Pane Rustico Recipe. Here is a classic recipe using only natural ingredients. This dough is made with a pre-ferment starter that will have to be made 10-12 hour prior to usage. Inoculating your dough with biga will allow the enyzmes in the biga to provide functionality to the dough along with a desired fermentation flavor, yeasty spongy, alcoholly notes that are developed by the yeast during fermentation.
| Ingredients | Bakers Percentage | Units |
| Flour ( High Protein 13-14%) | 75% | 750 g |
| Fine Semolina Flour | 25% | 250g |
| Biga | 30% | 400 g |
| Salt | 2.2% | 22 g |
| Water | 70% | 700 g |
| Method: | |
| Mixing spiral | 8 min. low, 5 min high |
| Dough temperature | 24-26◦C |
| Bulk fermentation | 90 min |
| Scale | 650 g |
| Make up | Slightly Round |
| Final fermentation | 60 minutes |
| Oven temperature | 220◦C with steam |
| Baking time | 26-28 min. |
Pane Rustico Recipe
A classic Italian artisan bread, this pane rustico bread is full of life, crusty extreior with a light airy texture.
Ingredients
- 750 grams Flour High Protein 13-14%
- 250 grams Fine Semolina Flour
- 300 grams Biga
- 22 grams Salt
- 700 Water
Instructions
- Add all the ingredients into a mixing bowl with hook attachment.
- Mix 8 min. low, 5 min high
- Dough temperature 26◦C
- Bulk fermentation 2 hours
- Scale 650 grams each piece
- Slightly Round and place on floured boards
- Cover and proof for 60 minutes
- Preheat oven 220◦C .
- Bake for 28-30 minutes.
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