Pane Esse Recipe
Category: Leavened Bread
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba Flour | 100g |
| Water | 45g |
| Fresh Brewer’s Yeast | 1g |
| Manitoba Flour | 50g |
| 00 Flour | 200g |
| Biga | 125g |
| Water | 85g |
| Extra Virgin Olive Oil | 12g |
| Lard | 15g |
| Fresh Brewer’s Yeast | 3g |
| Fine Salt | 5g |
Instructions
To prepare Pane Esse, begin by creating the biga (a type of pre-ferment) at least 8 hours before baking, ideally starting the night before so that you can bake the next day. Start by placing the Manitoba flour and fresh brewer’s yeast (crumbled) into a mixing bowl. Use a fork to gather the ingredients, and then knead them with the tips of your fingers to combine thoroughly. Shape the mixture into a small ball, cover it with plastic wrap, and allow it to mature at room temperature for at least 8 hours.
Once the biga has matured, proceed with the next step.
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Prepare the dough: In a stand mixer, start by adding the biga (125g), Manitoba flour (50g), 00 flour (200g), and water (85g). Turn the mixer on to low speed and mix for about 7 minutes, allowing the dough to come together.
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Add fats and yeast: Once the dough has begun to come together, add the lard (15g), olive oil (12g), and fresh brewer’s yeast (3g). Continue mixing at low speed for another 7-8 minutes, until the dough is smooth and has fully developed, sticking to the dough hook and forming a firm, cohesive mass.
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Kneading: Once the dough is properly mixed, transfer it onto a clean surface. Knead it by hand for a few minutes to ensure even distribution of the ingredients. Then, shape the dough into a ball, cover it with plastic wrap, and let it rise in a warm spot for 2 hours.
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Divide the dough: After the dough has risen, gently punch it down and divide it into 4 equal portions. Shape each piece into a rough ball and flatten them with your hands.
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Refine the dough: Take one of the flattened dough balls and, keeping the other pieces covered with plastic wrap, run it through a pasta roller or dough sheeter at its widest setting. Fold the dough in half, rotate it 90 degrees, and run it through the sheeter again. Repeat this process for 15-18 passes, gradually refining the dough and making it more elastic.
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Shape the dough: As you roll out the dough, aim to create a smaller rectangle each time. After 15-18 passes, you should achieve a rectangle approximately 4 cm wide. Fold in the outer edges to create a three-fold (also called a “letter fold”). Roll the dough out one final time into a rectangle measuring 15×10 cm.
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Form the rolls: Starting from the longest side, roll the dough into a tight cylinder. Repeat the process with the remaining three dough portions, covering them with plastic wrap as you go. Once all four cylinders are formed, stretch each one to about 30 cm in length.
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Final shaping: For each of the cylinders, fold one end halfway towards the center, and then fold the opposite end in the same direction, reversing the direction of the twist each time. This will create a twisted shape that will bake up beautifully.
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Second proofing: Place the twisted dough pieces on a baking sheet, cover them loosely with plastic wrap, and let them rise in a warm spot for another 2 hours. The dough should roughly double in size during this period.
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Baking: Preheat your oven to 200°C (392°F) in static mode. Once the rolls have risen, bake them for 30 minutes, or until they are golden brown and have a firm, slightly crispy exterior. If you tap the bottom of the rolls, they should sound hollow, indicating they’re fully cooked inside.
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Serving: Allow the Pane Esse to cool for a few minutes before serving. These soft, slightly crispy rolls are perfect for enjoying with a variety of spreads or as a side to your favorite meal.
Enjoy your fresh Pane Esse warm out of the oven, savoring the perfect combination of flavors and textures!
