Comments on: How To Make Crusty Italian Bread http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/ A Guide to Cooking with Real Food the Way Your Grandma Used to Mon, 15 Mar 2010 16:52:07 -0400 hourly 1 By: Homemade crusty Italian bread recipe | Sweet Additions http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/comment-page-1/#comment-27523 Homemade crusty Italian bread recipe | Sweet Additions Tue, 09 Mar 2010 13:01:17 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/#comment-27523 [...] time unknown Italian breads have been one of the staple foods in Italy and as compared to any other European city bread baking [...] [...] time unknown Italian breads have been one of the staple foods in Italy and as compared to any other European city bread baking [...]

]]> By: Drew http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/comment-page-1/#comment-27495 Drew Sat, 06 Mar 2010 08:09:20 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/#comment-27495 Anqel, for the second rise yes, I've left it without the plastic wrap. If the first rise was good but the second rise wasn't going anywhere, then you probably did roll it out too much. I try to handle it as little as possible after the first rise to get it into the final shape. Anqel, for the second rise yes, I’ve left it without the plastic wrap. If the first rise was good but the second rise wasn’t going anywhere, then you probably did roll it out too much. I try to handle it as little as possible after the first rise to get it into the final shape.

]]> By: Anqel http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/comment-page-1/#comment-27492 Anqel Sat, 06 Mar 2010 02:26:25 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/#comment-27492 I just finished making this and it came out kind of flat because I think I rolled it out too much. Other than that it was perfect. I used a lot of plastic for this so do you have an alternative to the plastic wrapping? Can't you just leave it out? I just finished making this and it came out kind of flat because I think I rolled it out too much. Other than that it was perfect. I used a lot of plastic for this so do you have an alternative to the plastic wrapping? Can’t you just leave it out?

]]> By: Drew http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/comment-page-1/#comment-27371 Drew Thu, 25 Feb 2010 20:38:02 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/#comment-27371 The parchment is a great idea. A friend of mine does that with her pizza, but it never occurred to me to do it for other bread. Seems obvious now that you've pointed it out. And those cheese rolls are addictive, aren't they? The parchment is a great idea. A friend of mine does that with her pizza, but it never occurred to me to do it for other bread. Seems obvious now that you’ve pointed it out.

And those cheese rolls are addictive, aren’t they?

]]> By: Lee Ann http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/comment-page-1/#comment-27366 Lee Ann Thu, 25 Feb 2010 17:57:30 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/#comment-27366 Today, I made bread that looks good and tastes good - taking it to Aunt Dorothys for spaghetti dinner. She is an awesome cook at the age 0f 90 and invites us often As for the good bread today - I tried the bread flour, and watched the rising - I also used parchment paper for the loaves to rise and then slid paper and all onto the stone in the hot oven. (brushed on some garlic butter right after forming the loaves like in the garlic breadstick recipe) Also, last night I made the asiago cheddar cheese rolls - to serve with baked chicken breasts and asparagus - I ate three rolls before dinner got on the table - family loved the bread , that is, what I didnt eat before they got a chance- Today, I made bread that looks good and tastes good – taking it to Aunt Dorothys for spaghetti dinner. She is an awesome cook at the age 0f 90 and invites us often

As for the good bread today – I tried the bread flour, and watched the rising – I also used parchment paper for the loaves to rise and then slid paper and all onto the stone in the hot oven. (brushed on some garlic butter right after forming the loaves like in the garlic breadstick recipe)
Also, last night I made the asiago cheddar cheese rolls – to serve with baked chicken breasts and asparagus – I ate three rolls before dinner got on the table – family loved the bread , that is, what I didnt eat before they got a chance-

]]> By: Drew http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/comment-page-1/#comment-27333 Drew Tue, 23 Feb 2010 19:16:16 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/#comment-27333 Lee Ann, I've had far too many disappointments with deflating bread. The baking stone gives a slightly better crust, but I still have trouble moving the dough onto it without deflating. And don't even get me started on slashing the top. If yours went down just from pulling off the plastic, then yes, you let it rise a bit too much. A smaller rise that makes it into the oven intact beats a nice big rise that goes *poof* when you touch it. (You could also try a bit more oil on the plastic before you cover the dough.) And by the way, your first time with bread flour you're going to tell yourself, "Oh, so <em>that's</em> how this is supposed to work." Lee Ann, I’ve had far too many disappointments with deflating bread. The baking stone gives a slightly better crust, but I still have trouble moving the dough onto it without deflating. And don’t even get me started on slashing the top.

