Thursday, January 9, 2014

Rosemary Sourdough, 69% Hydrated (Panmarino)

This happens to be one of Miscovich's favorite breads, and now that I have baked two loaves, I can see why! This bread is dense but open, aromatic and robust, with a good chew and a nice firm thin crust. This is a bread that I will not bake on a regular basis because it is made with 100% refined bread flour. However, for special occasions, this is a wonderful bread to have in your back pocket. 

This bread is actually just an adaptation to the 69% Pain au Levain which I posted on two posts ago. This bread comes together quite easily. It seems as though almost all of the breads in Miscovich's book utilize the autolyse technique and I rather like it. It gives me a bit of time to clean up prior to the final mix. The autolyse period also provides a perfect opportunity to chop the rosemary that is used in this bread. If rosemary is chopped too far in advance, it oxidizes and turns black. There is also more flavor when it is freshly chopped. I chopped my rosemary relatively fine, but how you chop it, is really up to you. I wanted to get as much flavor out of herb as I could because it was store-bought. If i ever get my hands on some fresh 'Romario' I will be baking this bread again. I also think it would be a great accompaniment with a roasted leg of lamb. 

I will go into the process of this bread but in a little less depth than I did last time, since you can easily refer back to my previous posts. 25% of the flour in this dough is prefermented in the levain build, which mingles for about 8 hours at room temperature. No yeast is used in the production of this bread. The autolyse contains the levain and all of the dough flour and water. This is then covered for 20-30 minutes. After the autolyse, the rosemary and salt are added and the dough is then mixed on first speed for three minutes and second speed for three minutes.

The dough then bulk ferments for 2.25 hours with two folds done at 45 minute intervals. This is done on a very lightly floured work bench by folding the dough in an 'envelope pattern'. After the bulk fermentation, the dough is divided in half and then given a boule pre-shape. The dough then relaxes for 10-15 minutes and is then shaped into boules. I used linen lined brotforms and allowed the boules to proof seam side up for two hours. I honestly think that they might have been better off if they were allowed to proof for twenty to thirty more minutes. That is the thing about hindsight; its always makes more sense after you already screwed up :).

Right before the bread is placed onto the peel to be slid into the hearth, the baker adds a final tough. A small sprig of rosemary is lightly pressed into the bottom of the loaf and it is actually baked into the bottom of the loaf....A nice touch. 

While the oven was preheating, I placed the bare rosemary twigs on the hearth which gave my apartment a nice earthy and fragrant aroma. This bread is scored and baked at 450 degrees with regular steam and is done after about forty minutes.

You will notice that the top of the larger loaf looks like it burst slightly. This is why I think it would have been better to have proofed these loaves just a bit longer. With each loaf that I bake, I improve, and there is nothing better than that in this world (except for bread on a hearth; a win win!)

Bake On!
-DW, The Rye in

1 comment :

  1. Looks gorgeous David. I have some rosemary growing in my yard if you'd like some!