Albertos Pane Cafone – Grobianbrot

by Editorial Staff

Summary

Prep Time	40 mins
Cook Time	45 mins
Total Time	17 hrs 25 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Knead the sourdough, 100 g flour and 100 g water for 5 minutes and cover and leave to rest at room temperature (approx. 20 °) for 3 hours.
Then add 100 g of flour and 100 g of water and knead again for 5 minutes and again cover and leave to rest for 3 hours.
Knead fermented dough, 500 g flour, 270 g water, salt, yeast and sugar for about 8 minutes and let rest for 10-15 minutes. Let the dough fall on a floured surface, cut into 2 parts and shape each into a ball.
Place each of these balls on a baking sheet lined with baking paper, flatten it a little with the palm of your hand, dust with flour and cover with a kitchen towel and let rise at room temperature for 10 hours.
Preheat the oven to 250 °, steam well and cut into the bread as desired and bake for a total of 45 minutes, after 25 minutes reduce the heat to 200 ° and bake for 20 minutes. Regularly swath well for the first 4-5 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.