Idol32
Good loaf! Next time, you can hold it in the oven for a longer time, so that the crust would tan a little more. Although this is a matter of taste.
Olyapatata
Does it taste like the original?
The original is more ... bready, I don't know how to describe it ... Still, it is baked in the oven, not in the oven.
I'll try to hold the big boo longer next time

In general, judging by the crumb of the original, they (Italian bakers) put it in the oven a little unfinished. A famous trick!

Judging by the shape of the loaves, they don’t break it at all !!!
They just rip off (cut off, separate Underline whatever applicable) from a large piece of dough and sent to the oven
Idol32
No, it is melted on a wooden board or kush (canvas). The shape is due to the fact that they need to mold a lot of dough quickly. On molding, they usually work in two. They take large rectangular containers of 20 liters with dough (it is fermented there) and dump it on the table. It turns out such a large (15 kilograms) rectangular piece of dough. A loaf-wide strip is cut from it and cut into separate pieces. Each is weighed. And they put them on a board or a jackpot to part. Then, with the help of a special shovel, they are transferred to another shovel or a semi-automatic planting device for planting in the oven. Usually, ciabatta or the no less famous Italian bread "Bozza pratese" is baked in this way. Here is the latter really not subjected to the final proofing! And with this bread, they cheated a little - they save on personnel and do not shape the bread as, in principle, it is necessary.
Wiki
I baked it!
My husband took the camera away, I can't find the cord from the phone, or I don't have it at all ...
Outwardly it looks about the same as that of Olyapatata , have not cut yet.
Tomorrow I'll try to overtake the pictures from the phone to the laptop, then I'll show you.
Idol32
we wait!
Olyapatata
cut into separate pieces. Each is weighed.
Choy, I doubt that they weigh it. In my opinion, everything is "by eye". The spread in weight is too large (1 to 2.5 kg). And the shape ... Round, oval, flattened, with "bubbles" on the sides ... you can't remember everything. Only this is not considered a disadvantage, but simply makes it possible to choose a loaf to your liking. Do you like fried crust - take brown, oblong and flat bread; I like the crumb more - for you a round, tall and golden loaf.
That is, they save, of course, but not at the expense of taste.
Idol32
It's even funnier - they don't weigh him at all! But bread is still a product that requires prescription. This is not a vegetable that the buyer chooses in appearance!
Olyapatata
Certainly not a vegetable. Buyers themselves collect vegetables, and on bread they show "A loaf of that, and a package of buns, please."
Seriously though, they choose a bakery. And when they find it, they can travel even 30-40 km.
Wiki
Here

Rustic wheat bread (Pane Bigio) in the oven
Idol32
Wonderful loaf! But the dough contained 80% water !!! You are well done!
Wiki
Thanks for the recipe and the praise. Delicious bread!
MariS
WIKI,handsome bread turned out! And he has a taste ...
I put the biga back on. Only my previous one was not so porous for some reason ...
Wiki
MariS, Thank you
naya
WIKI
Wiki
Thank you, you just embarrassed me
In fact, you have to shout to the author of the recipe
naya
Quote: WIKI


In fact, you have to shout to the author of the recipe
The author for me is a very respected person (my first bread was his buckwheat bun on a big bag).
Idol32
Almost an Italian folk recipe. Recorded by K. Field, translated and reproduced by me and all of you.
Idol32
Yeah, this buckwheat bun is my work
nut
The bread is just super
Rustic wheat bread (Pane Bigio) in the oven
and cut
Rustic wheat bread (Pane Bigio) in the oven
Biga stood with me for 12 hours in the kitchen and 3 days in the withers at 2 *, when she shifted the workpiece onto a stone, the dough spreads quite widely, but after a couple of minutes it exploded in height and everything gathered into a loaf - height 10.5cm and length 32cm - class
Idol32
A good loaf turned out !!! And what a wonderful crumb - with the characteristic color and shine of the big that has been aged for a very long time. Congratulations on a great result!
nut
Thank you: rose: And my thanks to you
fray zayac
Rustic wheat bread (Pane Bigio) in the oven

thanks for the recipe
Idol32
Quote: fray Zayac

Rustic wheat bread (Pane Bigio) in the oven

thanks for the recipe

What a good bread! Congratulations on the excellent result!
fray zayac
Quote: Idol32

What a good bread! Congratulations on the excellent result!
Thank you
Olga from Voronezh
Quote: nut

.... when I put the workpiece on a stone, the dough spreads quite widely, but after a couple of minutes it exploded in height and everything gathered into a loaf - height 10.5cm and length 32cm - class
How to transfer correctly? Where to read?
Idol32
Quote: Olga from Voronezh

How to transfer correctly? Where to read?

