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pieces of dough. The loaves will be loose and slightly irregular in shape. Leave
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plenty of space between the loavesthey will spread as they rise. Cover the loaves with welloiled plastic and let them
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rise for 1 to 2 hours, until bubbly and loose. Thirty minutes before baking, preheat
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the oven to 475 degrees. Place a baking stone in the oven
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to preheat and position an oven rack just below the stone. Sprinkle a peel very generously with cornmeal. Line
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an upsidedown baking sheet with parchment paper and sprinkle very generously with cornmeal. Lift one loaf, flip it
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over so the floured side is on top, and gently tug on the ends to stretch
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the loaf to the full length of the peel, or about 14 inches on a pan.
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Repeat with the remaining loaves, placing 2 on the peel and 1 on the pan. Dimple each
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loaf with your finger in about 6 places, but don't deflate them too
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much. Be sure the loaves are loosened from the peel, then carefully
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slide them onto the baking stone. Place the pan of bread on the rack below the stone.
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Using a plant sprayer, quickly mist the loaves with water 8 to 10 times, then quickly
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shut oven door. Mist the loaves again after 1 minute. Then mist again
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1 minute later. Bake for about 10 minutes, then reduce the temperature to 450

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degrees and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and
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the crust is a medium to dark brown. (If the crust is
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not brown enough, the loaves will soften as they cool.) Transfer the bread to a rack to
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cool for at least 30 minutes before serving. Yield: 3 loaves






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  • Amys Crusty Italian Loaf


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