Pane rustico 🥖🍞🥖. For us, the name is deceptively modest. In fact, this bread is worthy of wonder and respect, for making it is a practical art evolved from many centuries by people who have lived close to the earth, and developed extraordinary culinary skills. This is an attempt to clone it.
For the starter, pour the water into a medium bowl and stir in the sugar.
Using a paper towel, coat the inside of a large bowl with olive oil or vegetable shortening.
Cover the bowl with a wet dish towel and place in a warm spot in the kitchen.
You can have Pane rustico 🥖🍞🥖 using 5 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Pane rustico 🥖🍞🥖
- It's 800 g of Farina di grano duro.
- It's 540 ml of Acqua(100ml acqua tiepida +440ml temperatura ambiente).
- Prepare 16 g of Sale.
- Prepare 1/2 cucchiaino of Zucchero.
- Prepare 4 g of Lievito di birra secco.
The slightly flattened pane rustico is typically baked in a wood-fired oven, and pairs perfectly with many dishes of Sicilian cuisine, particularly soups and stews Prepared in the same traditional way for hundreds of years, the Sicilian pane a l'antico rustico or simply pane rustico is a type of homemade sourdough bread. Pane Rustica is a Zagat-rated restaurant and artisan bakery featuring handcrafted baked goods, savory lunch items and enticing dinners. Lunch customers can choose from hearth-baked pizza, sandwiches and salads in a casual atmosphere. In the evening, the menu and service style elevate to fine dining, serving unique wood-fired entrees, appetizers.
Pane rustico 🥖🍞🥖 instructions
- Per prima cosa preparare il lievitino. Dentro l'acqua tiepida aggiungere lievito e zucchero.. lasciare a lievitare per qualche minuto. Nel frattempo dentro una ciotola versate la farina setacciata.. al centro mettete il resto di acqua e sale... poi aggiungete il lievitino.. impastare tutto bene nel modo che il panetto risulti bello morbido. Coprite con la pellicola trasparente e lasciate a lievitare il panetto per 10 h..
- Infarinate una spianatoia e lavorate un pó il panetto. Prendere una teglia foderata con della carta forno., mettere il pane, spolverare un pó in superficie con della farina e poi incidere con un coltellino. Coprite con un canovaccio e lasciate a riposare un altro po'. Nel frattempo scaldate il forno a 250 °C.. cottura a forno statico per 30 min.
I bake the bread directly on a hot baking stone to ensure an evenly browned loaf, and I achieve a crackling crust by spraying water into. Exceptionally light with a porous, airy interior and a thin crisp crust dusted with flour. A perfect accompaniment to soup, casseroles and salad. Unbleached wheat flour, water, salt, yeast, malted barley flour. Pane Rustica, Italian business in Tampa.