Hi, This bread began as an adaptation of "Rustic Bread" from Jeffrey Hamelman's book, "Bread". I began using a liquid levain instead of the yeasted preferment in the original formula and increased the hydration from 68% to 72%. The results have been pleasing, the loaf is well flavoured with whole grain rye and whole wheat flours, and the levain provides a mild tang. I needed a new name, one that paid homage to the original and that had some fake european nomenclanture (like Corinthian Leather), and Pana Rustika was born.
2 comments:
looks beautiful...nice crust and crumb...how long is the rise..how many folds?
judd
Ha! I like the name's origins. I have little breakfast buns I sell, which are a roll-sized Italian Easter bread called Ciambello Mandorlato: 'Ciambello' refers to its ring shape, so I dropped that, which left 'Mandorlato'. Using my pidgin Italian I changed that to Mandorlatini, which I like to think means 'little Mandorlato.'
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