42 Comments

Hello Martin. I am so taken with this bread, I started yesterday, and now about to bake. I have one question, if you don't mind:

"Bake with steam until the loaf is a deep, very dark brown, like the color of dark chocolate, about 40 to 50 minutes."

Does it mean full steam for the whole time? Or do we steam for a period at the beginning and then no?

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and one more question: what about a retarded final proof?

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author

Thanks so much for this question. 🙏🏼

If baking in a home oven, you can remove any steaming systems around the halfway point (the water has usually evaporated at that point—if that’s the case, just leave it, no further action necessary). If baking in a covered baker, take the lid off then, as well.

Retarding this dough, as it contains commercial yeast, is a little tricky. If you decide to go that route, keep an eye on it as it may move/rise more than anticipated.

Let me know how it goes!

M

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Martin, it turned out gorgeous! I can't thank you enough for this beautiful loaf.

At the end the steam situation went for me like this:

250 C %40 steam 10 minutes

250 C %20 steam 20 minutes

230 C no steam 25 minutes

I can't load the video here, but I think I cracked it. But I shared it to notes (actually two of them) and if you could kindly tell me your feedback, I certainly would appreciate it.

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author

Whatever you did with the steam, it looks perfect! And the slicing sounds are next level. You can adjust the bake time and temp to taste -- I can't see anything to improve with your effort! Hope it tastes as good as it looks. Drizzle with some of that nice olive oil!

Thanks for being here, Şemsa!

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Semsa, where would one see your videos that you mention are in “notes?”

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It is another notes, with me cutting the bread to reveal the inside.

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Thank you. When I originally read this post, I was using a browser. Once I opened the link you provided, my iPad opened the app, and we’re good to go!

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Thank you for the swift reply. I have steam injecting oven, a professional one. So how many minutes, what percentage? %20-40-60-80?

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Sep 28Liked by Martin Philip

You won that competition Martin!! Your expertise and heartfelt bread making journey has given us, your lovely book and most of all your wonderful bread making ideas. Have some fresh bran from the mill!!

BTW your apple cinnamon rolls were absolutely stunning and delicious. 🙏.

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author

Too kind, Pamela!

Thanks for your kindness! I appreciate you, no maybes.

🙏🏼🙏🏼🙏🏼

Martin

And let me know how it goes!

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Sep 28Liked by Martin Philip

Going to try the sesame seed version! I’ve never had beans with bread-suddenly I don’t know how I’ve existed without it 😄 thanks for recipe

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author

You’re in for a treat!

Make sure the beans are just a little soupy. To a large pan, add a generous glug of olive oil and a couple cloves of coarse chopped garlic. If you like spice add plenty of chili flake or black pepper. When the garlic is fragrant and just beginning to color, add cooked beans (any kind but I’m partial to things like butter beans or even kidneys). Stir to combine then add a little water or stock so that if you gather a large ladle, it’s 3/4 beans and 1/4 cooking liquid (pot liquor!). Taste and adjust the salt and add just a few drops of cider vinegar. When the beans are ready, grill or toast the bread. Rub with a clove of raw garlic—it will grate itself onto the bread (a dab will do ya!). Drizzle the bread with olive oil.

Beans in the bowl can be garnished with grated cheese, and additional olive oil. So good!

M

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Sep 27Liked by Martin Philip

That's a gorgeous loaf! We haven't "graduated" to sourdough yet, but that bran-speckled crust looks incredible, so we might try knocking together a yeasted version 😉. Of course, the flavour won't be anywhere as complex, but the preferment should still add depth.

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author

Yes, make a yeasted version! In place of the culture in the stiff levain, use 1/4 t of yeast and set for 12-18 hours. Will work well!

M

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Sep 27Liked by Martin Philip

Oh great, thanks!

