A Stir The Pots Post

Pane Nero #2

by | Jun 26, 2014 | Bread

After baking my first Pane Nero with wheat sourdough, I wanted to bake a loaf with one hundred percent Grano duro from Castelvetrano, the Sicilian region from which this bread was born. With warmer temperatures, it didn't take long for either the first or final fermentation. The crumb was denser than with wheat sourdough, but the flavor and texture were just right.

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