Fantastick Italian Bread

I have discovered, after lengthly experimentation, how to make absolutely fantastique Italian Bread. :laugh:

First, buy a clay, "Italian Covered Baker," from King Arthur. This is la difference!

OK -- Here goes! This is a no-knead recipe. Very little "hands-on" time... maybe a total of ten minutes handling ingredients.

Simply dump into a bowl and quickly mix together
> 3 Cups all purpose flour
> 1/2 tsp yeast
> 1-1/2 tsp salt [I use sea salt]

Then just dump in 1-1/2 cups of good tasting water
> In about 20 - 30 seconds, just squish the water into the flour... don't worry about "under mixing." It will hydrate on its own.

Cover with plastic, and let sit on the counter 12+ hours.
< The longer it sits, the more taste it will develop

The next day ---

Flop the gooey mess onto a well floured countertop.
>It will be really sticky, and will seem like it is too wet. It isn't!
>Use flour liberally on your hands, and "powder" the dough as needed so you don't end up wearing it!

Tri-fold the mess as best you can just twice!
< Work the dough a bit with your fingers to de-gas the biggest bubbles. Unlike traditional bread making, don't overwork this section. You can do this in maybe 15 seconds at the most.
< Leave some gas bubbles in the dough.

As best you can with the gooey mess, keep your hands well floured, roll into a ball and place the dough into a lightly oiled [EVOO] bowl.

Cover with a towel, and walk away!
< To this point, your total contact time with ingredients is maybe a minute, include measuring the flour, yada-yada.
< Just walk away, Jose! -- For two hours.

Preheat your oven [Egg] to 450F, with the empty clay covered bread baker inside. I separate the body from the cover.

Turn the dough out on the counter again, gently de-gassing.
< Tri-fold twice!
< Then shape the dough into an appropriately long "log."
< Again, this is a fast-'n-furious step, taking less than a minute.
< When the "log" is formed, let it rest for about 10 minutes.

Quickly, toss the "log" into the clay baker, cover the baker with its clay top and put the baker into your Egg/oven for 30 min @ 450F
< The extremely wet dough [superhydrated] will steam -- but the steam can't escape the clay baker easily... this is what makes that crispy, yummy crust on the bread!
< BTW -- The bread will not stick to the baking pot. < Don't grease the baker, or anything. Just use it.

After 30 minutes, take the lid off the cooker, and continue to bake for 20 more minutes.

Voila! The deed is done!
< Remove the baker from the Egg/oven
< Turn your Italian loaf out on to a rack to cool at least 30 min. before slicing. The inside of a loaf of any bread needs this rest time before slicing, or the inside of the bread can turn out "gummy."

Enjoy the best Italian bread you've ever had.

DISCLAIMER: Do not subject the clay baker to direct heat, nor to temps above 450F. In the Egg, have a spacer between the plate setter and the baker. In a kitchen over, set the clay baker on the middle rack.

Best to All!

~ Broc