Pan rústico natural

Hello everybody, hope you are having an incredible day today. Today, we're going to make a special dish, Pan rústico natural. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Pan rústico natural is one of the most popular of recent trending meals on earth. It's simple, it's fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Pan rústico natural is something which I have loved my whole life.

Many things affect the quality of taste from Pan rústico natural, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pan rústico natural delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pan rústico natural is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pan rústico natural estimated approx 1 hora.

To begin with this particular recipe, we have to first prepare a few components. You can have Pan rústico natural using 6 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Pan rústico natural:

1. 40 gr aceite de oliva
2. 300 gr harina integral
3. 14 gr levadura seca
4. 900 ml agua
5. 900 gr harina fuerte
6. 24 gr sal

Instructions to make to make Pan rústico natural

1. Mise en place
2. Mezclar todos los ingredientes secos previamente cernidos y realizar un volcán con ellos, mezclar los demás ingredientes hasta obtener una masa suave y elástica.
3. Dejar leudar la masa hasta que haya doblado su tamaño, después ponchamos la masa y pesamos, procedemos a pesar los gramajes de su preferencia, tomando en cuenta el peso total de la masa. (mi gramaje fue de 400 gr por pieza).
4. Formamos el baguette de la forma tradicional (en este caso estirando la masa y formar un tipo de cilindro por capas de manera que por cada capa se aplaste un poco la masa, de esta forma quedara bien integrado y fermentara de forma correcta).
5. Se hacen pequeñas incisiones por encima del baguette, mejor conocido como la greña, es el pliegue o corte que se hace en la superficie del pan al finalizar el proceso de fermentación, de esta forma se facilita su cocción. (Opcional agregar ajonjolí)
6. Horneamos a 190 ° (por 25 minutos o dependiendo del calor del horno) hasta que doren.

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So that's going to wrap it up for this special food Easiest Way to Prepare Speedy Pan rústico natural. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!