Pane incamiciato inspired by HungryShots’ recent post

After seeing the post by HungyShot of her bake of this amazing bread, and after carefully studying her incredible YouTube video explaining all of the steps involved in crafting it, I decided to give it a go and I am thrilled with the results. Based on what Denisa said about hydration, I used Hamelman’s Vermont sourdough recipe (85% bread flour, 15%rye, 65% hydration). This lower hydration level allowed me to roll out the outer “sleeve” and so it was pretty easy to get a uniform thin disk. I used a ratio of 2/3 : 1/3 for the boule to outer “shirt” dough weight. Next time I think I will try 75% : 25% (since the disk was bigger than it needed to be). 

Denisa, thank you so much for teaching me how to make this bread. My friends and family loved it! Especially the crispy “petals” which taste like delicious crackers. 

Charlotte