Rustic Sourdough with Molino Pasini PRIMITIVA® Flour

Rustic Sourdough with Molino Pasini PRIMITIVA® Flour

Aromatic, hearty, and light — perfect for same-day baking.

This sourdough recipe uses Molino Pasini’s Primitiva Tipo 1, 2 and Whole Wheat flour — a high-extraction flour with more minerals and fiber, giving the bread a rustic look, rich flavor, and chewy yet airy texture. It’s the Italian take on whole grain baking, but finer and more refined.

Flour Blend

  • 40% Molino Pasini Primitiva Tipo 2
  • 50% Molino Pasini Primitiva Tipo 1
  • 10% Molino Pasini Primitiva Whole Wheat (optional adds depth)

Hydration & Add-Ins

  • 80% Water (room temp)
  • 20% Levain (sourdough starter, active and bubbly)
  • 7% Honey (optional — balances flavor and feeds fermentation)
  • 2.5% Salt
  • 3.3% Toasted Black Sesame Seeds
  • 3.3% Toasted Flax Seeds

Method Overview

  • Mix Levain, Water & Honey
    Combine your starter, water, and honey. Add the flours and mix until the dough is shaggy.
  • Knead Until Gluten Forms
    Use a stand mixer (or hands) and mix until nearly full gluten development. Add salt and finish mixing until the dough is smooth and elastic.
  • Rest & Add Seeds
    Let the dough rest 10 minutes. Add the toasted seeds and mix gently (or briefly in mixer).

  • Bulk Fermentation

    • 2 gentle coil folds over 2 hours.
    • Let rise at ~24°C (75°F) until doubled (100% rise), about 4–6 hours.

  • Shape & Final Proof

    • Shape gently.
    • Place in a floured banneton or bowl.
    • Rest until risen by about 50%.

  • Bake

    • Preheat oven with baking steel or stone.
    • Bake with steam at 230°C for 20 mins, then 220°C uncovered for another 20–25 mins, until deep golden.

Results

You’ll get a chewy, aromatic sourdough loaf with a rustic crust, open crumb, and nutty notes from the seeds. Same-day bake, minimal fuss — and bursting with character thanks to Molino Pasini’s artisan flour.

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