My Version of DiCamillo's Italian Bread

[@BB_outdoors]

I grew up in Niagara Falls NY. Dicamillos is the best bakery in the U.S. glad you made this video 👍

[@944gemma]

This did it for me. I am done messing around with all that sourdough stuff. This bread dough looks fantastic. Great video.

[@jessecalato4677]

Sourdough is far better than this wannabe dicamello's knock off

[@anthonynastasijr]

Tom. For years, I've tried to comprehend the function of gluten development. I didn't understand how you knew when gluten was developing. The part of the video where you're first needing the dough and you pinch and pulled it to test it's strength really helped me understand what gluten is supposed to do. Thanks a lot.

[@ariainman6691]

THAT IS ITALIAN BREAD.....Bene Grazie. You have made it easy. I have tried making Italian Bread ....never seemed to work this well. Thank you for sharing.

[@michellemeuleman385]

That’s what I thought too. Best one on KZbin

[@ron-v2x]

Thank you for this. Excellent teacher.

[@va3nh]

Been looking for a recipe like this and I found yours, I made it tonight and will be making a sandwich out of one of the loaves tomorrow and sliced the other up and put it in a bag. Great step by step instruction. Thank you!!!!

[@mariadiantherese9663]

That technique is well rehearsed. Beautiful bread!! Thank you!

[@kathleenmurphy4636]

Amazing recipe, so delicious and easy, and so similar to o ur beloved DiCamillos! Made one large loaf with your recipe, like the DiCamillo double Italian scaletta loaf. Switched up a bit, using my stand mixer to do the initial mix and first kneading (took about 4 minutes in mixer vs. 10 minutes by hand) although I do enjoy hand-kneading this too, I feel the mixer does a more professional job than I do by hand. And instead of the water pan and baking sheet to bake, after last rise I transferred the loaf into a pre-heated Emile Henry batard loaf baker, which gave it the oven rise and crispy crust. Thanks so much for sharing this recipe and your excellent video on how-to, you taught me how to finally knead properly and how to move the dough to create the surface tension and crust layer. This is the first time I have ever felt confident baking bread and it turns out perfectly! And Dicamillo at home is such a treat! Thanks!

[@anthonynastasijr]

Quick question. Did you have to increase the time or temperature when you baked it as a double loaf? Thanks.

[@kathleenmurphy4636]

@@anthonynastasijr Hi, I did not. The first time I tried it as a double, I did increase time. But I needn't have done so. Using the Emile Henry baker I just followed the recommended time and temperature for the baking dish, and it was very close to Tom's so I stayed with his. Turned out Amaaaazing. The temp stays the same no matter what, you probably could go a bit longer with time if you are using the open pan method like Tom's. The EH baker controls for the moisture content and crustiness really well so the same time as Tom's works fine even as a double loaf. It is Such a great recipe.

[@kathleenmurphy4636]

@@anthonynastasijr Hi...to follow-up...My husband just reminded me, when using the EH bread baker, or any bread baker of that style, you do have to preheat the baker for about 30 minutes prior to placing the dough into it for baking, or at least follow whatever the preheating directions for the baker that are recommended. So, that certainly would add time to the recipe, but not extra time for the bread to actually bake. The 2 bakers that I have, one from EH and one from Breadtopia, both have their own directions with times and temperatures for general recipes, and those work very well no matter what type of bread I make in them.

[@kathleenmurphy4636]

@@anthonynastasijr Hi...to follow-up...My husband just reminded me, when using the EH bread baker, or any bread baker of that style, you do have to preheat the baker for about 30 minutes prior to placing the dough into it for baking, or at least follow whatever the preheating directions for the baker that are recommended. So, that certainly would add time to the recipe, but not extra time for the bread to actually bake. The 2 bakers that I have, one from EH and one from Breadtopia, both have their own directions with times and temperatures for general recipes, and those work very well no matter what type of bread I make in them.

