Genzano Country Bread: Leader's "Local Breads"
Well, after my last experience with the flat whole wheat struan(s), I decided to take a momentary break from whole grains and build my confidence back up by trying something completely different. I've always had good luck with Leader's breads and so borrowed "Local Breads" from the library. Am I glad I did!
I used some of my existing bubbling chef (Leader's recipe from Bread Alone) to create the biga naturalle used in the Genzano Country Bread recipe. Not only did the fermentation take off beautifully, but the loaf is my best to-date.
If ONLY I had my digital camera! I would love to send a picture. I didn't realise you were supposed to score the loaf (didn't hunt for the picture until AFTER it came out of the oven), but other than that, it looked nearly identical to the picture in local breads (sans scoring) and the crumb was almost as open as the Panmarino picture at the beginning of that section of pictures.
I made this without a mixer, kneading by hand using the french fold method (much to the consternation of my husband who was trying to sleep in right above the kitchen) for nearly 20 minutes to get the windowpane. The first rising seemed a little sluggish, but Boston has had some cool nights and the kitchen was pretty cold. The second rising and proofing, however, went 'by the book'.
If the proof is in the eating, my two boys are firm supporters of the moist, chewy texture and mild, wheaty flavor. The 2 year old is even eating every bit of the crust...now THAT's something.
I can't wait to make this one again!