The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Pagnotta

Anne-Marie B's picture
Anne-Marie B

Pagnotta

A fine loaf.

I based it on a recipe that I found online that was based on a recipe from Dan Lepard and Richard Whittington 'Exceptional Breads'. It took a while for the orange juice starter to get going so it sat on the counter for most of the week. But it got there. Makes the best toast.

 

 

 

 

 

Comments

Edo Bread's picture
Edo Bread

A little beauty!

trailrunner's picture
trailrunner

can you share the link for the formula for the bread and the OJ starter ? I have looked and can't find the complete protocol for this acida biga and pagnotta. Thank you ! c

Anne-Marie B's picture
Anne-Marie B

I found the recipe here: http://www.shipton-mill.com/baking/recipes/biga-acida-pagnott.htm.

Note that I used wholemeal bread instead of spelt for the starter. I think my wholemeal flour was not the best type and that was why the starter was a bit low on life. Eventually, I added two more teaspoons spelt flour to the refreshment and it did look a lot more lively. Note the comments below the recipe. The original baker thought that the addition of honey made the bread to sweet. I wanted to feed my rather slow yeastie beasties so I added a tablespoon of honey to the bread mix. I did not find it sweet at all. Perhaps I could have added more orange juice with refreshing the starter, as my bread had no hint of citrus (as per the second comment). Cheers, Anne-Marie

trailrunner's picture
trailrunner

I am going to give it a try...I have 3 different levains and AYW also ..what's one more starter :) ? c

dabrownman's picture
dabrownman

just flour and liquid and turn into SD bread in 5 days no yeast - no starter required.......this had to be a tasty sandwich loaf.  Well done, thanks for the link and

Happy baking