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Sourdough Pane Di Genzano

Sourdough pane di Genzano is sensational.  Like all these bread recipes it turns out an incredible light loaf with a tin crispy crust and a moist airy crumb.  It is brilliant – as wobbly as a jelly – and baked in a pie dish or a cloche if you have one (I don’t).
Course: Breakfast
Cuisine: Italian


Day One: Stir together:

  • 15 g Rye sourdough starter
  • 100 g Whole wheat flour
  • 150 g  Warm water

Let sit over night

    Day Two: Add

    • 230 g Warm water
    • 400 g White wheat flour
    • 10 g Salt


    • Knead for 15 minutes.  Pour it into a bowl that is oiled with olive oil and cover.  Let rest for 5 hours or until it has grown by 2-3 times.
    • Flour a board, your hands, and a dough scraper if you have one and scrape the dough out on it.  Shape the dough loosely into a round – no need for perfect or tight shaping – and pop it into a 9 inch pie plate that you have oiled with olive oil and sprinkled liberally with bran. Sprinkle the dough with bran too.
    • Cover and let rise for 2-4 hours until it has appreciably grown and is domed.
    • Bake at 230 for 10 minutes and 200 for 30 minutes.  Remove from the pie plate and let cool.  Yum.