I've been milling flour for what feels like forever, and my bread base has changed SIGNIFICANTLY. As I've learned more about how much water is absorbed by each type of grain and how that flour responds when mixing the flour with water, my ideas about what is necessary in bread has also changed.
My Italian Bread Base, named from my friend Eric pushing me to create an "Italian" bread, has now become my go-to bread base. I no longer start anywhere else. It ranges from 80 - 100 % hydration, which means it contains a LOT of water. 100% hydration means the flour and water are the SAME amount by weight.
These breads can be OPEN baked (without a pan) or baked in a loaf pan.
Other recipes that use this base are pita bread, English muffins, bread bowls for soup, ciabatta rolls, and more. If you haven't been watching me on Facebook, I often do LIVE videos showing how to make all of these breads starting with this base. We even made a rye bread, barley bread, spelt & kamut loaves in both sourdough and yeast versions.
The possibilities really are endless, and no additives are actually required for EXCELLENT bread. You don't even need a mixer. Just some good technique.
Print it, download it, send your friends here for it and enjoy! And a special thanks to Eric Hamm for his patience and humor as I attempted time and again to make the perfect "Italian" bread. I imagine you are eating all the great fresh milled bread and farm fresh food in heaven. I miss you, my friend.
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