Thank you for yet another gorgeous writing and bread :-)
This was a saver for me yesterday afternoon, when my husband told me that one of our good friend was going to help them with a large project the next day, and was bringing some food and hinted that some good bread would have been appreciated 😀 (I have spoiled him in the past with several sourdough bakes, when we lived closed by). No sourdough ready, no preferment, what do I make now???! Ahhh Ha! I knew exactly where to look.
Beautiful bread, easy to execute and very satisfying to eat 😋. Grazie Mille Martin 🫶
This dough was lovely to work with and I’m looking forward to trying it tomorrow. My S loaf is currently in the oven and I also baked round buns first and they look beautiful!
The bread turned out really well. I worried needlessly about being out of bread flour ( the AP flour I used is around 10% protein). My husband wondered if I could try it with some whole wheat flour another time - any thoughts on subbing 10-20% of the bread flour for whole wheat? Many thanks!
Done! (pic @lalogram on insta). A bit homelier than yours. But very delicious. Those little technique videos you include now are the absolute best - much appreciated. Can't wait to eat it as toast w/ jam. Sesame seeds all over the shop!
So got excited by the recipe and decided to try it straight out this morning. It's presently proofing and traded the semolina for rimacinata because it's what I had on hand.
The dough felt wetter than in your videos, would you have altered the hydration %?
Really depends on the flour—I bet you’ll be fine. Did you fold yet? At the fold it should have come together some. I bet you’re good. Lucky that you have some rimacinata. 💛💛
First off, thank you for the recipe and the responses. The resulting bread was great.
Measured by weight. Did a half recipe with a machine mix. My mistake after rereading might have been that I mixed with my KA for 3 minutes (instead of 4) but I had added an extra bowl fold at 30 min.
In terms of shaping: The shaping videos were fantastic and gave me the confidence to try to shape it versus just throwing it into a bread pan. I got something relatively close to your picture. :)
NYC is lucky, I can get it at most store in my neighborhood...took awhile...and I like getting some nice Sicilian flours from Gustiamo from Molini Del Ponte...awesome.
The route would be something like, pull 20-30% of flour and a portion of water (both from the listed dough anmounts) appropriate for the preferment you choose. So, for Biga, hydrate the PF flour at maybe 50-55%, for levain, at 72-100%, and add the leavening of your choice. Does that make sense?
I’m not sure if you’re leaving the yeast in or not, extending fermentation, or what you’re planning beyond the levain—every factor you change will suggest a change in how you handle the dough. Sorry I don't have a quick answer!
I am not using any yeast. Only levain( sourdough fed starter). I’m thinking to put in banetton after final shape and in the fridge overnight. I hope it works.
Thank you for yet another gorgeous writing and bread :-)
This was a saver for me yesterday afternoon, when my husband told me that one of our good friend was going to help them with a large project the next day, and was bringing some food and hinted that some good bread would have been appreciated 😀 (I have spoiled him in the past with several sourdough bakes, when we lived closed by). No sourdough ready, no preferment, what do I make now???! Ahhh Ha! I knew exactly where to look.
Beautiful bread, easy to execute and very satisfying to eat 😋. Grazie Mille Martin 🫶
Oh, this is so great to hear, Vanessa. So glad that you’re enjoying that loaf and process. Those are some lucky eaters at your place. 🙏🏼🙏🏼💛💛
Martin
This dough was lovely to work with and I’m looking forward to trying it tomorrow. My S loaf is currently in the oven and I also baked round buns first and they look beautiful!
So great to see this! Let me know how it goes! 👍🏻🙏🏼👍🏻
The bread turned out really well. I worried needlessly about being out of bread flour ( the AP flour I used is around 10% protein). My husband wondered if I could try it with some whole wheat flour another time - any thoughts on subbing 10-20% of the bread flour for whole wheat? Many thanks!
So glad to hear, Karen! Use whole wheat if you like—at a low percentage it won’t change the color too much. It’s your recipe now! 👍🏻👍🏻
This is amaaazing. Tastes just like the bread my grandparents would bring us from a Brooklyn bakery every Sunday. 💓
That is high praise. So glad to hear this about your wonderful loaf!
M
https://www.stirthepots.com/2015/07/01/panelle-palermitana/https://www.stirthepots.com/2015/07/03/fuori-fancy/
Beautiful mafalde!
Mille Grazie!
Oh I've been waiting for this drop like a Swifty. Thanks Martin! You da best ✌🏼
Soooo glad! Hope you like it, let me know!
M
Done! (pic @lalogram on insta). A bit homelier than yours. But very delicious. Those little technique videos you include now are the absolute best - much appreciated. Can't wait to eat it as toast w/ jam. Sesame seeds all over the shop!
Love this! So glad that the shaping videos help! Have been trying to get those going. Bread is all about seeing it, and touching it to learn.
And Durum for pasta or Semola rimacinata?
I’d love to prescribe rimacinata but most people don’t have it. So, semolina will work.
So got excited by the recipe and decided to try it straight out this morning. It's presently proofing and traded the semolina for rimacinata because it's what I had on hand.
The dough felt wetter than in your videos, would you have altered the hydration %?
Really depends on the flour—I bet you’ll be fine. Did you fold yet? At the fold it should have come together some. I bet you’re good. Lucky that you have some rimacinata. 💛💛
It was post fold, added a tad more flour for the shaping, but was able to get a nice result.
Going to have to work on the shaping, but might have eaten a third of a 800g loaf already... :)
Are you measuring by weight or volume?
Hopefully the shaping video helps some?
M
First off, thank you for the recipe and the responses. The resulting bread was great.
Measured by weight. Did a half recipe with a machine mix. My mistake after rereading might have been that I mixed with my KA for 3 minutes (instead of 4) but I had added an extra bowl fold at 30 min.
In terms of shaping: The shaping videos were fantastic and gave me the confidence to try to shape it versus just throwing it into a bread pan. I got something relatively close to your picture. :)
Thanks again!
NYC is lucky, I can get it at most store in my neighborhood...took awhile...and I like getting some nice Sicilian flours from Gustiamo from Molini Del Ponte...awesome.
what's the option or adaption for pre-ferment or levain, biga in the formula?
Hey buddy.
The route would be something like, pull 20-30% of flour and a portion of water (both from the listed dough anmounts) appropriate for the preferment you choose. So, for Biga, hydrate the PF flour at maybe 50-55%, for levain, at 72-100%, and add the leavening of your choice. Does that make sense?
Have fun!
M
What size loaf pan do you recommend if you make 2 large loaves?
Any standard loaf pan will work! 9x4, 9x5, 8.5x4.5.
Happy baking!
I’m not sure I understand the above! I’m using 100g of levain at 100% hydration.
If you want to use some levain and you have 100g, sub that for 50g of flour and 50g of water in the recipe. Hope that helps.
Can I leave it in the fridge overnight after the final shape?
Hey Angela,
I’m not sure if you’re leaving the yeast in or not, extending fermentation, or what you’re planning beyond the levain—every factor you change will suggest a change in how you handle the dough. Sorry I don't have a quick answer!
M
I am not using any yeast. Only levain( sourdough fed starter). I’m thinking to put in banetton after final shape and in the fridge overnight. I hope it works.
Thank you!
Made it tonight. Thanks for another perfect and inspiring recipe
Is there any way to print your recipes from substack that I’ve somehow not seen a way to do?