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Pan Campesino
Venezuelan Country Bread
A rustic, crusty country bread with a soft, airy interior, perfect as a daily staple or for any meal.
🧂 Ainekset
- 500g All-purpose flour(Bread flour can also be used for a chewier texture.)
- 10g Active dry yeast(Or 1 packet. Ensure it's fresh.)
- 2 tsp Salt(Fine sea salt is recommended.)
- 300ml Lukewarm water(Around 105-115°F (40-46°C). Adjust based on flour absorption.)
- 1 tbsp Olive oil (optional)(For greasing the bowl and for brushing the crust.)
👨🍳 Ohjeet
- 1
Activate the yeast: In a small bowl, combine the lukewarm water with the yeast and a pinch of sugar (optional, but helps activate). Let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active.
⏱️ 10 minutes - 2
Combine dry ingredients: In a large mixing bowl, whisk together the flour and salt. Make a well in the center.
⏱️ 2 minutes - 3
Mix the dough: Pour the foamy yeast mixture into the well of the dry ingredients. Gradually mix everything together with a wooden spoon or your hands until a shaggy dough forms. If the dough seems too dry, add a tablespoon of water at a time. If too wet, add a tablespoon of flour.
⏱️ 5 minutes - 4
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 10-15 minutes until the dough is smooth, elastic, and no longer sticky. You should be able to stretch a small piece thinly without it tearing (windowpane test).
⏱️ 15 minutes - 5
First rise (bulk fermentation): Lightly grease a clean bowl with olive oil. Place the kneaded dough in the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
⏱️ 1.5 - 2 hours - 6
Shape the dough: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Shape it into your desired rustic loaf shape (round or oval).
⏱️ 5 minutes - 7
Second rise (proofing): Place the shaped dough on a baking sheet lined with parchment paper or in a proofing basket (banneton). Cover loosely with plastic wrap or a clean kitchen towel. Let it rise in a warm place for another 45-60 minutes, or until it has increased in size by about 50-75% and looks puffy.
⏱️ 45 - 60 minutes - 8
Preheat oven: About 20 minutes before the second rise is complete, preheat your oven to 220°C (425°F). If using a baking stone or Dutch oven, preheat it in the oven.
⏱️ 20 minutes - 9
Score and bake: Just before baking, you can lightly score the top of the loaf with a sharp knife or lame to control expansion. Carefully transfer the loaf to the preheated oven (onto the baking sheet, stone, or into the Dutch oven). For a crispier crust, you can create steam by placing a pan of hot water on the bottom rack of the oven.
⏱️ 35 - 40 minutes - 10
Check for doneness: The bread is ready when it's golden brown and sounds hollow when tapped on the bottom. The internal temperature should be around 93-99°C (200-210°F).
⏱️ N/A - 11
Cool: Transfer the baked bread to a wire rack to cool completely before slicing. This allows the interior to set properly.
⏱️ At least 1 hour
💡 Ammattilaisvinkit
- ✓For a crispier crust, brush the top with a little water or olive oil immediately after baking.
- ✓Ensure the bread cools completely before slicing to achieve the best texture.
- ✓This bread is excellent toasted or used for sandwiches.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add seeds (sesame, poppy, sunflower) to the dough for added texture and flavor.
- Substitute up to half of the all-purpose flour with whole wheat flour for a heartier loaf.