- Joined Mar 12, 2005
For my standard 6C torpedo/batard, I prewarm my oven for at least an hour at 475F with the baking stone setting inside, obviously....How many home ovens, do you reckon, will go from zero to 450 in ten minutes?
As a rule of thumb, for full, stable heating at that temperature, you want to allow at least 40 minutes. If you're using a baking stone, an hour is none to little.
Absolutely not. Italian breads are regulated by law as having only flour, salt and yeast (and water). No oil. If there is oil, it's considered a "specialty bread" and has to be labeled as such. They sell panini all'olio "little rolls with oil" that are soft rolls, like hot dog rolls, mainly for certain kinds of sandwiches and for little kids who don;t like crusty bread. Kids will take a panino all'olio filled with prosciutto or stracchino or salame to school as a mid-morning snack, or eat one in the afternoon.That amount sounds about right, to begin with. Adding fat to a dough results in an enriched bread, a loaf that enriched with fat. I've read somewhere that what distinguishes italian bread from french bread is that italian breads are usually enriched whereas french breads generally aren't.