As I have mentioned before, Italian breads are quite tasty but it is one of the most difficult breads to bake. You must have the endurance, tolerance, patience, interest, skills and enthusiasm to enjoy making it. Otherwise, this is not the right kind of bread for you to bake! This ALTRUSCA bread ("pane" in ITALIAN-pronounced as PAH-NE) uses SEMOLINA FLOUR apart from the bread flour, water and salt. Typical of IL FORNEIO recipes, this recipe uses BIGA, cold water and warm water. This has an ivory color bread inside and has soft texture inside the crusty rustic bread that is dark in color outside. It's delicious!
Saturday, May 03, 2008
Pane Altrusca
As I have mentioned before, Italian breads are quite tasty but it is one of the most difficult breads to bake. You must have the endurance, tolerance, patience, interest, skills and enthusiasm to enjoy making it. Otherwise, this is not the right kind of bread for you to bake! This ALTRUSCA bread ("pane" in ITALIAN-pronounced as PAH-NE) uses SEMOLINA FLOUR apart from the bread flour, water and salt. Typical of IL FORNEIO recipes, this recipe uses BIGA, cold water and warm water. This has an ivory color bread inside and has soft texture inside the crusty rustic bread that is dark in color outside. It's delicious!
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l00ks g00d! :D
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