Darkness in April (BBBuddies – errm – BBBuddy, April 2018)

summary: April 2018 Bread Baking Buddy; BBB Lariano-style Bread gallery

How could we resist a “chewy tangle of wheat, coffee, dark chocolate, and caramel”? :-)

BBBuddies April 2018Bread Baking Buddy (BBB): Lariano-style Bread

Not all the BBBabes made the BBBs’ April 2018 bread. After all, April IS a very busy and rather taxing month! But those who did bake the bread liked it very much, even if some were afraid of the dark….

We could not believe how wonderful the crust is. The crumb was also terrific. Lahey is right; this bread is fabulous – me, (blog from OUR kitchen)
We really enjoyed this bread. It has an amazing power to stay fresh for several days. I took a couple of slices to work when I was running late and put them in the toaster. Suddenly, everyone was wondering “what smells so good?” – Karen K (Karen’s Kitchen Stories)
[I]t’s excellent bread. I’ve just had 4 slices and look forward to toast in the AM and sandwiches for a picnic tomorrow. – Tanna (My Kitchen in Half Cups)
Just a light tang of sourdough with a lightly chewy crumb and crisp crust. Of course it made phenomenal toast. It is mostly definitely worth a bake – Kelly (A Messy Kitchen)
Baked the bread after I started my starter anew but to no avail. Me and sourdough starters don’t do well together. My bread didn’t rise at all so I had a eh.. flatliner! I thought I took a pic but can’t seem to find it. – Karen (Bake My Day), via FB
I was excited to have a chunk of free time well before the April deadline, so, instead of waiting until the last minute, I decided to bake the bread early. And, the bread? A lemon-fennel wholewheat bread […] Little did I know that the recipe challenge changed without my knowing. – Judy (Judy’s Gross Eats)
There is a certain kind of madness that sometimes takes over when a true baker discovers wild yeast and the whole art of sourdough. […] The bonus is amazing bread that you didn’t have to pay $10 for. – Pat, aka Elle (Feeding My Enthusiasms)
If you’re a whole grain lover (and if even if you’re not), you’ll adore this Lariano-Style Bread. […]
It received two thumbs up from the board members of my local community garden. – Cathy (Bread Experience)
I found my bread did not have a very open crumb and was slightly dense. None of this took away from the bread though. […] [T]his bread is great for soaking up sauce and soups – Aparna (My Diverse Kitchen)
The Bread Baking Babes went a little dark this month. […] I’ve also been told that the crust should be very dark and a few black spots are even better, adding a caramelized taste to the crust. It all must be true. I would never doubt Babes – Katie (Thyme For Cooking)

I don’t know if it was my waffling about what recipe to choose, or the dark crust, or the fact that the bread is wild yeast, or the general business of April, but I received only one email at the end of April!

Here is the bread that intrepid April 2018 BBBuddy made:

Shirley (EverOpenSauce – formerly Flourishen Test Kitchen), New York
Lahey's Truccio Sare Shirley made a lovely crusty bread: in her words, “delicate flavorful bread with uneven big holes throughout”. She followed Lahey’s recipe for Truccio Sare directly from his book. His signed book! How cool is that?

One of the really exciting things about Shirley’s bread is that she made it with locally grown emmer berries from Lakeview Organic Grain at Penn Yan, NY. Who wouldn’t want to taste that bread?

» Shirley, EverOpenSauce: Whole Wheat Sourdough (Truccio Saré) | BBB

 

Thank you, Bread Baking Buddies: April 2018You really are the BBBest!!

If I missed posting about anyone’s BBB Lariano-style bread, please do let me know.

  • email me
    » Remember to include your name and a link to your post
    » Please type “BBB April 2018 bread” in the subject heading

And of course, if you haven’t made the bread yet, just because the deadline is past, I hope that won’t stop you from making it. Because it’s delicious. Especially with soup. Or cheese. Or….

Thank you to all who embraced the challenge to bake Lariano-style bread.

Bread Baking Babes’ April 2018 Bread

Bread Baking Babes’ April 2018 breads

BBB Lariano-style Bread Gallery:
BBB Lariano-style bread
top row: Elizabeth (blog from OUR kitchen), Kelly (A Messy Kitchen), Elle/Pat (Feeding My Enthusiasms)
2nd row: Tanna (My Kitchen in Half Cups), Cathy (Bread Experience)
bottom row: Aparna (My Diverse Kitchen), KarenK (Karen’s Kitchen Stories), BBB April 2018 Badge

 
I cannot believe it. We were looking for something else (definition of “rye chops”) in the cookbooks on our shelf and I found another recipe for Pane lariano!

Whole wheat bread is unusual in Italy, so I was thrilled when Daniel Lattanzi introduced me to this version of Genzano Country Bread […] The Genzano bakers […] form [the dough] into squat rectangles called filones, handling them as little as possible to keep the breads airy. The crust bakes to a brown-black while the interior becomes light and filled with bubbles.
 
– Daniel Leader, Whole Wheat Genzano Country Bread Pane lariano, Local Breads: Sourdough an dWhole-grain Recipes from Europe’s Best Artisan Bakers, p.205

This entry was posted in baking, BBBabes, bread - yeasted & unyeasted, food & drink on by .

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