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Bread Baking Babes: Panmarino - Tuscan Rosemary Bread (July 2014)

Panmarino - Tuscan Rosemary Bread

July 2014

Based on a recipe in "The Fundamental Techniques of Classic Bread Baking" of The French Culinary Institute, this bread is a variation of a recipe for Panmarino in Carol Field's "Italian Baker" with a crust that "sparkle[s] with diamonds".

Panmarino - Tuscan Rosemary Bread (BBB July 2014)

The recipe called for 6 gm fresh rosemary. We have a tiny rosemary plant growing in a pot outside. This (5 gm) is all that I dared to take from it for the bread. Next time, I'll try to get more. The bread was lovely but had only a slight hint of rosemary.

rosemary

The bread starts with a biga (85% hydration) and is ready to use when it is actively bubbling.

Panmarino - Tuscan Rosemary Bread (BBB July 2014)

Before adding the biga and rosemary, a rough dough (59% hydration) is mixed together. Even though the recipe called for plain bread flour, I couldn't stop myself from adding whole wheat flour and ground flax seed.

Panmarino - Tuscan Rosemary Bread (BBB July 2014)

The rosemary is added to the dough at the same time as the biga and everything is kneaded together in the bowl.

Panmarino - Tuscan Rosemary Bread (BBB July 2014)

Once the dough is smooth and elastic, it's ready to be covered and left to rise to double.

Panmarino - Tuscan Rosemary Bread (BBB July 2014)

I mixed the dough late at night and THEN noticed the instruction to "Let the dough ferment for 45 minutes" before shaping. Oops. So I put the dough in the fridge to arrest it. WHAT a mistake. This is how it looked early the next morning. That's right. It hadn't budged.

Panmarino - Tuscan Rosemary Bread (BBB July 2014)

It took a while for the dough to recover but finally in the late afternoon, it was ready to shape. It didn't take long until it was ready to be scored.

Panmarino - Tuscan Rosemary Bread (BBB July 2014)

Uncharacteristic of Tuscan bread, this particular bread calls for 2.2% fine salt in the dough and 1% coarse salt outside. That just seemed like too much salt, so I reduced the salt in the dough to 1.8%. Once the shaped loaves were almost doubled, I sprayed them with water, scored them with a sharp knife in a star pattern (asterisk) and then just eyeballed the amount for the "diamonds" on the outside, using coarsely ground English Seasalt. (If our Italian Seasalt were coarsely ground, I would have used that!)

Panmarino - Tuscan Rosemary Bread (BBB July 2014)
Panmarino - Tuscan Rosemary Bread (BBB July 2014)

When looking for coarsely ground salt, I came across this sel aux aromates given to us for Christmas one year (no idea what kind of aromatics are in it - it smells vaguely herbal but mostly simply like sea salt). I thought it would be fun to have one loaf shining with "black diamonds". With the salt attached, into the hot oven they went.

sel aux aromates
Panmarino - Tuscan Rosemary Bread (BBB July 2014)

Too bad that my scoring technique isn't the greatest. The stars disappeared in the oven. But at least there was oven spring!

Panmarino - Tuscan Rosemary Bread (BBB July 2014)

White "diamonds"

Panmarino - Tuscan Rosemary Bread (BBB July 2014)

Black "diamonds"

Panmarino - Tuscan Rosemary Bread (BBB July 2014)

Sliced

Panmarino - Tuscan Rosemary Bread (BBB July 2014)

blog from OUR kitchen:
Mmmm! Tuscan Rosemary Bread - with salt!! (BBB July 2014) <<- includes recipe

 
  
 
(The thumbnail image appearing on links to this page is housed on Flicker: etherwork photostream.)

Bread Baking Babes: Panmarino - Tuscan Rosemary Bread (July 2014)Panmarino (BBB July 2014)Panmarino (BBB July 2014)

Panmarino - Tuscan Rosemary Bread - 16 July 2014









BBB: Let's Get Baking 1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
BBB: Let's Get Baking 4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
BBB: Let's Get Baking 11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain





Italy, 14 September 1994, between Florence and Impruneta

photo between Florence and Impruneta













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