Monday, August 23, 2010
On Day 3, however, I had nothing to do but take the pans out of the refrigerator, let them come to room temperature, and bake them. The directions said to bake the loaves for five minutes at 475, and then for another 20 minutes at 425. I did 450 and 400 in my convection oven, and the first batch still got very, very brown. (I couldn't fit all eight loaves on my baking stone, so I had to bake them in two batches).
You can find this recipe at a link to google books
Posted by Marie at 4:20 PM
Friday, August 06, 2010
Mixing milk and oil--that's about as difficult as it gets.
As for the bread, I didn't really think the sea salt was going to convince anyone that I'd made diamond bread.
Notes: The recipe, as given, makes two loaves. I cut it in half. The recipe cautions that it is slightly large for a mixer, so if you make the full recipe, you'll have to stop now and then and push the dough down so it will thoroughly mix. That caution, and the fear of overtaxing my mixer's motor, are the reasons I made only one loaf.
For my taste, the bread was just slightly too salty. If I make this bread again, I'll cut the salt to about six grams per loaf.
Panmarino (Rosemary Bread)
--from The Italian Baker, by Carol Field
3 3/4 teaspoons instant yeast
1 cup warm water
1 cup milk, room temperature
1/2 cup less 1 tablespoon olive oil
3 1/2 to 4 tablespoons finely chopped fresh rosemary
1 tablespoon plus 1 teaspoon (20 grams) salt
6 3/4 cups (900 grams) unbleached all-purpose flour
1 to 1 1/2 teaspoons coarse sea salt
Whisk together the yeast, flour, and salt in a large mixing bowl. Using the flat beater, mix in the water, milk, and olive oil. Mix until the flour is absorbed. Add the rosemary and change to the dough hook. Knead on medium speed until elastic, smooth, and somewhat moist, about three minutes. Finish kneading briefly by hand on a lightly floured surface.
You can also knead all ingredients by hand.
Place the dough in an oiled bowl, cover tightly, and let rise until doubled, about 1 1/2 hours.
Gently punch the dough down in a lightly floured surface. Cut the dough in half and shape each half into a round ball. Place the loaves on a baking sheet covered with parchment paper, and sprinkled with cornmeal.
Put baking stone in the oven and preheat to 450 degrees. Just before oyou put the loaves in the oven, slash the top of each loaf in a star shape with a razor blade and sprinkle the sea salt into the cuts of each loaf. Bake 10 minutes, spraying three times with water. Reduce the heat to 400 degrees and bake 30 to 35 minutes longer. Cool completely on racks.
Posted by Marie at 2:21 PM