About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Pane Integrale - Whole Wheat Bread | Main | Apulia's Olive Bread »

Pane di Grano Duro

For the past few years, I've been lazy about my bread baking. I've been using the techniques Jeff Hertzberg & Zoe Francois evangalize in their book "Artisan Bread in Five Minutes a Day."

There is nothing wrong with their five-minute-no-knead bread. It is quite delicious. And because of it, I make homemade bread much more frequently that I would otherwise.

But, once in a while, it just feels like a special accomplishment to do something the hard way - without shortcuts.


This bread is all about the choice of flour. You want the high gluten, hard durum wheat flour.
As Marcella explaines - "It makes a very fine-textured and fragrant bread, with a biscuity quality, that tastes even better when reheated and used a day after it is made."


I pretty much wore myself out kneading, and kneading, and kneading. The dough is shaped into a ring, brushed with water, scored and baked. The result did not disappoint. We enjoyed every bite. And since there was just Dan and I, we made it last for four days. By that fourth day, it was perfect in the bottom of a bowl of soup.


And now I'll go back to making my lazy, slacker's bread.

Comments (3)


Think of how buff your biceps are from kneading bread!! I'm a slacker too but every now and then "we must suffer" (as my friend Marcello reminded me recently in Italy....as a joke, of course)!!

High fives...heck high tens for all of your great posts!!!!!!!!!!!!!!!!!!

who has the movie rights? :)

Brava amica mia!!

Deborah responds:
Bite your tongue, Mindy. NO movie. No book.
This was great fun, but it was about the challenge, and Marcella, of course. We just wanted the food world to start giving her the credit she has ALWAYS deserved.


looks great!

Marcella Hazan:

If you live in any place where all you need to do to have great bread is to stop by a good bakery, the motivation to make bread at home is non-existent. Unless you feel that your readers may want to know how good some of Italy's special breads can be. I am almost tempted to have a look at Artisan Bread in Five Minutes, but I won't. I am not going to make something for the sake of having made it at home. For myself and my husband I make only what I can't get more easily from the outside that is as good.

Deborah responds: Artisan Bread is good, as far as it goes, but it isn't perfect. If I have to choose between that and a fresh loaf from Vitale's or Missouri Bakery, I'll take the fresh loaf any time. I've also become quite fond of a light airy white bread from a local Bosnian bakery.

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This page contains a single entry from the blog posted on May 31, 2011 6:06 AM.

The previous post in this blog was Pane Integrale - Whole Wheat Bread.

The next post in this blog is Apulia's Olive Bread.

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