Daniel Leader’s second bread cookbook, “Local Breads,” is chock full of fascinating European bread recipes. Like Leader’s first book, “Bread Alone,” many of the recipes require advanced planning–starting with a biga or poolish fermenting for a day, then proceeding through a long, slow, cold ferment stretching into another day or so. Fortunately, his panmarino (p. 175) can be completed in a single day, as long as you’re an early riser. The biga ferments for an hour at room temp and rests for 8-16 hours in the fridge. The dough is forgiving, enriched with olive oil and 1/4 fresh chopped rosemary. This same dough makes great grissini (breadsticks), but I ate them all before I remembered to take a photo!
Making this bread gives me a chance to use my favorite new kitchen item–a Lexan square tub. It is sturdy, with an airtight lid, graduated markings on one side, and it is perfect to use as a dough bucket; the markings help me to figure out when the dough doubles in size (an imprecise thing requiring lots of good judgement if you use a round mixing bowl). My kitchen is generally a warm place, around 78 degrees, so doughs always move faster than suggested in recipes. The dough bucket prevents me from blundering into the tragedy of over-risen bread that falls in the oven. King Arthur sells dough buckets for $10.95, but their bucket only holds a 4-cup batch. I got the 6-quart Lexan tub at my local restaurant supply house for $12.