Italian Bread Dough instruction, easy to bake.

Frank and Sal Italian Market Presents:
Authentic NYC Italian Bread Dough.
A little bit of Brooklyn, no matter where you live.  
Crafted in Brooklyn, All Natural. 

The Legacy Behind the Dough: 
Rooted in the heart of Brooklyn, Frank and Sal Italian Market has been the go-to for authentic Italian flavors for generations. Our dough is crafted with the finest all-natural ingredients, bring a touch of old-world charm straight to your kitchen.

The New York Water makes the Difference: 
New York's water, famed for its unique mineral composition, is central to the city's iconic breads and bagels. The low levels of calcium and magnesium in this water enhance the gluten structure in dough. This leads to baked goods with a crisp exterior and a soft, chewy core. More than just ingredients, it's New York water that truly distinguishes its baking.

Your Guide to Making Italian Bread:
1. Thawing the Dough:

  • From Freezer to Fridge: First, remove the dough from its packaging. Then, place the dough ball in a covered bowl and transition it to the refrigerator for 8-12 hours.

2. Preparing the Dough:

  • Rest: Transfer the dough to a covered bowl and let it sit for 30 minutes to an hour, allowing it to reach room temperature.

    3. Shaping the Dough: 
    Begin shaping the dough into your desired Italian bread forms, such as Batard, Ciabatta, Focaccia, Pane di Casa, or Stirato. If the dough feels sticky, lightly flour your hands to facilitate easier handling.
Combining: If you're aiming for larger bread varieties, feel free to combine 2 or 3 dough balls.
Keep in mind that combining may necessitate additional proving for uniform consistency.
  • Proving: Allow the shaped dough to rise for approximately 1.5 hours, ensuring it gets the right amount of time to develop its flavors and textures.
  • Rolls: For those who prefer smaller portions, you can easily divide the dough to craft delectable rolls.

4. Baking:

  • Preheat: Heat your oven to 425°F (220°C).
  • Surface Preparation: Line a baking sheet with parchment paper or grease a loaf pan.
  • Extended Proving (If Needed): Some bread types may need more time to rise. Ensure they double in size.
  • Scoring: Just before baking, make deliberate cuts on the bread's surface. This helps in even expansion during baking, offering a perfect artisanal appearance.
  • Bake: Monitor the bread and bake for 20-30 minutes. Adjust the time as per your oven and desired crustiness.

5. After the Bake:

  • Cool: Let the bread cool on a wire rack.
  • Serve: Slice it up and revel in the flavors of Brooklyn-baked Italian bread.

Tip: Every oven is different. Adjust your baking time for perfect results.

In Conclusion:
Frank and Sal's dough invites you to an artful baking experience. Be it singular loaves, larger combined bread types, or rolls, dive into the ritual and enjoy a piece of Brooklyn's rich culinary history.