Rustic Pan de Campo Bread
Introduction
Pan de Campo, or "Country Bread," is a deliciously rustic bread known for its crispy crust and soft, airy interior. As a staple in Latin American cuisine, this bread is perfect for any meal and pairs wonderfully with spreads or simply a cup of coffee. Prepare to embrace the comforting flavors that make Pan de Campo a beloved treat.
Ingredients
🌾 500g all-purpose flour - Nex
💧 300cc warm water - Nuva
🍞 10g instant dry yeast or 25g fresh yeast - Mi Pan by Calsa
🧂 2 teaspoons fine salt - Generic
🍬 1 teaspoon sugar - Generic
🌿 A dash (approx. 1-2 tablespoons) of oil, for greasing - Generic, from a stainless steel spray bottle
Instructions
1- Prepare the Salt Water:
- Pour 300cc of warm water into a Nuva measuring cup.
- Add 2 teaspoons of fine salt, stirring until dissolved.
2- Combine Dry Ingredients:
- In a blue plastic mixing bowl, add 500g of flour.
- Create a well in the center. Add 1 teaspoon of sugar and 10g of instant dry yeast to the well.
3- Mix the Dough:
- Gradually pour the salty water into the flour.
- Mix with a spoon, then use your hands to form a cohesive dough.
4- Knead the Dough:
- Transfer to a floured countertop and knead until the dough is soft, smooth, and elastic.
5- First Rise:
- Grease the mixing bowl with oil, place the dough inside, turning it to coat with oil.
- Cover and let it rest in a warm spot for 1 hour, until doubled in size.
6- Degas and Reshape:
- Remove the dough, degas by pressing and folding, and shape into a ball.
7- Second Rise:
- Grease a round cake pan.
- Place the dough inside, cover with a towel, and let rise for 40 minutes.
8- Preheat the Oven:
- Preheat the Fusion oven to 210°C (410°F) during the second rise.
9- Score and Bake:
- Score the top of the dough in a criss-cross pattern.
- Lightly dust with flour for a rustic look.
10- Bake the Bread:
- Bake for 40 minutes until the crust is golden and sounds hollow when tapped.
11- Cool and Serve:
- Let cool in the pan for a few minutes, then unmold.
- Serve with jam, butter, or dulce de leche.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 2 hours 50 minutes
Servings: 8
Calories per Serving: Estimated 180 calories
Macronutrients per Serving: Approx.
- Protein: 5g
- Fat: 1g
- Carbohydrates: 36g
Equipment:
- Nuva measuring cup
- Nex digital kitchen scale
- Red silicone oven mitt
- Serrated knife, cutting board, spreading knife, coffee mug and saucer
Cooking Tips
- Precise measurement of water is crucial for perfect dough consistency.
- Proper kneading ensures the bread’s texture.
- Scoring allows the bread to expand uniformly during baking.
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Rustic Pan de Campo Bread
