Tastes Like Trusello Bread

“THE NY Italian Bread”
For a Dutch oven


Many years ago in Niagara Falls, NY there was a bakery called Trusello Bakery. They made the most wonderful bread and bakery pizza. Trusello’s bread was so good I spent years trying to recreate it and the pizza, and here is the bread for Dutch oven cooking. You can pre-measure portions at home & take it in marked plastic bags for mixing. Mixing should be done in ceramic or glass bowls, as some stainless may taint the bread with a metallic flavor.

Biga – In the morning mix 1/8 tsp active dry yeast in ¼ cup warm water until dissolved (7 min.). Mix in 1/2 cup of flour & let sit for 6 hours between 70 & 85º while you go play. Adjust according to temp as this is where the flavor comes from.

Bread – Add 3/8 tsp yeast to 5oz (minus 1 tsp) water and dissolve. Mix this together with the biga, 1 3/4 cups of flour mixed with ½ rounded Tsp of salt. Mix/knead in the bowl until smooth. It will be sticky. Let rise for 1 hr. until doubled. Punch down & do it again for the second rise. Punch down again and remove from the bowl.

Then make a Boule (round loaf) with floured hands, set it on some cornmeal on a flat surface and cover it with a towel. Preheat a 4 qt. or larger Dutch oven with a trivet until it gets hot (full coals on the bottom). When hot, put a piece of round parchment paper on the trivet and gently add the loaf on to it.. Score the loaf with a knife 1/2 inch deep. Cover & load the top with Hot coals. Bake for 19 minutes. Check for doneness with a tap. Does it sound hollow and look good? Done. Let cool a few minutes.

The process may take 9 hours, but only about an hour of your time. This is great tearing bread. It and anything will make a great meal!

 

Hilditch -- Know what's perfect for pre-measuring cornbread mix or other dry ingredients for camping? Those little plastic containers in which pre-sweetened Kool-aid is purchased. They're small, they have a measuring cup in the lid, and they're sturdy enough to wash and re-wash. We don't use them on a regular basis (because we do try to buy products that're a little more environmentally friendly), but I do have a small collection in my chuck box. If you're making "just add water" pancakes (or simliar), you can even add your water and shake to mix. The things don't leak.

George -- I'm curious: How did you become a campfire cooking guru? Where and when do you do these demonstrations? I'd like to see one, but I don't think we live anywhere close.

 

Panther Creek? Mile High? I don't know these places -- of course, I can google them. A "dutch oven gathering" would interest me. And the end of July'll be our wedding anniversary -- a good time for a weekend getaway.

Coming from a family that's never thrown anything away, I have a large collection of dutch ovens that were owned by my grandmother's grandmother (I am not sure whether she was the original owner), and I'm no slouch at campfire cooking (or in-the-house cooking either), but I could always learn more. My husband is super-supportive of anything that improves his table!

 

Okay, found Mile High without difficulty -- looks like a great place. But I see Panther Creek campgrounds in both Georgia and Tennessee. I'd like to know details when they become available.

Shoot -- a look at the calendar tells me that I may be running up and down the road the last weekend in July transporting my daugther to-and-from summer camp, where she'll be a CIT. She thinks I'm being horrible because I won't allow her to drive her own car to camp. Her car isn't anywhere new, and cell phone reception up in that area of the mountains is sketchy at best. I'm driving her.

 

You really ought to try it!



Hilditch

 

thanks for sharing the recipe, Hilditch! I'm looking forward to trying it when we go out in the fall. gotta love fresh bread...oh, and fresh bread with jam...and fresh bread with butter...

 

Glad you liked it George. If it didn't rise to 3 1/2" it was too wet and needed a couple tablespoons of flour. It should hold 90% of its shape and rise a little while waiting for the oven to heat up. It will still be on the sticky side, but workable.
You may want to try again to get a feel for it. Inside oven temp is 435o.

"Perfect size for 1 or 2 people." Jeez George, that is a whole 14 oz loaf of bread. You must have really liked it!

Hilditch

 

Not at all George.

Or 8 dinner rolls. Or a great pizza crust.
If using for pizza, brush the dough with olive oil (Not the edges.) just before adding the other ingredients to keep it from getting soggy.

Hilditch

 

Made this to go with dinner tonight...I sautéed some minced garlic in butter & brushed in on the finished loaf...

One word...........

YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


Thanks Hilditch!

 

A little bit of artistic license going on there, Hilditch????

 

Moi? Good call.

I'm glad you liked it Betsey.

Hilditch

 

As George found, this bread is good for other things too.



(Brush the dough with olive oil before adding other ingrediants, but not the crust.)

Hilditch, 1%er

 

at's ah one ah fine ah lookin' pizza!

Hilditch, you never cease to amaze me.

George, looking forward to your demo(s) at the CICO. I hope your can work them around the factory tour(s)... I'd hate to miss it/them.

aj