Anna Pasta is produced and packaged in Italy using the traditional methods of pasta production, yet still provides the best consumer value. Decided to give it a try using this recipe… and only lettting rise once because I’m impatient. Thank you for this staple in our home. Hi, Carrie. By 35 I still had not accomplished bread that wasn’t hard or overly dense or that rose properly. Thanks for the the note that I can use wheat flour its a great + as I am trying to reduce the use of maida or APF at home. Stay safe, Carrie. Thanks for letting me know, I am so happy you like it :). I’ve never made any adjustment to the water when using 00 flour, and I’ve never had an issue. Anna - Napoletana Tipo"00" Extra Fine Flour, (Authentic Naples Style Flour for High Temps) Buy Ten Bags and Save on Cost per Bag, Each Bag is 2.2 Lbs (Pack of 10) Brand: Anna Home Collection. . Rising period was 30 mins all three times. Set for second rise and will bake to have for dinner. You just don’t get the same feeling with a warmed loaf of store bought bread. Well, expecting the worst, my house did smell awful good. Since I am in Houston, Texas this takes me about 45 minutes. I will definitely be making this again and again. I was able to make it perfect ( at least i think it was perfect) the first time. A cookie sheet? Would like to hear if anyone leaves the top along. Woah!! I think take it out of freezer night before and put in fridge. I followed it. Learn how your comment data is processed. Thx. My friends ask for the recipe and I send them to your blog. Tay, let me know how technique 1 works once you try it. I like using a 50/50 blend of AP and durum, same mix I use for pasta. You want the dough to be elastic but not overly wet. Came out great. If you’re looking for more information on Tipo 00 flour, this link on Forno Bravo is helpful. I would try this again but make sure the dough isn’t dry that it is a little sticky but not gooey. It brings lots of happiness, warm fuzzies and joy to our home. My two toddlers loved it so much they kept asking for more. What did I do wrong? It has a very good flavor and is my father’s favorite version of it :). I am molto contento. I tried making the recipe with oat flour, and it came out nothing like the darker loaf. I use a combo of OOO flour, continental flour and wholemeal. 00 flour is a real treat I’m excited for you! When I took it out and cut it to try a slice, it was actually nice and soft on the inside, with a thick, crispy (not dry) crust. Hi Stephanie, I actually have a dough that works better with chocolate, it’s going to be in a collection of bread stories that I will be publishing soon! New cook alert! I should also mention that I used a hand mixer to knead the dough vs. my hands. Get one of our Bread machine 00 flour recipe and prepare delicious and healthy treat for your family or friends. I’ve been making Kenji’s New York pizza dough (with a few modifications) for years, and while it is a very good recipe, this one has it beat! Bread was good, but not crusty at all. I see pizza dough recipes, but nothing else. I preheat my Steel at 550 for at least an hour, and that usually does the trick with the blistering. Hi Jennifer, I would use less olive oil to coat the bread. Mist the oven with water using a spray bottle before the bread goes in to bake. No added enzymes. Beats paying for stuff you’re unsure of in the grocery stores! Thanks so much for the recipe Im from Costa Rica and I’ll be baking this same afternoon!!! I did this until it was just dry enough to not stick to your finger when touched, but wasn’t too dry to where it was knocking around in the bread maker on the kneed cycle. So the second time around, I actually combined the yeast in only a 1/4 c. water with one tsp sugar to activate it, and then added the remaining water and sugar after the 5 min right before I mixed it with the flour. I just hope I can make it again like the first time! One of my Italian friends is always dropping off bags for me, because she knows I love them so. Keep your fingers light when working with the dough! It was perfect for a novice like me! I used wheat germ + flour and it was marvelous! Thanks again, Zwaner – It’s so great to hear that you are getting lots of use out this recipe. I used one cup whole wheat flour, an the rest all-purpose. If I come across anymore recipes with Tipo 00 I will let you know. I went with the 2nd technique. The unbaked dough is softer, more delicate and easier to shape — it doesn’t resist the shaping as much as the dough made with bread flour. Or, do you know of any sites or books using this flour. After rising, I placed it on a baking stone then brushed the top with the olive oil mix adding rehydrated onion pieces. My son and I are working on a video for this recipe so everyone will have a visual! Just put “Pizza Oven” into the search button at the top and you’ll get an easy-to-follow four-part tutorial that can be accomplished by anybody who has a little skill and a lot of determination. Spraying the loaf with water a couple of times while baking gives it a nice hard crust. I swear, I used to make bread