This requires a shovel (such a thin plywood) for bread. The shovel is usually slightly smaller than the stone. Sprinkle flour on the shovel (I now like to sprinkle corn, it gives a wonderful smell and taste to the crust), then put the blank on the shovel. Take a shovel in one hand, open the oven and drop (with a few short movements) the workpiece from the shovel onto a stone (or an inverted baking sheet if there is no stone). When I bake bread at home, I use a cardboard of a suitable size instead of a shovel. The main thing is that the shovel is not afraid of a hot stone. You can use a suitable sheet of metal.
fray zayac
we used a regular chopping board instead of a shovel. and since the role of a stone is played by ceramic tiles, the dough also lay on parchment
Olga from Voronezh
Idol32
fray zayac
Thanks for the advice! The husband promised to help with a shovel
But another question
Sprinkle the shovel with cornmeal or semolina. Place the dough on the spade, seam side down.
How to lay it out so as not to be a donkey. When baked not Pane Bigio, but Pane fendu when laying out from the basket
Rustic wheat bread (Pane Bigio) in the ovenRustic wheat bread (Pane Bigio) in the oven
the dough settled to a flat cake (Anushka has not answered for a long time on the forum, she published her recipe a long time ago). What can you advise here? I decided to try Pane Bigio. I do not want to step on the same rake again.
Ikra
Yes, I am also worried about this question, about turning on a shovel. While I'm planting with a plastic board, but it bends, it's not very convenient. But it is slippery. I cover the proofing basket with a board on top and gently turn it over. Everything goes well. What to do with a shovel, will the semolina be poured from it when I cover it?
Idol32
I don’t turn the shovel. I abruptly turn over the basket with the dough with one hand holding the dough. Then, as it were, I pull my hand out from under the dough. Before turning, sprinkle with flour and a shovel and dough.

If the workpiece settles heavily after being placed on a shovel, then most likely the dough has stopped. It is necessary to reduce the final proofing time by 10 - 15 minutes.
Idol32
Quote: Olga from Voronezh

Idol32
fray zayac
Thanks for the advice! The husband promised to help with a shovel
But another question
Sprinkle the shovel with cornmeal or semolina. Place the dough on the spade, seam side down.
How to lay it out so as not to be a donkey. When baked not Pane Bigio, but Pane fendu when laying out from the basket
Rustic wheat bread (Pane Bigio) in the ovenRustic wheat bread (Pane Bigio) in the oven
the dough settled to a flat cake (Anushka has not answered for a long time on the forum, she published her recipe a long time ago). What can you advise here? I decided to try Pane Bigio. I do not want to step on the same rake again.

The picture shows that the basket is too small for such a volume of dough. The final proofing dough should be doubled maximum. If you don't have a larger basket, it's best to take a large bowl and line it with a towel. For convenience, you can grab the towel with an elastic band on the bowl. Then all manipulations with such a bowl, towel and dough inside will be easier. Remember to sprinkle flour on the towel before placing the dough.
Olga from Voronezh
Quote: Idol32

... the basket is too small for this amount of dough ...

Thank you! : rose: I will definitely fix it.
MariS
Good day, Idol32.
For 2 weeks now I have been baking only this bread - we liked it so much!
Now there is a question about the old test, if you mind?
After the main batch, I put aside 200 g of the so-called old dough (big + main batch).
Did you bake on such a dough (exactly from this recipe) and what kind of bread did you bake on such an old dough? If I want to make Rustic Wheat again, what proportions of flour and water should be?
Idol32
It is on this that I do not bake. But if I use old dough, then I use the following proportions - 1 part old dough and 3 parts regular dough. Pate fermenta, pulisch, biga, dough, old / mature / sour dough are essentially the same thing - pre-fermentation dough. Usually it is used in a ratio of 1 to 3 (as I wrote at the beginning).

