I did this one a while back, and didn’t write it up. Partially because it was very much like the French bread in the process: make a preferment the night before, knead it all together the next day, shape loaves.
The difference was in the recipe. Whereas the French bread called for only the basics of flour, water, yeast and salt, the Italian bread added milk and oil. I’m not really 100% certain how authentic the recipe is because of that, but I’m making them from the book, so I’m making them by the book.
Where things really got different was in the shaping process. The recipe makes two large loaves or eight hoagie/torpedo/sub rolls. It just so happened that on the day I was making this bread our gaming group was coming over, I was making pulled pork (an extremely bastardized pulled pork that included a bunch of root vegetables to up the nutrition and was pronounced delicious), and decided that, as there are four of us in the group, I would make one large loaf and 4 rolls.
I divided the dough evenly, and formed the large loaf, which I prepped sliding onto the baking stone with a peel.
Then it was on to dividing the remaining half into four even sized rolls. In retrospect, I should have formed a second loaf, and then cut it, because trying to divide an uneven half-circle was not my forte:
The thing about the gluten skin on well-developed dough is that you can mess it up pretty easily. I couldn’t just be whacking some of it off of one roll and smooshing it into another roll. so I was stuck with a sort of “Three Bears” situation: Papa, Mama, Baby, and Goldilocks.
Still, they baked up pretty:
As did the main loaf:
As for the flavor, Ferrett pronounced it to be the first bread I’ve made that actually evoked sense memory of the bread he ate in Italian restaurants back home. And no one except my gaming group got to taste it because they had their pulled pork on their hoagie rolls and then went on to devour the entire loaf of bread. I’d call it another success.