|Italian Style Bread as loaves|
Okay, so that is an explanation of what a Poolish does. Here is the recipe for a Poolish, enough for the Italian Style Bread recipe, below:
Makes about 23 ounces
Make at least one day ahead
11.25 ounces unbleached bread flour
12 ounces water, room temperature
¼ teaspoon instant / rapid rise yeast
Stir the three ingredients together until all the flour is moistened. Cover the bowl with plastic film and set aside at room temperature until it is bubbly and about doubled, about 3 or 4 hours. Refrigerate the Poolish overnight or for up to three days.
|Italian Style Bread as Rolls|
Italian Style Bread
Makes 2 long loaves or 16 rolls
All the Poolish starter
11.65 ounces / 330 grams / 2½ cups bread flour
0.20 ounces / 5 grams / 1½ teaspoons salt
0.15 ounces / 3 grams / 1 teaspoon instant yeast
0.5 ounces / 1 tablespoon olive oil
4 ounces <2 tablespoons / 3.5 ounces water
Oil a clean bowl and set the kneaded bread into the bowl, turning over once to leave both sides of the dough greased. Cover with plastic film and set aside to rise until just about doubled in size, about 2 hours, depending on ambient temperature. A finger lightly pressed into the risen dough should leave a small indent that still springs back - not completely, but mostly.
FOR LOAVES: Turn the risen dough out and lightly degas. If making two long loaves, divide the dough evenly into two pieces using a dough cutter. Flatten one half into a rectangle, then begin rolling up tightly, tucking either end in slightly as you roll. Once you reach the other edge, pinch the seam together, then set onto a large parchment lined baking sheet, on one side. Roll the second piece of dough and set at least 4 inches apart from the first loaf on the baking sheet. Mist with oil and cover with plastic film. Allow to rise again until almost doubled in size.
Have the oven preheated to 500 degrees. Have a heavy oven safe pan set on the broiler rack, and the other rack set so the bread is at about the center of the oven. Have 1 cup of hot water ready. When bread is ready to bake, slash the loaves twice lengthwise. Set the pan on the lower rack in the oven and pour the cup of hot water in the pan on the broiler rack. Immediately lower the oven temperature to 400 degrees and bake for 25 to 30 minutes. The bread should be nicely browned and sound hollow when tapped on the bottom. Internal temperature should be at least 200 degrees F.
|Italian Style Bread in Knots|
FOR ROLLS: Degas the dough slightly, then begin measuring out pieces of dough of about 2.5 ounces apiece, or if gauging by eye, cut into 16 equal pieces. Form into taught balls for round rolls or form into taught torpedo shapes, setting the rolls onto a large, greased baking sheet or two as needed (or line the sheets with parchment). I formed my rolls into "knots."
To make "knots," roll each piece of dough into a long, 10 or 11-inch length rope. Begin to tie a regular knot by looping the ends round each other. There should be room in the center of the loop created. Take the two ends and loop each around the circle once more, so one end sticks out the bottom and one loop sticks out of the top. Set each finished knot onto the prepared baking sheet, leaving at least 2 inches between rolls. Allow the rolls to rise until nearly doubled.
Have the oven heated to 375 degrees with a rack towards the center of the oven. If desired use an egg wash to make the surfaced shiny. Combine one egg with a tablespoon of water and whisk briefly to combine. Using a pastry brush, carefully paint the tops of the rolls with the egg wash, being careful the wash does not run underneath the roll or it will glue itself to the pan.
Bake the rolls for approximately 15 minutes, or until golden and sounding hollow when tapped on the bottoms.
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