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!
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Pane alla Caprese

17 02 2010
Pane alla Caprese

Pane alla Caprese

Since I first tried it, I’ve always really liked caprese salad and variations on it. The simple combination of basil, tomatoes, and mozzarella just can’t be beat. A salad doesn’t make a very good sandwich, or nice rolls though. So, with that in mind, I set about making an expression of caprese in bread form. Fresh grape tomatoes, fresh basil, fresh perle mozzarella, olive oil and just a little bit of black pepper (if you like pepper in it). I was a bit concerned about the fresh mozzarella, as it tends to put out a fair amount of water when melting, but it turned out just fine. The mozzarella does leave rather interesting holes in the bread as it melts though! I wasn’t worried about the tomatoes adding water to the bread because they went in whole, and were only partially roasted in the finished bread. This bread was really good for oven toasted sandwiches, very fragrant and flavorful. I think in the future I’m going to make smaller loaves, about 2 times the size of regular dinner rolls. Would be perfect hot out of the oven at that size.

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Multigrain Pain au Levain

20 01 2010
Multigrain Pain au Levain

Multigrain Pain au Levain

Funny story with this loaf… It was intended to be a loaf made of almost completely spelt flour. This was a great intention, until I went to the flour freezer and noticed the bag was mostly empty. Well, that wasn’t going to work. So I switched tracks and decided to throw in a whole bunch of flour types! I didn’t have much direction in exactly how much of any flour I added, I just went by feel … and how much was left in the bag! So even though it was a rather random assortment of flours, it turned out really yummy. Some sweetness, and a lot of nuttiness in the flavor profile.

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