pane tagliato

Italian Sourdough

This Italian Sourdough is by far my favourite bread you will need some sourdough starter and a cast iron pot with a lid.
If you don’t have a sourdough starter you can try Pane Casereccio that only needs yeast.

Ingredients for the Sponge

  • 225 g of Strong Bread Flour
  • 90 g of Sourdough Starter
  • 225 g Water

Ingredients for the Bread

  • 400 g of the Sponge
  • 175 g Flour
  • 1ΒΌ of salt

cut bread

Directions For The Sponge

  1. Put all the ingredients in a non metallic bowl and combine
  2. Cover with a cloth and leave in a warm place for 12 hours

dough just before baking
The dough just before baking

Directions For The Bread

  1. Put all the ingredients in a food processor with the hook attached (it’s better to put the salt last)
  2. Start kneading at a very slow speed until everything is combined
  3. Then knead on half speed for 15 minutes
  4. Put the dough in a non metallic bowl and cover with cling film, let rest for 4 hours
  5. Fold the dough over itself a few times and shape either in a ball or an oval (depending on the size of your cast iron pot)
  6. Cover and let it rise for 1 hours (it won’t rise that much at this stage – see the picture)
  7. After 30 minutes turn the oven on at 240 C with the cast iron pot inside so that it gets really hot
  8. Put the dough in the hot pan, and cook with the lid on for 30 minutes
  9. Remove the lid and let it cook for another 10 minutes

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