Sourdough Pane di Terni
I have got back to the Italian Bread Project after a little hiatus of frenetic OTHER activity. Pane di Terni is described in The Italian Baker by Carol Field as a bread “in such great demand that quantities of it are rushed to Rome daily”. I do understand why. It has a crunchy crust that is, nevertheless, light. The crumb is moist (sourdough helps) yet also very light.
Servings:0
Ingredients
Day One
- 75 g Rye sourdough
- 400 g Whole wheat flour
- 275 g Water
Mix and cover and leave overnight
Day Two:Mix the refreshed sourdough with 300 grams of warm water until you have a milky paste. Then add:
- 200 g Whole wheat flour
- 400 g White wheat flour
- 20 g Salt
Instructions
- Knead for 10 minutes and then let it rest for one hour. Remove from the bowl and oil the bowl with olive oil and then put the dough back. Cover and let rest for three hours.
- Remove from the bowl and divide the dough into four equal pieces. Place four pieces of baking parchment on the counter and sprinkle them with flour. Shape the dough into round balls, and place them on the baking parchment, rough side up. Cover them and let them rest for 30 minutes
- Dimple the balls heavilly and then oil them with olive oil. Cover them with plastic wrap and let them rise until they are blistered on the top. This can take 2-4 hours depending on the heat in the kitchen. Remove the plastic and let the loaves develop a bit of a skin as you heat the oven to 200 degrees C/400 degrees F. Put a baking tray in the oven to heat up and then remove it from the oven with the oven it up to temperature and sprinkle polenta lavishly on the tray to prevent the loaves from sticking. Pick the dough up by sliding the greasproof paper onto the palm of you hand and then gently invert the loaves onto the hot tray.
- Place in the oven and bake for 35-40 minutes, until golden brown.
- Cool and eat. Yum.After 30 minutes,