Wood Fired Italian Lunch Bread
This is a beautiful crusty loaf with a beautiful flavor and texture inside. Perfect with soups or stews or to make the prefect sandwich. This is a great loaf to start with as an introduction to baking bread in your wood fired oven.
WOOD FIRED ITALIAN BREAD
Makes 3 loaves
875 g 00 bread flour
125 g wholemeal flour
1 x 8 g sachet instant yeast
20 g sea salt
700 g water
For this recipe your oven needs to be at a falling temperature from around 280 degrees.
1. Put all of your ingredients into a machine mixer bowl and using the dough hook attachment, kneed for 10-15 minutes or until the dough is no longer sticking to the bottom of the bowl and it is soft, smooth and elastic. (You can also do this by hand kneading).
2. Remove the dough from the bowl and place onto a lightly oiled tray. Cover with either cling film or a damp clean chux cloth and leave in a warm draught-free area to rise. It is optimal to leave your dough to prove overnight if possible, otherwise leave for 2-3 hours.
3. Once risen, divide your dough into 2-3 pieces (you can use a scale for this if you wish to be super accurate). On a lightly floured surface, gently shape your dough into oblong or circular loafs, placing onto floured cloth and left to rise for another 30 minutes or until the bread has almost doubled in size.
4. Bake in your oven for about 30 minutes or until a good hard crust has formed and the loves are a deep golden brown.