Rustic wheat bread (Pane Bigio) in the oven

Category: Yeast bread
Rustic wheat bread (Pane Bigio) in the oven

Ingredients

Biga
Wheat flour, premium 100g
Whole wheat flour 40g
Water 110g
Pressed yeast 1g

Dough
All biga about 250g
Wheat flour, premium 200g
Whole wheat flour 100g
Water 240g
Salt 10g

Cooking method

  • France has wonderful bread Rustic wheat bread (Pane Bigio) in the oven
  • Rustic wheat bread (Pane Bigio) in the oven
  • Rustic wheat bread (Pane Bigio) in the oven
  • Rustic wheat bread (Pane Bigio) in the oven
  • 8. Bon appetis (Bon appetit, Italian.)!

The dish is designed for

1 large rug

Time for preparing:

about 30 hours

Cooking program:

oven

Note

This is Carole Field's recipe. I just removed excess yeast from it and increased the amount of bigi for more aroma and better taste.

Ikra
Balm on my Italian preparing soul
How much yeast was in the original recipe? I was hooked on the quantity, it hurt a little to me. But I read the cooking process, I realized that in such a time imn, probably, can multiply well?
Idol32
In the original recipe for bigi, only 20% (here about 45%) and yeast should be added not only to the bigu but also to the main dough - 2% of the total weight of flour (+ another 6g).
Ikra
It is now clear. So far, there is no way to bake such long bread, but I try to understand everything about the bigu. Thank you!
Vilapo
Ah Idol32, ah tempter: girl_red: another interesting bread that you definitely want to try
Idol32
Quote: Ikra

It is now clear. So far, there is no way to bake such long bread, but I am trying to understand everything about the bigu. Thank you!

You can ferment it not so long - 12 hours, in fact, night. But I think that additional yeast, even with a 12-hour big, is still not needed.
Idol32
Quote: Vilapo

Ah Idol32, ah tempter: girl_red: another interesting bread that you definitely want to try



This is good bread for every day. Doesn't get boring or boring.
MariS
Thanks for the timely recipe !!! I've been going to bake a similar one for a long time ...
I have a similar one for a bread machine and have already thought about the same bread in the oven! I think it will be much tastier ...
Thank you!
mother
already put biga
Vilapo
Quote: Idol32



This is good bread for every day. Doesn't get boring or boring.
I have already understood that this is not boring, I really like the taste of these breads, therefore I bake with pleasure ...
Idol32
Quote: MariS

Thanks for the timely recipe !!! For a long time I am going to bake similar ...
I have a similar one for a bread machine and have already thought about the same bread in the oven! I think it will be much tastier ...
Thank you!

To your health!

On the catcher, as they say, and the beast runs!
Idol32
Quote: mom

already put biga

That's right: the eyes are afraid - the hands are doing!
Merri
And I'm afraid to tackle the batter. It seems to me that working with such a test is aerobatics. And you, Idol, .
Idol32
In vain! It turns out sticky, of course, but in fact there is, in fact, only one moment when excessive moisture of the dough can cause difficulties: the formation of a ball after kneading and before preliminary proving. You don't have to make the ball - you just need to fold the dough. Since the ciabatta blank is being folded.

How to knead such a dough? Get the simplest 2-hook hand mixer (mine is). Knead the dough with it for two minutes at the first speed and 15 minutes at the second. The dough will still be sticky, but you don't need to knead any more. One "secret" - when kneading with such a mixer, slowly turn the bowl around its axis. Hold the mixer with one hand (for example with your right) and slowly rotate the bowl with the other. And don't keep the mixer hooks in the center of the bowl.Let them be either to the right or to the left of the center.

To make it easy to get the dough out of the bowl where you kneaded it, grease your hands with butter. To prevent the dough from sticking to the table, sprinkle the table well with flour. It's the same with a towel. To make it easier to work with a bowl / basket lined with a towel, grab the towel on the bowl / basket with an elastic band. Then it will stick well to the bowl / basket and turn the whole thing over to transfer the workpiece to the shovel / sheet of parchment will be easier. Do not be afraid when the workpiece is blurred on a shovel / parchment - it will rise in the oven.

All. There are no more difficulties.

Merri
Quote: Idol32

All. There are no more difficulties.
Thanks for the support! It is necessary to gather the will into a fist and decide.
Ikra
Idol32 , thanks and from me! I missed a very detailed story about how to work with such a test. Now I will know some subtleties.
Idol32
To your health, colleagues!
Vilapo
Idol32, I baked bread, what can I say, of course delicious Here's what I gotRustic wheat bread (Pane Bigio) in the oven
Idol32
Quote: Vilapo

Idol32, I baked bread, what can I say, of course delicious Here's what I gotRustic wheat bread (Pane Bigio) in the oven

Good! You will not say anything, it turned out to be an excellent loaf!
Vilapo
Quote: Idol32

Good! You will not say anything, it turned out to be an excellent loaf!
And delicious
Merri
Lena, well done! You bake good bread!
Vilapo
Quote: Merri

Lena, well done! You bake good bread!
Thank you Irisha, in this case the main thing is not to be afraid to try
Kras-Vlas
Lena, what a beauty, straight Vologda lace!
MariS
And my bread is baked - it is cooling down !!!
I hope that I will be porous too ... But I'll post the photo when I get to a normal computer.
Thank you, Idol32, I already like bread - just one look and smell !!!
Idol32
Quote: MariS

And my bread is baked - it is cooling down !!!
I hope that I will be porous too ... But I'll post the photo when I get to a normal computer.
Thank you, Idol32, I already like bread - just one look and smell !!!

