How To make Casareccio (Rustic Wholewheat Bread)
1 ts Dried yeast
1/4 c Warm water
3 1/2 c Water at room temperature
13/16 c Biga Pugliese, see recipe
3 3/4 c Wholewheat flour
3 3/4 c Unbleached all-purpose flour
1 tb Salt
1/3 lb Walnuts -=OR=-
1/2 c Shelled pistachios -=OR=-
1/3 c Pitted Italian black olive,
-- all optional Stir the yeast into the warm water & let proof for 10 minutes. Add the remaining water & the biga, then the flours & the salt. Mix with a wooden spoon for 5 minutes. The dough will not pull away from the side of the bowl. Wet your hands & knead on a lightly floured board to ensure that all the ingredients are well mixed. Turn into a lightly oiled bowl, cover with plastic wrap & let rise at room temperature until it has almost tripled in volume, 3 to 5 hours. This dough works very well if left to rise overnight or in the refrigerator. Let it come back to room temperature before shaping. Flour your work surface very well & flour a scaper. Turn the dough onto the work surface, but do not punch down. Divide into 3 equal pieces. Work in your filling if using by flattening the dough & sprinkling equal amounts of filing over the dough. Turn in the sides of the dough & roll each piece into a ball, being gentle but at the same time pulling the skin taut. Place the loaves on floured parchment paper set on baking sheets, cover with a heavy cloth & let rise until doubled, about 1 hour. Preheat the oven to 450F. Bake the loaves for 15 minutes. At this point the dough should be set you can remove the paper. Slide the loaves directly onto the baking sheets & bake until crusty & golden, about 30 to 35 minutes.
How To make Casareccio (Rustic Wholewheat Bread)'s Videos
Rustic Crusty Italian Bread
Easy and quick Italian crusty bread recipe you can make at home. No-knead, no machine, with only 2/3 hour rise time.
Ingredients
1 tsp active dry yeast
2 tsp salt
1 tsp sugar
3.25 cups all-purpose flour
(+ more for dusting)
1.5 cups (warm) water
Instructions
1. In a large mixing bowl add the flour, salt, and yeast (+sugar). Use a spatula or the paddle attachment and mix to combine well.
2. Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
3. Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
4. Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky.
5. With floured hands fold the dough onto itself forming it into a round ball. Do not knead it, do not handle it any more than you need to. Use a sharp knife and lightly make a few cuts across.
6. Place the bread dough on top of a lightly floured pizza peel, cardboard, or parchment paper and allow it to rest while your oven is heating up.
7. Preheat your oven to 450” F. Fill an oven-proof bowl with 2 inches of water and place it on the bottom rack (this will create the steam that will cause the crust to become crispy as it bakes) and then place the bread dough inside.
8. Bake the bread for about 40 minutes until golden brown all over and cooked through.
9. Transfer the bread to a cooling rack and allow it to cool off completely before slicing into it.
Baking Bread: Episode #1: Homemade Bread (Pane Casereccio)
BAKING BREAD
(BreadLoveAndDreams.com)
Baking Bread- Episode #1- Homemade Bread (Pane Casereccio)
Bread is not just food, is an icon in religious rituals, secular cultures and traditions.
Follow me into my new obsession : Baking Bread !!!
Credits:
Ale Gambini (Host Chef & Founder)
Maurizio OTTO De Togni (Film & Music Maker - Executive & Media Producer)
Copyright © 2014. All Rights Reserved.
Farmhouse Crusty Loaf (Handmade, Quick, Simple & Delicious)
How to make a delicious crusty farmhouse sandwich loaf by hand, easy step by step instructions from start to finish.
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Homemade butter
Disclaimer
This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone with allergies. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Tupelo Train by Chris Haugen
Front porch blues by Chris Haugen
Pane Casareccio - Stuffed Savoury Bread Part 2 - Making the Bread
Valentina demonstrates how to make this traditional, Italian stuffed savoury bread - pane casareccio. In part 1 she made the dough and now she shows us how to stuff the bread, as well as talking about other foods that Italians traditionally eat at Easter time.
PANE SEMI-INTEGRALE RUSTICO, CROCCANTE E... - Ricetta del Fuorisede [prima parte]
Primo panificato del fuorisede! Qualcuno sa dirmi cosa c'è di meglio del profumo di pane appena sfornato? Attendo risposta!
Nel video vi spiego I motivi dietro la scelta dei miei ingredienti e anche le ragioni per cui faccio questo tipo di lavorazione. Non sono un panettiere, ma vi do i vari trucchi imparati along the way, sperando di salvarvi da pani poco buoni che facevo all'inizio!
Fatemi sapere nei commenti che panificato volete vedere come prossimo...nel video vi do qualche idea! Buon pane!
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IREKS presents: Artisan Breads using IREKS-WHEAT SOUR, L'AMOURETTE and BROWN BREAD CONCENTRATE
In this video, Ingo, our Technical Adviser, will show you a variety of artisan breads made with a poolish and will share tips on how to improve the aroma, crust and appearance as well as the shelf-life of your baked goods by using our sourdough and malt products.
Recipe: