The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

2/27/10 - Pane Casereccio di Genzano & Muesli Bread

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breadbakingbassplayer's picture
breadbakingbass...

2/27/10 - Pane Casereccio di Genzano & Muesli Bread

Hey All,


Just wanted to share with you my attempts at Dan Leader's Pane Casereccio di Genzano from Local Breads, and my version of Muesli Bread.  Enjoy!


Tim




Comments

spsq's picture
spsq

"Enjoy"?


 


I wish......:)

Mini Oven's picture
Mini Oven

I especially like the first one.  The second one could have used some docking with a wet toothpick before baking but looks pretty good!  What do you think of the bubbles?  How did it taste?


Mini

breadbakingbassplayer's picture
breadbakingbass...

Thanks.  They both tasted very good... 


I may try upping the amount of muesli, and adding more raisins, and more water for the muesli bread to get a little more sweetness, and more open crumb.  I used 20% muesli, and 85% total hydration.  Next time I'll do 25% muesli, and 90-95% hydration...


As for the Genzano bread, I was really good, but it was a little too sour because I made the biga naturale with 50% of the total flour.  Also, I could have let the loaves proof for a little longer to get an even more open crumb, but they were almost overflowing the bannetons...  Next time I'll preferment less of the flour, and add some yeast.


Tim