Rustic twisted Bread
Pane-Bistecca
Rustic twisted bread is relatively quick to make, but like any bread, it needs time to rest.
Root bread is actually a twisted baguette baked with rustic flour. The secret is stretching and folding, which incorporates air and pores into the dough. The bread is then baked at very high temperatures to create a really dark, rustic crust. We love real crusts that almost taste like pizza dough with fire spots. I have achieved that here.
Anyone who now thinks that bread is just water, flour and yeast and you’ve quickly thrown it together has never baked bread before. To bake bread, you have to understand the dough. If it has too little air, the bread will be compact, if the dough has risen for too long it will overproof and the bread will not rise nicely, if the bread is not baked properly, it will not have a good crust. There are quite a few factors that you must take into account and that’s why you sometimes have to bake bread doughs several times until it tastes and works exactly as you imagined.
Root bread is actually a twisted baguette baked with rustic flour. The secret is stretching and folding, which incorporates air and pores into the dough. The bread is then baked at very high temperatures to create a really dark, rustic crust. We love real crusts that almost taste like pizza dough with fire spots. I have achieved that here.
Anyone who now thinks that bread is just water, flour and yeast and you’ve quickly thrown it together has never baked bread before. To bake bread, you have to understand the dough. If it has too little air, the bread will be compact, if the dough has risen for too long it will overproof and the bread will not rise nicely, if the bread is not baked properly, it will not have a good crust. There are quite a few factors that you must take into account and that’s why you sometimes have to bake bread doughs several times until it tastes and works exactly as you imagined.
Ingredients
480 g warm Water
9 g dried Yeast
1 tsp Sugar
350 g Bread Flour
2 tsp Salt
Instructions
1
Step 1
Add the dry yeast and sugar to the warm water and mix, leave to stand for 15 minutes.
2
Step 2
Add the flour and salt and knead with a food processor for a good 10 minutes. Depending on the flour, you may need to add a little more.
3
Step 3
Cover the dough and leave to rise for 2 hours, stretching and folding the dough several times every 30 minutes to make it airy and less sticky.
4
Step 4
Then divide the dough in half and stretch and twist each piece. Place either on a greased and floured baguette tray or baking sheet, cover and leave to rest for 10 minutes.
5
Step 5
Meanwhile, heat the oven to 260 C degrees.
6
Step 6
Place the loaves in the oven and spray the oven walls with water. Close the oven immediately and bake the bread for 8 minutes. Then open the oven to let the steam escape and turn the oven down to 220 C degrees.
7
Step 7
Bake the bread for another 18-25 minutes.
Notes
Beautifully crisp! More Bread recipes.
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