My attempt at Pane casareccio di Genzano
After finding out that this was the official bread used for bruschetta in Rome, I had been wanting to try it for some time. I went ahead and gave it a go this weekend using Local Breads as my guide. Overall, it went pretty well. I didn't use the bran coating simply because I didn't have any, and aside the some of the rise times, stuck to the recipe exactly.
Here's what I got:
Flavor was good with a hint of sour, but the large open crumb near the crust is something I'd like to learn to fix. My rise times were quite a bit faster than Leader gave and I chocked that up to it being a warm day. Also, upon doing the first stretch and fold, oddly enough, the dough didn't deflate very much.
Can someone suggest what I might have done wrong here?