February 13, 2019 - 3:01pm
Italian bread recipe on this site
love this recipe but.. seems like it comes out with a lower profile, maybe 2 inches tall at center. When it says ‘shape into final shape’ I did not reshape, just moved loaves to tray since they had a great shape. Do I need to resape again to get them to rise again? Also, at which rise do you use a lame to score? I also only have a sheet pan to cook on, any suggestions to get a taller loaf would be appreciated. thanks for sharing this recipe, it is making me a better bread baker and confident to try more bread recipes.
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There are quite a few hidden about. :)
Anyway, to answer a major question.
"Do I need to resape again to get them to rise again?"
Yes. Perhaps they rose too much already. Try reshaping sooner on the next batch. The reason why is because when fully risen, there isn't much room for the loaf to rise more in the oven. Reshaping deflates the dough somewhat but strengthens the dough so the next rise can stretch more.
If you decide to score, score just before going into the hot oven.
Thank you for the advice, I am in process of making now and will try your suggestion. Recipe:http://www.thefreshloaf.com//recipes/italianbread. It is really good even though I don’t get the height ! Thank you.
are you using?
Fleischmann’svinstant dry yeast, it is also well before expiration date , yesterday loafs did come out with a little more height. Taste really good! I need to buy pans and try as well, I think a cookie tray makes them spread out farther too. Thanks for the feedback, I could see the difference and the score on the top looks like it should!
Sorry, slightly O/T, but Bernard sure loved his non-fat dried milk - it's in just about every recipe in his book!
Lance
Why does he do that?
I would say old school commercial baker, but others may have a better explanation.....
... why would the old-school commercial bakers make that habit? How is it supposed to make better bread? (or easier, or faster, or whatever the purpose)
According to "Manna" by Walter Banfield, pub 1947, milk mellows the taste of the bread, ripens the dough, gives more body, stiffens up the dough.