food & drink The Taverners Pub, Eating House & Shop PANE RUSTICO. “PEASANT BREAD”
If you have lived in or travelled to Italy or southern France, it’s very likely you have experienced this wonderful bread which is the staple of the people of the countryside. It is crusty and crunchy on the surface, and the interior has large holes, is translucent and yellowish, and is chewy. It is a bread that makes you know you are eating real food! This recipe is in two parts. Part one is left to ferment overnight, before mixing with part two the following morning – much like the way a traditional French Loaf is produced. It helps speed the process and means lovely warm bread is ready to eat even sooner.
Things You Should Know Almost everything we serve has been made by
us on the premises. We work hard to source ethically farmed,
great tasting produce,
majority of which is from the Island. We only ever serve you food that we would be happy to be served ourselves, which is why all our eggs, chickens, ducks & pork are free range. And YES every chip has been hand peeled, hand cut & triple cooked. Our Beef & Lamb come from Island farms All the time, as does locally shot game & vegetables when in season. Milk, cream & butter comes from Island dairy herds, the flour we use in our bread & pastry is from the Islands Stone-ground Flour Co. & our local cheeses come from I.O.W Cheese Company.
Don’t be Cheesy! If your looking for a gift with a difference or even a treat for yourself make sure you visit our shop selling lots of local produce, including local cheeses, hampers and Island made gifts.
Ingredients
1.3Lt 4gm
1.1kg 1.3kg Water Fresh yeast Bread flour (vectis white)
300/400ml Water 33 gm 45 gm
Salt
Starter dough pinch Absorbic acid (vitamin c)
Bread flour (vectis white) Fresh yeast
Mix water & yeast by hand. Add flour & mix roughly by hand. Leave covered on the side to ferment overnight
GODSHILL High Street, Po38 3HZ
www.thetavernersgodshill.co.uk 01983 840707 52
www.styleofwight.co.uk
Knead the water, flour, yeast and ferment on 1st Gear for 2 minutes to form a rough dough Add salt and ascorbic acid, mix on 2nd gear for 8 mins. Turn out onto a floured baking sheet and cover with a damp cloth. Knock back after 15 minutes and turn at 45 minutes Allow to bulk again for a further 30 minutes. Flatten and cut to shape Brush with olive oil, sprinkle with caorse sea salt & chopped rosemary. Bake on a hot cast iron semolina dusted trays at 250*c.
Rogers Tip: Spray oven with water regularly for a lovely crust. Advertising: Call (01983) 861 007
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