Sourdough Sfincione — Superbaking

Ingredients

Bread flour 400g Semolina 100g Water (75%) 375g Active starter 80g Olive oil 40g Fine salt 10g Tinned tomatoes 400g Onions 300g Anchovies 6 fillets Caciocavallo cheese 150g Breadcrumbs 40g Dried oregano 5g

Steps

1

Mix and fold dough. ⏱ 2 hours

2

Long cold fermentation. ⏱ 24 hours

3

Prepare onion topping. ⏱ 45 min

4

Pan stretch and proof. ⏱ 2 hours

5

Top and bake. ⏱ 30 min

Step-by-step baking

1

Dough Combine base ingredients. Perform 3 sets of folds over 2 hours. ⏱ 2 hours

2

Ferment Refrigerate 20–24 h for maximum complex flavour development. ⏱ 24 hours

3

Topping Cook onions 30 min; add tomatoes and cook down to a thick sauce. ⏱ 45 minutes

4

Pan & Proof Oil tray, stretch dough, dimple and rest for 2 hours. ⏱ 2 hours

5

Bake Spread sauce, add anchovies, cheese and breadcrumbs. Bake at 220°C. ⏱ 30 minutes

Tips

🕰️ Ferment

24 h fermentation gives sfincione its complex, characteristic sour depth.

🧀 Cheese

Provolone or pecorino are acceptable alternatives to Caciocavallo.