Pane di Altamura - The Italian Baker - Carol Field
Today's bake: Pane di Altamura
Source: The Italian Baker - Carol Field
Note: Increased hydration from 86.67% to 91.67% due to fresh milled flour factor of 5%
Discussion: This bread has really expansive oven spring and blooming. The crust is nice and crisp and the crumb a soft cake like quality. The crumb tastes of dairy/cheesy and nutty flavors and the crust had notes of vanilla bean.
I recommend it to all who want a fun, easy to make bread that has an interesting visual appeal.
Make again? - Yes
Changes/Recommendations: Increase the TDW/number of loaves baked, slightly increase hydration due to the fresh ground grain.
https://www.youtube.com/watch?v=IXyowkDduNo Shaping begins at the 12 min mark.