In breve
The dish in short
- Type 0 or 00 soft wheat flour, lievito naturale, salt and water, dusted with wheat bran: no additives, and no brewer's yeast.
- For every 1 kg of flour: 20 g of salt, 15 g of lievito naturale and about 700 ml of water.
- A biga made at least two hours ahead, about 20 minutes of kneading, about an hour's rise, then about 40 minutes in a cloth-lined box, dusted with bran.
- Baked at 300 °C–320 °C for 35 minutes to about 1 hour 20, by size, for a dark crust about 3 mm thick over a spongy ivory crumb.
- A round pagnotta, with soft sides where the loaves touched in the oven, or a long filone, weighing 500 g to 2.5 kg.
Il video, Genzano di Roma, Lazio
Pane casareccio di Genzano
The video: Genzano's bran-dusted country bread
Genzano's bread of type 0 or 00 flour, lievito naturale, salt and water, built on a biga, dusted with wheat bran and baked in a very hot oven, as its PGI specification has set since 1997. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 12
- Hands-on
- 47 min
- Cooking
- 1 h
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 15 steps, as in the recipe.
Altri video
