Back to the roots – Panmarino bread

Panmarino

Yesterday I arrived in Sweden but before that, I baked this month’s Bread Baking Babes bread that Cathy from Bread Experience has chosen for us. I met Cathy on my and Jamie’s Plated Stories workshop in May where she was a participant and although I already knew her from our BBB group, it was really nice to get to know her a bit better because she is a really sweet and interesting person. And she knows a lot about bread so do take the time to explore her blog if you are interested in baking bread. The bread she chose is an Italian bread with rosemary called Panmarino: “… this bread recipe comes from a place called Ferrara near Venice and is the invention of a baker named Luciano Pancalde. Apparently years ago, Luciano was reading a biography of the d’Este family who once ruled Ferrara. He came across descriptions of the spectacular court banquets, which featured rosemary bread with a crust that “sparkled with diamonds”. Of course, just like all good artisan bakers, Luciano experimented and baked until he came up with this wonderful aromatic, fresh rosemary fragrant, dome-shaped bread where you slash the top in the pattern of a star and sprinkle chunky crystals of sea salt into the crevices.”  I love recipe with links to the past so I couldn’t resist this one and it is just as good as it sounds, the whole family was enthusiastic about it and it keeps very well too!

Rosemary

So now we are in Sweden and I’m about to go out and breathe the air and see the views. With the camera so prepare yourselves for the annual Swedish photo essays!

You can of course bake this bread without being a Bread Baking Buddy but if you want a badge and be part of the roundup, please click over to Cathy’s blog  and get all the details. Below you find links to all the Bread Baking Babes blogs where you can read about what they think about the Panmarino, I recommend it because we often make individual variations on the recipes!

Bake My Day – Karen
Bread Baking Babe Bibliothécaire – Katie
blog from OUR kitchen – Elizabeth
Feeding my enthusiasms – Elle
girlichef – Heather
Life’s A Feast – Jamie
Living in the Kitchen with Puppies – Natashya
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
My Diverse Kitchen – Aparna
Bread Experience – Cathy

Panmarino-2

PANMARINO
The Fundamental Techniques of Classic Bread Baking from The French Culinary Institute

Makes: 4 Loaves (I made two bigger ones.)

Biga:
143 g/5 oz bread flour
122 g/4 1/4 oz water
Pinch of instant yeast

Final Dough:
884 g/1 lb 15 oz bread flour (I had to add more flour but then I always have to do that)
477 g/1 lb 1 oz water
44 g/1 1/2 oz milk
265 g/9 1/3 oz biga
23 g/3/4 oz salt (because you are supposed to have salt on the top, I think it is wise to put a part of the salt aside and then use it for that because otherwise it gets too salty!)
Pinch of instant yeast
88 g/3 oz olive oil
9 g/1/3 oz chopped fresh rosemary (I used about half because I only wanted a hint of the flavour not to overwhelm whatever I put on the bread and it was perfect that way)

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.

Making the Final Dough:
In the bowl of a stand mixer, combine the bread flour, water, milk, and biga. Using the dough hook, mix on low speed until blended.

Add the salt and yeast and mix on low speed for 5 minutes. Increase the speed to medium and mix for about 7 more minutes, or until the dough is smooth. When the gluten is fully developed, mix in the olive oil and rosemary on low speed.

Lightly oil a large bowl. Scrape the dough into the bowl and cover with plastic wrap. Let the dough ferment for 45 minutes.

Remove the dough to a lightly-floured work surface and divide it into four 450-gram /16-ounce pieces. Shape the dough pieces into rounds. Cover with plastic wrap and let them bench rest for 15 minutes.

Place two couches on a separate work surface or bread board and dust them with flour.

Uncover the dough and, if necessary, lightly flour the work surface. Gently press on the dough to degas and carefully shape each piece into a tight and neat rounds. Place one loaf on one side of the couche, fold the couche up to make a double layer of cloth to serve as a divider between the loaves, and place a second loaf next to the fold. Repeat the process with the remaining two loaves and the second couche. Cover with plastic wrap and proof for 1 hour.

About an hour before you plan to bake the loaves, place a baking stone (or tiles) into the oven along with a steam pan (underneath) or iron skillet (on the top rack) and preheat the oven to 450 degrees F.

Uncover the dough and score the top of each loaf in a star pattern using a lame or sharp knife. This particular formula doesn’t say to do this, but you can sprinkle sea salt into the crevices as the original baker did to make it “sparkle with diamonds.”

Carefully transfer the loaves to the preheated baking stone using a peel or the back of a baking sheet. To make the steam, add 1 cup of ice to the iron skillet or steam pan.

Bake for 40 minutes, or until the crust is light brown and crisp and the loaves make a hollow sound when tapped on the bottom.

Remove the loaves from the oven and transfer to a wire rack to cool.

L