Rustic Bread | Pan Rustico

Hello, welcome to: Flavors of Spain; In the Southwest. On this occasion I want to show you how to make the rustic bread that I use for Tapas! This is what you need: 1000 g. A.P. Flour 780 ml. Water (80° F if you live in the southwest) 20 g. Salt 1 g. Instant yeast 4 qt. Dutch oven 12 qt. Plastic container 2 ea. Proofing baskets 9” Add flour, salt, yeast and water to plastic container Mix until well combined Cover and let rest 20 minutes Fold dough by reaching under container, stretching and folding dough over 5 times Cover and let rest 20 minutes Repeat until you have completed 4 folds Cover dough and let rest for 12 hours at room temperature Separate dough from sides of container with a floured hand Transfer dough to floured surface Cut into two equal pieces Form rounds and place in baskets seam side down Place in floured baskets in a plastic bag and proof for 50 minutes Place dutch oven in oven and preheat to 475° F Turn baskets over on a floured surface Carefully place dough in dutch oven seam side up Cover and bake for 30 minutes Uncover and bake for 10 more minutes Place finished round on wire rack to cool for at least 2 hours Slice, serve and enjoy! Thank you Jon Sayles for your wonderful music    • Video   Thank you for watching!