Stumbled across a new recipe and method for Italian bread . I've made it 4 times with pretty consistent results .
2 cups warm water
1 3/4 oz. cake yeast . ( I used 5 tsp dry )
5 3/4 cups bread flour
1 TBLS Brown sugar
2 Tablespoons olive oil
Egg white
Sesame seeds
Bloom yeast in the water , then add the flour and sugar and mix until the dough starts to form .
Add the oil , then the salt and continue mixing . About 10 minutes or until it comes together .
Let it rise . About 1 1/2 hours , then flatten it with the palm of your hand .
Roll from one side and pinch the ends shut as you roll . Seal the bottom and set aside to rise .
Pre heat oven to 425 . I use a ceramic stone .
After the loaf has doubled in size , brush with egg white and sprinkle with sesame seeds .
Cut vent holes in the top .
Using a clean spray bottle , spray the loaf with water and put in the oven .
Bake 3 minutes and respray the loaf .
Bake another 3 minutes and spray for a 3rd time .
Bake about 45 minutes . I look for a hollow sound when tapping on the bottom , or 190 degrees .
Loaf No. 1 No Sesame seeds .
This one was the best for moisture , crust and chew .
No.2 Got a little dark on me . Not sure if it was time , or I used white sugar instead of brown .
It was good though . Almost a pretzel taste to it .
No. 3 . Cut this one long ways . Great chew and crust .
Also made some butter to go with it .
Butter came out good .
Last one . No. 4
Came out good too , but didn't stay fresh as long . I used AP instead of bread flour .
Not sure if that caused it , or I did slice it to early . Lost some steam .
This makes a great ( and big ) loaf .
You could also make up your dough , and use the water spritz in the oven .
That gives it a nice crust .
2 cups warm water
1 3/4 oz. cake yeast . ( I used 5 tsp dry )
5 3/4 cups bread flour
1 TBLS Brown sugar
2 Tablespoons olive oil
Egg white
Sesame seeds
Bloom yeast in the water , then add the flour and sugar and mix until the dough starts to form .
Add the oil , then the salt and continue mixing . About 10 minutes or until it comes together .
Let it rise . About 1 1/2 hours , then flatten it with the palm of your hand .
Roll from one side and pinch the ends shut as you roll . Seal the bottom and set aside to rise .
Pre heat oven to 425 . I use a ceramic stone .
After the loaf has doubled in size , brush with egg white and sprinkle with sesame seeds .
Cut vent holes in the top .
Using a clean spray bottle , spray the loaf with water and put in the oven .
Bake 3 minutes and respray the loaf .
Bake another 3 minutes and spray for a 3rd time .
Bake about 45 minutes . I look for a hollow sound when tapping on the bottom , or 190 degrees .
Loaf No. 1 No Sesame seeds .
This one was the best for moisture , crust and chew .



No.2 Got a little dark on me . Not sure if it was time , or I used white sugar instead of brown .
It was good though . Almost a pretzel taste to it .



No. 3 . Cut this one long ways . Great chew and crust .
Also made some butter to go with it .



Butter came out good .


Last one . No. 4
Came out good too , but didn't stay fresh as long . I used AP instead of bread flour .
Not sure if that caused it , or I did slice it to early . Lost some steam .



This makes a great ( and big ) loaf .
You could also make up your dough , and use the water spritz in the oven .
That gives it a nice crust .