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Pane di Casa 2

Pane di Casa 2 Image
Jantho @jantho

Ingredients

Steps

1
Place water into fridge to chill
2
Mill Semolina into flour (if required). 45-60 sec / spd 10
3
Add bakers flour, yeast and salt to bowl. Mix 10 sec / spd 3.
4
Add water to bowl. Tip: create a channel for water to pour down side of bowl so it sits under the flour. This will make it easier for the TM to mix. (Or remove flour mix from bowl, then add water, the  return flour to bowl.)
5
Knead 10 mins
6
Cover the bowl with a tea towel. Allow to rest for 15 minutes.
7
Give the dough a quick knead (after the short rest time it will have relaxed a little). Just fold it over itself a dozen or so times, and then scrape your hand off again and cover the bowl with clingfilm or a shower cap. Allow to prove until well risen - this might take up to three hours depending on your kitchen conditions.
8
Once the dough is nearly risen, preheat the oven to 250°C (480°F).
9
If you're using pizza stones, place them on the racks to heat up, and tear off four sheets of parchment paper. If you don't have pizza stones, line a couple of baking trays with parchment. The dough is ready when it's puffed up and airy.
10
Heavily dust the bench and your hands with rye flour, then scrape the dough out gently - be careful not to knock all the air out of it.
11
Fold the top of the dough into the middle, and then fold the bottom over to enclose it, forming a long rectangle (see photos). Keep your hands well dusted with rye flour, and use your scraper if necessary to help you manoeuvre the dough. It takes just a little practice to get this bit right.
12
Dust the top of the dough with more rye flour, then using your scraper, cut the dough into four roughly equal pieces.
13
Dust your hands again with rye flour. Pick each piece of dough up by the ends, give it a little stretch, and then place it on a sheet of parchment to go onto the pizza stones, or onto the lined baking tray.
14
Spritz the top of each loaf with a little water.
15
Turn the oven down to 220°C (425°F) and put the loaves in to bake for 20 minutes. Then rotate the loaves (if you're baking on stones, remove the parchment now) or the oven tray, and lower the heat to 175°C (350°F). Bake for a further 20 minutes, or until the loaves are crusty and hollow-sounding when tapped. Note: please check your parchment paper instructions to ensure that it can cope with these oven temperatures.
16
Allow the loaves to cool on a wire rack before cutting.

Nutrition Facts

  • Calories
    280kcal
    14%
  • Fat
    1g
    1%
  • Saturated Fat
    0g
    0%
  • Carbohydrates
    59g
    19%
  • Fiber
    2g
    8%
  • Sugar
    1g
    2%
  • Protein
    9g
    18%
  • Cholesterol
    0mg
    0%
  • Sodium
    400mg
    16%
Percent Daily Values are based on a 2,000 calorie diet.

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