often, never could get the hang of it. Thanks so much for reading. But it made for a very good ciabatta bread. To the question about an active yeast but not having a good rise again some of this returns to tempurature where ever you place it to rise should be warm. Thank you…. NOT cornstarch. This recipe for Rustic Italian Bread is pure and simple. Hi Eileen, I am so glad that you like this recipe and that you are finding some joy in bread making! Thank you! Love your website, and the pizza pictures make me hungry for that best of foods! Not one fancy gadget or ingredient required. I was thinking of slicing some and wrapping individually so I can take a sluce out when needed. Should it be noticeably risen/puffy before forming crust? Pretty good, the recipe really did not specify amounts of fig jam, caramélisée onions blue cheese,and Parmesan. master sourdough bread baking in my free ecourse! I’m on the second rise now. I did everything like you said. If you would like to try the recipe with Oat Flour I would try reducing the all-purpose or Tipo 00 flour by 25 percent and replacing it with an equal amount of oat flour so it’s more of a blend. Recently I tried to re-create a rustic chocolate bread that I get from a bakery where I grew up. OK, so the idea is that the less yeast you use, the more time you need to let it rise. There are 2 techniques that I will call out below that deal with where you add the sugar. Hi Susie, It all depends on the family. So far I love how well it rises. This has become my go-to recipe! Please help! Breadmaking…simple? I just followed this recipe and posted about it on my blog. When I get a chance I’ll apply “Bakers” math to it and see if I can get a formula going for at least a 2x. My husband brought the wrong yeast home, it is gluten-free . My husband’s favorite bread recipe he says lol this wife has pleased her husband surely thank you so much. The F, S I C I L I A N * O R A N G E * S A L A D Nic, The Mezzatorre Hotel in Ischia, Italy sits above a, Andrea Ferolla is a fashion illustrator and creati, Is Rome on your bucket list? Not for this long, overnight rise. In a food processor, pulse together flour and salt. I chose yours because I don’t have a stand mixer and it looked easy enough. Anna Tipo ''00'' Flour is an old world, authentic Naples style flour that is smooth, easy to work with, and made with less impurities for more even cooking. It’s just an option if you have time. It is basically telling you how white the flour is, and is a common way to grade flour in Europe. @Lynn If your dough was dry you probably need more water. Then I put it back in the bowl to rise. I would start by replacing 1/3 of the regular flour with your oat flour and work your way up from there. It really is a good staple. Net wt 2.2 lb (1kg). The recipe was easy and the bread is delicious but there is no way that paper is coming off the bottom. One issue I had though was that the sesame seeds didn’t stick to the bread, and the olive oil seemed to make the crust a bit soft. My plan is to do the second rise and after I make the loaf – to let it rise again before I cut the top and bake it. Gently shape into a rough rectangle. For the second I did not stir until after the 5 min. I have my loaf in the oven right now but have a question about the process for the next time I try this. I made this bread tonight. I am glad the half white and wheat worked out :). Make a few more slits if you have any room to do so, and when the bread is rising cover it with plastic wrap to keep it moist. Pizza dough using the incredible ultra fine high protein Molino Caputo Tipo 00 flour. :(. flour and bread flour–same results. Butter it, put it in a sandwich press, and dip it in my morning espresso or my espresso zabaglione. I think the bread might be baking too quickly when it hits the oven, creating a crust before it can expand. Great recipe that turned out great with the whole wheat flour I had on hand. I don’t use cornmeal just parchment paper and sometimes I will add sesame seeds to the top for a different flavor. Any tips would be helpful and thanks again :), This is a great tip. As you can see it’s not quite as high and is flatter compared to the others. I did the recipe to a tee but I added garlic, basil and oregano flakes, and salt to the top before baking… people were going bonkers! If you have a … Did the yeast bubble up for you? Then half in each pan, cover lightly with a flour cloth set in oven and wait for the second rise. Crust was delicious and crispy. After reading all the comments I have decided I must have handled it too much. Thank you for posting this phenomenal recipe for which I’m sure he will score well. So much, that I’m headed to make two more loaves so I can give one to my grandma. Let’s start from the beginning. Yes, put it on the center rack and if you have convection oven you will want to lower the temperature to 350F. Hey there! I have the recipe and routine memorized now. Amazing! I also have Semolina, and Caputo 00 for pasta and Gnocchi. Looks great and will give it a try. Thanks, Carrie. When I make bread, I do it on a day we use the fireplace