If yours went down just from pulling off the plastic, then yes, you let it rise a bit too much. A smaller rise that makes it into the oven intact beats a nice big rise that goes *poof* when you touch it. (You could also try a bit more oil on the plastic before you cover the dough.)

And by the way, your first time with bread flour you’re going to tell yourself, “Oh, so that’s how this is supposed to work.”

]]> By: Lee Ann http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/comment-page-1/#comment-27332 Lee Ann Tue, 23 Feb 2010 18:25:08 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/#comment-27332 Well - I am on my third batch of bread now - Its been edible, but not looking as good as yours! Meanwhile,on my current attempt, my loaves deflated when I took the plastic wrap off to then put in the over. ( are you supposed to preheat the stone in the oven before putting the bread on? did I let them rise too long? ) BTW - I found out that the left over or bad loaves make great croutons! Hoping this batch tastes good even if deflated..... going to try the bread flour tomorrow! Well – I am on my third batch of bread now – Its been edible, but not looking as good as yours! Meanwhile,on my current attempt, my loaves deflated when I took the plastic wrap off to then put in the over. ( are you supposed to preheat the stone in the oven before putting the bread on? did I let them rise too long? )
BTW – I found out that the left over or bad loaves make great croutons! Hoping this batch tastes good even if deflated….. going to try the bread flour tomorrow!

]]> By: Drew http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/comment-page-1/#comment-27046 Drew Sun, 31 Jan 2010 22:57:16 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/#comment-27046 Steve, bread flour will help with the rise. As for kneading, it could be either too much <em>or</em> too little. You have to knead it enough to develop the gluten (stretch out the protein chains in the flour once they've been hydrated) but if you overdo it the bread can get tough. One other thing to try is letting the second rise go longer. I have this bad habit of wanting the bread <em>right now</em> and don't give it as long as I really should. You want the most rise you can get without getting flimsy and falling over on itself. It just takes practice to recognize what it should look like at each stage. Steve, bread flour will help with the rise. As for kneading, it could be either too much or too little. You have to knead it enough to develop the gluten (stretch out the protein chains in the flour once they’ve been hydrated) but if you overdo it the bread can get tough.

One other thing to try is letting the second rise go longer. I have this bad habit of wanting the bread right now and don’t give it as long as I really should. You want the most rise you can get without getting flimsy and falling over on itself. It just takes practice to recognize what it should look like at each stage.

]]> By: Steve http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/comment-page-1/#comment-27036 Steve Sun, 31 Jan 2010 19:53:25 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/#comment-27036 Made this today and it was pretty good. Was a bit denser than I hoped for, but the wife and kids gobbled it up anyway. I suppose the density is in the type of flour and/or the skill at kneading? This was my first bread attempt and I used all purpose bleached, maybe I didnt knead it enough? Made this today and it was pretty good. Was a bit denser than I hoped for, but the wife and kids gobbled it up anyway. I suppose the density is in the type of flour and/or the skill at kneading? This was my first bread attempt and I used all purpose bleached, maybe I didnt knead it enough?

]]> By: Mike http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/comment-page-1/#comment-27021 Mike Sat, 30 Jan 2010 20:23:07 +0000 http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/#comment-27021 Trying this out right now, thanks! and Delasandros or Chubby's on Henry avenue in Roxborough. God I miss them (in DC now). Trying this out right now, thanks!

and Delasandros or Chubby’s on Henry avenue in Roxborough. God I miss them (in DC now).

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