Instead of using a spritzer for oven moisture, I preheated a metal pan on the lowest oven level and then threw a 1/4 cup of water on it for a burst of steam right after putting the risen loaves into the oven. I did nit a 2nd time 10 min later.

The crust and texture were so excellent.

The taste was OK but not similar nor as aromatic to my recollections that I remember from my favorite italian bread store on Arther Ave in the Bronx NY. Next I will try the more liquid [1c water to 1c flour ratio] BIGA to see if it does develop a better taste via an improved fermentation process.

Anthony’s Italian Bread Recipe
http://www.spaghettisauceandmeatballs.com/italian_bread.html

My recipe calls for a lot more rising of the dough. I have found the process of letting the dough rise three times really makes a hearty bread. Just wonderful!

Mangiare, ottenere grandi! (Eat, Get Big!), That’s what my Italian Grandmother always used to tell me ;-)

P.S. ~ I love the small photo of the DC’s Jumbo Pizza Slice! I want one of those now!

1) Bread flower is always recommended over all purpose. Bread flower has a higher gluten content, so the end product will be more elastic and less brittle. -You always want the dough to be a little sticky, but not so much to be messy. You may have to add a little extra flour to do this. Variables that effect the dough include external temp and humidity, as well as actual temp of the flour when you start the process.

2) I followed the recipe to the letter, and it turned out as represented. That means I did not ‘bloom’ the yeast first, and I did use ‘room temperature’ water.

3) The biga/starter component… It did work as written but my experience tells me to either double the water or cut the flour down to a single cup. Theoretically you’re creating a bacterial starter for flavor, and you’ll get more flavor with a soupy biga. *It works so well because you’re not adding salt at this phase*.

4) Raising ad proofing. Since the dough took a refridgerated biga, and room temp water, and I didnt really add heat, it took about 5.5 hours from start to finish. You will speed the process up by using water 80-100F and if you were to add a T of sugar… BUT this is not required. -As with all bread, don’t wait until the product starts to collapse on itself. This indicates that there is no more jump in the yeast.

5) Doneness. I’ve never used a thermometer. I usually go by 2 things… the color of the bottom and the sound of the bread. Lift up the edge and see it the bread’s a nice pretty brown. 2nd, tap the bread; you want a nice dull thump. This bread has a killer crust on it, so you’ll get a nice sound.

5) Things I’ll try next time… thinner/moister biga, adding 1T of dough conditioner, egg or milk wash, maybe sprinkling the topp with a little kosker or ice cream salt, using compressed yeast, herb flavorings.

I know I have been promise to try making a rye bread for a while, but I think I am actually going to get around to doing it soon.

Thanks for this wonderful blog.