{"id":850,"date":"2022-04-06T19:08:15","date_gmt":"2022-04-06T19:08:15","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/pan-bauletto-or-sandwich-bread-recipe-and-advice\/"},"modified":"2022-04-06T19:08:15","modified_gmt":"2022-04-06T19:08:15","slug":"pan-bauletto-or-sandwich-bread-recipe-and-advice","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/pan-bauletto-or-sandwich-bread-recipe-and-advice\/","title":{"rendered":"Pan Bauletto (or sandwich bread), recipe and advice"},"content":{"rendered":"


\n<\/p>\n

Pan Bauletto (or sandwich bread), recipe and advice<\/h1>\n

<\/p>\n

\n

Also called pancarr\u00e9 or sandwich bread, the Bread <\/strong>it is the version of bread that adapts perfectly to all uses and combinations, from salty to sweet. Who has never been enticed, passing by a bakery and following the unique aroma of freshly baked bread? As an alternative to bought one, there is nothing better than homemade bread with your own hands. For example, we could prepare the Unleavened bread<\/strong> or the loaves of baguette <\/strong>French. Even if the Pan trunk beats them all. It is said that he was born as a joke of 19th century bakers, in Turin, against the head cutters of the city. Let’s see how to prepare it with the original recipe. <\/p>\n

\n
\n

<\/i> Ingrediants<\/h3>\n
    \n
  • <\/i> Manitoba flour: 400 gr<\/li>\n
  • <\/i> Flour 0: 200 gr<\/li>\n
  • <\/i> Whole milk: 300 gr<\/li>\n
  • <\/i> Sugar: 30 gr<\/li>\n
  • <\/i> Salt: 15 gr<\/li>\n
  • <\/i> Butter: 70 gr<\/li>\n
  • <\/i> Fresh brewer’s yeast: 10 gr<\/li>\n
  • <\/i> Egg: 1<\/li>\n
  • <\/i> Extra Virgin Olive Oil: to taste<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 30 minutes<\/i><\/li>\n
    • <\/i> Cooking: 40 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour, 10 minutes<\/i><\/li>\n
    • <\/i> Calories: 272 Kcal \/ 100 gr<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      We use a planetary mixer to knead the Pan Bauletto, but it can also be done by hand with a little more patience. In the bowl, add the two flours, the milk and the crumbled yeast and start kneading. Also add the egg, sugar and salt and continue to knead.<\/p>\n\n

      2<\/span><\/p>\n

      Once all the ingredients are well blended, also add the butter, which must have a very soft consistency so that no lumps form. When the butter is also well absorbed, move the dough onto a floured pastry board and form a rounded loaf. Put it back into the bowl by covering it with cling film and putting it in a warm place to let it rise. Wait for about 1 hour and a half. <\/p>\n\n

      3<\/span><\/p>\n

      Once the leavening time has elapsed, move the dough onto the floured surface and press it gently with your fingers to form a fairly thick square that has the same length as the plumcake mold in which it will be inserted. <\/p>\n\n

      4<\/span><\/p>\n

      Starting from one side of the rolled out dough, roll it up tightly on itself, applying pressure with your thumbs. <\/p>\n\n

      5<\/span><\/p>\n

      Take the loaf pan and grease the bottom with a drizzle of extra virgin olive oil. Insert the rolled dough into the pan and cover with cling film for the second leavening, which must always be done in a warm place.<\/p>\n\n

      6<\/span><\/p>\n

      When the dough has reached the edge of the mold, it can be cooked. Brush the surface of the pan with extra virgin olive oil and bake in a preheated convection oven at 170 \u00b0 C for 35-40 minutes. If you have a cooking thermometer, the core temperature of the dough should be 94 \u00b0 C. Alternatively, check the ‘old way’: insert a toothpick in the center of the Pan trunk and check that it comes out dry. In this case you can take the bread out of the oven. <\/p>\n\n

      Accessories<\/h2>\n
        \n
      • A loaf pan<\/li>\n
      • Transparent film<\/li>\n
      • A silicone food brush<\/li>\n<\/ul>\n

