Terni bread (Pane di Terni) from The Italian Baker, Revised Edition: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies by Carol Field

  • cornmeal
  • active dry yeast
  • all-purpose flour
  • whole wheat pastry flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on March 16, 2018

    Another good bread, with a nice crisp crust. Be aware that it requires biga, which you need to make the day before. I did the salty version as saltless bread doesn't keep so well, and as usual I halved the recipe, making two loaves. It came out looking rather like ciabatta, and I had a problem with the parchment sticking to one of the loaves. I put it in the oven with the parchment in place and easily removed it after 10 minutes. But next time I'll revert to putting them in bannetons for final proving.

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