Pane di Genzano is baked dark. More dark than you would normally bake your darkest bread. It also doesn't go stale fast, so that makes it a great bread to use everyday.
Feed your sourdough starter a few hours before making the biga.
Mix all ingredients together, cover and set it aside for 8 to 12 hours
Put the biga naturale in the bowl of the mixer and then add the water. Using the paddle attachment, Stir to break up the biga.
Add in the yeast, mix and then add the flour and salt.
Mix until a wet dough forms. Switch to a dough hook, and knead on medium speed for about 7 to 10 minutes. The dough is ready when it forms a ball on the hook and leaves the sides of the bowl while it is mixing. When you stop the mixing, the dough will fall back into the bowl.
When the dough passes the window pane test, stop kneading and put the dough in a well oiled bowl, cover and let it ferment for about 1- 2 hours, until doubled.
Punch and degas the dough by stretching and folding the outer sides into the center, turning around and repeating it. Then, divide it into 2 equal parts and let it rest for another 1- 2 hours or until doubled.
Sprinkle a good amount of bran on the inner lining of two bannetons. Take the dough out of the bowl without tearing it and then degas it and form a tight ball. Place the dough with the seam up in the banneton. Cover and let rise until doubled, about 1 ½ – 2 hrs.
Preheat the oven to 500*F a good 45 minutes before you are baking the bread.
When ready to bake, tip the banneton over on a baking sheet and bake at 500*F for 20 minutes, then lower the temp to 450 and bake for another 10 to 20 minutes. Allow to cool for 3 hours before slicing.
Allow the bread to cool completely before slicing. It will take at least 3 hours. The cooling results in the nice crust that crackles.