PANE CASERECCIO - COUNTRY BREAD

Direct Method

Ingredients

1 1/4 Tsp. Active Dry Yeast or 1/2 small cake Yeast (9g)
1/2 Cup Water (120 ml) - warm
1 Cup Water (240 ml)
3 3/4 Cups Unbleached all purpose flour (500g)
2 Tsp. Salt (10 g)

Procedure

Dissolve the yeast in cup water and allow it to stand for approximately 5-10 minutes. Add the additional water (1 cup) to the dissolved yeast mixture. Gradually add the flour (3 3/4 cup)  and the salt (2 tsp) to this mixture. Continue to mix until the dough begins to hold together. Knead the dough to a soft consistency.  Continue to knead until the dough is smooth and elastic.

Place the dough in a lightly floured bowl. Allow the dough to rise until it is double it’s original size (approximately 1 to 2 hours).

Gently turn the risen dough onto a flour dusted work surface. Allow it to rest for 10 minutes. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (lumber core plywood) with flour. Cup your hands beneath the dough and gently fold sections of it toward the center as you roll it on the work surface until it is round. Turn the dough over, gently roll it on the work surface, and place it on the canvas or board. Cover it with a cotton towel. Allow the dough to rise until it is nearly double (approximately 45 minutes).

As the dough is rising, place a baking stone in the oven and set the temperature to 500 F. Allow the oven to heat for 30 minutes.

Ease your hands beneath the dough and transfer it to a lightly floured sheet of parchment paper. Stretch it gently from the center out. Slide a baker’s peel beneath the parchment paper. Lower the oven temperature to 450 F. Slide the parchment paper from the peel onto the baking stone. Quickly spray the oven walls using a plastic spray bottle filled with cold water. Spray again in 3 additional intervals within the first 9 minutes. Allow the dough to bake until it is a deep golden color (approximately 30 more minutes). After 15 - 20 minutes, check the oven to be certain that the dough is not browning too quickly. If this is the case, cover the loaf with foil.

Remove the bread from the oven and allow it to cool on a rack.


Indirect Method

Ingredients

Starter

1/4 Tsp. Active Dry Yeast or 1/10 small cake Yeast (2 g)
1/4 Cup Water (60 ml) - warm
3/4 Cups Unbleached all purpose flour - (100 g)

Dough

1 Tsp. Active Dry Yeast or 1/4 small cake Yeast (7g)
1/4 Cup Water (60 ml) - warm
1/4 Cup Water (60 ml) 
All   The Starter - see above
3/4 Cup Water (180 ml)
3 Cups Unbleached all purpose flour - (400 g)
2 Tsp. Salt (10 g)

Procedure

Starter

Dissolve the yeast in cup warm water and allow it to stand for approximately 5 -10 minutes. Add the cup unbleached all-purpose flour and mix until the flour is absorbed. The dough will be stiff. Cover the starter and allow it to remain at room temperature for 4 - 8 hours or overnight.

Dough

Dissolve the yeast in cup warm water and allow it to stand for approximately 5 -10 minutes. Cover the starter with cup water (at room temperature) to soften it. Combine the dissolved yeast with the softened starter. Add the additional water ( cup at room temperature) to this mixture. Gradually add the flour (3 cups) and the salt (2 tsp). Continue to mix until the dough begins to hold together. Knead the dough to a soft consistency.  Continue to knead  until the dough is smooth and elastic.

Place the dough in a lightly floured bowl. Allow the dough to rise until it is triple it’s original size (approximately 2 - 3 hours).

Gently turn the risen dough onto a flour dusted work surface. Allow it to rest for 10 minutes. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (lumber core plywood) with flour. Cup your hands beneath the dough and gently fold sections of it toward the center as you roll it on the work surface until it is round. Turn the dough over, gently roll it on the work surface, and place it on the canvas or board. Cover it with a cotton towel. Allow the dough to rise until it is nearly double (approximately 45 minutes).

As the dough is rising, place a baking stone in the oven and set the temperature to 500 F. Allow the oven to heat for 30 minutes.

Ease your hands beneath the dough and transfer it to a lightly floured sheet of parchment paper. Stretch it gently from the center out. Slide a baker’s peel beneath the parchment paper. Lower the oven temperature to 450 F. Slide the parchment paper from the peel onto the baking stone. Quickly spray the oven walls using a plastic spray bottle filled with cold water. Spray again in 3 additional intervals within the first 9 minutes. Allow the dough to bake until it is a deep golden color (approximately 30 more minutes). After 15 - 20 minutes, check the oven to be certain that the dough is not browning too quickly. If this is the case, cover the loaf with foil.

Remove the bread from the oven and allow it to cool on a rack.


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Last updated on: 06/03/99 12:51:04 AM