        Tips and tricks<\/h2>\n
          \n
        • For leavening it is advisable to place the dough in a warm place covered with cling film. For this, we advise you to put it in the oven, keeping only the light on, so that a slight warmth is formed that helps it to rise.<\/li>\n
        • This is the classic version of the Pan trunk. You could revisit it by adding pumpkin, poppy or sesame seeds. Or you could add cinnamon, turmeric or dried fruit such as chopped walnuts to the dough. Create your personalized Pan trunk according to your tastes!<\/li>\n
        • Pan bauletto is excellent both eaten with salty and sweet foods. You could prepare yourself a tasty ham sandwich or spread some delicious chocolate cream<\/strong> for a lion’s breakfast.<\/li>\n<\/ul>\n

          storage<\/h2>\n

          Store the Pan trunk inside a tightly closed food bag, for a maximum of 4 days<\/strong>, in a dry place (not in the refrigerator). Alternatively, you can cut it into slices to freeze, to always have it available. Once removed from the freezer, just heat it up for a few seconds in the microwave.<\/p>\n

          History<\/h2>\n

          Pan bauletto, also known as Pancarr\u00e9 or sliced \u200b\u200bbread, has all Italian origins. In Turin, in particular, it is said that it was born as a spite that the bakers did to Executioner<\/strong>. The real history may never be known, but it is fascinating to know that it is the result of a mix between folk tales and real historical events. From the narrative that has come down to the present day, once, in the 19th century, people did not look favorably on those who worked as a head cutter. <\/p>\n

          Among the many, even the bakers gave signs of dissent towards them. How? Simply with the ‘joke’ of delivering the bread upside down to the Executioners. It became so customary that the administrator at one point issued a funny ordinance in which it was forbidden to serve bread on the contrary to the head cutters. But as they say ‘made the law, made the deception’, the bakers found a clever trick: they invented a new type of brick-shaped bread, the Ban Bauletto, with the same appearance both above and below, so that the Executioners could not have noticed that they were being served upside down. <\/p>\n<\/p><\/div>\n

          <\/p>\n

          \n
          \n

          <\/i> Ingrediants<\/h3>\n
            \n
          • <\/i> Manitoba flour: 400 gr<\/li>\n
          • <\/i> Flour 0: 200 gr<\/li>\n
          • <\/i> Whole milk: 300 gr<\/li>\n
          • <\/i> Sugar: 30 gr<\/li>\n
          • <\/i> Salt: 15 gr<\/li>\n
          • <\/i> Butter: 70 gr<\/li>\n
          • <\/i> Fresh brewer’s yeast: 10 gr<\/li>\n
          • <\/i> Egg: 1<\/li>\n
          • <\/i> Extra Virgin Olive Oil: to taste<\/li>\n<\/ul>\n<\/div>\n
            \n
              \n
            • <\/i> Preparation: 30 minutes<\/i><\/li>\n
            • <\/i> Cooking: 40 minutes<\/i><\/li>\n
            • <\/i> Total: 1 hour, 10 minutes<\/i><\/li>\n
            • <\/i> Calories: 272 Kcal \/ 100 gr<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

              Pan Bauletto (or sandwich bread), recipe and advice Also called pancarr\u00e9 or sandwich bread, the Bread it is the version of bread that adapts perfectly to all uses and combinations, from salty to sweet. Who has never been enticed, passing by a bakery and following the unique aroma of freshly baked bread? As an alternative […]<\/p>\n","protected":false},"author":1,"featured_media":851,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[118],"tags":[124,109,108,91,90],"class_list":["post-850","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","tag-baked","tag-first-courses","tag-italian-first-courses","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nPan Bauletto (or sandwich bread), recipe and advice - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/pan-bauletto-or-sandwich-bread-recipe-and-advice\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pan Bauletto (or sandwich bread), recipe and advice - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Pan Bauletto (or sandwich bread), recipe and advice Also called pancarr\u00e9 or sandwich bread, the Bread it is the version of bread that adapts perfectly to all uses and combinations, from salty to sweet. 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