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Lombard maize bread, made with sourdough.

Lombard maize bread, made with sourdough.

Baking

A rustic bread from the Lombardy mountains, known as “pan giald”: made with maize semolina, wheat flour, and sourdough, with a long fermentation period fo…

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Recipe from Kittycataclysm, Valhalla, Koavf (Wikibooks), adapted by Recette de cuisine · · updated on

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This bread comes from the mountains of Lombardy, where maize flour was much cheaper than wheat. It is known as “pan giallo,” or “yellow bread.”

Ingredients and directions

  • Prep time30 min
  • Cook time40 min
  • Resting9 hr
  • Total10 hr 10 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$1.45 $0.18 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian
  • Vegan

Ingredients

8 people
  • $1.06
  • $0.33
  • $0.06

Prices from US supermarkets for 2 of 3 ingredients; Belgian prices for the rest.

Directions

  1. Bring 200g of water to a boil and pour it over the maize semolina in a large bowl. Mix well with a fork and let it cool to room temperature.
  2. Add the starter, wheat flour, salt, and the remaining water, then knead until a smooth dough forms. Cover with a cloth and let rise for about 8 hours.
  3. Fold the dough over itself several times, shape it into a ball, and place it on a baking sheet lined with parchment paper. Make two or three cuts on the surface, and let it rise for another hour.
  4. Preheat the oven to 240 °C (475 °F), lightly spray the bread with water, and bake for 10 minutes. Then, reduce the temperature to 160 °C (325 °F) and continue baking for another 30 minutes.
  5. Remove from the oven and let cool on a wire rack.

The bill

Lombard maize bread, made with sourdough.

  • 250 g of fine maize semolina$1.06
  • 250 g of wheat flour$0.33
  • 8 g of salt (1 tablespoon)$0.06

Total$1.45

that's $0.18 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 250 g of fine maize semolina
  • 300 g of water
  • 250 g of wheat flour
  • 150 g of active sourdough starter
  • 8 g of salt (1 tablespoon)

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