Genzano Country Bread (Pagnotta)

According to Daniel Leader’s “Local Breads”, Genzano Country Bread is a round loaf with a thick bran-coated crust which is baked almost black, but has a moist and full-flavored crumb inside. The dough is of high hydration which is almost 80%. It requires long baking which leads to the thick and charred crust. The bread is also made with high proportion of sourdough (approximately 28%) which makes the crumb more sour. Authentic Genzano Country Bread is huge and a smaller version is called Pagnotta which is what I baked today. My bread doesn’t look as black as the photo from Daniel Leader’s book but there is already a big contrast in taste between the crust and crumb. The charred crust and sour crumb have made it a stronger flavored bread. See some twist on the crust and crumb can make a dough so different. Love it :)

Genzano Country Bread (Pagnotta) - from Daniel Leader's "Local Bread"

Didn't take care for my sourdough for 2 months but it's still vigorous :)

About these ads
Leave a comment

2 Comments

  1. Hi Nat, splendid bread, I love that last shot of your sourdough with all it’s bubbles and strands too ! You can’t keep a good sourdough down ;)

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 67 other followers

%d bloggers like this: