Bread Time Stories – Pane Veloce

In addition to authentic Italian pizza, I also appreciate different types of Italian bread. Especially the ones that have a crispy crust and are yet soft inside.

A serious, street-credible Italian baker would make his/ her own proper lievito naturale i.e. sourdough for bread. However, apparently that would take about a week, and once ready, the sourdough would require daily attention, care, singing, dancing and sweet talk to be well. Or something like that.

Fortunately there are somewhat easier and quite fab alternative recipes available for us mediocre bakers who are not quite ready for such a serious baking commitment yet. I previously found this one and have now successfully tested this for several times. It is just simply fantastic and relatively fast to make too (well, in the world of baking Italian bread I suppose its speed would be the equivalent of Usain Bolt’s but it still does require about 2.5 hours). When baking this, I modified the recipe a bit by substituing some of the wheat flour with fine rye flour to gain a bit more nutritional benefits which worked quite well too.

“Fast” Bread

Ingredients for 3 loaves

500 g flour (type 00 if you have it)

370 ml lukewarm water

12 g fresh yeast

2 tsp salt

1 tsp honey

Dissolve the yeast and honey into 50 ml water. Place the flour into a bowl. Create a little hole in the middle of the flour and pour the yeast water and the rest of the water into it. Start stirring the dough with a wooden spoon. Add the salt and continue stirring until you have obtained a granular, soft and sticky dough. Sprinkle the dough with a sufficient amount of flour, cover the bowl and let it rise for 1.5 hours.

Cover an oven tray with a parchment paper and add a sufficient layer of flour onto the parchment paper. Use a (plastic) spatula to pour the dough onto the flour. Divide the dough (lengthways) into three separate loaves. Make sure there is enough distance (at least 3-5 cm) between the loaves as they will expand in the oven. Bake the loaves in the overn at 230 C for at least 30 minutes.

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2 thoughts on “Bread Time Stories – Pane Veloce

    1. It is a type of Italian flour which (I think) is a bit finer in texture than our standard types of wheat flour in Finland.

      This description is from BBC’s food section (http://www.bbc.co.uk/food/double-zero_flour):
      “A wheat flour typically milled in Italy, where millers grade their flour by using a ‘zero’ rating. A single zero flour is quite coarse in texture, like very powdery semolina, whereas triple zero is much finer like cornstarch. But everyday flour is usually classed as double zero, or ‘00’.

      Beyond that, millers will then combine different wheat varieties to make flour to suit different purposes. So you can buy a ‘00’ flour suitable for pasta with a very golden colour, and a ‘00’ flour suitable for plain white bread. Look on the packet and see what use is suggested to get the best result. In cake recipes it can be replaced with plain flour; in bread, pizza and pasta recipes it can be replaced with strong white bread flour. It is often lower in protein than British flours and so produces a much crisper crust in bread, and a finer texture in cakes.”

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