How Italians Make BREAD

Hey , you try something .

I have some bread here .

I'm curious to get your thoughts on it .

This is not bread and it's also very bad that what you call bad is your own beloved Italian bread .

And this has nothing to do with Italian bread .

Well , this is an Italian bread .

Maybe you can show me what it is .

The first bread that we are going to do today is one of the most common and well known Italian bread .

It seems that everyone in life had at least once this kind of bread .

But it seems also that nobody knows what it is .

Usually we make this uh bread with uh zero flour , which means zero , zero flour , no , zero flour in Italy .

We have also zero .

But because it's hard to find that the zero flour , I decide to do my bread with the all purpose flour .

It should work .

Now our dough is ready .

This what we need to do is let it rest for about 90 minutes .

9100 minutes .

It depends from uh the temperature in your home .

And as you can see , I didn't put salt .

Not because we skip the salt .

119.199 --> 191.44

And it's very important that this time in your oven , you have something with the water because we need to keep uh the ambient inside the oven .

Very , very steamy , moist , moist and our cate is ready .

Oh , so this is Ciabatta bread , wouldn't she normally serve it like as a sandwich ?

Do you want a sandwich ?

I will never say no to a sandwich before we bite into our sandwich .

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Now that is my kind of sandwich .

Didn't always used to be my kind of sandwich .

I used to have the sandwich philosophy that the more you put in a sandwich , the better it is .

But now I've really come to appreciate the simple sandwiches .

There is nothing better than a , with , with important is that the bread is a good bread and I hope that this is a good bread .

Let's find out .

Oh , that sounds good .

Certainly looks like a good bread to me .

Why not ?

Mhm .

Mhm .

So help me understand something .

How is this different from pizza dough ?

It's kind of seems kind of similar to me .

The first thing is the flour .

Oh , right .

Because you use , um , use higher protein flour for pizza , right ?

Then the quantity of yeast , the quantity of water , the time of proofing the way in which is cook them .

So basically everything .

OK , never mind .

Well , in any case , it's an amazing sandwich bread and it's a pretty easy bread make .

Well , after all these years of eating gourmet sandwiches made on a roll , I finally know how they're made CBA bread is just super famous in America .

You know , what ?

Maybe it's time that I can .

I show you a bread that you don't think it is Italian bread , but it's Italian bread .

The next bread is a bread that here in America is very popular .

It is very common .

But in Calabria , we have our own version and this is what we are going to do today .

This kind of bread is delicious by itself .

But we are in Calabria .

So we like to make things a little bit more uh spicy .

So I'm going to add some spicy pepper .

There are also people that they had the , they had the oregano , they have just black pepper , they had also some uh piece of pork meat .

So feel free to add whatever you like it .

Now , our day is ready .

So what we need to do is let it rest for about one hour right now .

What I'm doing is just folding a little bit the door so we give more strength to the door and then we let it prove for another two or three hours .

Our Calabrian corn bread is ready .

One of my favorite ways to eat corn bread in America is with beans .

Would you ever do that in Italy ?

So let's cook some fava beans this time .

You've got a lot of guts cooking corn bread for an American .

This is what in we call the pizza .

That is my father favorite bread .

That's usually a very good sign that it's gonna be a really good food .

Also not quite the kind of beans .

I was expecting to go with corn bread , but I'm always down for some .

You not what it is without my help .

Well , you did make it for me before you can check it out in this video here .

Ok , let's try it .

What , what are you doing ?

Um I'm trying my my grand we're trying the bread .

You don't dip the bread in because you dip the bread there .

That's why I said we should do it with beans .

We dip like you can like dip cornbread in , you know , soak up the the juices from the beans after you eat , you make this .

So you made this thinking we would eat this and then eat the bread like to get this with the spoon .

I'm dipping mine in .

If I want to taste the bread , I take a piece of bread and I taste , taste the bread a very strong flavor .

Well , yeah , it's spicy .

It's nice because it's spicy .

It's like a corn has his own taste .

It's very different from like American cornbread which is like very moist and kind of cakey .

This is like actual bread .

This is bread .

Oh , but don't pretend you don't like our corn bread .

I love .

Well , I'm starting to notice a few things about Italian bread .

They're simple .

They use good ingredients and they're quick .

Wait a moment .

There is uh one bread .

It is the king of the bread that if we start now it will be ready tomorrow and more in its months and months of preparation to make our next bread .

We need this , this is what in Italy we call in English , you call it .

So the yeast and in order to have this ready to make your sourdough bread , you need at least one month of preparation .

If you want to know how to make your sourdough yeast .

In the description below , you can find an article where we describe step by step , how to make your own .

Now , our dough is ready and what we need to do is uh let it proof for uh 12 hours , 13 hours until tomorrow morning .

It's been a long day of making bread and we let it rest for another four hours .

That was bad ass .

Maybe you need to be sure when you do something like that though .

That looks absolutely amazing .

That looks like uh bread .

Nothing more , nothing less than bread .

OK .

Well , should we try it ?

One appetit ?

Wait , I'm sorry .

I can't .

Maybe it's a cultural thing .

I know you probably disagree but I need something to dip .

Actually , this time .

I agree with you .

Now , we're talking , there's nothing better , nothing better in the world than fresh bread dipped in tomato sauce .

I agree this time .

I agree .

Just to understand that .

Then everyone thinks that pasta , pasta , pasta in Italy .

But bread is much more important than pasta .

Maybe we should be called bread .

Grammar .

Well , I do have to retract what I said about Italian bread being quick because it definitely wasn't quick .

But it is simple .

There is literally literally only flour , water and salt in this bread as opposed to un rich flour .

We nice ironing water use salt .

No conditions .

More oil lac calcium lac diglyceride is still calcium , calcium oxy mono and enzymes acid , lactic acid , calcium phosphate , calcium sulfate .

So calcium carbonate , soy flour , calcium Prout to reduce spoilage .

Very Italian guys .

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