pancarrè | recipe for savoury leavened products

Recipe from " La Spianatoia "

ingredients for preparing the sandwich bread:

• 480 g of Arifa organic flour
• 240 g of milk
• 20 g of dry sourdough with Ruggeri wheat germ
• 1 teaspoon of lard (I use suet) or a tablespoon of extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon sugar

Preparation In the planetary mixer or Bimby, add the milk with the yeast and sugar, then add the sifted flour, mix briefly. At this point add the salt and lard. Knead until you get a smooth dough (with the Bimby 4 minutes at spike speed) Leave to rest in the jug for 1 hour After the time has passed, take the dough and shape it and put it in the mould. Leave to rise for about 3 hours or until doubled in size. Cook in the oven already at 180° for about 30/35 minutes Leave to cool and remove from the oven. Leave to cool on a rack before cutting. You will notice that the sandwich bread has a compact texture, with few alveoli but very soft, its characteristic in fact allows you to stuff it without the seasoning leaking out of the "perforations" of the alveoli. Try it, you will be pleasantly surprised by its softness!