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Pane casereccio: recipe illustration
Sauces & basics

Pane casereccio

Rustic sourdough bread with a thick crust and an airy, open crumb, made at home the way families have always done it. It keeps for several days and goes with every meal.

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Ingredients

Ingredients

Optional extras

Instructions

  1. In a large bowl, mix the lukewarm water and the starter until dissolved.
  2. Add the flour and mix until you have a rough dough, then cover and rest for 30 minutes.
  3. Add the salt and sugar, then knead for 8 to 10 minutes until smooth and elastic.
  4. Place the dough in an oiled bowl, cover and leave to rise for 3 to 4 hours at room temperature, doing a stretch and fold every 45 minutes.
  5. Shape a tight ball, place it in a floured proving basket or on a tray, cover and leave to rise for 1 hour.
  6. Preheat the oven to 240 °C with a Dutch oven or baking stone inside. Score the surface, slide the bread in and bake covered for 20 minutes, then 25 minutes at 220 °C uncovered until a beautiful golden colour.

Variations and tips

Seeded bread. Add the fennel seeds to the dough along with the salt.

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Original Ecomely recipe.