Pane a Cassetta, Pan Carré

This white bread, made from type 0 flour, water and yeast, is baked in a special mould called a cassetta, which keeps the bread compact and dense, limiting the amount it can rise when baked and this giving it an even square shape and thin crust. This means that, after the crust has been removed, it can be cut into smaller squares and stamped into circles to make tartines, canapés and sandwiches, or cut into small cubes and fried to make croutons for salads and soups.