Radical Pagnotta

I've made quite a bit of Pagnotta as a yeast bread, but now I'm into sourdough I decided to try an experiment. I think my recipe broke a few of the accepted guidelines.
Basicallly an all white Bakers flour loaf, sponge (more like slop) is 47% of the total weight and the sponge is 166% hydration

Surprised

The crumb texture is moist and firm, just how I wanted it, good chewy crust, and an overall reasonably strong sour taste. This loaf with its strong texture and taste will be perfect with the Chicken Cacciatore we are having for dinner tonight.

Whew, these experimentals are nerve wracking.

Laughing

If anyone wants details, yell out.

[img]http://www.sourdough.com.au/gallery/d/3578-2/new_Bread+008.jpg[/img]

[img]http://www.sourdough.com.au/gallery/d/3580-2/new_Bread+009.jpg[/img]

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