Drive away with green broad beans and ricotta
14 recipes
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
ready in
9 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A soft pan top box for breakfast. Excellent spread with butter and jam for a rich and tasty breakfast!
preparation
step 1
First dissolve the mother yeast in the water (the yeast must have been cooled for at least 3-4h).
step 2
Then add the flour and mix until a homogeneous mixture is obtained.
step 3
Leave it to rest overnight covered with plastic film.
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
step 5
Prepare the water which must be lukewarm
step 6
Add the water and stir quickly with a wooden spoon.
step 7
When the mixture is homogeneous (it will remain sticky) pour it into a plum-cake mold.
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.
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.
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.
