Pane Casereccio
This rustic loaf is a staple in Roman bakeries and on trattoria tables—an unfussy, crackly-crusted bread with a chewy, open crumb and mild, slightly tangy flavor. It’s made from a simple mix of flour, water, salt, and biga (a typical Roman pre-ferment), shaped into a free-form oval, and baked directly on a steel or stone for maximum crunch. Serve it alongside Roman stews, dunk it in extra-virgin olive oil, or use it to do a scarpetta in the last bits of pasta sauce. Prepare the biga the night before you intend to mix and bake.
9 ingredients
Prep: 20 mins
Cook: 35 mins
Pane Casereccio
Ingredients (9)
Ingredients (9)
Biga (Yeasted Pre-Ferment)
Instructions
Combine the flour (3 ⅔ cups) and water (1 ½ cups) in a large bowl. Mix with your fingertips or a spoon until no dry bits of flour remain.
Set aside, covered with plastic wrap, to autolyse for 30 minutes.
Uncover the bowl. Add the biga and mix until incorporated, then pinch in the salt (2 tsp).
Turn the dough out onto a clean, dry work surface. Knead until the dough is smooth and elastic, 5 to 7 minutes.
Return the dough to the bowl, cover with plastic wrap, and set aside to rise until it has doubled in volume, about 1 hour.
Uncover the bowl and do the first of two stretch-and-folds to build strength: Pull one edge of the dough up and fold it across the top of the dough, patting lightly to adhere. Turn the bowl a quarter turn and repeat until you have done a full revolution.
Cover the bowl with plastic wrap and set aside for 30 minutes, repeating the stretch-and-fold once more.
After the final stretch-and-fold, cover the bowl with plastic wrap and set aside to rise at room temperature until doubled in volume, about 11⁄2 hours.
Notes
Notes
Biga is a stiff Italian pre-ferment made from flour, water, and a small amount of yeast. It’s mixed the day before baking to develop flavor, improve structure, and create a light, airy crumb in breads.
Comments
Purchase cookbook to comment