Paniano bread, a rustic Italian loaf, boasts a captivating blend of chewy texture and robust flavor, achieved with surprisingly simple ingredients. Its origins lie in the small towns of Italy, where generations have perfected this satisfying bread, a testament to the power of tradition and quality ingredients. Unlike many modern breads, Paniano bread requires minimal kneading, making it accessible to even novice bakers. This simplicity, however, doesn't compromise on taste; the final product offers a deeply satisfying crust and a soft, airy crumb.
The unique charm of Paniano bread lies in its ability to capture the essence of simple, wholesome baking. This recipe focuses on enhancing the natural flavors of flour, water, and a touch of salt, resulting in a bread that's both delicious and deeply rewarding to create. Ready to embark on this flavorful baking journey? Let's dive into the step-by-step instructions to create your own perfect loaf of Paniano bread.
Tools Needed
- Large bowl
- Fork
- Spatula or dough scraper
- Dutch oven
- Scissors
Ingredients
- Type 1 flour (or mix of white bread flour and whole wheat flour)
- Lukewarm water
- Yeast
- Salt
Step-by-Step Instructions
Step 1. Mixing and First Rise
- In a large bowl, add lukewarm water, yeast, and salt. Mix with a fork to hydrate the yeast .
- Add the flour and mix until a wet, shaggy dough forms .
- Cover the dough and let it rest for 30 minutes .
Step 2. Stretches and Folds
- Gently lift one side of the dough, stretch it, and fold it over to the opposite side. Rotate the bowl and repeat this process about 4-6 times, depending on the dough's consistency .
- Repeat steps 4 every 30 minutes for a total of 4 rounds of stretches and folds .
Step 3. Baking in a Dutch Oven
- Preheat your Dutch oven to 450°F (232°C) with the empty pot inside for about 10 minutes .
- Sprinkle flour inside the preheated Dutch oven. Gently shape the dough with wet hands, using two coil folds .
- Place the dough in the Dutch oven, slash the top with scissors, sprinkle with flour, and bake with the lid on for 30 minutes .
- Remove the lid, reduce the oven temperature to 400°F (204°C), and bake for another 15-20 minutes, or until golden brown .
Step 4. Cooling and Serving
- Let the bread cool for at least 45 minutes before slicing .
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- Use lukewarm water, especially in winter, to help the fermentation process start quickly .
- Mixing yeast and salt together is fine; it's a misconception that salt kills yeast .
- This high-hydration dough will be very wet and sticky; that's expected .
- If the dough hasn't doubled in size and developed bubbles after four rounds of stretches and folds, do more rounds .
Nutrition
- Calories: varies
- Fat: varies (g)g
- Carbs: varies (g)g
- Protein: varies (g)g
FAQs
1. Can I use a different type of flour?
While whole wheat flour gives the best flavor and texture for this recipe, you can experiment with other flours like all-purpose or bread flour. Keep in mind that the results might vary slightly in texture and rise.
2. How do I know when the bread is done?
Tap the bottom of the loaf; it should sound hollow. You can also use a thermometer; the internal temperature should be around 200-210°F (93-99°C).
This simple 3-ingredient recipe proves that delicious, homemade bread doesn't require complicated techniques or extensive ingredient lists. Enjoy the satisfying aroma and rustic charm of your freshly baked loaf, perfect for any occasion. From start to finish, this recipe is a testament to the beauty of simple, wholesome baking.