Weekend Treats: Olaf Blanke's Pane Casereccio

Long Lunch 23/03/2018
Photo : Olaf Blanke

Wendyl Nissen's Weekend Treat guest today is Olaf Blanke from Olaf’s Artisan Bakery Cafe and here is his Pane Casereccio recipe for you to bake this weekend.

Pane Casereccio:

makes 3 loaves of around 600g

875g high grade flour
125g wholemeal flour
1 x 8g sachet instant yeast
20g salt
700g water

Oven temperature at 240 degrees Celsius (no fan)

Put all ingredients in a mixing bowl and mix at a low speed for 10-12 minutes until the dough is developed and is not sticking to the bowl anymore.


The dough has to be soft and smooth. When you stretch the dough it shouldn’t tear. Otherwise continue mixing for an additional 30 seconds and check again.


Take the dough out of the mixing bowl shape it round. Transfer on a lightly oiled tray and cover with lightly oiled cling film. Leave for about 45 minutes to rise.


Divide into 3 square pieces. Now fold from left to right about a third of the width of the square and do the same from right to left. Now roll from the top down, using your fingers to push the dough at the bottom after every turn. Close the seam at the bottom. Shape the left and right of the loaf pointy. Roll in flour and place on a floured tea towel and cover for about 25 – 30 minutes.


Place on a baking tray or better on a hearth. Slash 3 times with a sharp knife diagonally. Place in the pre-heated oven and using a water spray bottle, spray the loaves and the sides of the oven to create steam. Bake for 20 minutes, open the oven door to release the steam. Close and bake for a further 10 minutes.


Depending on the model of the oven, times might differ. Bread is ready if you tap on the bottom and it sounds hollow. Rest for 30 minutes – ready to serve.

Listen to the full interview with Olaf Blanke above

The Long Lunch with Wendyl Nissen, 12pm - 3pm on RadioLIVE and streaming live to the rova app on Android and iPhone.