The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sourdough pagnotta

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AnnieT's picture
AnnieT

sourdough pagnotta

Some time ago I remember reading that someone used just the scrapings from the starter jar and it was enough to refresh ( or whatever the technical term would be). I was very sceptical, but today I found out that it is true! I decided to make Bill's sourdough pagnotta but didn't notice that it needs 400g of starter. That just about cleaned out my SourdoLady's starter plus some of my less vigorous yogurt one. Both of them bounded back quickly, and I'm a believer. I had made a note that the amount of water was too much, but of course that didn't stop me from adding nearly the full 650g. The dough was like oatmeal and took numerous foldings, including a French fold at the beginning. Never did get it to the manageable state but it made 4 loaves, 2 batards and 2 of what I tried to make into stirata. I baked the batards first and stretched and dimpled the other 2 on a cornmeal coated "peel", actually a piece of heavy cardboard. I thought for sure they would be overproofed but in fact they ended up like slightly oddly shaped baguettes. Lots of oven spring, nice holey crumb and good flavor. That's the oddities, the batards will be given away ( with fingers crossed.) A.