Artisan Chewy Italian Bread
This Artisan Chewy Italian Bread is a delectable creation that captures the essence of traditional Italian baking. With a beautifully crusted exterior and a soft, chewy interior, this bread is perfect for sandwiches, alongside soups, or simply with olive oil. The process involves making a flavorful biga that enhances the bread's character. The long rise times and careful kneading produce a loaf that is not only delicious but also a joy to make. Share this bread with family and friends for an impressive homemade touch to any meal.
8
Servings
225
Calories
9
Ingredients
Ingredients
active dry yeast
1/4 teaspoon (for biga)
warm water
1/4 cup (to dissolve yeast for biga)
all-purpose flour
3/4 cup (for biga)
active dry yeast
1 teaspoon (for dough)
warm water
1/4 cup (to dissolve yeast for dough)
ice cold water
1 cup (divided)
all-purpose flour
2 3/4 cups (for dough)
all-purpose flour
1/4 cup (for dusting)
salt
2 teaspoons (for dough)
Instructions
1
To prepare the biga, combine 1/4 teaspoon of active dry yeast with 1/4 cup warm water in a mixing bowl. Allow it to sit for about 5 minutes until the yeast dissolves. Mix in 3/4 cup of flour until fully combined. Gather the mixture into a ball, place it in a glass bowl, cover with plastic wrap, and let it rise at room temperature for 3 to 5 hours until bubbly and tripled in size.
2
For the main dough, dissolve 1 teaspoon of active dry yeast in 1/4 cup warm water and let it stand for about 5 minutes.
3
In a large mixing bowl, combine the prepared biga with 1/4 cup of ice cold water, and mix on low speed with a paddle attachment until smooth. Add the yeast mixture, salt, and the remaining 3/4 cup of ice cold water; blend until combined.
4
Gradually add 2 3/4 cups of flour while beating on medium speed until well integrated. Switch to a dough hook and knead the dough on medium speed for about 12 to 15 minutes until the dough becomes very smooth and elastic—it will be quite sticky.
5
Transfer the dough to a lightly oiled 2-quart bowl, cover with plastic wrap, and let rise until it has tripled in size, approximately 3 hours.
6
Once risen, generously flour a clean surface and turn out the dough onto it. With floured hands, gently fold the dough in half and pinch the seam closed. Shape it into a smooth log approximately 12 to 13 inches long. Lightly dust the top with flour, cover loosely with plastic wrap, and let it rest until it appears puffy, about 30 minutes.
7
While the dough is rising, place a baking stone (or an inverted baking sheet) in the oven and preheat to 425°F. Allow it to heat for at least 30 minutes. Prepare a 14" x 17" piece of stiff cardboard or an unedged baking sheet by dusting it with flour.
8
Carefully lift the dough onto the prepared surface, stretching it to about 16 inches long if necessary. Using a gentle shaking motion, transfer the dough diagonally onto the preheated baking stone or baking sheet.
9
Bake the bread for about 30 to 35 minutes, or until it reaches a deep golden brown color and sounds hollow when tapped on the bottom. Allow it to cool on a wire rack before slicing.
Nutrition Information
0.4g
Fat
45g
Carbs
6.25g
Protein
1.25g
Fiber
125mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Artisan Chewy Italian Bread?
It is a traditional Italian-style bread featuring a crusted exterior and a soft, chewy interior, enhanced by the use of a biga.
What is a biga in bread making?
A biga is a type of pre-ferment used in Italian baking that adds flavor, complexity, and a better texture to the final loaf.
How long does the biga need to rise?
The biga should rise at room temperature for 3 to 5 hours until it is bubbly and has tripled in size.
What type of yeast is used for this recipe?
This recipe uses active dry yeast for both the biga and the main dough.
Why is ice cold water used in the dough?
Ice cold water is used to regulate the temperature of the dough during the long 12 to 15-minute kneading process.
How long should I knead the dough?
The dough should be kneaded using a dough hook on medium speed for about 12 to 15 minutes until smooth and elastic.
Is the dough supposed to be sticky?
Yes, after the long kneading process, the dough will be quite sticky, which is normal for this artisan style.
How many times does the dough need to rise?
The process includes a rise for the biga, a main rise for the dough, and a final rest after shaping.
How much should the dough expand during the first main rise?
The dough should rise in a lightly oiled bowl until it has tripled in size, which takes approximately 3 hours.
What temperature should the oven be set to?
The oven should be preheated to 425 degrees Fahrenheit.
How long should the baking stone preheat?
The baking stone or inverted baking sheet should heat in the oven for at least 30 minutes before baking.
How long is the final resting time before baking?
Once shaped into a log, the dough should rest for about 30 minutes until it appears puffy.
How long does the bread bake?
The bread typically bakes for 30 to 35 minutes.
How do I know when the bread is finished baking?
The bread is done when it reaches a deep golden brown color and sounds hollow when tapped on the bottom.
What are the dimensions of the shaped loaf?
The dough is shaped into a 12 to 13-inch log and then stretched to about 16 inches when transferred to the baking stone.
How many calories are in a serving of this bread?
There are 225 calories per serving.
How many servings does this recipe yield?
This recipe makes 8 servings.
What is the fat content of the Artisan Chewy Italian Bread?
Each serving contains approximately 0.4g of fat.
How much protein is in one serving?
Each serving provides 6.25g of protein.
How much sodium is in each serving?
There is 125mg of sodium per serving.
What is the carbohydrate count per serving?
There are 45g of carbohydrates per serving.
Does this bread contain fiber?
Yes, each serving contains 1.25g of fiber.
What type of flour is required?
The recipe calls for all-purpose flour for the biga, the main dough, and for dusting.
How much total flour is used in the dough?
The main dough uses 2 3/4 cups of flour, plus 3/4 cup for the biga and 1/4 cup for dusting.
What is the best way to cool the bread?
The bread should be cooled on a wire rack before slicing to maintain the crust's integrity.
Can I make this bread without a stand mixer?
While a stand mixer is recommended for the 12-15 minute kneading time, it could be done by hand with significant effort.
What equipment do I need for the rise?
You will need a glass bowl and plastic wrap for the biga, and a 2-quart bowl for the main dough rise.
How do I transfer the dough to the hot baking stone?
Use a floured piece of stiff cardboard or an unedged baking sheet to gently shake the dough onto the preheated stone.
Is there any sugar in this recipe?
No, this recipe does not list sugar as an ingredient.
What are some serving suggestions for this bread?
It is excellent for sandwiches, served alongside soups, or dipped in olive oil.