The farmhouse bread, or pa of pages as they say in Catalan, it is perhaps the most popular product of Catalan culture. In fact, it has a protected geographical indication for the entire autonomous community of Catalonia. The PGI is a quality regime that determines that a product originates from a specific place.
This peasant bread is the base of the Pa Amb Tomàquet or bread with tomato, it is crunchy on the outside, with a well marked crust and very tender on the inside. Delicious and irresistible. The farmhouse bread recipe requires time to prepare, but it is very easy to make. You can use sourdough or a starter dough that can be prepared the day before, but in this recipe that we present in Free Recipes we are going to prepare farmhouse bread without sourdough. So, without further delay, discover with us how to make homemade peasant bread. Let’s go with the recipe!
Ingredients to make Country Bread:
How to make Country Bread:
The preparation of peasant bread is much easier with this recipe. First, put the flour in a bowl deep where you can mix all the ingredients well. Make a hole in the center like a volcano and add the salt.
Heat the water a few seconds in the microwave so that it is warm, but without burning. Add all the yeast and dissolve it well. Then slowly add the water with the yeast to the flour. Mix well with a spatula to integrate all the ingredients.
Trick: you can use fresh baker’s yeast. In that case, you should always use triple the weight of dry yeast.
When the dough for the farmhouse bread is homogeneous, transfer it to a floured table and work it with your hands. Knead for 10 minutes stretching the dough and folding it on itself to catch the air. After 10 minutes, cover it with a kitchen towel and let it rest for 20 minutes. Repeat this process 2 more times.
Trick: it is very important to let the dough rest so that it relaxes. After that time you will notice that it becomes softer to the touch.
After kneading the third time, roll the dough into a ball, cover it again and let it ferment for about 2 hours or until the dough has doubled in volume. The fermentation time may vary depending on the time of year and the temperature of the room. Preheat the oven to 210 ºC.
After the fermentation time, it is time to shape the farmhouse bread. Flour the worktable and carefully re-form a ball, we don’t want to take air out of the dough! Make a few cuts in the surface before baking the bread.
Bake the farmhouse bread at 210 ºC with heat up and down for 45 minutes approximately. Take it out of the oven and let it cool before cutting, preferably on a wire rack.
Enjoy your homemade peasant bread with whatever you like the most!
Suggestions for using your homemade farmhouse bread
This pagès bread is irresistible in all its forms. Try it roasted in this delicious avocado toast Or cut a few slices and dip into worthy dishes like this beef stew with mushrooms.
If you like to make bread, visit the bread and pastries section of our website. There you will find a multitude of bread recipes with which you will look great with your guests, such as the crystal bread recipe. Cheer up!