The water in the final dough should be about 80% for this bread. Here's what you get if you use 200g of ripe dough supplies:

1. Ripe dough 200g
2. Premium wheat flour 220g
3. Whole wheat flour 110g
4. Water 270g
5. Salt 6g

All proofing and baking as in the recipe.
Idol32
I forgot to finish writing - on the old dough I bake bread with caraway seeds and raisins, dates and walnuts, country bread (Pain de campagne) and baguettes.
MariS
Thank you very much for the detailed answer.
I'll decide which is better ... It has been stored in the refrigerator for 3 days. We need to stand for another day and hold out for the night!
Idol32
kolenko
And I'm with an Italian today!
So, the biga stood for three days, on the balcony (from +6 to +15). As a result, the biga turned out to be small-bumpy with an interesting smell.
Further. I confess I poured one a tablespoon of flour during kneading (kneading in HP), I was frightened - there was a very liquid dough at the beginning of kneading. Then Nitsche tried to shape something , which immediately spread. But after three hours of lifting, the dough grew - almost a whole bucket.
Liquid dough
With difficulty I gathered it in a pile - some semblance of a ball, transferred it to a basket. When I pulled it into the oven on a stone (baked on paper), the blank walked like jelly - jelly. With all the manipulations, oddly enough, the blank kept its shape.
Magic was happening in the stove - the bread grew, the edges rose, the smell stood
The husband asked: "Why is he so fluffy?"
It's hard to believe that yeast is 1 g!
🔗
🔗
🔗
🔗
And a "light bulb" for Omels
🔗

When I took out the bread, it began to crackle and crunch. There was a crack in the roof.
I barely waited until it cooled down.
The bread is GOOD, oh and GOOD.
The crust and none of it is rough, but as crispy as it should be, as I love it!
The crumb is slightly damp, springy!
Very fragrant!
Great bread! Thank you!
nut
Wonderful bread turned out I now bake it regularly, I knead the bigu with a conveyor - I use one, and the other ripens in the withers. And the dough in the oven is really made from almost a pancake, suddenly it gathers right before our eyes and grows into beautiful bread. I'm going to bake again one of these days and I want to add Art. l. dry kvass, so that the rye spirit goes from the bread
MariS
I baked my rustic one again, but this time on the old dough. It turned out even better than before! Now, I hope, we will also bake it with a conveyor - a new (old) biga is already waiting in the wings again! But is it right to keep it for several days? The previous bread was baked in a big, aged for 4 days in the refrigerator.
Idol32
2 kolenko

Excellent loaf! Very nice and correct !!!

2 MariS

You can ferment the biga at room temperature for up to 72 hours and in the refrigerator for five days, I think it will withstand. But it is better to check all this experimentally.
Olga from Voronezh
Rustic wheat bread (Pane Bigio) in the oven

Rustic wheat bread (Pane Bigio) in the oven

And in my bread, all the holes are gathered under the crust.
Idol32, tell me if you know what my mistake is. During baking, when the loaf was already round as a ball, the oven turned off, I did not immediately notice. The temperature in the oven dropped below 80. While the mistake was corrected, the bread was gone. Has the temperature drop affected or something else?
Thanks for the tip with the spatula and semolina. I used it and the loaf rolled onto a baking sheet like on a sled!
Idol32
Yes, the bread sagged due to the drop in temperature. I think that the holes (their location and size on the cut) are also due to the same.
Olga from Voronezh
Quote: Idol32

... due to a drop in temperature ...
Thanks for the answer! I put the biga again.
And from the bread in the photo, almost nothing is left. I liked the taste.
Omela
Infected my knee with her loaf !! Biga stood for 100 hours in the refrigerator. I just forgot about her. The dough turned out, not to say very liquid. Maybe because the bigi turned out to be 230g for some reason. As a result, here is:

Rustic wheat bread (Pane Bigio) in the oven

Rustic wheat bread (Pane Bigio) in the oven

Rustic wheat bread (Pane Bigio) in the oven

Very sincere and fragrant bread !!! Idol32 , thanks for the recipe!
Merri
Lena, Marina, Ksyusha, you are smart
Tomorrow I'll put on the big !!!
fray Zayac
Rustic wheat bread (Pane Bigio) in the oven
it seems to have stopped ... and even "stuck" to the towel - the whole test roof remained on it ...
and the taste is correct ... (starter - leaven)
Albert
I read the topic (although there has been silence for a long time) and decided to make this bread too.
I put the bigu.

Another question.
I look at the photos. Everyone has a very different crumb color.
Dark to light. What does it depend on?
Admin
Quote: Albert

Another question.
I look at the photos. Everyone has a very different crumb color.
Dark to light. What does it depend on?

1.from flour quality and baking process
2.from the quality of the photo - they also do not always accurately convey the color of bread, and other dishes as well
Albert
Admin, Thank you.

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