and rise it next to that, as we tend to keep inside house temps. I agree with Dave P. on technique #2; it was foolproof. Hi Jodi, It depends on how dry the climate is where you are. Once I am back from picking them up I roll into a ball again and let it rise a 2nd time. I took this out of the oven an hour ago and I’m trying so hard to not devour it all! Again low hydration the 00 flour makes distributing water quicker than an AP flour. Have made this several times now since making my first loaf for Thanksgiving. I told my husband that I will make this once a week (since I am vegan with lots of allergies) for him and he is thrilled. Transfer to a work surface to slice. Carrie, can I use Whole wheat flour for the Rustic Italian bread? It was, together with a good recipe. I also let it rise for a couple of hours, punched it down, and then let it rise again overnight in the refrigerator before baking it in the morning. Bread enthusiast. Carrie, your Recipe for Rustic Italian Bread receipt is working out wonderfully with my GF flour blends. I am bookmarking your recipe for its simple andI love the way you have explained it. I am an American living in Pakistan… I am craving Italian bread and there is none to be found here. The texture turned out great, I think this would make a great pizza dough as well. There are four levels in the Italian scale: 2, 1, 0, and 00. Thoughts on getting the seeds to stick? Hi Xander! Quick question: You do not let the dough rise after it is shaped into loaves? Bravo! Made this tonight for decadent grilled cheese sandwiches. Shots from our lunch at 2Amys a few weeks ago:Green tomato, ramp, Grana & egg pizza: The margherita pizza at 2Amys is just about the ideal — pizza, food, meal, everything. I bet it smelled amazing with the Rosemary! Does bread always come out differently each time? Hi Sandra, I’ve never had a problem with not using all of the yeast. I just made a version of this bread, subbing 1/3 cup of the flour with amaranth, and 1/3 cup teff flour. I made the Rustic Italian Bread and was very pleased with the outcome. I bake a lot of bread and this is one of my favorites. In a large measuring cup, combine salt, sugar and water. #2 After the 2nd rise, do you not need to gently deflate, knead slightly before forming the loaf to remove air bubbles? What is the reason for this difference in time? Yesterday I decided to do one rise at roomtemp and then 2 slow rises in the fridge over 24hrs. (and there is currently no humidity here as the weather is below zero and the heat running constantly. Thank you so much for this excellent recipe! Hi Jane! I know how finicky yeast can be to activate and I wanted to prepare that first. This extra-fine flour 2.2 lbs is an excellent choice for … Non GMO. I will definitely use this recipe many more times and play around with flavored and rising methods. No fancy bread machine, no electric mixer. Not all ovens are the same. 2Amys Pizzeria serves D.O.C. The best and most beautiful ever….. And the bread is excellent too…. Surprisingly needed more flour, just have to play with it. My establishment has been closed due to the pandemic so I have been using the kitchen to make bread for the neighborhood. You just need the ingredients, fork and a bowl. Made it tonight for my inlaws and it was enjoyed by all. https://bit.ly/2XdNOAT I just discovered this recipe, it’s exactly what I’m searching for, really easy and no-fuss to make, loving it. I use just a fork and my hands. need to add that the blowout means nothing other then cosmetic issues.. the taste and texture are still spot on. I’m sure it will taste great. Does this bread freeze well after baking? I hope this helps! It takes mine about 30 to 40 mins. An hour or so later the dough had risen so much it was sticking to my towel. Thanks for sharing this simple bread recipe!!! Also you might want to give it more time to rise. :). I always thought I needed specialized tools… although thinking about it now seems silly because way back in the day they didn’t have all that stuff! TWO cups of water is WAY too much for 3 cups of flour. Hi Kyle, Yes this dough can be sticky but it shouldn’t be wet. You want the dough to be just a tad bit moist. I am wondering if there was something wrong with the flour that you were using. I’m in Australia and the weather is quite warm so it only took 45mins to rise and I used Tipo OO bakers flour. I never made home-made bread before and you have turned me into a bread making maniac. So, I’m wondering about substituting coconut flour for regular flour. We even made homemade butter to go with it, and had warm homemade bread and butter with lunch! Now finish your dough mix. Hi Anne! I’ve also blended whole wheat four with white flour and had good results too. AGAIN, IT WAS THE BEST BREAD I EVER MADE! A video and a note published on Serious Eats made me realize that for all these years that I have been making homemade pizza, I have been majorly overhandling my dough, at least for the sort of pizza I strive to make. I am making the single loaf following the directions where I just added a package of yeast to 1 cup of water.