After baking my first Pane Nero with wheat sourdough, I wanted to bake a loaf with one hundred percent Grano duro from Castelvetrano, the Sicilian region from which this bread was born. With warmer temperatures, it didn't take long for either the first or final fermentation. The crumb was denser than with wheat sourdough, but the flavor and texture were just right.
Amy Hedyatpour repost#
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
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