Thursday, March 27, 2008

Pagnotta - Italian country bread

This bread is made with about 25% organic whole wheat flour with the rest made up of swany white organic unbleached flour. It's a very good bread with a crunchy crust, soft insides and it will last two to three days before getting stale.

biga_starter dough after the 2nd rise

3 loaves 3loavesshaped 3loavesrisen

rough side up rough side up finished loaves

finished loaves sliced

Scanned images of the pagnotta weird and fun
my husband is going to wonder why there is flour on his scanner
scan of sliced bread scan of top scan of bottom


This bread bakes at 400•F. When it is taken out of the oven, it makes a crackling sound as it cools.
Listen: (sorry about the crows carrying on outside)


edited to add scanned images

No comments:

Post a Comment

just a minute