Classic Italian Bread

No need to make a special trip to a bakery for good Italian bread, for this recipe ticks all the boxes. This bread offers a thin crisp crust and a chewy but tender crumb. The addition of a special ingredient; beer gives it a unique tangy taste you don’t see in commercial bakeries. Easy to make, the rising period is quite short, but with tremendous results.

INGREDIENTS
360 Grams of bread flour (all purpose will also work quite well)
1 1/2 Teaspoon instant or rapid-rise yeast
1 1/2 Teaspoon salt
1 Cup of mild lager, room temperature
86 Gr. or 6 Tablespoons water at room temperature
2 Tablespoons extra-virgin oil

PREPARATION
In a bowl of a stand mixer, whisk the flour, yeast and salt. In a large 4-cup liquid measuring cup, add the beer, water and the olive oil.
Using a dough hook on low speed, slowly add the beer mixture so the dough starts to form and no dry flour remains.
Increase the speed to medium and knead the dough for about 8 minutes.
Remove from the bowl and knead by hand to form a soft and pliable ball. Place it back in the bowl and cover at room temperature (if you have a “proof” function on your oven, this is the time to use it). Let it rise for about 1 1/2 hour.
Deflate the dough on a floured surface and stretch it to make a square of about 10 X 10 inches.
Fold the corners of the dough diagonally into the center square and press gently to seal.
Roll it to for a “torpedo” shape and place it on a sheet of parchment paper.
Give it a final rest for another hour.
Preheat your oven at 450F or 200C and you can either place the loaf on a pizza stone or a baking pan.
Just before baking, use a razor blade or a sharp knife and cut in along the bread.
Spray some water on top of the bread and in the oven and bake for 20-25 minutes.