Soepkipje

Soepkipje

Posted on 04/02/2008


Photo taken on March 31, 2008


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Römertopf
pano
pain
brot
bread
pane
brood


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Italian Bread 1

Italian Bread 1
Recipe enclosed

Mimi, mel-pin have particularly liked this photo


12 comments - The latest ones
opdrie
opdrie
10 years ago.
Soepkipje has replied to opdrie
Broodbloem, water, zout, gist en verder niks.....recept hebben?
10 years ago.
Lodchjo - Lxxx Photo… has replied to Soepkipje
maar hoe krijg je die banden op dat brood voor elkaar??
10 years ago.
Soepkipje has replied to Lodchjo - Lxxx Photo…
Die ontstaan door het insnijden (met een ouderwets scheermesje). De lichte stroken zeg maar is het ingesnedene (Is dit nog Nederlands?)
Als je het deeg goed gevormd en ingesneden hebt dan krijg je het zo, anders zoekt de ovenrijs (= narijzen van brood in de oven de 1e paar minuten van het bakken) zijn eigen weg en krijg je dat scheurwerk van mijn laatste broden.
10 years ago.
opdrie has replied to Soepkipje
10 years ago.
Soepkipje has replied to opdrie
Hierbij het recept. Heb je wat te doen in het weekend!!!

ITALIAN BREAD (Makes 2 Loaves)

2 scant tablespoons or 2 ( ¼ -ounce) packages active dry yeast
2 ½ cups warm water (about 110 degrees)
2 teaspoons salt
5 ½ to 6 ½ cups unbleached flour
Cornmeal (optional)
Glaze – 1 egg white beaten with 1 tablespoon olive oil (Laat ik achterwege)

1. In a large bowl, stir yeast into water to soften. Add salt and 2 cups flour. Beat vigorously for two minutes.
2. Gradually add flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl.
3. Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough.
4. Put dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
5. Turn dough out onto work surface and knead for 5 minutes. Return to bowl and cover with plastic wrap and tightly woven towel and put into the refrigerator. Let dough rise for 3 hours.
6. Turn the dough out onto a lightly oiled work surface and divide in half. Roll each portion of dough into a strand 2 inches shorter than the pan you plan to use. Sprinkle a baguette pan or baking sheet with cornmeal and place strands onto pans. Cover with an tightly woven towel and let rise until almost doubled, about 1 tot 1 ½ hours.
7. About 10 minutes before baking, preheat oven to 400 degrees. Place a shallow pan on the bottom shelf of the oven.
8. Just before baking, slit the top of each loave diagonally in three places about ¼-inch deep. Brush each loaf lightly with the glaze.
9. Place the bread in the oven and put five ice cubes into the pan on the bottom shelf. Close the door quickly to prevent steam from escaping.
10. Bake for 20 minutes, or until the internal temperature of the loaves reaches 190 degrees. (Om te meten, kun je een vleesthermometer gebruiken)
11. Immediately remove bread from pans and cool on a rack.

Dan volgen nog La Cloche Instructies. Laat maar weten als je die ook nog wilt hebben.
Hou rekening met totale hoeveelheid vocht. Amerikaanse bloem/meel kan véél meer vocht aan dan Europese. (Richtlijn is tussen de 57 en 62 % vocht) (Gist 0.8-1%/ verse gist x3)

Succes!!! Kijk nu al uit naar de foto('s). :-)
10 years ago.
raf has replied to Soepkipje
ahhh ;P i'm too lazy ;P
10 years ago.
Soepkipje has replied to raf
Yes and you're a coward! :-)))
10 years ago.
opdrie
opdrie
Thanks, sorry for reacting so late had to do some shopping ; ]

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Seen in my account recent activity (?)
10 years ago.
Soepkipje has replied to opdrie
Joh, maakt toch niks uit!
10 years ago.
Ricarda
Ricarda
Loooks sooooo delicious.

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Coming from a photostream (?)
10 years ago.
Soepkipje has replied to Ricarda
Thaaaaanks!! :-))
10 years ago.