I've been trying bake a nice looking and tasting Italian bread like the
one sold in Safeway called Artesan Rustic Italian. It has a hard crust
and a chewy center with large air voids. Any ideas? -RP

"Randy" > wrote in message
...
> I've been trying bake a nice looking and tasting Italian bread like the
> one sold in Safeway called Artesan Rustic Italian. It has a hard crust
> and a chewy center with large air voids. Any ideas? -RP

Slow cool rise. Steam in the oven

"Randy" > wrote in message
...
> I've been trying bake a nice looking and tasting Italian bread like the
> one sold in Safeway called Artesan Rustic Italian. It has a hard crust
> and a chewy center with large air voids. Any ideas? -RP

Slow cool rise. Steam in the oven

Vox Humana wrote:

> "Randy" > wrote in message
> ...
>
>>I've been trying bake a nice looking and tasting Italian bread like the
>>one sold in Safeway called Artesan Rustic Italian. It has a hard crust
>>and a chewy center with large air voids. Any ideas? -RP
>
>
> Slow cool rise. Steam in the oven
>
>
And above all, keep it lean.
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
defense-spending bill, August, 2004

Vox Humana wrote:

> "Randy" > wrote in message
> ...
>
>>I've been trying bake a nice looking and tasting Italian bread like the
>>one sold in Safeway called Artesan Rustic Italian. It has a hard crust
>>and a chewy center with large air voids. Any ideas? -RP
>
>
> Slow cool rise. Steam in the oven
>
>
And above all, keep it lean.
--
Alan


"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."

........President George W. Bush, at the signing of the $417
defense-spending bill, August, 2004

This is no beginner's bread, but it may be what you're talking about.

http://www.amysbread.com/news_dailynov00.htm

Amy's Bread | www.amysbread.com | News | The Daily News |

This is no beginner's bread, but it may be what you're talking about.

http://www.amysbread.com/news_dailynov00.htm

Amy's Bread | www.amysbread.com | News | The Daily News |

in article , Randy at
wrote on 04/08/12 11:57:

> I've been trying bake a nice looking and tasting Italian bread like the
> one sold in Safeway called Artesan Rustic Italian. It has a hard crust
> and a chewy center with large air voids. Any ideas? -RP

Use high hydration. 70-75%

in article , Randy at
wrote on 04/08/12 11:57:

> I've been trying bake a nice looking and tasting Italian bread like the
> one sold in Safeway called Artesan Rustic Italian. It has a hard crust
> and a chewy center with large air voids. Any ideas? -RP

Use high hydration. 70-75%

"Randy" > wrote in message
...
> I've been trying bake a nice looking and tasting Italian bread like the
> one sold in Safeway called Artesan Rustic Italian. It has a hard crust
> and a chewy center with large air voids. Any ideas? -RP

I've had no luck at all with large hole artisanal crumbs in my breads and
I've done all the normal things. It is, however, a matter of technique and
not ingredients. Here's my normal formula for Italian. It will make about
a 2 1/2 lb. dough.

1 lb. 12 oz. high gluten flour
1/2 oz. sugar
1/2 oz. salt
1 lb. water
3/4 oz. fresh yeast

Mix for around 10 minutes until the dough no longer has any roughness in its
texture but not any longer. Ferment 1 1/2 hours. Deflate, make up, baste
lightly with olive oil, slash and proof until doubled. I usually bake in my
ovens at 375 until the bread sounds right when snapped with a finger and has
a dark golden crust (typically 20 minutes.) If you are making fast baking
loaves like baguettes, then go to 400 degrees. Internal temp is usually 195
to 200 F when finished but I haven't tested the temp in ages. I make this
dough 2 or 3 times per week do I've done it many, many times. Take care.

Fred
Foodie Forums
http://www.foodieforums.com

"Randy" > wrote in message
...
> I've been trying bake a nice looking and tasting Italian bread like the
> one sold in Safeway called Artesan Rustic Italian. It has a hard crust
> and a chewy center with large air voids. Any ideas? -RP

I've had no luck at all with large hole artisanal crumbs in my breads and
I've done all the normal things. It is, however, a matter of technique and
not ingredients. Here's my normal formula for Italian. It will make about
a 2 1/2 lb. dough.

