Cast Iron
Italian Style Boule
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18 Reviews
Meredith M.
March 13, 2024
Perhaps weighted measures would help? Are you assuming a packed cup in the measurements? I used the King Authur Flour standard of 120g for 1 cup of flour. This was the wettest, messiest dough I've ever encountered. I kneaded it longer but should have dumped a ton more flour in. I put it in a tub to rise but don't think I'll be able to do anything but dump it into a dutch oven like a no knead bread. I know moisture is imporant but this was crazy. I never leave comments on recipes but this one has me so frustrated. I wanted it to work so much.
AntoniaJames
December 19, 2022
Boulangere, I don't know the elevation where you are, but in any event, I'm now at 5,000 feet and have a hankering to make this bread. Do you know anyone who's made it at higher elevations? Do you have any suggestions as to what adjustments might be necessary? Thanks so much. ;o)
boulangere
December 20, 2022
How lovely to hear from you! The only adjustment for altitude with yeasted bread is to knead it to a really, really strong windowpane. The best way to do that without overworking it is to knead it to a windowpane, then cover stand let it autolyse co
boulangere
December 20, 2022
Ok, let me finish this time. Cover it, and let it autolyse for 20 minutes, then knead for another 5 and test your windowpane. Happy Holidays to you!
Shar
December 17, 2022
Do I understand this right - I let this rise twice? Once after the 1 1/2 hours and again 1 hour after I shape the loves and it goes into the oven
Johnny R.
December 18, 2012
Wow, those loaves in the picture look amazing! I'm excited to make this, and to try the 20 minute rest during the mixing / kneading process. I've never heard of that before so I can't wait to see how it works. I'll post again soon after I've had a chance to make the bread.
boulangere
December 19, 2012
I'll be interested to hear how the autolyse works for you. Please do post your results.
AntoniaJames
April 22, 2012
Made this -- my go-to for artisinal bread!! -- yesterday for our mozzarella making potluck. Forgot to add the milk, and added about 1/4 cup of toasted wheat germ. Shaped half into ciabatte and the rest into baguettes for the olive oil tasting. Sensational, as always. I grilled and served sdebrango's chimichurri-marinaded flank steak, which some guests put on the ciabatte for sandwiches. Outstanding! ;o)
TheWimpyVegetarian
January 5, 2012
This looks amazing, b! I'm definitely making it. I just pulled Abby's bread from the oven and this one is next. Is a preferment the same as a biga? I'll do the overnighted dough too. I'm heading to Italy this year, and this will definitely put me in the mood :-)
boulangere
January 5, 2012
I've had a great time with Abby's bread, too. Yes, a preferment and a biga are in the same family; a preferment is just a bit drier (less hydrated). Definitely overnight the dough - I'll never do the same-day bake again. Wish I were going with you!
TheWimpyVegetarian
January 5, 2012
Your photo of Abby's bread was beautiful. I'm so jealous of your snow I thought I saw out the window.
inpatskitchen
January 3, 2012
Oh My!! I must try this...I hope I have the patience! Thanks so much!
boulangere
January 3, 2012
That's why I like the fact that it makes a good-sized batch, so you can bake off a loaf on mix day, and the rest the next day. The photos posted are of the mix-day bake. I'll post others tomorrow.
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