Recipe - Panmarino (Rosemary Bread)

One fourth teaspoon Active dry yeast
One half cup Warm water (105x f)
2 Three fourths cup Unbleached bread flour
Three fourths teaspoon Salt
One half cup Cool water
One fourth cup Biga at room temperature
(recipe follows)
Additional flour for work
surface
Yellow cornmeal for baker's
peel
2 teaspoon Roughly chopped fresh
rosemary
2 tablespoon Skim milk
Pam (for bowl)
Coarse sea salt

1. In a small bowl, dissolve the yeast in the warm water. Set aside for 15
minutes.

2. Measure flour into a large bowl. Stir the salt into the flour. Using a
wooden spoon,make a well in the four and add the yeast mixture, cool water
and biga. Using the spoon, stir the ingredients until the dough is too
resistant to be stirred.

3. Knead the dough on a lightly floured surface to 20 minutes. Return the
dough to the bowl, and add the milk and rosemary. (Don't panic: it will be
a gloopy mess. Knead it for 5 minutes and it will be fine; if it's still a
mess after 5 full minutes, add a pinch more flour to get it to take shape
A) Shape the dough into a ball.

4. Spray a large bowl with cooking spray, and place the ball in the bowl.
Turn the ball so it gets coated. Cover with a towel, and let rise until
double, approx. 1One half hours. Punch down the dough by folding the edges in
and turning it over so the top is smooth again. Recover the bowl, and let
rise again, about 45 minutes or until doubled.

5. Turn the dough out onto a lightly floured work surface. Trying not to
overwork the dough, fold the edges in toward the center. Work in a circular
motion, folding the entire rim of the dough toward the center twice to form
a loose round ball with a smooth side.

6. Place the ball, rough side up, on the floured surface. Using your
fingertips, gently press the ball out into a disk about 6 inches in
diameter and 1 inch thick. Lift up the far edge of the disk and fold it
toward you, to rest on top of the disk, so that 1/3 of the disk remains
uncovered. Lift the folded edge and roll it toward you until the dough
takes a (Americanstyle) football shape. When you reach the edge nearest
you, press the edge of the roll to the bottom edge of the disk with the
heel of your hand, forming a seam. Turn the loaf so that it rests seam side
down on a baker's peel dusted with cornmeal. Cover with a towel an let rise
at room temp. until doubled, about 50 minutes.

7. Meanwhile, place a baking stone in the oven and preheat to 425xF. Mist
the preheated oven with a spray bottle, and quickly shut the door. 8. Using
a sharp serrated knife, make a slash in the top of the loaf (I like to use
a starburst pattern A). Sprinkle coarse sea salt into the slash. Mist the
loaf. With a rhythmic snap of the wrist, slide the loaf onto the baking
stone. Mist the oven again (and any time you open the door) and bake until
the loaf is golden brown on the top, dark brown on the bottom, and has a
hollow ring when tapped on the bottom (40 to 50 minutes). Remove to a wire
rack to cool completely.

BIGA (Starter Dough)

One fourth tsp. active dry yeast One half C warm water (105x F) 3One half C unbleached
bread flour 1One fourth C cold water

1. In a small bowl, dissolve the yeast in the warm water. Set aside 15
minutes. 2. Measure flour into a large bowl. Using a sturdy wooden spoon,
form a well in the center and and the yeast mixture and cool water. Using
the spoon, stir together all ingredients until sticky and difficult to
stir. 3. Cover tightly and allow to ferment slowly in the refrigerator for
24 hours before using. 4. Store in the refrigerator up to 2 weeks, or
freeze in One fourth or 1/2C portions. To use, rinse a measuring cup in cool
water, scoop out the amount needed and bring to room temperature.

Recipe by: Internet

Posted to recipeludigest Volume 01 Number 319 by RecipeLu
recipelu@geocities.com on Nov 28, 1997