• 6 hours
  • Low

Pan loaf

200 g of Soft wheat flour type 1
300 g of Type 0 Manitoba flour
15 g of yeast
25 g of honey
200 g of lukewarm water
50 g of extra virgin olive oil
4 g of salt

First pour the flours into the bowl of the planetary mixer, mix and add the yeast previously dissolved in water and honey. Knead the mixture for about 5 minutes, then add the salt dissolved in 50 g of water. Once a smooth dough is obtained, add the olive oil and knead to incorporate it, then transfer to a pastry board and make folds by bringing the sides of the dough toward the center and finally closing it at the bottom. After rising for about 3 hours, roll it out to form a sausage and place it in a loaf pan mold lined with baking paper, then let it rise for another hour and a half. At this point place the mold in a pan containing water and transfer to a static oven, set at 180°C, for 30 minutes. Once the first baking is complete, brush the surface with milk and continue baking for another 15 to 20 minutes or so, monitoring it constantly to prevent the pan loaf from burning. Once at room temperature, stuff it with your favorite toppings. 

In collaboration with Pentola Gourmet

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