To your health!
MariS
What a delicious bread it is,Idol32!
The whole family was delighted with him, even the finicky daughter!
And baking it was a pleasure. True, I still do not have all the accessories necessary for baking (for example, a normal proofing basket, a spatula for laying in an oven, a stone). Despite this, I managed with the means at hand and even got great pleasure from the process!
In the photo, the image of the date popped up somehow incorrectly (by itself) - I'm sorry.

Rustic wheat bread (Pane Bigio) in the oven

Rustic wheat bread (Pane Bigio) in the oven

I highly recommend such delicious bread to everyone. I took it up and was very worried, but the recipe is very detailed, so everything worked out. For a detailed description of the process, special thanks !!!
Idol32
An excellent loaf came out! Congratulations!

I wanted to share a little "secret" - when you put such a loaf on the final proofing (just before baking) and you are not going to cut it before sending it to the oven, cover the bowl (basket) with a heading with a damp towel to prevent the crust from drying out. Otherwise, the crust may break in the oven. But remember that evaporation of the water will cool the towel and this can cause the temperature of the dough to drop.

Another way (it might be easier) is to use a large bag (I use a 40 liter waste bag). It is convenient to put the blank in such a bag right in a basket or bowl with a towel and tightly knit the bag. As a result, the humidity inside it will be high enough and the crust on the workpiece will not dry out.
Idol32
I think that it is not clear about the towel I wrote - you need to cover it with a damp towel for the entire time of the final proofing! Of course, as an alternative, it is also necessary to put in a bag for the entire final proofing.
MariS
Thanks for the edits! And your advice will be very useful, thank you.
Bread will now be on our table often. Over time, I hope to try your other breads ...
naya
Quote: MariS

Rustic wheat bread (Pane Bigio) in the oven

Rustic wheat bread (Pane Bigio) in the oven
What a fluffy, airy !!!
MariS
Quote: naya

What a fluffy, airy !!!
naya,thanks for the appreciation! And he is really plump, and the volume has increased dramatically in the oven - how pleased it is!
Merri
Marina, congratulations on the wonderful result!
BYSENKA
Yesterday I put the big on, let's see what happens
Idol32
It's time to bake!
BYSENKA
Quote: Idol32

It's time to bake!
So it is written for 24-48 hours ... Today, exactly 24 hours have passed. Standing on the proofer
Idol32
Clearly, we are waiting for pictures!
BYSENKA
I baked it, tasted it in the morning, I liked the bread. Only I didn't have much time and it didn’t last a bit for proofing and accordingly cracked a little. I'll show you in the evening. If everything had been aged as written, the bread would have been very excellent. Thanks for the recipe.
Idol32
Maybe the crust has dried up a little during the proofing? This bread, like, for example, ciabatta is not cut, but the crust does not break. If the humidity during proofing is below 80%, then the crust may dry out and then crack.
BYSENKA
yes no, it didn't dry out on the proofer, it was well covered with a film ... it just stood after kneading for only 1.5 hours, I didn't have time to wait, that's why it cracked during baking ... it hasn't been eaten anymore, it's very homemade liked it. I can't upload a photo, the radical swears
Idol32
Quote: BYSENKA

yes no, it didn't dry out on the proofer, it was well covered with a film ... it just stood after kneading for only 1.5 hours, I didn't have time to wait, that's why it cracked during baking ... it hasn't been eaten anymore, it's very homemade liked it. I can't upload a photo, the radical swears

Immediately after kneading, there is a preliminary proofing, it is also fermentation or simply "raising". It affects the taste and smell of the future bread. The appearance is formed during the next, final proofing. It is in front of it that the dough piece is formed. The duration of the final proofing in this recipe is total 45 - 60 minutes... If the bread has grown too much in the oven and eventually cracked, it may not have moved (during the final proofing) to the end and / or the crust has dried.
Idol32
It's a pity there are no pictures ...
Olyapatata
There is bread in the oven. I can already to tell no shout BRAVO!

This is attempt # 2. For the first time it turned out "lavash" with a very thick crust. although it tastes nothing ...

This time I took into account the mistakes (weak flour and strong ventilation in the oven), and the Tesca cake in the oven magically turned into the bread of my dreams

Idol32
Great! Congratulations!!! Will there be pictures?
Olyapatata
There will, of course. When it gets cold
Idol32
Olyapatata
Promised pictures:

Full face
🔗

Profile
🔗

The actual rustic wheat bread, brought from Italy (stored in the freezer for 2 weeks)
🔗
Merri
Olya!
Idol32
Quote: Olyapatata

Promised pictures:

Full face
🔗

Profile
🔗

Rustic wheat bread proper, brought from Italy (stored in the freezer for 2 weeks)
🔗

Wah! Yours is not nearly worse !!! Well, at least in appearance (the Italian crumb is only slightly rougher). I like your crumb color more - it is darker. Does it taste like the original?
Idol32
Rustic wheat bread (Pane Bigio) in the oven In general, judging by the crumb of the original, they (the Italian bakers) put it in the oven a little unfinished. A famous trick!
BYSENKA
Quote: Idol32

Immediately after kneading, there is a preliminary proofing, it is also fermentation or simply "raising". It affects the taste and smell of the future bread. The appearance is formed during the next, final proofing. It is in front of it that the dough piece is formed. The duration of the final proofing in this recipe is total 45 - 60 minutes... If the bread has grown too much in the oven and eventually cracked, it may not have moved (during the final proofing) to the end and / or the crust has dried.
I formed the bread a little incorrectly and, accordingly, there were streaks of flour in places, it did not really affect the taste, the bread was still tasty. I post the photo as I promised. I will bake again tomorrow
Rustic wheat bread (Pane Bigio) in the oven

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