1 lb. 12 oz. high gluten flour
1/2 oz. sugar
1/2 oz. salt
1 lb. water
3/4 oz. fresh yeast

Mix for around 10 minutes until the dough no longer has any roughness in its
texture but not any longer. Ferment 1 1/2 hours. Deflate, make up, baste
lightly with olive oil, slash and proof until doubled. I usually bake in my
ovens at 375 until the bread sounds right when snapped with a finger and has
a dark golden crust (typically 20 minutes.) If you are making fast baking
loaves like baguettes, then go to 400 degrees. Internal temp is usually 195
to 200 F when finished but I haven't tested the temp in ages. I make this
dough 2 or 3 times per week do I've done it many, many times. Take care.

Fred
Foodie Forums
http://www.foodieforums.com

"Fred" > wrote in message
news
>
> "Randy" > wrote in message
> ...
> > I've been trying bake a nice looking and tasting Italian bread like the
> > one sold in Safeway called Artesan Rustic Italian. It has a hard crust
> > and a chewy center with large air voids. Any ideas? -RP
>
Try Pane di Semolina - versione a fornaio from:
http://home.earthlink.net/~ggda/Clau...r_Frameset.htm

Graham

"Fred" > wrote in message
news
>
> "Randy" > wrote in message
> ...
> > I've been trying bake a nice looking and tasting Italian bread like the
> > one sold in Safeway called Artesan Rustic Italian. It has a hard crust
> > and a chewy center with large air voids. Any ideas? -RP
>
Try Pane di Semolina - versione a fornaio from:
http://home.earthlink.net/~ggda/Clau...r_Frameset.htm

Graham

Graham et al:

We appreciate your suggesting The Artisan web site as a resource.
However, the link you gave -
http://home.earthlink.net/~ggda/Clau...r_Frameset.htm is a backup
site and may not be exactly as up-to-date as the master site
http://www.theartisan.net

Thus, the link would be
http://www.theartisan.net/Claudio_Corner_Frameset.htm

You may want to change your bookmark to the latter if you use the site
routinely.

Regards

Jerry @ The Artisan

? -RP
> >
> Try Pane di Semolina - versione a fornaio from:
> http://home.earthlink.net/~ggda/Clau...r_Frameset.htm
>
> Graham
>
>
>

Graham et al:

We appreciate your suggesting The Artisan web site as a resource.
However, the link you gave -
http://home.earthlink.net/~ggda/Clau...r_Frameset.htm is a backup
site and may not be exactly as up-to-date as the master site
http://www.theartisan.net

Thus, the link would be
http://www.theartisan.net/Claudio_Corner_Frameset.htm

You may want to change your bookmark to the latter if you use the site
routinely.

Regards

Jerry @ The Artisan

? -RP
> >
> Try Pane di Semolina - versione a fornaio from:
> http://home.earthlink.net/~ggda/Clau...r_Frameset.htm
>
> Graham
>
>
>

"Jerry DeAngelis" > wrote in message
ink.net...
> Graham et al:
>
> We appreciate your suggesting The Artisan web site as a resource.
> However, the link you gave -
> http://home.earthlink.net/~ggda/Clau...r_Frameset.htm is a backup
> site and may not be exactly as up-to-date as the master site
> http://www.theartisan.net
>
> Thus, the link would be
> http://www.theartisan.net/Claudio_Corner_Frameset.htm
>
Sorry. I wasn't aware of that. I took the link from off the recipe page.
I've corrected it in my file.
Thanks for letting me know.
Graham

"Jerry DeAngelis" > wrote in message
ink.net...
> Graham et al:
>
> We appreciate your suggesting The Artisan web site as a resource.
> However, the link you gave -
> http://home.earthlink.net/~ggda/Clau...r_Frameset.htm is a backup
> site and may not be exactly as up-to-date as the master site
> http://www.theartisan.net
>
> Thus, the link would be
> http://www.theartisan.net/Claudio_Corner_Frameset.htm
>
Sorry. I wasn't aware of that. I took the link from off the recipe page.
I've corrected it in my file.
Thanks for letting me know.
Graham