http://blog.bakersdelight.com.au/index.php/2011/07/pane-di-casa-perfection/#comment-594Posted by Orry at July 22, 2011 in Real bread
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Five simple ingredients. Five ingredients is all that it requires to make our Pane di Casa Loaf. Pane di Casa or as the Italians call it, ‘Bread of the house’ is a bread that dates back a lot longer than you or I or even your Nan!
Flour, water, oil, salt and yeast is all that makes up the Bakers Delight Pane di Casa, well I lie, there is one more ingredient required and that’s time. This loaf takes over 16 hours to perfect. When the first ingredient goes into the bowl, until it comes out of the oven, our Pane di Casa dough will rest for 12 hours. That’s almost more than most teenagers!
Now i don’t know too much about the baking techniques, so I invited myself in to our master baker’s workshop to take a look at how this loaf is baked each day in more detail.
Dean showed by the ropes and let me know that the reason we let the dough rest so long is so it can develop its full flavour and texture. Our bakers have tried to stay as true as possible to the Pane di Casa’s origin by baking this loaf as it should be, on stones.
Pane takes time to bake each day, but the benefits of our baker’s hard work is obvious once you take your first bite of the loaf.
We want to know, what meals or feasts have you enjoyed with friends and family that have taken time to create. From your mum’s pot roast, to the perfect stu to an unrivalled curry, we want to know what meals you have enjoyed and that could accompany our Pane di Casa Loaf.
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