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Submitted by weavershouse on June 3, 2007 - 4:15pm

PAGNOTTA 3 ways and a NYT SEMOLINA

I finally made the Sourdough Pagnotta that has been so praised here 3 PAGNOTTA AND ONE SEMOLINA ON LEFT SEMOLINA3 SOURDOUGH PAGNOTTA AND 1 SOURDOUGH SEMOLINA     I tried one pagnotta plain, one I baked in the Le Creuset with poppyseeds and one I rolled with cinnamon/sugar and raisins because my husband was asking for raisin bread. I also made a NYT no-knead with 3 cups unbleached white and 1 cup semolina, 2 tbls. olive oil and 2 tbls. sugar, 1/3 cup active starter, salt and water. I baked the Semolina Bread in a long clay baker as shown in my photo. I think they all came out good. I always like the taste of my bread better the day after baking so I'll see if I have a favorite then.

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Submitted by tattooedtonka on June 3, 2007 - 4:50pm.

weavershouse

Your breads are awesome..  It seems everytime I turn around Im seeing someones awesome breads they did this weekend.  Yours are no exception.  Really great looking breads.

Wonderful shapes, wonderful crumbs...Just lovely..

Well done. Have a great day.

TT

Submitted by weavershouse on June 3, 2007 - 4:58pm.

Thanks TT

Thanks for the nice comments. I thought the same thing about all the Sunday Bakers. It's awesome isn't it.

 

By the way, your comments with the last photos you just posted are tooo funny. It sounds like you're going to be up all night baking. Are those bagels under the covering?      weavershouse

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Submitted by tattooedtonka on June 3, 2007 - 5:04pm.

Yep,

Bagels they are.   They got done boiling and baking a couple minutes ago, and I'm done for the night.

Just a loaf in the fridge left to bake after work Monday night.

Dont you just love looking at a nice weekends bake on your counter, when its all done.  How lovely it is.

TT

Submitted by weavershouse on June 3, 2007 - 5:08pm.

That's the Truth TT

I'm happy I'm finished for the night and I could look at that bread for a couple more hours but I had to put it in the freezer finally. I'll have to look in my blog to see them now.

 

Hope the bagels came out great and that we get to see photos. Have a good night.                      weavershouse

Submitted by bluezebra on June 3, 2007 - 5:19pm.

Wow weavers!!! Those are beautiful breads!!!

Have you tasted your pagnottas at all? Do you love the taste of the crumb? You are such a talented baker!

Submitted by browndog on June 4, 2007 - 5:18am.

Goods baked

Those are beautiful, weavershouse, and your swirl looks perfect--no chasm between filling and bread, not an easy thing to do! The Pagnottas--do you use a mixer, I think you don't? Any tips for hand-ling the wet doughs? (Fr John would be happy to find his home still tumbling full of fresh baked bread even in the 21st century.)

Submitted by bluezebra on June 4, 2007 - 9:31am.

browndog and weavers a question about the cinnamon raisin

bread, please? How do you get a rolled bread without a chasm between the filling and bread? I have only made 2 to date (the horrible garlic bread failures) and they both had a chasm. :(

weavers bread is so gorgeous and homogenous...<envy>

Submitted by weavershouse on June 4, 2007 - 11:23am.

Thank you both

Thanks for the nice comments.

I don't use a mixer but didn't find the dough too wet to handle or difficult but you know how that is...we can all make the same dough and end up with different things going on. I didn't try to make it wetter and maybe that's why I don't have the large holes in the crumb that some others have but it was fine with me. For the Pagnotta I mixed it all, let it set about 30 min., gave it a couple of stretch and folds and put it in the fridge overnight. In the morning I took it out of fridge, let it sit a couple of hours, gave it another stretch and fold to see how things felt, divided into 3, let it rest 20 min., shaped and let rise. It was fun to try different things with the 3 doughs. The one baked in my Le Creuset had a crisper crust but otherwise tasted the same with almost the same crumb. 
The raisin bread might have had a little too long rise time waiting for the other breads to get out of the oven. I don't do anything worth mentioning to get a tight roll. I do roll from the shorter end of the rectangle but can't see that that would make a difference. I just sprinkled on a cinnamon/sugar mix I just guessed at and tossed on raisins. Wish I could be more help here.
As far as taste I loved the raisin bread, probably because it's sweet :)) Then I liked the semolina, expecially toasted. The pagnotta was tasty but I'm going to bake it again soon with a different mix of flours. For the total of 850g of flour I used unbleached white for all but 50g which was a rye blend. I was really happy with the rise of my sourdough starter.
Thanks again.                      weavershouse

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Submitted by bwraith on June 4, 2007 - 7:26pm.

nice bread weavershouse

Hi weavershouse,

Nice bread. Now, if only I could make those recipes look like that...

Bill

Submitted by weavershouse on June 5, 2007 - 3:03am.

Thank you for the compliment and the recipe

And welcome back.                                                  weavershouse

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