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).
Day One: Stir together:
- 15 g Rye sourdough starter
- 100 g Whole wheat flour
- 150 g Warm water
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.