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Sep 26·edited Sep 26Liked by Martin Philip

It seems whenever I want to totally get rid of white flour in my baking, you show up with a formula that is much too tempting to ditch it 😂 You are such a tease Martin 😆 Yes I will be baking this as written even with the touch of yeast…shhhhhhh don’t tell….funny thing is I bought your book a long time ago…Kindle version….the problem with that for me is the out of sight out of mind mentality ….not seeing a book in a book case 🙄

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author

I hear you. And I don’t know your reasons for avoiding refined flour but consider this: A nice slice, grilled, rubbed with fresh garlic then topped with garlicky warm beans, a drizzle of olive oil, fresh herbs, and chili flakes has TONS of fiber, protein, complex carbohydrates, and flavor. So glad that you’re here and salivating.

M

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Sep 26Liked by Martin Philip

It was more the challenge, than anything…I do have a small home mill so jumped in that rabbit hole 😂 My King Arthur all purpose flour remains in my kitchen 😉

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author

OH, that's perfect. You could also consider a small portion of fresh-milled wheat in the loaf. Maybe start with 5-10% of total flour in the final mix and with a little extra water to keep the dough slightly sloppy and difficult. That challenge will reward on the other side of the bake -- open, glossy crumb, delicious lightness.

Thanks so much for being here, Donna!

M

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Sep 30Liked by Martin Philip

After reading this post, i refreshed my firm levain again this morning and will go to work this evening preparing to bake one big bad “ciabatta miche” tomorrow along the the weekly sourdough breads baked to share with elderly neighbors.

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author

Love it! Let me know it goes or went!

M

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Oct 13Liked by Martin Philip

It went rather well for a first swing. It will definitely go into my “keeper” breads and become part of a loose rotation of bakes. Thank you again Martin.

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🎯 With love from Genzano. Pane di Genzano is the best bread for bruschetta but only when a day or two old.

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author

Legend says there are more WFOs per capita than anywhere else in the world?

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I don't know what a wfo is, so I cannot confirm

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Wood Fired Oven

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Ahhhhahahahaha

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author

So jealous of your location, Sarah! I've been dreaming of a visit to Genzano for probably 15 years. It hasn't aligned yet, but it's high on the list! Bruschetta aglio olio --- perfect use of this bread!

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Well, if you're ever here, I'll show you around.

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Sep 29Liked by Martin Philip

As always, a lovely read and this bread, especially topped with beans, sounds amazing!

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author

So kind, Carrie! Hope that your baking season is off to a good start!

M

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Sep 27Liked by Martin Philip

"... onward to a new life that connected my heart to my hands, and my soul to my mouth"

That's lovely, thank you for sharing, Martin.

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Sep 26Liked by Martin Philip

Thanks for another artful bread recipe and beautiful written exposition about a very significant part of your journey. I found it quite emotional to read, probably because we accompanied you and your family on so much of that journey. Tears came unbidden, but not unwelcome.

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author

I love and appreciate that you are part of this rich journey. Much love!

M

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Sep 26Liked by Martin Philip

I agree with Donna! Your reply is confirmation that you are indeed a tease! Yes to the white flour, and yes to the beans, garlic, etc.!

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Thank you, Martin. It looks so gorgeous, and I have now started making the bread. I have one quick question about timing, as I couldn't plan my time correctly. After the folding stage, can I put the dough into the fridge for about four hours? Thank you for all the great recipes you are sharing, all now in my plan to taste.

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author

Hi Esra,

Thanks for your question!

Would it be possible to move the chilled portion of time until after shaping? If not, yes, it will be fine to slow it down some during bulk. As always, it will change things. But I’m sure you’ll sort it out. Just make sure that the loaf rises well after shaping, before baking.

Let me know how it goes!

Martin

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Thank you Martin!

Well, I made a few mistakes, all of which are shown in the final product! I kept a very long bulk fermentation and did not manage the timing well between the fridge and the room. The dough was softer to shape than your video. But the taste is good, and the upper crust was good. But the rise and texture needs improvement —I will do it again!

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Your Night Moves Anadama was replaced by your Cinnamon Oatmeal Sourdough as my favorite. Then I made this awesome Pane Genzano and I realized that playing favorites doesn’t work. Your recipes that I’m drawn to are all just perfect.

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author

Anne! This is sooo appreciated. Thanks so much for baking your way through all of this. 🙏🏼🙏🏼🙏🏼

M

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