As far as plain-Jane “Italian” bread goes, this is it. This loaf promises a bakery-style loaf and delivers.
I really like that the Italian loaves in this book make sure to include a biga. (I discussed biga in the Ciabatta page briefly.) Biga adds flavor and I really like a loaf that requires a little more process and a little more time to develop flavor. While making this, I accidentally let my biga sit for 18 hours rather than the 12-16 hours recommended. The world did not end.
Altogether, the process for this loaf is very similar to the ciabatta loaf. A shorter rise time, but an expectation that you deflate the dough regularly during that rise time. My favorite difference, though, is the shaping. The Crusty Italian Bread recipe calls for a braided loaf. The King Arthur Baker’s Companion does its best to make sure that your loaf turns out as a gorgeous centerpiece.
For daily use, I have successfully frozen this bread and have been using it for a couple weeks for toasts and sandwiches.
Food For Me 