PANE ANTICO RICETTA COMPLETA

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds umami.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and adds flavor.

Prepare the preferment by mixing 20 gr. of pasta madre with 250 ml of water and whisking for 2-5 minutes.

Add 150 gr. of Farina integrale Madonita Molino del Ponte to the preferment and let it rest for 4 hours at 28 degrees.

Combine the preferment with 350 gr. of Farina integrale Madonita Molino del Ponte, 100 ml of water, 8 gr. of salt, and 2 gr. of optional yeast.

Let the dough rest for another 4 hours at 28 degrees.

Divide the dough into smaller pieces (2) and place them in a bowl to rise for an additional 3-4 hours at 28 degrees.

Bake for 20 minutes at 230 degrees with steam, then 20 minutes at 200 degrees, and finally 10-15 minutes at 180-150 degrees to dry the crust.

Cooking Techniques

Spice Level:

Dietary

Allergens