How To make Casareccio (Rustic Wholewheat Bread)
1 ts Dried yeast
1/4 c Warm water
3 1/2 c Water at room temperature
13/16 c Biga Pugliese, see recipe
3 3/4 c Wholewheat flour
3 3/4 c Unbleached all-purpose flour
1 tb Salt
1/3 lb Walnuts -=OR=-
1/2 c Shelled pistachios -=OR=-
1/3 c Pitted Italian black olive,
-- all optional Stir the yeast into the warm water & let proof for 10 minutes. Add the remaining water & the biga, then the flours & the salt. Mix with a wooden spoon for 5 minutes. The dough will not pull away from the side of the bowl. Wet your hands & knead on a lightly floured board to ensure that all the ingredients are well mixed. Turn into a lightly oiled bowl, cover with plastic wrap & let rise at room temperature until it has almost tripled in volume, 3 to 5 hours. This dough works very well if left to rise overnight or in the refrigerator. Let it come back to room temperature before shaping. Flour your work surface very well & flour a scaper. Turn the dough onto the work surface, but do not punch down. Divide into 3 equal pieces. Work in your filling if using by flattening the dough & sprinkling equal amounts of filing over the dough. Turn in the sides of the dough & roll each piece into a ball, being gentle but at the same time pulling the skin taut. Place the loaves on floured parchment paper set on baking sheets, cover with a heavy cloth & let rise until doubled, about 1 hour. Preheat the oven to 450F. Bake the loaves for 15 minutes. At this point the dough should be set you can remove the paper. Slide the loaves directly onto the baking sheets & bake until crusty & golden, about 30 to 35 minutes.
How To make Casareccio (Rustic Wholewheat Bread)'s Videos
Creating More Flavour With This Fantastic Rustic Italian Bread Recipe!! | Gareth Busby
I have been in love with the Pane Cassericio for years, but I wanted to know if I could improve it somehow. I think with this recipe, I have!
I'll give you a glimpse on how to use overnight fermentation in the fridge which adds more aroma to your bread.
Take a look at this lesson and find out how and why I made a few tweaks to the recipe, even if you choose not to follow this one I hope you will learn lots.
PANE SEMI-INTEGRALE RUSTICO, CROCCANTE E... - Ricetta del Fuorisede [prima parte]
Primo panificato del fuorisede! Qualcuno sa dirmi cosa c'è di meglio del profumo di pane appena sfornato? Attendo risposta!
Nel video vi spiego I motivi dietro la scelta dei miei ingredienti e anche le ragioni per cui faccio questo tipo di lavorazione. Non sono un panettiere, ma vi do i vari trucchi imparati along the way, sperando di salvarvi da pani poco buoni che facevo all'inizio!
Fatemi sapere nei commenti che panificato volete vedere come prossimo...nel video vi do qualche idea! Buon pane!
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IREKS presents: Artisan Breads using IREKS-WHEAT SOUR, L'AMOURETTE and BROWN BREAD CONCENTRATE
In this video, Ingo, our Technical Adviser, will show you a variety of artisan breads made with a poolish and will share tips on how to improve the aroma, crust and appearance as well as the shelf-life of your baked goods by using our sourdough and malt products.
Recipe:
How to bake pane bianco (Italian white bread)
Who can resist a loaf of crisp white bread freshly baked from the oven?
A project for HungryGoWhere in October 2016 where I interviewed chef Anna Borassi from iO Italian Osteria on how to make the delectable pane bianco, an Italian white bread that’s a staple for many Italian meals.
Pane Blanco (Italian white bread)
20 per cent mother dough (typically half water, half wheat flour and yeast)
80 per cent flour
water with ice (slightly more than half the volume of the dough plus flour)
salt (10-15% of total volume)
Malt syrup or honey (2 percent of total volume)
Method
1. Mix mother dough, flour and water together until it forms a smooth and soft dough like a baby’s bottom.
2. Add salt, malt syrup and mix well.
3. Let the dough rest until it has doubled in size and you may shape the dough individually with love at 600gm each.
4. Bake at 230 degrees for 50 minutes to an hour or until nicely brown
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What to eat at Golden Mile Food Centre
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Pane Casareccio - Stuffed Savoury Bread Part 2 - Making the Bread
Valentina demonstrates how to make this traditional, Italian stuffed savoury bread - pane casareccio. In part 1 she made the dough and now she shows us how to stuff the bread, as well as talking about other foods that Italians traditionally eat at Easter time.
Rustic Crusty Italian Bread
Easy and quick Italian crusty bread recipe you can make at home. No-knead, no machine, with only 2/3 hour rise time.
Ingredients
1 tsp active dry yeast
2 tsp salt
1 tsp sugar
3.25 cups all-purpose flour
(+ more for dusting)
1.5 cups (warm) water
Instructions
1. In a large mixing bowl add the flour, salt, and yeast (+sugar). Use a spatula or the paddle attachment and mix to combine well.
2. Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
3. Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
4. Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky.
5. With floured hands fold the dough onto itself forming it into a round ball. Do not knead it, do not handle it any more than you need to. Use a sharp knife and lightly make a few cuts across.
6. Place the bread dough on top of a lightly floured pizza peel, cardboard, or parchment paper and allow it to rest while your oven is heating up.
7. Preheat your oven to 450” F. Fill an oven-proof bowl with 2 inches of water and place it on the bottom rack (this will create the steam that will cause the crust to become crispy as it bakes) and then place the bread dough inside.
8. Bake the bread for about 40 minutes until golden brown all over and cooked through.
9. Transfer the bread to a cooling rack and allow it to cool off completely before slicing into it.