📝 About This Recipe
Hailing from the hills of Rome, Pane di Genzano is Italy’s first bread to receive the prestigious PGI status, celebrated for its dark, charred crust and incredibly airy, elastic crumb. This rustic loaf is defined by its signature dusting of wheat bran and a deep, complex tang derived from a long natural fermentation. It is a true artisan masterpiece that brings the soul of a Roman bakery right into your home kitchen.
🥗 Ingredients
The Biga (Pre-ferment)
- 150 grams Bread Flour (High protein, preferably Italian Tipo 0)
- 90 ml Water (Lukewarm, filtered)
- 1/4 teaspoon Active Dry Yeast (Small amount to kickstart the natural culture)
Main Dough
- 850 grams Bread Flour (Italian Tipo 0 or strong bread flour)
- 650 ml Water (Room temperature, filtered)
- 20 grams Sea Salt (Fine grain)
- 1 teaspoon Malt Powder or Honey (Helps with crust coloration)
- all The Prepared Biga (Fermented for 12-18 hours)
The Signature Coating
- 1 cup Wheat Bran (Coarse bran for the traditional exterior)
👨🍳 Instructions
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1
Prepare the Biga: Mix the flour, water, and yeast in a small bowl until a stiff dough forms. Cover with plastic wrap and let it ferment at room temperature for 12 to 18 hours until bubbly and fragrant.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the room temperature water and the fermented Biga. Use your hands to break the Biga into smaller pieces to help it dissolve.
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3
Add the flour and malt powder (or honey) to the water mixture. Mix by hand or with a dough hook on low speed until a shaggy mass forms and no dry flour remains.
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4
Let the dough rest for 20 minutes (autolyse). This allows the flour to fully hydrate and makes the kneading process much more efficient.
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5
Add the sea salt. Knead the dough on medium-low speed for 10-12 minutes. This is a high-hydration dough; it will be sticky, but it should eventually become smooth, elastic, and pull away from the sides of the bowl.
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6
Perform the 'windowpane test' by stretching a small piece of dough; it should be translucent without tearing. Transfer the dough to a lightly oiled transparent container.
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7
Bulk Fermentation: Let the dough rise for 3 to 4 hours. Every hour, perform a 'stretch and fold' by grabbing the side of the dough, pulling it upward, and folding it over itself to build strength.
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8
Once the dough has doubled in size and shows plenty of air bubbles, gently tip it onto a floured surface. Divide into two equal portions using a bench scraper.
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9
Shape each portion into a round boule or an elongated oval. Be gentle to preserve the interior gases. Let the shaped loaves rest for 15 minutes.
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10
Prepare two proofing baskets (bannetons) by lining them with a linen cloth and generously coating the cloth with wheat bran. Place the loaves upside down into the baskets.
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11
Final Proof: Cover and let rise for 1.5 to 2 hours at room temperature, or until the dough feels light and pillowy to the touch.
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12
Preheat your oven to 475°F (245°C) with a pizza stone or heavy baking sheet inside. Place a shallow pan on the bottom rack for steam.
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13
Carefully flip the loaves onto parchment paper. The wheat bran should now be on the top. Score the top of each loaf with a sharp razor or lame in a cross or single long slash.
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14
Slide the loaves into the oven and pour a cup of hot water into the bottom pan to create steam. Bake for 20 minutes, then reduce the heat to 425°F (220°C).
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15
Bake for another 25-30 minutes until the crust is very dark brown (almost charred in spots) and the internal temperature reaches 205°F. Cool completely on a wire rack for at least 2 hours before slicing.
💡 Chef's Tips
Use a digital scale for measurements; precision is key for high-hydration Italian breads. Don't be afraid of the dark crust! The signature flavor of Genzano bread comes from that near-charred exterior. If your kitchen is cold, proof the dough inside an oven with just the light turned on. If you don't have wheat bran, you can use toasted wheat germ or coarse cornmeal, though bran is traditional. Always use filtered water to ensure the chlorine doesn't inhibit the yeast/biga activity.
🍽️ Serving Suggestions
Serve thick slices toasted and rubbed with a raw garlic clove, then drizzled with high-quality extra virgin olive oil. Pair with a robust Roman pasta like Amatriciana or Carbonara to soak up the extra sauce. Excellent as a base for bruschetta topped with creamy buffalo mozzarella and heirloom tomatoes. Enjoy with a glass of Frascati Superiore or a bold Sangiovese wine. Use leftover slightly stale slices for a traditional Panzanella salad.