[@jeffreyjohn1691]

Looks good. I’m gonna try your method. Thanks for sharing!

[@picklejarz1718]

I miss DiCamillos thank you so much!!

[@Rob_430]

The loaves look great! I bake breads, different method, no knead, high hydration for a bigger crumb, baked in a pot for steam. After bulk fermentation, the dough can be pre shaped into a log, ready for baguette style shaping, rather than a ball, saving a step.

[@billbliss2500]

My first round, the bread came out perfect, but my second round was even better due to a few things I changed from the first time. I found out how critical temperature was to the room, the water, and the air. And the place which I left the dough to rise in. Making the small adjustments tripled the size of my dough!

[@maxhr1749]

If you have a proof setting on your oven or toaster oven that works awesome to rise bread. Otherwise hot water in a pan placed in oven and put the loaf on parchment paper above it. Using a pizza peel to transport it in and out.

[@jackbquick123]

Or turn on the light in oven if you have a light

[@johngrana5175]

Nice job Tom! Looked just like a loaf of Dicamillos! Now, how about a take on Viola Steak and Cheese sub?!? Living in Rochester - I miss them both…

[@tomgrana127]

John! Great to hear from you. Just last week we were talking about cracking the code on a Violas sub. Vinny (son) and I are having a local shop thinly slice some ribeye today.

[@johngrana5175]

@@tomgrana127 Good to see you as well! My wife and I both recognized you as soon as the video started. I know another guy (Frank Gericitano) that has worked on the Viola's sub. He said one of the keys is to use GEM oil, the 90/10 blend. Also the rolls are from a bakery in Canada. So, if I were you I would first knock off the rolls - like you did for Dicamillo bread. Good Luck - let me know how it goes!

[@jessecalato4677]

Why lie? Looks nothing like it

[@nicholasloverde5932]

I’m trying this as we speak ! Used to work in Niagara Falls and have old Italian family there ! Sure hope it turns out .. miss DiCamillos bread it is the best ! Thanks

[@melanieroseanne]

My dude, you gave these loaves so much love! No wonder they turned out so beautifully. Great job, can't wait to give this a try. 💜

[@richg0404]

My wife and I made bread with this recipe today and it is fantastic. We added sesame seeds before baking but other than that, we followed it to the letter.

[@benschili4957]

Wow! Just made this. This is now in my forever bread repertoire. Thank you!

[@cjahlert]

I just saw this yesterday, made it to serve with chicken scallopini. It was fantastic. Thank you. Great easy to follow step by step directions

[@danieldivita9894]

I grew up on this bread! I'm excited to try your recipe!

[@jeffmolter]

Great recipe. Love making this bread. Thank you.

[@bryantdubs2308]

We miss Niagara Falls and DiCamillo's bread. Thank you!

[@robbiesrecipes9935]

I love making bread...but there is nothing like DiCamillos! Tony Nastasi posted some pictures of his bread on Facebook so I had to look it up your video. This is a Fantastic Recipe!!!. Thank you so much for sharing your recipe and techniques. I love how you use a Pampered Chef baking stone and cooling rack for your bread too.

[@mariafortunadean1106]

Tom, you’ve made me so happy with this video! Thank you for the recipe and excellent demo so that we can get our DiCamillo’s fix between visits home to Niagara Falls. I’ve made several batches of this bread (today's loaves are rising now!) and it turns out great every time.

[@michellemeuleman385]

Best Italian bread recipe I’ve seen on KZbin .. thank you so much 😊

[@Bakewithjack]

Looking good! Nice dough scraper ;-) that made me smile!

[@mariannesouza8326]

Wow, those are beautiful! I’m definitely going to try that recipe, soon. Thank you! 🥖

[@caseysutherland]

Made your recipe for the first time today. It was my first time doing a hand kneaded dough. Turned out incredibly! I’m trying to re-create bread from Portage Bakery in Niagara Falls, Canada. This just brought me one step closer!

