Amy Scherber's Crusty Italian Loaf - Tvfn Recipe

recipes index

Special Offers


-::- -::- -::- -::- -::-

Amy Scherber's Crusty Italian Loaf - Tvfn Recipe from the Recipes 4U Cookbook


Amy Scherber's Crusty Italian Loaf - Tvfn Recipe

Recipe Ingredients

3/4 tsp active dry yeast
1/4 cup (2 ounces) very warm
1 water(105 to 115 degrees f)
1 cup (8 ounces)cool water ( 75
1 degrees f)
1 1/2 cup (12 ounces) sponge starter
1 (recipe follows)
3 1/2 cup (16 ounces) unbleached
1 all-purpose flour
1 tbsp plus 1 teaspoon kosher salt

Recipe Preparation

A sponge starter bread

Combine the warm water and yeast in a large bowl and stir with a fork
to dissolve the yeast. Let stand for
3 minutes.

Add the cool water and sponge to the yeast mixture and mix with your
fingers for about 2 minutes, breaking up the sponge. The mixture
should look milky and slightly foamy. Add the flour and salt and mix
with your fingers to incorporate the flour, scraping the sides of the
bowl and folding the ingredients together until the dough gathers
into a mass. It will be wet and sticky, with long strands of dough
hanging from your fingers. If the dough is not sticky, add 1
tablespoon of water.

Move the dough to a lightly floured surface and knead for about 5
minutes, until it becomes supple and fairly smooth. This is a sticky,
wet dough; don't be tempted to add more flour to the work surface.
Just dust lightly and use a dough scraper as necessary to loosen the
dough from the table during kneading. Allow the dough to rest for 15
minutes, covered with oiled plastic wrap. (This rest period is the

Knead the dough 3 to 5 minutes, until it is stretchy and smooth, yet
still slightly sticky. Shape the dough into a loose ball, place it in
a lightly oiled bowl, and turn the dough in the bowl to coat with
oil. Cover the bowl tightly with plastic wrap and let the dough rise
at room temperature (75 to 77 degrees F) for about 1 hour, or until
the dough looks slightly puffy but has not doubled.

Place the dough in the refrigerator for at least 8 hours, or
preferably, overnight to let it relax, develop flavor, and become
more manageable.

Take the dough from the refrigerator and let it sit at room
temperature for 1 to 2 hours, until it begins to warm up and starts
to rise.

Flour a work surface well and gently dump the dough onto it. Divide
the dough into three equal pieces, about 13 ounces each. Gently
flatten one piece, pressing out some of the air bubbles, and stretch
it into a rectangle. Fold the top third down and the bottom third up
as if you were folding a business letter. Now form the loaf into a
short baguette by rolling the dough over from left to right and
sealing the seam with the heel of your palm. Fold the dough over
about 1/ 3 of the way each time, seal the length of the loaf, then
repeat. You want to gently draw the skin tight over the surface of
the loaf while leaving some air bubbles in the dough. Seal the seam,
being careful not to tear the skin of the dough or deflate its airy
structure. Do not elongate. These loaves are about 10 inches long.
Cover an area on the work surface with a thick layer of flour and
place the loaf, seam side down, on the flour. Repeat with remaining
pieces of dough. The loaves will be loose and slightly irregular in
shape. Leave plenty of space between the loaves they will spread as
they rise. Cover the loaves with well oiled plastic and let them rise
for 1 2 hours, until bubbly and loose.

Thirty minutes before baking, preheat the oven to 475 degrees F.
Place a baking stone in the oven to preheat and position an oven rack
just below the stone.

Sprinkle a peel very generously with cornmeal. Line an upside-down
baking sheet with parchment paper and sprinkle very generously with
cornmeal. Lift one loaf, flip it over so the floured side is on top,
and gently tug on the ends to stretch the loaf to the full length of
the peel, or about 14 inches on a pan. Repeat with the remaining
loaves, placing 2 on the peel and 1 on the pan. Dimple each loaf with
your finger in about 6 places, but don't deflate them too much. Be
sure the loaves are loosened from the peel, then carefully slide them
onto the baking stone. Place the pan of bread on the rack below the
stone. Using a plant sprayer, quickly mist the loaves with water 8 to
10 times, then quickly shut oven door. Mist the loaves again after 1
minute. Then mist again 1 minute later.

Bake for about 10 minutes, then reduce the temperature to 450 degrees
and bake 15 minutes longer or until the loaves sound slightly hollow
when tapped on the bottom and the crust is a medium to dark brown.
(If the crust is not brown enough, the loaves will soften as they
cool.) Transfer the bread to a rack to cool for at least 30 minutes
before serving. BAKERS' DOZEN AMY SCHERBER SHOW #BD1A52 Copyright,
1996, TV FOOD NETWORK, G.P., All Rights Reserved



Servings: 3




Back to Ethnic Recipes

Food Tips of the Week

Diet tips

At the start of a diet, people most certainly look at food store and big brand food items labelled 'low in fat'. To do this is far too often a miscalculation, in that an item could be significantly reduced in fats, but nevertheless elavated in calories and carbs.
The problems associated with reduced carbohydrate diets
Its all the rage, but it is truly safe for you?
Reducing carbohydrates might mean missing out on required nutrients from 'good' carbohydrate foods which should be part of any well adjusted diet, specifically those obtained from vegetables, fruits and grains.
Increased consumption of animal-based products might lead into elevated consumption of saturated fat and cholesterol, which most authorities believe will increase the probability of coronary problems.
Superfoods containing carotenes
(includes paprika, turnip greens and winter squash)
These natural foods are rich in carotenes (alpha and beta) believed to play a major part in minimizing the risk of cancer, spefically cancer of the stomach. Many are low in calories, so should be a part of every weight loss program.

Amy Scherber's Crusty Italian Loaf - Tvfn Recipe Index from Recipes 4U

You no longer need to spend money on expensive recipe cook books or high meals out in poncy eating establishments, just discover & print the recipe that you have chosen and you will soon be cooking good food to amaze your family in the convenience of your own kitchen

This Amy Scherber's Crusty Italian Loaf - Tvfn Recipe is one of our Ethnic Recipes, which have been collected from submissions from site visitors and `free to use` sources. Clearly, as we have over 50,000 recipes in the collection it is not possible to prepare and test every single recipe on our web site, so please take care, and double check everything and use common sense. If you spot any thing that looks wrong, please tell us.


Amy Scherber's Crusty Italian Loaf - Tvfn Recipe

Meal Type

Appetizer Recipes
Baking Recipes
BBQ Recipes
Bread Recipes
Christmas Recipes
Crockpot Recipes
Dessert Recipes
Dip Recipes
Drink Recipes
Meal Recipes
Slow Cooker Recipes
Stew Recipes


Bacon Recipes
Beef Recipes
Chicken Recipes
Meat Recipes
Poultry Recipes
Salmon Recipes
Seafood Recipes
Turkey Recipes

Ethnic Recipes

Asian Recipes
Ethnic Recipes
Indian Recipes
Irish Recipes
Mexican Recipes

Cheese, Egg and Dairy

Cheese Recipes
Egg Recipes

Fruit and Vegetables

Bean Recipes
Kale Recipes.
Fruit Recipes
Grain Recipes
Salad Recipes
Vegetable Recipes
Vegetarian Recipes

Nutrition and Diet Recipes

Diet Recipes
Diabetic Recipes
Healthy Recipes
Low Carb Recipes