panmarino (rosemary bread)

Categories
Herb
Breads
Yield
1 Servings
MeasureIngredient
¼ teaspoon Active dry yeast
½ cup Warm water (105x f)
2¾ cup Unbleached bread flour
¾ teaspoon Salt
½ cup Cool water
¼ cup Biga at room temperature (recipe follows)
  Additional flour for work surface
  Yellow cornmeal for baker's peel
2 teaspoons Roughly chopped fresh rosemary
2 tablespoons Skim milk
  Pam (for bowl)
  Coarse sea salt

1. In a small bowl, dissolve the yeast in the warm water. Set aside for 15 minutes.

2. Measure flour into a large bowl. Stir the salt into the flour. Using a wooden spoon,make a well in the four and add the yeast mixture, cool water and biga. Using the spoon, stir the ingredients until the dough is too resistant to be stirred.

3. Knead the dough on a lightly floured surface to 20 minutes. Return the dough to the bowl, and add the milk and rosemary. (Don't panic: it will be a gloopy mess. Knead it for 5 minutes and it will be fine; if it's still a mess after 5 full minutes, add a pinch more flour to get it to take shape - A) Shape the dough into a ball. 4. Spray a large bowl with cooking spray, and place the ball in the bowl.

Turn the ball so it gets coated. Cover with a towel, and let rise until double, approx. 1-½ hours. Punch down the dough by folding the edges in and turning it over so the top is smooth again. Re-cover the bowl, and let rise again, about 45 minutes or until doubled.

5. Turn the dough out onto a lightly floured work surface. Trying not to overwork the dough, fold the edges in toward the center. Work in a circular motion, folding the entire rim of the dough toward the center twice to form a loose round ball with a smooth side.

6. Place the ball, rough side up, on the floured surface. Using your fingertips, gently press the ball out into a disk about 6 inches in diameter and 1 inch thick. Lift up the far edge of the disk and fold it toward you, to rest on top of the disk, so that ⅓ of the disk remains uncovered. Lift the folded edge and roll it toward you until the dough takes a (American-style) football shape. When you reach the edge nearest you, press the edge of the roll to the bottom edge of the disk with the heel of your hand, forming a seam. Turn the loaf so that it rests seam side down on a baker's peel dusted with cornmeal. Cover with a towel an let rise at room temp. until doubled, about 50 minutes.

7. Meanwhile, place a baking stone in the oven and preheat to 425xF. Mist the preheated oven with a spray bottle, and quickly shut the door. 8. Using a sharp serrated knife, make a slash in the top of the loaf (I like to use a starburst pattern - A). Sprinkle coarse sea salt into the slash. Mist the loaf. With a rhythmic snap of the wrist, slide the loaf onto the baking stone. Mist the oven again (and any time you open the door) and bake until the loaf is golden brown on the top, dark brown on the bottom, and has a hollow ring when tapped on the bottom (40 to 50 minutes). Remove to a wire rack to cool completely.

BIGA (Starter Dough)

¼ tsp. active dry yeast ½ C warm water (105x F) 3-½ C unbleached bread flour 1-¼ C cold water

1. In a small bowl, dissolve the yeast in the warm water. Set aside 15 minutes. 2. Measure flour into a large bowl. Using a sturdy wooden spoon, form a well in the center and and the yeast mixture and cool water. Using the spoon, stir together all ingredients until sticky and difficult to stir. 3. Cover tightly and allow to ferment slowly in the refrigerator for 24 hours before using. 4. Store in the refrigerator up to 2 weeks, or freeze in ¼ or 1/2C portions. To use, rinse a measuring cup in cool water, scoop out the amount needed and bring to room temperature.

Recipe by: Internet

Posted to recipelu-digest Volume 01 Number 319 by RecipeLu <recipelu@...> on Nov 28, 1997

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