Italian Sourdough

pane tagliato

This Italian Sourdough is by far my favourite bread you will need some sourdough starter and a cast iron pot with a lid.
If you don’t have a sourdough starter you can try Pane Casereccio that only needs yeast.

Italian Sourdough

You reaaly can't beat homemade bread !
Prep Time 20 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine Italian
Servings 10
Calories 80 kcal


  • Cast iron pot


Ingredients for the Sponge

  • 225 g Strong Bread Flour
  • 90 g Sourdough Starter
  • 225 g Water

Ingredients for the Bread

  • 400 g Of the Sponge
  • 175 g Flour
  • 1 1/4 tsp Salt


Directions for the Sponge

  • Put all the ingredients in a non metallic bowl and combine
  • Cover with a cloth and leave in a warm place for 12 hours

Directions for the Bread

  • Put all the ingredients in a food processor with the hook attached (it’s better to put the salt last)
  • Start kneading at a very slow speed until everything is combined
  • Then knead on half speed for 15 minutes
  • Put the dough in a non metallic bowl and cover with cling film, let rest for 4 hours
  • old the dough over itself a few times and shape either in a ball or an oval (depending on the size of your cast iron pot)
  • Cover and let it rise for 1 hours (it won’t rise that much at this stage – see the picture)
    dough just before baking
  • After 30 minutes turn the oven on at 240 C with the cast iron pot inside so that it gets really hot
  • Put the dough in the hot pan, and cook with the lid on for 30 minutes
  • Remove the lid and let it cook for another 10 minutes
Keyword Bread, Sourdough

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