Italian Bread

Italian Bread

I realize that I haven’t posted in quite a while.  Life has just been going on.  I haven’t been all that inspired to create a post.  This weekend I decided to get back into the baking game.  Perusing through The Fresh Loaf, I came upon this recipe.  Rather than create 2 large loaves, I cut the recipe in half.  I also recently purchased some non-fat dry milk to test out since it is easier to keep than fresh milk.  Since there are only 2 of us eating the bread, I also elected to divide what I did make into 2 smaller boules.



  • 1/2 cup water
  • 1/2 cup bread flour (or AP flour) – I used bread flour
  • 1/4 tsp active dry yeast


  • Preferment
  • 2.5 cups bread flour (or AP flour) – I used 1 cup bread and 1.5 cup AP flour
  • 1/4 cup dry (non-fat) milk
  • 1/2 Tbsp (1.5 tsp) sugar
  • 1/2 Tbsp (1.5 tsp) salt
  • 1 tsp active dry yeast
  • 1/2 Tbsp (1.5 tsp) olive oil
  • 1 cup water

I made the preferment the night before my combining all the ingredients listed into a bowl and covering it and leaving it at room temperature.



The next day I mixed all the ingredients of the above Dough together into a large mixing bowl.  I dumped this onto my counter and proceeded to knead it.  I don’t know if it was due to the recent rains we’ve had making the house more humid but this dough was way too sticky.



I ended up adding in about an additional 1/4 cup of flour to make the dough more easily handle-able and knead-able.  After kneading for around 12-14 minutes I placed the formed dough into an oiled bowl.


I let this sit covered at room temperature for about 2 hours to allow it to double in size.


After doubling I did a stretch and fold (within the bowl) to get some air out and then let it rest an additional 30 minutes.

I then dumped the dough out onto a lightly floured countertop surface and divided it in half.  These were each formed into a ball shape and covered and let to rest an additional 20 minutes.


Following the rest, I formed each one into a boule, creating a tight seal on the bottom of the dough.  One of these boules I placed into a bowl with a lightly floured cloth and put in the fridge since I was only going to bake one at a time (couldn’t fit them both in my oven).  The other one I also formed into a boule and put in a floured cloth bowl at room temperature for 1 hour.

I pre-heated the oven to 425 with a dutch oven (with the lid slightly ajar…I had read about dutch ovens cracking in the oven if they were empty and covered).

Once the dough had doubled (or close to it), I placed it on parchment paper and created an “X” over the surface and placed this in the dutch oven covered.  I did spray the bread with water just before covering it.  I baked this at 10 minutes and then removed the lid.


I then baked it an additional 20 minutes.  It had a nice crust.


Midway through baking the above boule I removed the other one from the fridge to let it come to temperature.  I waited until I had a partial spring back of the dough when you pressed it with your finger.  I put this boule on parchment paper and created some cuts on top and then placed this directly on a baking steel (instead of a baking stone).  I also sprayed this with water and baked for ~28 minutes.  This one was a little over-baked.


The taste and crumb came out great for both of the boules.  I was happy with this first-time Italian bread experiment.  Will definitely make again in the future.




Bread boules!!

Bread boules!!

A few weeks ago I decided to make some bread for my lunch (I’d bring the bread with some deli meat and sliced cheese – very European I know).  I decided to just make two boules and bring one for a co-worker who has asked for me to bring some bread for her previously (little did I know that she’d be out sick).  I went back and found an old recipe and tweaked it slightly.



  • 350 g bread flour
  • 364 g water
  • 3 g yeast

Remaining ingredients

  • 350 g bread flour
  • 266 g water
  • 14 g salt

I mixed up the preferment and let it sit for about 30 minutes.  I then added that to the remaining ingredients above.  I mixed these up thoroughly and then let it sit for the water to absorb before I kneaded it.


I then proceeded to knead it for approximately 15 minutes until it was relatively smooth and I could do the “window” test – not perfectly but close enough.  I then set it in a bowl, covered it and used the proof setting on the oven to allow it to rise (double in size).

I pulled the dough out, did the knead and fold method a few times with 30 minutes in between before dividing the dough into 2.

Continue reading “Bread boules!!”

Whole wheat boules

Whole wheat boules

It has been colder here in Sacramento as of late so we’ve been craving more hearty fare like soup.  We are also trying to be a little bit healthier and soup is a decent way to do that.  To go along  with soup, I thought I’d whip up some small wheat boules (in reality this was earlier this week that I did this).  I wasn’t sure exactly if I was going to do some rolls or what.   I compromised and did some boules.


  • 200g whole wheat flour (Trader Joe’s)
  • 200g bread flour (King Arthur)
  • 280g lukewarm water
  • 31g honey
  • 1-2 Tbsp vegetable oil (eyeballed)
  • 8g salt
  • 2 tsp active dry yeast

As is typical, I weighed out and mixed all the ingredients above into a somewhat wet cohesive mess and then let it autolyse for about an hour.  After this, I dumped it onto the countertop and kneaded it (combination of slap and fold, regular kneading, etc) for 10-15 minutes.  Then I let it bulk ferment in a bowl for 1.5 hours.

Because our house has been cooler, I started the oven at 350 F and let it start warming up for about 90 seconds, then shut it off and put the dough to ferment in the oven (just above room temp).  After the dough had doubled in size, I dumped it out and performed an envelope stretch and fold (repeated two times at 30 minute intervals).  Then I poured the dough on the counter, flattened it and separated it out into three (2 parts equal size and 3rd part slightly smaller).  So now I had enough for 2 boules and something else.  I ended up doing a longish roll type shape for the last one.  The two boules I shaped and put into bowls for final rising.  The roll-type thing I just let rise on the counter covered.

I pre-heated the loaf pan and my dutch oven in a 450 F oven.  Once the dough reached peak rise (press down on dough, it bounced back about halfway), I put the 2 boules into the dutch oven and cut the top of each.  I cooked the bread for 10 minutes in the covered dutch oven and then removed the cover from the oven and dropped the temperature to 390 F.

After 10 minutes uncovered

I cooked the bread for another 15 minutes (plus 3 more minutes) and it was a nice dark brown color.

My scoring created some neat decorative marks on the top of the bread.


The crumb

I used up the last of my yeast.  I purchased this jar of yeast awhile ago and have kept it in the fridge.  It definitely saw its way through a lot of loaves of bread and pizza.  Good stuff.