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Zingermans Rustic Italian Loaf

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Zingermans Rustic Italian Loaf

Makes 2 loaves
Course: Bread
Cuisine: Italian
Servings: 20 Slices
Calories: 138kcal



  • 3/4 c + 1 Tbsp All purpose flour
  • 1/2 cup Water room temp
  • 1/8 tsp Instant Yeast


  • 2 1/4 C + 1 tsp Water room temp
  • above Poolish
  • 1/2 tsp Instant yeast
  • 6 cups All purpose flour
  • 1 Tbsp + 1/2 tsp. Sea salt


Mixing the Poolish

  • Combine the all purpose flour, water, and yeast in a medium mixing bowl and mix together until incorporated
  • Cover the bowl with plastic wrap and ferment at room temperature for 8-12 hours


    Mixing the dough

    • In a large bowl, add the water, polish, and yeast and combine thoroughly using a wooden spoon.
    • Add half the flour and mix with a wooden spoon. The mixture will resemble thick pancake batter
    • Add the salt and remaining flour and stir the dry and wet ingredients together.
    • Continue mixing until the dough becomes shaggy and starts to just barely form a ball. Scrape down the bowl and turn the dough onto your work surface.
    • Knead the dough for 6-8 minutes. Check the gluten development with the windowpane test.
    • Spray the bowl or a container with nonstick spray.
    • Put dough back into the mixing bowl or container. Cover with plastic. Ferment for 3.5 hours
    • Preheat the oven and baking stone 1 hour prior to baking.
    • Uncover the dough and turn out onto a floured work surface. Divide into 2 equal pieces.
    • Gently form each piece of dough into a round ball. place the dough onto a lightly floured surface and let rest for 15 minutes, covered with plastic.
    • After 15 minutes, shape the balls into the desired shapes and place them seal side down in a floured linen.
    • After 1 hour, check the loaves to see if they are ready to go into the oven. Use the finger poke test. When the dough springs back about halfway from a light fingertip touch, it's ready to bake.
    • When the loaves are ready to bake, score the loaves with a very sharp knife and bake on the pre-heated baking stone, with steam. Bake 30-35 minutes until nicely browned and they sound hollow when tapped on the bottom.


    Calories: 138kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 6mg | Iron: 2mg

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