Pane Genzano

A simple thought to accompany a simple bread—recently I have entertained the notion that aging—life—is all an unfolding. That is, as babies, we emerge into the world tucked and wrinkled like the pages of well-worn, well-loved books crumpled into paper balls. Then, if all goes well, instead of grow, we merely unfold. And if we’re lucky, we are read.


Pane Genzano

Adapted from the Italian Baker

3 Cups All purpose Flour

3/4 Cup whole wheat pastry flour.

1 2/3 Cups Spring Water

½ cup sourdough starter

½ bran

2  teaspoons Salt

Mix together the starter, water, flours, and at the end of stirring/kneading for 5-6 minutes, the salt.  The dough should stay wet giving it a unique taste and color. Put the dough in an oiled bowl and cover and allow to rise for 3-5 hours until tripled.  Oil a pie tin with slanted edges and sprinkle down a layer of ¼ cup bran. Pour the wet dough out onto a floured surface and shape into a loose boule. Pat the other ¼ cup bran over the round and place it in the pie tin.



Allow to rise for 2 hours or so, until the bread has expanded to fill the edges of the tin and is a little “jiggly.” After the second rising has completed, place in a pre-heated 450 degree oven for around 20 minutes or until light golden brown.


Like I said, this bread is simple and delicious. The bran makes it nutty. It can be enjoyed by itself or toasted, topped with cheese, and dipped in a winter soup—an entity which Punxatawney Phil, that punk, assures us plenty more to come. I could have told you that without a shadow or a hog hole. Because this winter has been a giant shadow, a giant hog hole. 

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