Forgotten Yeast Bread or Pan Sbagliato

Posted on October 29, 2023
Tags: madeof:atoms

a wide and flat round loaf of bread with a well cooked crust

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.

the loaf cut in half, to show thin stripes of crumb from the
high hydration.

I’ve had up to a couple of hours variations in the times listed, with no ill effects.