Pane Di Casa Loaf

Can make a Pane Di Casa loaf in a Vienna Bread tin and a Cob Loaf tin. 

Using a smaller amount of yeast, a firm dough and longer rising time, develops more interesting flavour in this “House Bread”. 

Ingredients: 

600 gms SNK Ciabatta Bread Mix

1 tsp SNK Dry Active Yeast

Approx. 400mls warm water

2 tsp Cold pressed Sunflower Oil

Plus oil for the bench 

Hint: when measuring water, mls and gms are equal, so it is great to measure using digital scales.  

Method 

Mix

1. Using a deep bowl (plastic is great) and a strong metal spoon (or Danish dough whisk), blend together the bread mix and yeast. 
2. Add in approx. 350mls of the water and the oil. 
3. Mix thoroughly using a cutting and turning action, until all the flour is incorporated, adding small amounts of the remaining water if needed. The dough should be stiff. 
4. Either spray your bench with water or spread a few teaspoons of oil on it. 
5. Using your plastic dough scraper, tip the ball of dough out onto the dampened bench. 

Stretch and Folds

1. Using a little technique stolen from sourdough breadmaking you can improve the structure of your dough by performing a couple of sets of what are called “stretch and folds” referred to in some recipes as “S & Fs”.
2. With damp hands (oil or water), flatten the dough into a bit of a square, lift one side of the dough up and allow the weight to stretch the dough.  Fold that edge into the middle and press in place.  Repeat with the other 3 sides of the dough. 
3. Oil your bowl and place the dough back into the bowl, smooth side up. 
4. Cover your bowl with something dense like a thick towel, a lid or heavy chopping board.  This will hold the warmth AND moisture in the dough. 
5. Leave the dough in a warm place for about 20 mins, then repeat the set of “S & Fs”, return the dough to the bowl again and leave to rise until fully double in size, at least an hour and a half. 

Shape your Dough

1. Clean your bench and dust generously with flour, tip the dough out onto the flour and flip the dough over, this ensures your dough is coated and won’t be too sticky. 
2. Use your dough chopper to divide the dough into 2 even pieces. 
3. Using a pastry brush, lightly but thoroughly oil your Vienna and Cob loaf tins. 
4. Flatten the first piece of dough out into a rectangle. 
5. Fold the top two corners down about 5 cm.  Roll the top of the dough down, one roll.  
6. Turn the dough around and fold the top 2 corners down the same way.  Roll the dough to the middle and pinch the seam to seal. 
7. Turn the dough over, place seam side down in an oiled Vienna tin. 
8. The other half of the dough can be shaped into a ball and placed into an oiled Cob loaf tin. 

Bake

1. Turn on your oven.  Oven Temp Fan-Forced  200°C / Electric  220°C / Gas  215°C 
2. When the dough has doubled in size, dust the top of the loaves with fine semolina and use a razor knife, make decorative slashes across the dough. 
3. Spray the dough with water, sprinkle on seeds if you like. 
4. Gently put into oven to bake. 
5. The loaf should be baked, with a crisp golden-brown crust, in about 30 mins.  If not, cook longer, but remember to increase the oven temperature a bit next time. 
6. The loaf should be tipped out onto a cooling rack immediately. If you tap the bottom of your loaf it should sound hollow.  Leave to become cold before slicing as bread keeps cooking for some time after coming from the oven. 
7. If the loaf does not readily tip out of the tin, put back in the oven and bake for about 10 mins more. Next time set your oven to a hotter temperature.