After a visit to Gustiamo, I ordered some Sicilian flour. Tasting Pane Nero again reminded me I needed to approach making this bread differently. Here's what I got using a slow-food description and method, but with a poolish incorporating a sourdough starter. It was the best fermentation so far, and amazing flavor on this mini pagnotta (round loaf).
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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