Pane Ticinese is a Swiss white bread made out of five mini rolls.
Pane Ticinese is also known as "Bread of Ticino", as it originated from the Canton of Ticino in Switzerland. It was considered a luxurious bread until the early 20th century, because of that, it only became popular in Switzerland in the 1950s. It is believed that the shape of the bread came from Italy. Additionally, the bread can be seen in the painting of Annibale Carracci from back in 1584 called The Beaneater.
Ingredients
Sponge
100 sourdough starter (alternative 50 g water + 50 g flour + 5 g dried yeast)
150 water, lukewarm
150g bread flour
Dough
300 g bread flour
100 g water, lukewarm
2 tablespoons vegetal oil
1/2 teaspoon salt
Glaze
1/2 egg, lightly beaten
1 tablespoon water
Instructions
Combine well the ingredients for the sponge and let rest overnight or at least 6 hours.
Add all the ingredients for the final dough and knead well. Form a ball and place it in an oiled bowl, cover and let rest until almost doubled.
Degas and knead shortly again. The easiest way is folding in over itself directly in the oiled bowl!
After 20 minutes degas and knead shortly again. Repeat two times.
With this recipe you may prepare 2 loaves or one big one. For to loaves divide the dough into 12 equal parts. (2 breads of 6 rolls) or for one loaf dived the dough into 8 parts (1 bread with 8 rolls). Let rest 10 minutes.
With oiled hands form oval forms and on a baking sheet press them one again the other.
Cover and let rest for 50 minutes.
Preheat the oven at 230°C / 450°F.
Just before baking brush with you selected glaze and with a sharp knife make a long cut through the center of the loaf/loaves.
Bake for 10 minutes, reduce the heat to 180°C / 350°C and bake for other 20 minutes or until golden brown.
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