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Argentine · Bread
Pan de Campo
A humble country loaf of flour, olive oil and yeast, rolled into a log, slashed and baked to a crunchy crust. It toasts beautifully and keeps well wrapped in paper.
- YieldMakes 1 large loaf
- Hands-on45 min
- Total3 h 53 min
- Difficulty
Ingredients
- 7 gactive dry yeast, 1 packet
- 240 mlwarm water, 38 to 43 C
- 500 gall-purpose flour, 500 g to start, up to 125 g more as needed, plus extra for dusting
- 1 tbspcoarse salt
- 1 tbspsugar
- 120 mlextra virgin olive oil
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