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.

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