Pane Laterale

In a few days my first baking course of 2021 will take place at the Merano Mill after a Corona Break. During this baking course I was remembering 5 years ago when I was allowed to hold my very first baking course with rye sourdough there. It was a great feeling to be able to hold courses again and I’m looking forward to the coming weeks and months.

In the next few days I will bake new recipes for the blog, but first I will bake bread that has been in the unpublished gallery for a long time – the “Pane Laterale”

A pre-dough combination of Madre and Poolish is almost unbeatable in terms of appearance and taste and will amaze many.


Total Recipe

750gWheat flour Tipo 0075%
250gSemolina flour25%


200gWheat flour Tipo 00
200gWater 4°C

Dissolve the yeast in water and stir until lump-free. Then cover and allow to mature at room temperature for 12 hours.

Lievito Madre

300gWheat flour Tipo 00
180gWater 30°C

Mix all ingredients together for 3 minutes in the mixer. Then cover and allow to mature for 12 hours at room temperature.

Main dough

400gMature Poolish
505gMature Lievito Madre
250gSemolina Flour
250gWheat flour Tipo 00
450gWater 12-15°C


  • Mix together the Poolish, Lievito Madre, flour and water on slow for 2 minutes, then cover and allow to autolyse for 45 minutes.
  • Then add the salt and mix on slow speed until the dough releases from the side of the bowl. After that the dough is kneaded an additional 3 minutes at a fast speed (Guide values: 10 minutes slow and 3 minutes fast)..
  • After making the dough, place it in an oiled dough tub.
  • Fold after 60 minutes.
  • Now the dough stays in the tub until it has increased in volume by 50%
  • Once it has reached the volume increase, turn the dough out onto a floured work surface and fold it from two sides into the desired shape. With the seam-side down, place it on a floured baking peel for the final proof (about 30-45 minutes).
  • Before baking, score the bread in a cross pattern and bake at 250°C with strong steam.
  • Reduce the baking temperature to 200°C and bake until well browned.
  • Total baking time should not be less than 45 minutes.