Traditional White Bread

PAN BAULETTO (ITALIANO)

Soft and fragrant, excellent with salty or sweet toppings, the soft and fragrant white bread lends well to the preparation of toasts and sandwiches. Making it at home is really simple and in addition to having the guarantee of a fresh product, we will not be forced to smell the typical smell of the bags we buy at supermarkets. Of course, alcohol has the function of reducing microbiotic activity, making its shelf life much longer. To make it, I simply need a plum cake mold. The mixer is obviously a welcome option, but you know well that the lack of tools is not a limit, on the contrary! I love “getting my hands dirty“.

White Bread

  • Servings: 1 toast
  • Difficulty: Medium
  • Rating: ★★★★
  • Print

This EASY White Bread is made from scratch and is the perfect sandwich bread! Making homemade bread is easier than you think.

  • 450 gr of high gluten flour (in alternative you can use the plain flour)
  • 250 ml of water
  • 10 g fresh yeast (or 4 grams of dry yeast )
  • 15 gr sugar
  • 5 gr of honey
  • 8 g of salt
  • 50 gr of butter
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Let’s start activating the yeast (I am using the dry one. If you have fresh yeast jump to next step): I hydrate it with 50 grams of water and the sugar and let it rehydrate for 5 minutes. In a bowl I add the flour, the other part of the water and the rehydrated yeast. I work the dough for 10 minutes, add the butter at room temperature, the salt and continue to work until my dough have absorbed the butter completely. Knead dough for 5 minutes to obtain a very elastic but not sticky dough.

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Then place in a well oiled bowl and cover with a damp cloth. Allow to rise until doubled in bulk, about 90 minutes.

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Now it is time to knead dough, to give “strength” to it ( In my Homemade Bread post I show how to do it). I turn the bread dough out on to a lightly floured surface and flatten it into a rectangle. This removes excess air that formed in the dough while it was proofing. To make sure you have a tightly formed bread loaf, roll up the dough, while pinching the edge into the dough along the way. It’s important to tightly roll up the dough while pinching it into itself because this prevents large air pockets from forming inside the dough. Then carefully place this in the prepared bread loaf pan, and gently press it into the corners and bottom of the pan. Cover it and let it proof for a second time. The second proofing time can vary greatly depending on the ambient temperature and weather. It can take much longer in the winter to proof, than in the summer. So it is ready when the bread dough will rise about 1 ½ inches above the rim of your bread loaf pan in the center and will form a dome.

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When the bread loaf is ready and the oven has preheated at 180 Celsius degree (356 Fahrenheit) , place the loaf pan in the middle of the oven, and bake for 30 minutes. It’s done when the internal temperature has reached 92°C or 195°F.

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Remove the pan from the oven, and keep it in a warm place to cool. After 10 minutes remove the bread from the pan and keep it on a wire rack to cool down completely. The bread is now ready to be served… spreading with Nutella or with ham and cheese. It’s up to you! Enjoy!


PAN BAULETTO

Soffice e profumato, ottimo con farciture salate o dolci, il pane bianco semidolce soffice e profumato si presta benissimo alla preparazione di toast e sandwich. Realizzarlo a casa è davvero semplice ed oltre ad avere la garanzia di un prodotto fresco, non saremo costretti a sentire l’odore di alcol tipico delle buste in cui viene conservato quando lo compriamo al supermercato.  Certo, l’alcol ha la funzione di ridurre l’attività microbiotica, facendo si che il panbauletto abbia lunga vita, ma non essere costretti a sentirne la puzza è decisamente meglio!

Per realizzarlo mi occorre semplicemente uno stampo da plumcake. La planetaria ovviamente è un optional gradito, ma sapete bene che la mancanza di attrezzi non è un limite, anzi! Io adoro “ sporcarmi le mani”.

Pan Bauletto

  • Servings: 1 toast
  • Difficulty: Media
  • Rating: ★★★★
  • Print

Un morbido e profumatissimo pane, adatto alla prima colazione, ottimo per toast o panini da portare a scuola o in ufficio.

  • 450 gr farina alto W (preferibilmente)
  • 250 ml acqua
  • 10 gr lievito di birra o 4 grammi di lievito secco
  • 15 gr di zucchero
  • 5 gr di miele
  • 8 gr sale
  • 50 gr burro

Per iniziare attivo il lievito: lo idrato con 50 grammi dell’acqua presente in ricetta e lo zucchero, lascio che si reidrati per 5 minuti. Sul piano di lavoro creo un “vulcano” con la farina e nel mezzo aggiungo il lievito reidratato con lo zucchero e la restante parte di acqua. Lavoro l’impasto per 10 minuti, aggiungo il burro a temperatura ambiente, il sale e continuo a lavorare facendo assorbire il burro completamente. Io ho impiegato circa 5 minuti ottenendo un impasto molto elastico ma non appiccicoso.

Lo inserisco in una ciotola che ho unto con del burro, copro con pellicola e lascio lievitare a temperatura ambiente per circa un’ora, fin quando il composto non è raddoppiato di volume.

E’ il momento quindi di dare forza all’impasto con le pieghe (nell’articolo dedicato al pane fatto in casa c’è un video in cui mostro come fare), ne do’ due consecutive, poi schiaccio l’impasto in lunghezza e lo arrotolo su se stesso. Imburro il mio stampo da plum cake e accomodo l‘impasto all’interno, uniformandolo con le mani, e lo copro con la pellicola. Lascio lievitare a temperatura ambiente per un’altra ora, fin quando l’impasto non avrà superato di qualche centrimetro il bordo dello stampo.

Accendo il forno a 180 gradi e cuocio il mio pan bauletto per 30 minuti. Lo lascio raffreddare nello stampo per 10 minuti e aspetto che sia completamnete freddo prima di tagliarlo e spalmare su una sua fetta la Nutella o farmi un bel toast con prosciutto cotto e sottiletta! 🙂

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