The Power Five by Michael Crupain

Author:Michael Crupain [Crupain, Michael]
Language: eng
Format: epub
Publisher: National Geographic
Published: 2023-10-13T00:00:00+00:00

6. Bake for 25 minutes or until the bread is just beginning to brown. Cool in the pan or enjoy it warm right out of the oven.

MAKES 2 LOAVES

PREP TIME: AT LEAST 3 DAYS COOK TIME: 45 MINUTES PER LOAF

PANE DI STAATSBURG

This recipe is inspired by one of the most famous Italian regional breads, pane di Altamura. I spent more than six months trying to duplicate the reliably delicious, slightly sweet sourdough loaf from Italy—but giving it a healthier profile—and I think you will love the results. In fact, you’ll rush to take a picture of this bread’s thick, dark crust to share on Instagram. Don’t be intimidated by the recipe’s length. I want to explain the process for you in detail, because when I first started making sourdough, I needed more of a field guide than what I could find. If you’re a visual learner, YouTube and my website (thepowerfive.com) are great places for more tips. To source sourdough starter, either reference Breadtopia’s instructions on how to make your own or buy one of their starter kits (breadtopia.com).

150 grams fed whole wheat sourdough starter

800 grams whole wheat durum flour

200 grams whole wheat bread flour

750 grams filtered water

20 grams salt

2 (7-inch) bannetons with cloth liners (or equivalent kitchen bowls lined with kitchen towels)

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