Crusty italian bread
Crusty italian bread
Ingredients / Lbs. Ozs. / Method
High-gluten flour 25 lbs.
Bread flour 25 lbs.
Salt 12 oz.
Sugar 12 oz.
All-purpose shortening 1 lb.
Instant dry yeast 11 oz.
Egg whites 8 oz.
Cold water 27 lbs.
Combine in 80-qt. bowl. Using a dough hook, mix at 2nd speed of 3- speed mixer for 2 minutes, then at 3rd speed for 8 minutes. Dough temperature should be 75-77 degrees. Remove from mixer immediately.
Sesame seeds, optional to coat
Instructions: Scale dough into 1 lb. 3 oz. pieces; round. Let rest for 10 minutes. Mold pieces using molder; top loaves with sesame seeds if desired. Pan 3 loaves per pan and place on rack. Floor proof for 90 minutes or if using poof box, proof for 45 minutes at 100·F with 90% humidity. Cut loaves 1/4-in. deep lengthwise off the center curve. Load rack into 400·F oven. Steam for 45 seconds, wait 3 minutes and steam again for 30 seconds. Continue baking at 400·F for 21 minutes. Yields about 5-1/2 dozen 16-oz. loaves.
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© 2008 Penton Media Inc.
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