Scopri i Segreti della "Sa Prazzira del Sulcis", il Pane Ripieno che Conquista il Palato!

sourdough starter

🥗Healthier: whole grain starter

💰Cheaper: commercial yeast

Whole grain starter adds nutrition, while commercial yeast speeds up the process.

fresh basil

🥗Healthier: dried basil

💰Cheaper: other herbs

Dried basil is more shelf-stable, and other herbs can provide unique flavors.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits while vegetable oil is budget-friendly.

all-purpose flour

🥗Healthier: spelt flour

💰Cheaper: bread flour

Spelt flour is more nutritious, while bread flour can enhance texture.

Mix sourdough starter and water in a large bowl until combined.

Add all-purpose flour and whole wheat flour to the mixture and stir until no dry flour remains.

Knead the dough on a floured surface for 10-15 minutes until smooth and elastic.

Incorporate chopped fresh basil into the dough during kneading.

Place the dough in a lightly oiled bowl and cover with a damp cloth.

Let the dough rise at room temperature for 4-6 hours until doubled in size.

Gently deflate the dough and shape it into a round loaf.

Transfer the shaped loaf to a floured proofing basket and cover it.

Allow the loaf to proof for another 1-2 hours until puffy.

Preheat the oven to 450°F (232°C) with a Dutch oven inside.

Carefully remove the hot Dutch oven and place the loaf inside.

Cover with the lid and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.

Remove the bread from the oven and let it cool on a wire rack before slicing.

Cooking Techniques

Spice Level:

Allergens