Always on the lookout for new bread recipes, I just had to give their Pan Rustico , or Rustic Bread to us, a go!
Its a really slow but simple recipe, a bit like a sourdough in that you make a starter, but has a totally different texture.
You start by making the starter of yeast, flour, sugar and water and leaving it to ferment for 24 hours. "Midday" is to remind me when to start the second process just in case you were wondering :)
It is a very wet dough, though bizarrely not overly sticky. This may be due to the oil. As you knead the texture does change and you feel it becoming more airy and stretchy. But its still very wet. The above picture was taken one-handed as I was so gooey!
Then it gets popped into an oiled bowl, covered and left for an hour or so to double in size from this...
Then its put onto a floured baking sheet and stretched into shape, slashing the top and leaving for another hour or so to rise again
I think next time I will prove it in a basket to hold its shape better and make it a higher rather than flatter loaf, but the outcome is a lovely soft loaf with a very airy texture. Not like sourdough, which is more chewy, but floofy and great as bread or toast. I'll definitely be doing this one again!