Panmarino – Italian Rosemary Bread
From – The Fundamental Techniques of Classic Bread Baking from The French Culinary Institute Yield: 4 loaves
Time: 20 hours
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.
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!