Sourdough Pane de Casa


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Pane Di Casa

Author: Morgan Clementson

Complexity level:  

This is a simple "bread of the house" recipe. Using Australian single origin sourdough bringing unique flavours to the table.


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To obtain a nice thin crust that keeps its crispiness over-time, steam before putting in the oven and open the damper before the end of baking: 5 minutes should be enough.

For a higher hydration add 60% of the water at the beginning of mixing and the rest gradually afterwards. .