I’ve made it again. And again. And a few more times, and now it has an official household name, “Pan Sbagliato”, or “Wrong Bread”.
And this is the procedure I’ve mostly settled on; starting on the day before (here called Saturday) and baking it so that it’s ready for lunch time (on what here is called Sunday).
Saturday: around 13:00
In a bowl, mix together and work well:
- 250 g water;
- 400 g flour;
- 8 g salt;
cover to rise.
Saturday: around 18:00
In a small bowl, mix together:
- 2-3 g yeast;
- 10 g water;
- 10 g flour.
Saturday: around 21:00
In the bowl with the original dough, add the contents of the small bowl plus:
- 100 g flour;
- 100 g water;
and work well; cover to rise overnight.
Sunday: around 8:00
Pour the dough on a lined oven tray, leave in the cold oven to rise.
Sunday: around 11:00
Remove the tray from the oven, preheat the oven to 240°C, bake for 10 minutes, then lower the temperature to 160°C and bake for 20 more minutes.
Waiting until it has cooled down a bit will make it easier to cut, but is not strictly necessary.
I’ve had up to a couple of hours variations in the times listed, with no ill effects.