Rustic bread / "Pan rustico" by Havier Barriga (in the oven)

Category: Sourdough bread
Rustic bread / Pan rustico by Havier Barriga (in the oven)

Ingredients

Strong wheat flour 500g
(I also added some bran) 10g
Salt 12.5g
Leaven 250g
Water 320g
Pressed yeast 1g

Cooking method

  • Knead:
  • - 10 minutes at 1 speed
  • - 4 minutes at 2 speeds

  • Mass temperature + 27C

  • Fermentation of the mass:
  • - 165 ... 195 minutes at room temperature (after 120 minutes the mass must be kneaded)

  • Cutting mass:
  • - into pieces of 500 gr

  • Pre-proofing:
  • - 30 minutes
  • Final proofing:
  • - 120 ... 150 min
  • Proofing temperature + 27C

  • Baking temperature +220 ... 240С
  • Baking time 45 min
  • Steam - first 8 ... 10 minutes
  • Rustic bread / Pan rustico by Havier Barriga (in the oven)

The dish is designed for

2 breads, 450 gr each

Note

The author recommends combining this bread with various types of roast or meat.

Misha
Baked on a hearth on a baking stone.
It feels like the bread in the oven is inflated like a ball.
It's nice to work with the dough
Tanyusha
MISHA made this bread today, of course I didn’t succeed in such holes as you did, because I was interfering with a weak mixer, but I still got an airy bread, thanks.
Rustic bread / Pan rustico by Havier Barriga (in the oven)

Rustic bread / Pan rustico by Havier Barriga (in the oven)
though in the context of a not very high-quality photograph turned out.
Misha
tanya1962, you have excellent bread, please accept my praise and congratulations, bake for good health
crossby
I went for sourdough bread: nyam: This is what I got according to this recipe, a soft and aromatic bread
[Rustic bread / Pan rustico by Havier Barriga (in the oven)/ left]

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