[@rgeorge5353]

I grew up on Portage Bakery bread... it was fantastic! DiCamillo's was also a favorite.... just love that crust! The Holy Trinity of bread items in Niagara Falls was DiCamillo, Portage, and Trusello's pizza.

[@anthonyiron4635]

Casey, I was born in Niagara Falls, Canada. I live in Welland and go back to the Falls to get bread from Portage Bakery. Have you re-created the recipe? That is what I am trying to do today. My loaf is in the oven as I type.

[@caseysutherland]

@@anthonyiron4635 I can't seem to get their crust style!

[@name02]

Bless you! I’ve made it 4 times within the past 2 weeks. ❤️ I’ve experimented with different ways to roll the bread because the bakery looks like it folds it into a sort of ladder, but it definitely tastes best sticking to your exact instructions. My family was impressed. I can’t wait to make it for Thanksgiving. Thank you!!! ❤️🇺🇸💙 Now I just need to find a recipe for DiCamillo’s wine sticks!!! 😁

[@maxhr1749]

They roll it into a rope, then starting from one end, go back and forth in an “S” shape until you finish at the other end. Lightly pinch ends to seal. Pat your hands over the whole squiggled up bread and hug it with your hands so that it stays together but still has that back and forth shape, rise, and bake.

[@lisajohnston2108]

I'm from NFNY and boy , the bread here in TN is so boring ! So glad I found your D'Camillos recipe. Thanks for posting for us. Will try it soon.

[@sir_iosis6760]

Wow! I been looking for the perfect scali bread recipe and looks like i found it!! Looks awesome paisan!!

[@Chupes_]

Exactly what I have been looking for. Going to be a nice taste of home when we move out of the country in a couple months 🔥🔥🔥 ty

[@Mstred]

This was a fantastic video. Thank you very much.

[@jkuntz667]

I think the towels are a great idea for the final rise. The results look like DiCamillo's to me. Nice job. I am a Lancer from way back.

[@vloggedbylily]

what temperature do i bake at?

[@johntierney9925]

Tom, I have been baking sourdough for quite a while but I have not found a good recipe for Italian bread until now. Thank you so much for a simple and excellent recipe. I followed your directions to the letter and my family was convinced I bought the loaves at a bakery. Thanks so much!

[@TheEvie202]

Beautiful loaves:)!!!

[@Lisasandiego1]

I'm a housewife for 47 years. Cooked & baked every day for my hubby...never ate out. I learned SO MUCH from this video! Thank you!!!

[@fadelking97]

7 grams yeast = 2 1/4 tsp. or 1 standard packet yeast. Can't wait to try this recipe!

[@RonaldJMacDonald]

I live on the Canadian side of the river, thanks for sharing, my wife loved the bread.

[@JensPedersen-q7e]

When I pulled it out of the oven and tasted the first slice, I heard Madeline Khan’s voice in my head. “Oh sweet mystery of life at last I found you…”… this is the loaf I’ve been searching for, thank you so much Tom!

[@melissamontuori5680]

I have been through many recipes for Italian bread and this is the easiest, relaxing and the tastiest one by far. I strongly recommend this recipe. I got it in my first one. Thank you Tom. Don't need to go out and purchase Italian bread anymore.

[@944gemma]

Great job.

[@cathycalato5028]

Looks like you got the texture just right! I am definitely going to try this!

[@robertsassojr3924]

What temperature was the oven?

[@bartparete3163]

I have been trying different recipe for making homemade bread, and this is the best that I have had luck with. I like to experiment and always try to do better, and that is my problem. How can I add the process of Biga into this recipe. Can you give me the recipe using Biga?

[@bethbilous4720]

Making this right now

[@fainaspivak7593]

Thank you so much for the recipe! It looks awesome!

