Romanian House Bread (Paine de casa): An Easy Rustic Recipe
Rustic Romanian House Bread (Pâine de Casă)—soft inside, golden crust. An easy homemade bread recipe with simple ingredients.
Servings: 10
Calories: 364kcal
Ingredients
- 8 cups bread flour
- 3 cups warm water lukewarm
- 0.9 oz fresh yeast 2 ¼ teaspoon dry yeast (7 g)
- 1 tablespoon salt
- A little oil for greasing
Instructions
- In a large bowl, mix the warm water, yeast, and 2–3 tablespoons of flour. Whisk until smooth and let it rest for 10 minutes. You’ll see bubbles forming—this means the yeast is active and ready.3 cups warm water, 0.9 oz fresh yeast
- Add the remaining flour to the bowl. Sprinkle the salt evenly over the flour, then mix until the dough starts coming together. It should feel a little sticky but manageable.8 cups bread flour, 1 tablespoon salt
- Knead the dough for 5 minutes, either by hand or with a stand mixer. The dough should be soft, elastic, and slightly tacky to the touch.
- Lightly oil your work surface and hands. Stretch and fold the edges of the dough toward the centre, then repeat this two more times. Add the dough to a bowl, cover with a clean towel or cling film and let the dough rise for 1 hour at room temperature. It should roughly double in size.A little oil for greasing
- Do one more stretch and fold, then shape the dough into a round or oval loaf. You can place it in a rattan proffing basket after dusting it well with flour. Let it rest for 30 minutes to relax the gluten.
- Preheat your oven to its highest temperature, mine is 250℃. Place a tray of boiling water inside to create steam, which will help the bread develop a crisp crust.
- Using a bread scoring knife, score the top of the dough with your favourite pattern and bake at high heat for 20 minutes.
- Carefully remove the tray with water, lower the oven to 400°F (200°C), and bake for another 25–30 minutes until golden brown.
- Cool the Romanian house bread on a wire rack before slicing. Spread with butter and a sprinkle of salt—the simple, homemade taste is incredible!
Video
Notes
- Use the right flour: High-protein bread flour works best for structure and chewiness, but all-purpose flour can work if that’s what you have.
- Water temperature matters: Lukewarm water activates the yeast without killing it. Avoid hot water.
- Yeast options: Fresh or dry yeast can be used. If using dry yeast, make sure it’s active and bubbles form during the initial rest.
- Salt timing: Sprinkle the salt over the flour, not directly on the yeast, to ensure proper fermentation.
- Stretch and fold: This technique strengthens gluten and creates an airy crumb. Don’t skip it.
- Steam for the crust: The tray of boiling water in the oven is key for a crisp crust; it traps moisture to let the bread expand before the crust sets.
- Scoring: Make deep enough cuts so the bread can expand without cracking.
- Cooling: Let the Romanian house bread cool completely on a wire rack before slicing to avoid a gummy texture inside.
- Storage: Store at room temperature in a paper bag for 2-3 days, or freeze slices for up to 1 month.
- Serving ideas: Delicious with soups, stews, butter, olive oil, or your favorite spreads.
Nutrition
Calories: 364kcal | Carbohydrates: 73g | Protein: 12g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 704mg | Potassium: 115mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 2IU | Vitamin C: 0.003mg | Calcium: 18mg | Iron: 1mg
