October 3, 2015 - 6:48pm
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.
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A little beauty!
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
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
I am going to give it a try...I have 3 different levains and AYW also ..what's one more starter :) ? c
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