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
Crusty Italian Bread Recipe
#italian #bread #recipe
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Wheat Bread | Homemade Healthy Wheat Bread | Italian Bread | Easy Vegan Recipes
Healthy Wheat Bread recipe using minimal ingredients, that will surely make you stop buying bread from the store!
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Pane Veloce Veloce! Italian Fast Bread
Pane Veloce Veloce !
Translation fast bread ????
I make this easy bread twice a week at home. I use it for a side with meals or to make sandwiches when I'm on the go. Simple wholesome ingredients that will make you feel great about what your eating! My boyfriend is from Italy and he shared this recipe with me- Italian fast bread. You don't need a bread maker or any fancy tools. Simple a mixing bowl and the ingredients below. I recently changed the recipe to include 100grams of organic whole wheat flour which adds more protein and density to the bread.
You can make any type of shape you want whether its baguette and dinner rolls. Whatever your little heart desires. There's some great dough shaping videos on youtube.
Hope you enjoy the vid! DM if you have questions
1 satchet of active dry yeast
275 grams of water
400 grams of organic unbleached white flour
100 grams of organic whole wheat flour
40 grams of sugar
1 tablespoon salt
40 grams extra virgin olive oil
Baking Bread: Episode #1: Homemade Bread (Pane Casereccio)
BAKING BREAD
(BreadLoveAndDreams.com)
Baking Bread- Episode #1- Homemade Bread (Pane Casereccio)
Bread is not just food, is an icon in religious rituals, secular cultures and traditions.
Follow me into my new obsession : Baking Bread !!!
Credits:
Ale Gambini (Host Chef & Founder)
Maurizio OTTO De Togni (Film & Music Maker - Executive & Media Producer)
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Artisan Bread, homemade country style crusty bread
This is one of our daily use bread recipes, really good crust and also a nice addition to your dinner-table. When you have guests over, they will be impressed. That’s for sure!
Ingredients:
Poolish:
300 g / 10 oz strong wheat flour, type 00
300 ml / 10 fl oz water
A pinch of dry yeast, ¼ tsp
Dough:
0.5 L / 17 fl oz water, lukewarm
3 tbsp diastatic malt
15 g / 0.5 oz dry yeast
400 g / 14 oz whole wheat flour
400 g / 14 oz strong wheat flour, type 00
20 g / 0.7 oz sea salt
Poolish
#bread #artisanbread #crust #poolish #baking #homemade
CALABRESE BREAD
RUSTIC CRUSTY BREAD / CALABRESE BREAD ????
This is what you need:
8 cups Flour 1000g
(For Calabrese Bread 7 cups white flour, 1 cup whole wheat flour, 1/4 cup rye flour)
3 - 4 cups Hot Water (80° F) 780ml.
4 tsp. Salt 20g.
1 tsp. Instant yeast 1 g.
4 qt. Dutch oven (1 or 2 if you have)
12 qt. Plastic container
2 ea. Proofing baskets 9” (or mixing bowls)
Add flour, salt, yeast and water to plastic container
Mix until well combined.
Cover and let rest 20 minutes.
Fold dough by reaching under container, stretching and folding dough over 5 times.
Cover and let rest 20 minutes.
Repeat until you have completed 4 folds.
Cover dough and let rest for 5 - 12 hours at room temperature. (Or overnight).
Separate dough from sides of container with a floured hand.
Transfer dough to floured surface.
Cut into two equal pieces.
Form rounds and place in baskets seam side down.
Place in floured baskets in a plastic bag and proof for 50 minutes.
Place dutch oven in oven and preheat to 475° F.
Turn baskets over on a floured surface.
Carefully place dough in dutch oven seam side up.
Cover and bake for 30 minutes.
Uncover and bake for 10 more minutes.
Place finished round on wire rack to cool for at least 2 hours.
Slice, serve and enjoy! ????