February 27, 2010 - 5:09pm
2/27/10 - Pane Casereccio di Genzano & Muesli Bread
Hey All,
Just wanted to share with you my attempts at Dan Leader's Pane Casereccio di Genzano from Local Breads, and my version of Muesli Bread. Enjoy!
Tim
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2/27/10 - Pane Casereccio di Genzano & Muesli Bread
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Comments
"Enjoy"?
I wish......:)
I especially like the first one. The second one could have used some docking with a wet toothpick before baking but looks pretty good! What do you think of the bubbles? How did it taste?
Mini
Thanks. They both tasted very good...
I may try upping the amount of muesli, and adding more raisins, and more water for the muesli bread to get a little more sweetness, and more open crumb. I used 20% muesli, and 85% total hydration. Next time I'll do 25% muesli, and 90-95% hydration...
As for the Genzano bread, I was really good, but it was a little too sour because I made the biga naturale with 50% of the total flour. Also, I could have let the loaves proof for a little longer to get an even more open crumb, but they were almost overflowing the bannetons... Next time I'll preferment less of the flour, and add some yeast.
Tim