by Heather Schmitt-Gonzalez / Wednesday, July 16, 2014
Panmarino (Italian Rosemary Bread) - Bread Baking Babes
Described as a bread that's fragrant with rosemary, with a crust that "sparkled with diamonds", I couldn't wait to pull mine from the oven. It's a fairly simple recipe. Aside from the Biga* that needs to sit for at least 14 hours before you make the bread, it comes together quickly, as well.
The original recipe makes 4 one-pound loaves. That's actually not too much, as I bet neighbors and family and friends would readily welcome one into their kitchen (or you could freeze a couple). But I decided to halve the recipe the first time around.
One thing that I found (which didn't seem to bother any of the other BBBabes) was the salt content. Not the salt on the crust, but the salt within the crumb itself seemed to be overwhelming to me. Almost so much that I couldn't eat it alone. Okay, I couldn't eat it alone. I needed to toast it, or use it in a sandwich with unsalted goodies adorning it. But it was still tasty. I've reduced the salt in the recipe below, but if you'd like to go with the full suggested amount, check out one of the other BBBabes posts!
- 72 grams (2.5 ounces) bread flour
- 61 grams (2-1/8 ounces) water
- pinch of instant yeast
- 442 grams (15.5 ounces) bread flour
- 238.5 grams (8.5 ounce) lukewarm water
- 22 grams (.75 ounces) lukewarm milk
- 5 grams fine sea salt
- pinch of instant yeast
- 44 grams (1.5 ounces) olive oil
- 4.5 grams (.17 ounce) chopped fresh rosemary
- coarse sea salt, for sprinkling
*What is a Biga?
"Biga is a type of pre-fermentation used in Italian baking. Many popular Italian breads, including ciabatta, are made using a biga. Using a biga adds complexity to the bread's flavor and is often used in breads that need a light, open texture with holes. Apart from adding to flavor and texture, a biga also helps to preserve bread by making it less perishable.
Biga techniques were developed after the advent of bakers yeast as bakers in Italy moved away from the use of sourdough and needed to recover some of the flavor that was given up in this move. Bigas are usually dry and thick compared to a sourdough starter. This thickness is believed to give a Biga its characteristic slightly nutty taste. Biga is usually made fresh every day, using a small amount of bakers yeast in a thick dough, which varies from 45 to 60% hydration as a bakers percentage, and is allowed to ferment from 12 to 16 hours to fully develop its flavor." ~via Wikipedia
- Bake My Day - Karen
- blog from OUR kitchen - Elizabeth
- Bread Experience - Cathy
- Feeding my Enthusiasms - Pat/Elle
- girlichef - Heather
- Life's a Feast - Jamie
- Living in the Kitchen with Puppies - Natashya
- Lucullian Delights - Ilva
- My Diverse Kitchen - Aparna
- My Kitchen In Half Cups - Tanna
- Notitie Van Lien - Lien
- Thyme for Cooking - Katie (Bitchin’ Bread Baking Babe Bibliothécaire)
The Bread Baking Buddies are: YOU!
So which Babe is the hosting kitchen this month? That would be Cathy at Bread Experience, if you'd like to join in, simply make Panmarino (yes, you may adapt) - and then send Cathy your link (info in her announcement post). Submissions are due by July 29th. Once you've posted, you'll receive a Buddy badge for baking along. I hope you'll join us this month!
I am also sharing this bread with Susan's Yeastspotting!
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.