{"id":164505,"date":"2025-04-01T09:50:56","date_gmt":"2025-04-01T01:50:56","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=164505"},"modified":"2025-04-01T09:50:58","modified_gmt":"2025-04-01T01:50:58","slug":"rustikales-wurzelbrot","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2025\/04\/01\/rustikales-wurzelbrot\/","title":{"rendered":"Rustikales Wurzelbrot"},"content":{"rendered":"\n
\"Rustikales<\/figure>\n\n\n\n
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Rustic twisted Bread<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n Rustic twisted bread is relatively quick to make, but like any bread, it needs time to rest.

\n 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.\n

\n\t\tAnyone 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. <\/div>\n
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Prep time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
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Rest time<\/div>\n
2 h 35 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
35 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
2 Bread<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
3 h 25 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n\n\t