Pane di vino

This recipe can be varied in many ways and offers a perfect basis for different flavors. A delicious bread can be conjured up with dried tomatoes, olives or roasted sunflower or pumpkin seeds.

To give the bread a special flavor, I replaced half of the bulk liquid with white wine. In combination with the rye sourdough, the taste becomes more intense and the aroma becomes more aromatic.

The special bread shape gives the “pane di vino” a strong crust. If the bread comes fresh from the oven, the crust crackles as it cools. Some also say: “It sings” – and that’s a good sign, because the temperature and baking time are right here.

This bread is also perfect when baked in a pot!

Recipe

For a dough weight of 1826g / 3 pieces, each 609g of dough

Sourdough:

  • 190g Rye flour Type 960
  • 190g Water
  •   10g Starter

Hydration(TA): 200  DT: 25-28°C  Maturity time: 15-20 hours

Poolish:

  • 100g Wheat flour Type 700
  • 100g Water
  •     1g Yeast

Hydration(TA): 200 Maturity time: 18-36 hours DT: 27°C reduced to 4°C in the refrigerator

Main dough:

  • 390g Mature rye sourdough
  • 201g Mature poolish
  • 300g Spelt flour Type 630
  • 300g Wheat flour Type 700
  • 200g Wheat flour Type 1600
  • 200g Water
  • 200g White wine (grüner Veltliner)
  •    10g Yeast
  •    25g Salt

Hydration(TA): 164 DT: 23-25°C  Mixing time: 5 minutes slowly/ 5 minutes fast

Mix all ingredients 5 minutes slowly and knead for 5 minutes quickly. After kneading the dough matures, covered for 20 minutes in the mixing bowl. 

Now the dough is divided into 3 equal-sized pieces and shaped into round loaves. The dough rounds are placed with the seam-side down on a floured work surface. Cover and let the dough rest another 20 minutes. 

The dough rounds are rolled out in three directions from the center using a round stick. But you should make sure that only the sides are rolled out and not the middle! After rolling out the flat dough pieces are folded over each other so that a “triangle” is created.

The shaped loaves are placed in the floured proofing baskets with the overlapped sides facing down. The loaves reach their final proof in the refrigerator at 4 ° C in the refrigerator over a period of 8 hours. 

The breads are baked with steam in a preheated oven at 250°C with steam. Reduce the temperature to 230°C after 5 minutes. To achieve a superb crust, the baking time should take a minimum of 40 minutes. The steam can be released toward the end of the baking time. 

If the bread is baked in a pot, the baking temperature can remain constant at 240-250°C! To get a better crust, the lid can be removed after 30 minutes.