Whole Wheat Genzano Country Bread, and Banana Pain au Levain
These are two breads I've wanted to bake, for quite awhile. Really glad now that I have, as both of these breads are so delicious, each in their own way! With thanks to Shiao-Ping and Mr. Leader for their lovely recipes :^)
Shiao-Ping's Banana Pain au Levain <------>Mr. Leader's Whole Wheat Genzano Country Bread
I so enjoyed reading about Pane casareccio di Genzano in Mr. Leader’s book, Local Breads.
This was a really nice post, too, with great photos of that beautiful and dark crust:
This is a try of the whole wheat variation, Pane lariano, with some variations; I reduced the instant yeast to 1 gram, mixed by hand, divided the recipe amount into two loaves (instead of one large loaf), and retarded the dough overnight (for convenience)…so this is not the bread Mr. Leader intended…but I am very pleased with the resulting flavor (it’s a delicious, delicious crust!).
The loaves were baked in a hot oven, preheated to 500F; then 475F for 15 minutes, 465F convection for 15 minutes, 450F convection for 7 minutes, then left in the oven (turned off/door ajar) for 10 minutes.
The loaves sang and crackled :^)
The bran-flecked crust
After cutting the end off of one loaf,
I was nervous about the crumb,
but really happy with the crust!
The crumb, a little further into the loaf
The crust could be darker yet! (yearning for my own WFO :^) )
The second bake today, Shiao-Ping's Banana Pain au Levain, makes a beautifully moist and fragrant loaf; I used a combination of fresh and frozen (defrosted) banana, ripe and sweet. The sweetness and flavor of the banana really carried through to the baked bread - great flavor!
I tried to score a 'banana' on the top of the loaf; here is the crumb (the gorgeous aroma of banana bread filling the kitchen at the moment this photo was taken!):
What wonderful discoveries these two breads were, today.
Happy baking everyone!
:^) from breadsong