Panmarino – Italian Rosemary Bread
From – The Fundamental Techniques of Classic Bread Baking from The French Culinary Institute Yield: 4 loaves
Time: 20 hours
Biga:
143 grams Bread flour 143 grams/5 ounces 122 grams
Water 122 grams/4 1/4 ounces
Pinch of instant yeast
1. Preparing the Biga: Combine the bread flour, water and yeast in a large mixing bowl. Stir with a wooden spoon until well blended. Scape down the edge of the bowl, cover with plastic wrap, and let it rest at 75 degrees F. for 14 to 16 hours.
***Because of the way my day was scheduled and that I had no other option for another day baking, I mixed the bigs early one morning and couldn’t bake till mid-morning the next. I refrigerated the biga over-night.
2. Making the Final Dough: In the bowl of a stand mixer, combine the bread flour, water, mashed potato (***optional), milk, and biga. Using the dough hook, mix on low speed until blended.
*** Who knows why other than I do like to try bread kneading by hand; I think it’s relaxing and in this case it was so much a work out it justified probably 10 slices of the bread. So where you see instructions for the stand mixer, know that I did it by hand. I also thought this dough needed more water and so I added for a long time by dipping my hands in water and kneading it into the dough.
Here’s how:
Just make the Panmarino, then email Cathy your link (or email your photo and a bit about your experience if you don’t have a blog). My email address is breadexperience (at) gmail (dot) com. Submissions are due by July 29th. Once you’ve posted, you’ll receive a Buddy badge for baking along, then watch for a roundup of all of the BBBuddies posts a few days after the close of submissions.
I hope you’ll join us this month!
July 16, 2014 at 9:34 am
Yes you did your way but what a way it is! I think I will steal some of your ‘alternations’ when I bake it again.
July 16, 2014 at 12:49 pm
Wonderful loaves, they are so round and beautiful risen. I love the sound of that sporuted wheat flour, never saw that here.
July 16, 2014 at 1:28 pm
You are so funny! I think it is marvelous and I love when we can change the flavors of a bread without changing the basic bread and its beauty. Yours is magnificent!
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July 17, 2014 at 5:35 am
Now, wait a minute!! Aren’t we supposed to make each loaf our own? The recipe is just a guideline, right? And your bread has rosemary. And it has salt on the outside. (I sure wish I’d remember about adding potato water to bread! What an excellent idea.)
Your loaves are stunningly beautiful! (I must say that I am evilly pleased to know I’m not the only one who had her stars burst in the oven so they hardly show on the finished loaves.)
I’m curious; why do you say that the rosemary must be chopped finely?
July 17, 2014 at 9:20 pm
If you leave any fairly big pieces, they may become spears … can be fairly unpleasant.
July 17, 2014 at 7:01 pm
Oh my goodness! I love the additions you made to this bread. How could I be mad about using sprouted wheat? I love sprouted wheat and flax seeds. Brilliant! Thanks for being a sport about the whole kneading part.
July 18, 2014 at 3:51 am
Rebel to the core….. Marches to the tune of a different drummer. All’s well that ends well, and all that LOL I’ll stop now. Looks wonderful and I want some… Please?
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July 19, 2014 at 1:06 am
I think potato and rosemary go perfectly together! Beautiful bread and I loved reading your kneading story =)