Pan di sorc
Difficulty:
Medium
Doses:
For 4 people
100 g water,
100 g of natural yeast or 25 g of brewer's yeast,
50 g sugar,
50 g rye flour,
200 g of finely ground "cinquantino" flour,
200 g soft wheat flour,
50 g of dried figs or raisins,
to taste a pinch of cinnamon and some wild fennel seeds.
Introduction
Pan di sorc is a round loaf of bread, a few centimeters high, with a very dark and fragrant crust which contrasts with the yellow crumb and the characteristic aroma of polenta. It is made with rye flour, soft wheat and above all cinquantino corn (in Friulian "sorc").
NOTE FOR BAKERS
In order to protect the product and producers from possible counterfeiting, a trademark has been registered for the protection of Pan di Sorc. The trademark is nominative and collective: nominative because it protects the wording "Pan di Sorc" by linking it to bread production specifications, and collective because it is shared by all those involved in the production chain: farmers, millers and bakers. Today, therefore, only the Pan di Sorc APS Association can legitimately use this name. Any other use, if not expressly authorized by the association, is illegitimate and punishable. Obviously, the association does not place obstacles or constraints on the diffusion and use of the Trademark, but regulates its application to the product, which must be of high quality, guarantee the supply chain of producers and above all promote the economy of the ecomuseum territory.
