Pane Rustico

Ingredients for Rustic Bread

• 500 grams strong flour (about 500g )

• 13 grams kosher salt (about 2 1/2 teaspoons )

• 5 grams fresh cake yeast (about 1 packed teaspoon), crumbled

• Plain flour (for dusting)

Using your hands, mix strong flour, salt, yeast, and 475ml (450 grams) room-temperature water in a medium bowl. Lightly knead, grabbing corners of dough, gently pulling upward, and pushing toward the centre, until dough comes together. Dust another bowl with plain flour and transfer dough to bowl. Cover with plastic wrap and chill 12–18 hours.

Turn out dough onto a lightly floured work surface, dust with flour, and press into a 8x5" rectangle. Fold rectangle in half lengthwise, then roll up tightly at narrow end (like a burrito). Place both hands on top of dough; working against friction of work surface, pull gently down toward yourself to create a rounded boule shape.

Transfer dough to a lightly floured parchment-lined rimmed baking sheet and cover loosely with a clean flour-dusted towel. Let rise at room temperature 4 hours, or chill 6–12 hours.

One hour before baking, arrange rack in middle of oven; preheat to 260°C. After dough has risen, slash dough with a razor blade or very sharp knife in 3 parallel slits at least 1/4" deep. Transfer baking sheet to oven, reduce oven temperature to 232°C, and bake bread until crust is very brown and an instant-read thermometer registers 190–93°C, 30–40 minutes. Let cool before slicing, about 2 hours.

Avvertenza

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