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Pan Rye bag with sourdough

ingredients

servings

4

Sourdough starter

100 grams

Rye flour

150 grams

Rye flour

200 grams

Salt

6 grams

Water

200 mL

Bakery products from Italy - Piemonte

Pan Rye bag with sourdough

Pan Rye bag with sourdough

vegan with gluten

ready in

9 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pan Rye bag with sourdough

A soft pan top box for breakfast. Excellent spread with butter and jam for a rich and tasty breakfast!

Pan Rye bag with sourdough step 1

step 1

First dissolve the mother yeast in the water (the yeast must have been cooled for at least 3-4h).

Pan Rye bag with sourdough step 2

step 2

Then add the flour and mix until a homogeneous mixture is obtained.

Pan Rye bag with sourdough step 3

step 3

Leave it to rest overnight covered with plastic film.

Pan Rye bag with sourdough step 4

step 4

The following day the surface will be full of bubbles. At that point add the flour and salt to the pre-dough but without mixing

Pan Rye bag with sourdough step 5

step 5

Prepare the water which must be lukewarm

Pan Rye bag with sourdough step 6

step 6

Add the water and stir quickly with a wooden spoon.

Pan Rye bag with sourdough step 7

step 7

When the mixture is homogeneous (it will remain sticky) pour it into a plum-cake mold.

Pan Rye bag with sourdough step 8

step 8

Wet a wooden bed or a lollipop with water and level the surface. Sprinkle the surface with a little flour or leave to rise for 2 hours covered with plastic wrap.

Pan Rye bag with sourdough step 9

step 9

Preheat the oven to 240 C with a baking tray inside. As soon as it is ready, put 2-3 glasses of water inside this pan and lower the oven to 220 C.

Pan Rye bag with sourdough step 10

step 10

Cook your pan Bauletto for 30-35 min or as soon as the surface is golden brown. Bake it right away and let it rest.

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