How To make Rustic Italian Bread
1 c Warm water; 120-130 f.
2 tb Olive oil
3 c All-purpose flour
2 ts Sugar
1/2 ts Salt
1 pk Active dry yeat
Cornmeal 1 Egg white; beaten
Recipe by: Pillsbury Low-Fat Italian Cooking Place ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on dough setting. Sprinkle ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine; place on lightly floured surface. Punch down dough (If dough is sticky, knead in additional flour before shaping). Shape dough into baguette-shaped loaf about 12" long. Place loaf on cornmeal-coated sheet. Cover; let rise in warm palce, 80-85 F., for 20-25 minutes or until light and doubled in size. Heat oven to 375 F. With a sharp knife, make one deep lengthwise slash in top of loaf. Brush loaf with egg white. Bake at 375 F. for 25-35 minutes or until loaf sounds hollow when lightly tapped. Makes one, 12 slice loaf. Conventional Directions: Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, salt and yeast; mix well. Add warm water and oil; mix well. Turn dough out onto lightly floured surface. Knead dough for 5 minutes or until smooth. Place dogh in bowl; cover with plastic wrap and cloth towel. Let rise in warm place ( 80-85 F.) for 30-40 minutes. Sprinkle ungreasee cookie sheet with cornmeal. Punch down dough. Shape dough into baguette-shaped loaf about 12 " long. Place dough on cornmeal-coated sheet. Cover; let rise in warm place for 25 to 30 minutes or until doubled in size. Heat oven to 375 F. With sharp knife, make 1 deep lengthwise slash in top of loaf. Brush loaf with egg white. Bake at 375 F. for 25-35 minutes or until loaf sounds hollow when lightly tapped. No change for High Altitude. Nutrition Information per 1 slice serving:140 calories, 3 g. fat, 5% CFF, 0
mg. cholesterol. Dietary Exchange: 1 1/2 starch and 1/2 fat OR 1 1/2 carbohydrate, 1/2 fat. MC formatting by bobbi744@sojourn.com -----
How To make Rustic Italian Bread's Videos
RUSTIC ITALIAN BREAD (pane casereccio) - easy recipe, 45 min baking in standard oven
How to easily bake homemade Italian bread in a standard kitchen oven. Learn how to bake so-called pane casereccio the Italian way.
In this video recipe I am highlighting 7 top tricks to obtain the perfect result for your homemade bread, starting from the right hydration rate of the dough and ending with the correct addition of water inside the oven to get a crispy crust. You will learn how to easily bake your own bread with just a normal kitchen oven, baking at 230 degrees Celsius. You will not need any special equipment, and you willl not need a so called „Dutch oven“. And finally, you will not have to knead the dough. It is a no-knead recipe, thus very easily to prepare.
The result will be a bread that is nice and crispy outside while nice soft inside. This is thanks to a long rest of the dough (at least 6 hours), light 00 flour type, and a few tricks that I am explaining in this video recipe.
Ingredients for 1 loaf of bread (500 g):
350 g of Italian 00 type flour
200 ml of warm water
10 g of fresh yeast
a little bit of salt
a little bit of sugar
Enjoy this homemade rustic Italian bread (pane casereccio) with some extra virgin olive oil or as scarpetta to finish your sugo. The bread is rather long lasting and can be consumed within 5 days.
For any questions, feel free to ask me via the comments function.
Copyright by Marco Dilenge
#homemadebread #italianbread #rusticbread
Rustic Bread | Pan Rustico
Hello, welcome to:
Flavors of Spain;
In the Southwest.
On this occasion I want to show you how to make the rustic bread that I use for Tapas!
This is what you need:
1000 g. A.P. Flour
780 ml. Water (80° F if you live in the southwest)
20 g. Salt
1 g. Instant yeast
4 qt. Dutch oven
12 qt. Plastic container
2 ea. Proofing baskets 9”
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 12 hours at room temperature
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!
Thank you Jon Sayles for your wonderful music
Thank you for watching!
How to make Rustic Italian Bread
If you want a really simple recipe for rustic italian bread, this is it. Not only is it simple but it tastes like I bought it from a professional bakery. I love this recipe, and I hope you like it too!
The recipe is here:
Music: Air Hockey Saloon by Chris Zabriskie from YouTube Audio Library
CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)
If you're into baking bread, knowing how to make great ciabatta is a must. You just can't go wrong with the classic crispy crust and silky open crumb of this loaf. Make it in into a classy sandwich or just eat the whole thing by itself for fun. I won't judge you.
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RECIPE
BIGA
•175g or 3/4c warm water (86F/30C)
•1/4tsp instant yeast
•225g or 1 1/2c AP flour (11.7% protein)
Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24 hours.
AUTOLYSE
•180g or 3/4c warm water (86F/30C)
•250g or 2c AP flour (11.7% protein)
Into bowl of a stand mixer fitted with a dough hook, mix your Autolyse (water and flour) on low until combined. Cover with town and let sit for 30 minutes.
FINAL MIX
•40g or 2 3/4Tbsp warm water (86F/30C)
•5g or 2tsp instant yeast
•10g 1 3/4tsp salt
•All of the biga you mixed earlier
For your final mix, add warm water, yeast, salt, and biga to your autolyse and mix on low for 3 minutes. Increase speed to high and mix for 5 more minutes. When dough is mixed enough it should clear the bowl and begin to get shiny.
FERMENTING AND SHAPING
Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 min. Do strength building fold as shown @3:33. Cover again and let sit at room temp for another 30 minutes. Laminate dough as shown @4:27 (this takes the place of a 2nd stretch and fold). After laminating, transfer back to bowl seam side down, cover and allow to ferment at room temp for 1 hour. Dough should be gassy and alive at this point.
Liberally flour work surface and dough well. Use dough card to release dough from bowl as completely as possible before transferring dough to work surface. Gently pat into a square slab.
Prepare a piece of parchment that's larger than your slab of ciabatta dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temp for 30 min.
BAKING
Preheat oven to 500F/260c - I also preheat my baking steel/stone on the middle rack and a cast iron pan in the bottom of my oven.
Boil water.
Slide ciabatta onto baking steel and pour boiling water into cast iron pan in the oven. Cover loaves with turkey pan, decrease heat to 480F/248C and bake for 12 min. Remove foil pan and continue to bake for 13-15 minutes until crust is a deep golden brown.
Cool on wire rack.
#ciabatta #ciabattaloaf #ciabattabread
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Easy Artisan Ciabatta Bread Recipe/Rustic Italian Bread/No Knead Rustic Bread
Artisan Ciabatta Bread/Rustic Italian Bread/No Knead Rustic Bread
Complete Written Recipe:Artisan Ciabatta Bread:
Artisan Ciabatta Bread Ingredients
Flour 350g
Water:280g
Salt:1 tsp
Yeast:1 tsp
Method of making Artisan Ciabatta Bread
Step 1.Prepare the dough
Step 2.Proof the dough(2 hours)
Step 3.Shape and Divide the dough
Step 4:Final Proofing(45 minutes)
Step 5.Bake the Bread.
Bake @ 450 F for 10 minutes and then reduce the temperature to 400 F for 12-15 minutes
High Baking Temperature and Steam inside the oven are important to get rustic artisan ciabatta bread
Its so easy to make this ciabatta bread and the resulting bread is so good with crispy crust and soft crumb inside.
Hope you found this ciabatta bread recipe easy and hope you will make this at home and; you and your family will love it.
Enjoy Rustic artisan bread at home.
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Professional Baker Teaches Rustic Italian, THE BEST White Bread EVER!!!
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