[@patrickmason6983]

I really appreciate you making this video. It was excellent and the results were incredible. Thanks aGAIN

[@paulshields2426]

I finally watched this. I’ll make it this week. Thank you

[@mycapstone]

Can you comment on why you did not add sugar to the yeast?

[@patricialuken908]

I made this only made 1 loaf instead of 2 Amazing just like NEW York

[@anthonynastasijr]

Hey Tom. Just tried the recipe and it turned out great. By the way, I’m you cousin Ted’s cousin in law. Lorrie is my first cousin. Thanks again

[@lindatinnirella6936]

Looks wonderful. Did l miss the oven temperature?? Love to get it. Thank you.

[@allisongrana]

400. In description.

[@jeffreylucas3421]

Ok, so who is hiding the Costanzo's bread reciepe? Is it locked in a vault inside of Mt Vesuvius?

[@leosrule5691]

FINALLY.!!!!!!!! There are many delicious breads out there but NONE compare to DiCamillo's.!!!!!! (At least none that i have tasted in my limited life travels).

[@jackbquick123]

I'm gonna try this next I think but my concerns are that during the 75 min proof time in the bowl it turned your white tea towel into a thick bright red Christmas towel? Lol just joking thanks for taking the time to make a video and sharing it with us. When I try this I will let you know how well It turned out. Thanks again

[@dawnamendola8690]

Are you using a steel baking stone

[@mikeansley254]

Thank you

[@dawnamendola8690]

On the final rise can I proof this in a proofing basket instead and has anyone baked this recipe in a Dutch oven? And did you still do it on 400° or did you bump it up to 450 as most bread recipes call for?

[@debbieginnetti2749]

What temp. For the oven… must have missed that…. Looks delicious

[@allisongrana]

400. In description.

[@off-beatcreativity9534]

I love making this bread. I thought weighing everything would be a challenge, but it’s easier than measuring. Who knew? Also, mine gets a crust on it when rising without adding a bit of oil. It still turns out fine, but how do you keep it so soft during the whole process? We had some par-baked DiCamillo’s (via mail) last week. My husband grew up in Niagara Falls and we miss their bread - it’s the best in the world! Mine is in the oven now, and am looking forward to comparing the two.

[@maxhr1749]

Spray water on it for a crispy outside and soft inside.

[@sharonmerkel6751]

I want to place an order for 6 loaves.

[@lisajohnston2108]

Question please.great tasting but we don't get as many air bubbles in our bread and it does'nt rise as much as yours. any tips, would appreciate it ?

[@michellemeuleman385]

I’m in Australia.. would high protein flour best for this recipe please? 🙏

[@jscott8695]

I use 14% with great success

[@Elkins24]

How do I add sesame seeds before baking?

[@DLRB]

Please use measurement by cups, teaspoons etc..

[@donmaclaren4409]

Did you do convection or normal bake with no fan?

[@patrickmason6983]

What tem is oven?

[@binocularBob]

I'm overstocked on active dry yeast, have you ever substituted? How does it affect the ratios and time? Thanks!

[@ewthom]

was that cookie sheet on the lower rack filled with water?

[@mariannesouza8326]

Yes, he mentioned that at 13:33.

[@Pegily]

Oven temperature?

[@lisajohnston2108]

would using a metal mixing bowl be o.k. or do you recommend plastic?

[@dizziechef9502]

Do you ever use herbs in your bread. Italian herbs ?

[@laurenradeck1688]

Thank you looks great ! What was oven temperature ?

[@jenniferkelly3863]

It's in the description. 400 degF

[@pegscozzafava7948]

What is the oven temperature

[@off-beatcreativity9534]

I’d like to know that too. Did I miss it? I went back to see if he said, I don’t think he did. Typically bread is baked at 375* - 400*.

