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
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.
If anyone wants details, yell out.