Sourdough Wheat Panmarino

9 08 2010

Sourdough Panmarino

Sliced Panmarino

I’ve made panmarino before using Peter Reinhart’s recipe from Bread Baker’s Apprentice, this time I kept the concept the same and used my own recipe. I’m submitting some breads to the LA County fair this year and was looking for something interesting to make in the whole wheat category, and the panmarino seemed like a good choice. It also seemed like it would be a good bread for a hike, two birds with one stone! I should also note, I bumped the salt content up slightly for the hike, I’d suggest .4 or .5 of an ounce instead of the .6 of an ounce. It tastes good with the .6 though it may be a bit salt for some peoples’ taste, however that salt tastes yummy on a sweat inducing 7 hour hike!

Sourdough Panmarino

Makes: 2 large

Time: Day 1: Elaborate starter. Day 2: Mix final dough, fold dough shape, proof, and bake.



  1. Elaborate your starter however you choose, but ending up with the same flour and water weights. (or make a commercial yeast preferment) Allow it to rise overnight. Now would also be a great time to cook and mash your taters so they’re cool the next day! I like to leave the skins on and leave a about 25% of the taters as actual chunks, nice little surprises when eating the loaf!
  2. The next day add the rosemary to the olive oil and warm it very gently on the stove, you’re just trying to infuse the olive oil with rosemary here. Allow the olive oil to cool.
  3. Now, cream the starter with the water and and rosemary olive oil for the recipe.
  4. Mix together the flours(feel free to use all whole wheat here, that is my eventual plan with this recipe) and salt (and some black pepper if you’re feeling spicy), then mix in the creamed starter til the dough just starts to come together as a ball. Let the dough sit covered in the bowl for 20 minutes
  5. At this point mix your mashed taters into the dough, shape the dough into a ball and set it aside to rise in a lightly oiled bowl.
  6. When the dough has nearly doubled it is time to start your oven preheating to 500 degrees with a stone and a steam pan, then prepare bannetons, or a couche on a tray, or however you like to hold your loaves while they rise! Gently divide the dough, quickly shape it and transfer it to whatever you’ve prepared.
  7. Leave the loaves, covered, to proof. My dough had probably somewhat over risen in the first step, so for me this was only 30 minutes. Even without extra rising time on the first rise, they will probably be fine and ready to go in at 30 minutes as this is a wet dough.
  8. Boil about a cup of water in preparation for baking the loaves. Prepare a peel, or parchment paper for the loaves and gently move them from your chosen proofing device to the peel or parchment. Just before you put the loaves in the oven turn the temperature down to 400 degrees.
  9. Put the loaves in, add water to your steam pan, and set a timer for 20 minutes. After 20 minutes turn 180 degrees and continue baking for another 20-40 minutes (depending on your oven), the loaves should sound hollow on the bottom when complete. Remove finished loaves to a cooling rack and let sit for at least 1 hour before cutting.

Well, I think this turned out a bit more flavorful than the first time I made panmarino. Not quite as soft because of the white wheat flour, but a fuller flavor! As of now, this is this weeks submission to YeastSpotting but in a few weeks it will also be one of my LA County Fair submissions, with a few tweaks. You can also read about the hike over on The Weekend Bread and Hiking Club.

Sourdough Panmarino

Panmarino Loaf

Sourdough Panmarino

Sliced Panmarino

Sourdough Panmarino

Panmarino Loaf

Sourdough Panmarino

Sliced Panmarino



One response

13 08 2010
YeastSpotting August 13, 2010 | Wild Yeast

[…] White Wheat Panmarino […]

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