The Bread Baker's Apprentice Challenge 15: Italian Bread

After eating a few slices, I think I may have found our daily bread, it's The Bread Baker's Apprentice Challenge recipe 15, Italian Bread. I love everything about it, from the wonderful aroma to the slightly chewy crust and soft [milky] chewy moist delicious sweetish crumb, this is the perfect everyday breakfast or sandwich bread.

Although it takes 2 days, most of it while the biga is resting in the refrigerator, the whole baking process including shaping is super easy. I will tweak and experiment with this recipe perhaps using sourdough starter along with instant yeast, and maybe adding a little whole wheat or rye flour. I'll be making it regularly with or without milk until I get tired of it or another superb recipe comes along. For now, this is my favorite bread.

I was never interested in baking Italian bread before because the loaves I've had from grocery stores and bakeries were bland and the crumb dry and fluffy. Thanks again Nicole for creating this challenge because I never would have tried baking it on my own and would not have known that homemade Italian Bread is so very yummy.

I made six 4-ounce hoagie rolls and the rest of the dough into a 14-inch loaf. The rolls and loaf both had good oven spring.

Italian meatballs on a top-split hoagie roll, yum yum

Rating:
flavor 5
texture 5
visual appeal 5
ease of preparation 5
performance 5
worth 5
Total: 30
Average: 5