My Variation on Pagnotta bread
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I finally decided to make my own bread from my new born wild yeast . So I was looking through my trusty Dan Lepard Baking with passion book at his Pagnotta recipe and inspired from this style of bread, I did my own variation on that, based on Dan’s methods and procedures which were simple enough to follow, but using my own wild yeast as the starter.
In total, making the bread was an 9 hour process including dough making, proving and cooking, so just like the slow proving dough, the anticipation and excitement built along with making it too. The technique for making the bread involves making your dough from the initial wild yeast and folding the dough each hour for 3 hours, then shaping the loaf and proving for a further 3-4 hrs before baking.
I have to say it was a pleasure working with this particular style of dough and the smell that came out the oven during baking was just divine! I was taking Nova each time into the kitchen to check on the cooking, hoping she could take in the gorgeous smells emanating from the oven.. wanting her to have her own senses filled with this wonderful delight that one day will be able to taste and hopefully appreciate, perhaps with the same wild yeast too!:)