I am looking for a recipe for calabrease bread - that looks like the bread I see in the store...I have a bread machine - and a KA stand mixer.....I have looked on the internet - but can't seem to find one that suits what I am looking for.....Can any one help me out......thanks in advance.....
Sift 1/4 tsp of yeast with 2 1/4 cups of bread flour. Stir in 3 ounces of room temperature water to make a rough ball of dough. Add more water or flour as necessary to make a firm dough that is easy to handle but not too dry and not sticky. Knead at least 5 minutes until the dough is soft. The dough should now be slightly tacky but not sticky. Roll into a ball and place in oiled bowl. Cover with a towel or plastic wrap and allow to rest at room temperature for 4 - 6 hours or until it increases in mass by approx. 75%; but don't allow it to double in size.
Remove from the bowl and knead lightly to degas, the put into bowl and cover with plastic wrap and store in refrigerator for 12 - 24 hours.
Measure out 1 1/2 pounds of bread flour
2 tablespoons of instant yeast
1 1/2 tsp table salt
Sift these dry ingredients into a large bowl
Cut the biga you prepared previously (above) and distribute through the sifted dry ingredients.
Place mixture in stand mixer bowl and attach paddle attachment
Start mixer on lowest speed and gradually add 1 1/2 cups of room temperature water and 1 tablespoon of olive oil. As the mixture combines, gradually increase speed to approx. 30% on mixer control and continue to mix until dough forms a ball and pulls away from the sides of the bowl. The dough will be somewhat stiff.
Change to dough hook and knead at medium low speed for 8 - 10 minutes or until interior of the dough reaches 80 degrees fahrenheit. The dough should be tacky but not sticky and it should have a glossy appearance.
Form dough into a ball and place in oiled bowl. Cover with plastic wrap and allow to rest at room temperature until dough increases in mass by 75 - 80% but do not allow it to double in size.
Place dough on lightly oiled counter or board and flatten. Press dough surface with fingertips to degass, form into ball and once more place in oiled bowl; cover with plastic wrap and allow to rest at room temperature for 15 - 20 minutes
Preheat oven to 500 degrees fahrenheit. If using a baking stone or baking sheet, make sure it is in the oven during preheat cycle.
Remove dough ball form the bowl and shape into loaf.
Score the loaf by cutting three long angular slashes across the top of the shaped loaf (running at approx. 30 degree angle. Place shaped loaf onto parchment paper and cover with floured towel.
When the oven has preheated, using the parchment paper as a "sling", lift the loaf and place it onto the stone/sheet. Loaf should be centered in the oven. Close the oven and allow loaf to bake 5 minutes, the reduce heat to 450 degrees. Bake the loaf for 8 minutes, then turn it and continue to bake until internal temperature reaches 200 degrees.
Remove from oven, cool on wire rack. Don't cut until completely cooled.
I left out one step:
" Place shaped loaf onto parchment paper and cover with floured towel."
Then let the loaf rest until the shaped loaf increases in mass by about 50% (or just slightly more).
"When the oven has preheated, using the parchment paper as a "sling", lift the loaf and place it onto the stone/sheet."