Pane Rustico Recipe

Pane Rustico Recipe

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
Mixing spiral 8 min. low, 5 min high
Dough temperature 24-26C
Bulk fermentation 90 min
Scale 650 g
Make up Slightly Round
Final fermentation 60  minutes
Oven temperature 220C with steam
Baking time 26-28 min.
pane rustico

Pane Rustico Recipe

A classic Italian artisan bread, this pane rustico bread is full of life, crusty extreior with a light airy texture.
Prep Time 20 mins
Cook Time 30 mins
Bulk Fermentation plus proof 3 hrs
Total Time 3 hrs 50 mins
Course Bread
Cuisine Italian
Servings 3 loaves
Calories 500 kcal


  • 750 grams Flour High Protein 13-14%
  • 250 grams Fine Semolina Flour
  • 300 grams Biga
  • 22 grams Salt
  • 700 Water


  • 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.
Keyword artisan bread recipe, bread recipes, classic italian loaves, italian bread, italian bread recipes, pane rustico

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