Quick rustic bread with bread machine is my faster version of making this bread.
Rustic bread is a bread typical of Campania, easy to make, although it is generally made with a long rising time.
If you want a bread with a longer rise, simply make the dough as described, but using 1-2 g of fresh yeast and once the dough is in the rising container, let it sit at room temperature for 1-2 hours, then place in fridge for 12 hours and complete the following day.
With this dough I made two small loaves, you can also choose not to divide the dough and make one big loaf.
So replicate the recipe and if you do, send me your photos, I will put them on my fb page with your name!
Approx. 1212 Kcal per loaf
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 45 Minutes
- Portions: 2 small loaves
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for Quick Rustic Bread with Bread Machine
- 14 oz water
- 5 g fresh yeast
- 3 1/3 cups all-purpose flour
- 2 cups remilled durum wheat semolina
- 1 tbsp salt
- 2 tsp malt (or honey)
Preparation of Quick Rustic Bread with Bread Machine
Take the bread machine basket, insert the paddle for kneading, add the water, yeast and let it dissolve.
Then add the other ingredients in the order listed in the recipe, and when adding the salt and honey, let them flow down on different sides.
At this point, place the basket in the machine, select the dough-only program, on my Croustina Panasonic it’s button 17.
Start the program which will last 45 minutes.
Once the kneading is complete, take the dough and transfer it to a large bowl for rising.
Cover with kitchen wrap and let rise for 2-3 hours.
In case of long rising, you would have used 1-2 g of yeast, at the end of kneading put it in a container, then let it rest for 1-2 hours, at this point directly in the bowl work it with your hands to recreate a ball and put it in the fridge for 12 hours.
Once the rising is complete, pour the dough onto a semolina-floured work surface, slightly roll out the dough and make book folds, adjusting with hands upon completion….
…then divide the dough in half and create two small loaves.
Place a clean kitchen towel on a baking sheet, pour some semolina on the towel, place the loaf on it and dust with semolina, close with the towel and let rise for another 2 hours or so.
Once rising is complete, remove the small loaves from the towels and gently transfer them to the baking sheets.
Let it rest for another half an hour.
Bake in a preheated oven at 240°C (464°F) for 20 minutes, then lower the temperature to 200°C (392°F) and bake for another 20 minutes checking the cooking.
If you decide to make one single loaf, the cooking time will be 30 minutes at 240°C (464°F) and another 30 at 200°C (392°F).
Once cooked, remove from the oven and let it cool before slicing.
