Although rye isn’t associated with Roman baking, it is increasingly used by Italian bakers across the country looking to incorporate a variety of whole grains into their breads. This recipe was inspired by the rye ciabatta Dan Leader saw at Antico Forno Roscioli in Rome.
Start to Finish: 21 to 28 hours knead: 22 minutes first fermentation: 1 hour Retard: 18 to 24 hours warm up: 1 hour Rest: 30 minutes Bake: 15 to 20 minutes per pizza
(2) 490-gram flatbread pizzas
1 hr 30 min prep, 2 hr–3 wk chill, 20–30 min bake
Makes 6 or 12 scones, about 90 grams (3.2 ounces) each
Join our community and receive exclusive baking guides and tips.
