Ingredients
FOR THE BIGA
00 FLOUR
100 g
WATER
95 g
BREWER’S YEAST
10 g
FOR THE DOUGH 00
FLOUR 400
g
RAISINS
400 g
BUTTER
40 g
WATER
180 g

How to prepare pan tramvai
Step 1
For the biga: mix all the ingredients in a bowl, then cover and leave to rise for at least 16-18 hours.

Step 2
Soak the raisins in warm water for at least half an hour.

Step 3
Once the soaking time is over, squeeze the raisins and set them aside.

Step 4
Combine the flour in a bowl.

Step 5
Add the biga.

Step 6
Pour the water.

Step 7
Add the butter in pieces.

Step 8
Complete with a pinch of salt.

Step 9

Knead thoroughly with your hands until you have a soft and smooth mass.

continues on the next page

Step 10
Flatten it slightly and distribute the raisins in the center.

Step 11
Close the sides, starting from the long ones and continuing with the shorter ones.

Step 12
Knead quickly and divide the resulting dough into two parts.

Step 13
Form two loaves and transfer them to a baking tray. Sprinkle them with a little flour and let them rise until they double in size.

Step 14
Once the rising time has elapsed, take the loaves and roll them out into a rectangle; fold them like a book and then close the flaps towards the centre.

Step 15
Finally roll up to form elongated loaves.

Step 16
Cover and let rise for another 30 minutes. Transfer the loaves to a baking tray, lined with a sheet of baking paper, and bake in a static oven at 250 °C for about 35 minutes.

Step 17
When the surface is golden brown, take the bread out of the oven and leave to cool, then cut into slices and enjoy.

Storage
Pan tramvai can be stored at room temperature for 2-3 days, closed in a special plastic bag for food. You can also cut it into slices and freeze it.

SALT
1 pinch