Pane di Patate

Preparation info
  • Makes


    large loaf
    • Difficulty


    • Ready in

      5 hr

Appears in
Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

Paolo is a professional baker in Garfagnana, in the province of Lucca, Italy. Made there, using particular flour, potatoes, methods and a wood-fired oven, this loaf is allowed to bear the name Pane di Patate della Garfagnana and is supported by a Slow Food Presidium. The tipo 1 flour used in this recipe is a creamy-to-beige-coloured farina di grano tenero, milled from “common” wheat rather than the grano duro (durum wheat) use