[@jenniferkelly3863]

It's in the description. 400 degF

[@myangelkimberly]

Here is his directions. Copied and pasted from the description. This recipe makes two medium size loaves. 500g bread flour 325g warm water (65% of the flour mass) 7g instant yeast (1.4%) 10g salt (2%) 15g olive oil (3%) 10 minute knead 3 minute rest 75 minute bowl proof 15 minute rest Form the loaves, 60 minute bench proof 40 minutes at 400F I used bromated and bleached flour in the video, but (unbromated) King Arthur bread flour works well too.

[@billbliss2500]

I’m noticing that I need to know one thing, when the dough is resting what temperature is you house? Thanks I’ve tried Italian bread recipes before but I find that the top or the outside of the bread comes out good but the inside is very dense and heavy. After several times of trying I quit for a long time. I’m in the process right now following your exact directions and it’s in baking right now in 40 minutes I’ll know.😂

[@she927]

I made this today and I’ve had the same problem in the past getting a beautiful crust but dense heavy inside. This is really great. It’s like bakery Italian bread, light on the inside.

[@davidayn2853]

I didn't hear you tell us to put a pan of water in the oven beneath the bread so the steam can force the bread to rise in the oven while the steam also creates a very crisp crust

[@MoanAhLisa]

No interaction with commenters, that's unfortunate because I have a question. Why didn't you mention the preheated pan in the oven that you slid the loaves onto? I just happened to notice it after watching the video for about the 5th time. Lol. Making it now. Keeping fingers crossed 🤞

[@alessandragabriel8579]

He’s using a cooking stone which helps make the oven hotter and remain the same temperature

[@victorfronkiii8261]

Don’t what to rock the boat but you got anything for Trusello’s. I’ll second the violas steak and cheese.

[@frankcaccamo3568]

Pasta Dura bread ❤😊

[@elisaelderbaum6060]

I never heard the oven temp stated. Is it 425 or 450?

[@jenniferkelly3863]

It's in the description. 400 degF

[@PetsNPatients]

Perfect0!

[@jeanroberto5171]

Tom, thanks for the recipe! But what is the oven temp? Living in AZ it’s next to impossible to find good crusty Italian bread, so I have been trying to make my own. It’s pretty good, but not like DiCamillo’s! Jim DiCamillo was my boss when I worked as a Probation Officer in Niagara County….did you have a wine equipment store on Pine Ave.at one time? Thanks again!

[@heatherlynn9071]

40 mins at 400F, it says it in the description

[@timestampz]

Take a crack @ 🍕 Pizza Oven's sauce 😅😅

[@johnambrogio9585]

Oven temp please

[@jenniferkelly3863]

It's in the description. 400 degF

[@paulagrana4156]

Hi. I'm your cousin, Bobby Grana's wife. Bob says, "Hello."

[@dizziechef9502]

I hate those measurements I use cups and spoons

[@mikewurlitzer5217]

US, Australian, UK??????????????? All are different. Grams are grams are grams are grams anywhere on earth.

[@JanetDryer]

@tomgrana127 Loved your recipe and video for Italian bread. It is excellent. If I make just one loaf out of this recipe what changes should I make?

[@JanetDryer]

Has anyone tried making just one loaf with this recipe?

[@ronaldbroehm1411]

whats with this "gram" BS

[@bankonfrank_9880]

Could you please tell me why you're talking in English yet measuring ingredients in European? I'm not going to look up the equivalent I'm sure your bread is good, but I'll take someone else's recipe

[@donmaclaren4409]

European does not mean non english. Also, all imperail areas are on metric when baking as you want constistancy in all bakes and more so wiht flower and hydration, measuring cups do not work, period the end.'

[@mikewurlitzer5217]

Cups, spoons all different in various countries. Grams are grams are grams are grams anywhere in the world. Also, depending on your method of measuring flour I've found anywhere from 115 to 140 grams per US Cup. That's a huge difference.

[@dawnamendola8690]

Really ? Not a big deal to look up measurements.. look it up once and write it down so you always have it with this recipe..better yet .. just ask Siri or google 🙄