This month, the BBB are opening up the choice of breads to bake based on all the breads we have baked in past July's. There is a decade of choices to bake! I was very tempted by a Poilane-Style Miche from our angel babe Sher's site, but did not have enough days to build up a barm in time for the expected cooldown in our weather. So I went with the only recipe I have not actually baked yet from all these July's. Even though I started blogging in 2010, there was a buddy baker that was doing catch up recipes at one point and I did the 2009 recipe with her. So that left 2014 for me, Panmarino Italian Rosemary Bread! And I fortunately happened to have just enough rosemary left, that was still good, to go in it. I did take the liberty of roasting a head of garlic and folding that in as well. Oh my goodness, what an amazing aroma. I would recommend slightly under-roasting the garlic or it will just melt into the dough, which can be okay if none around the edges gets overdone and bitter. Mine did mostly melt in, but it's just so nice to get those delicious chunks of roasted garlic in a slice.
If it's a hot July where you are, not to worry, there is at least one stove top option and I would wager the Tahini Swirls (Sukkar bi Tahin) could be done on the grill with a baking stone. And so here are all of our July bakes since 2008! We're sure you'll want to try one of the BBB July breads too! To receive a Baking Buddy Badge to display on your site: make the bread in the next couple of weeks and post about it before the 29th of July, 2019. You can submit your bake to any of the Babes that post this month. Don't have a blog? That's no problem – just contact the July BBBabe of your choice with a photo and brief description of the bread you baked and you’ll be included in the round-up. And remember, new recipes are posted every month on the 16th. Check out our Facebook group to see the participants' baking results during that time.
July 2018: Elle, Singing Hinnies
My results If it's too hot to bake, this is a griddle or stovetop option, no oven!
July 2017: Kelly, Velvety Bean Bread
An interesting bread I found that incorporates a bean paste into the dough.
July 2016: Judy, Bialys
My results I much preferred these delicious buns to bagels!
July 2015: Judy, Power Bread
My results A very hearty and tasty bread, perfect for the whole grain bread lover.
July 2014: Cathy, Panmarino
Keep reading, this is my choice for July!
July 2013: Astrid, Rheinbrot
My results A lovely scented sourdough with Riesling in the sponge.
July 2012: Sarah, Easy little bread
My results A quick little oatmeal bread that I am also tempted to bake again for better results than the first time!
July 2011: Sarah, Hamburger buns
My results I have my favorite recipe, but these were universally liked as well.
July 2010: Lynn, Yeasted Sprouted Wheat Bread
My results This was quite the challenge for all babes and buddies and took me two tries and a whole new food processor!!
July 2009: Natashya, Sukkar bi Tahin
My results Though I didn't start blogging until 2010, I did bake these in 2013 as a catch up recipe.
July 2008: All, in memory of Sher
Sher's site I have actually looked through Sher's site a number of times over the years. It's always hard to lose a friend unexpectedly, even if you've never met in person. And lovely to know she touched so many lives.
Here is the recipe for the Panmarino, I used my sourdough starter instead of the biga and used half fresh ground sprouted spelt for my flour. Plus the yummy roasted garlic.
Panmarino Italian Rosemary Bread
Scaled formula (makes 2 smaller rounds or 1 medium boule)
Biga
71g (~½ cup) bread flour
60g (scant ¼ cup) water
pinch instant yeast
Final Dough:
442g (~3½ cups) bread flour (220g bread flour, 230g sprouted spelt, fresh ground)
240g (1 cup) water
22g (2 Tbsp) milk (I left this out)
pinch instant yeast
44g (¼ cup) olive oil
4g (2 Tbsp) fresh rosemary, chopped
1 head garlic, roasted (optional)
all the Biga
9.5g (~ 2½ tsp.) salt
Original formula (makes 4 Loaves)Prepare the Biga:
Biga:
Bread flour 143 grams/5 ounces
Water 122 grams/4¼ ounces
Pinch of instant yeast
Final Dough:
Bread flour 884 grams/1 pound 15 ounces
Water 477 grams/1 pound 1 ounce
Milk 44 grams/1½ ounces
Biga 265 grams/9 1/3 ounces
Salt 23 grams/3/4 ounce
Pinch of instant yeast
Olive oil 88 grams/3 ounces
Chopped fresh rosemary 9 grams/1/3 ounce
Combine the flour, water and yeast in a mixing bowl. Stir with a wooden spoon or dough whisk until well blended. Scrape down the bowl, cover with plastic wrap, and let it rest at room temperature for 14 to 16 hours.
If using sourdough starter instead of a biga, you can make the final dough right away and let it ferment, covered, overnight. Then move on to shaping.
Making the Final Dough:
Combine the flour, water, milk, and biga in the bowl of a stand mixer. Mix with dough hook on low speed until blended.
Add salt and yeast and mix on low speed for 5 minutes. Increase speed to medium and mix for about 7 more minutes or until the dough is smooth. When the gluten is fully developed, mix in the olive oil and rosemary on low speed. (Fold in the garlic by hand if using.)
Cover the dough and let the dough ferment for 45 minutes, until puffy.
Remove the dough to a lightly-floured work surface and divide it into two pieces (I just made one medium oblong loaf) (or four if you used the full recipe). Shape the dough pieces into tight rounds or oblongs. Cover and let them rest for 15 minutes.
Dust two bannetons or cloth lined bowls with flour. (One 10" oblong for me.)
Place each loaf, seam side up, in the lined bannetons or bowls. Cover and proof for 1 hour.
Place a baking stone (or tiles) into the oven along with a steam pan (underneath) or iron skillet (on the top rack) and preheat the oven to 450ºF. Carefully turn the loaves over onto a parchment paper lined baking peel or baking sheet. Score the top of each round loaf in a star pattern using a lame or sharp knife, or one long slash for oblong or as desired. Carefully slide the loaf or loaves and parchment onto the preheated baking stone or place baking sheet into oven. (If you have an old granite roaster, spray the inside of the bottom with some water and use it to cover the loaf or loaves, once in the oven. Remove roaster after 20 minutes. Since I only made one loaf, this worked perfectly for me.) To make the steam, add 1 cup of ice to the iron skillet or steam pan.
Bake for 40 minutes, or until the crust is light brown and crisp and the loaves make a hollow sound when tapped on the bottom.
Remove the loaves from the oven and transfer to a wire rack to cool completely.
Approximate nutrition per slice for one oblong loaf:
Making the Final Dough:
Combine the flour, water, milk, and biga in the bowl of a stand mixer. Mix with dough hook on low speed until blended.
Add salt and yeast and mix on low speed for 5 minutes. Increase speed to medium and mix for about 7 more minutes or until the dough is smooth. When the gluten is fully developed, mix in the olive oil and rosemary on low speed. (Fold in the garlic by hand if using.)
Cover the dough and let the dough ferment for 45 minutes, until puffy.
Remove the dough to a lightly-floured work surface and divide it into two pieces (I just made one medium oblong loaf) (or four if you used the full recipe). Shape the dough pieces into tight rounds or oblongs. Cover and let them rest for 15 minutes.
Dust two bannetons or cloth lined bowls with flour. (One 10" oblong for me.)
Place each loaf, seam side up, in the lined bannetons or bowls. Cover and proof for 1 hour.
Place a baking stone (or tiles) into the oven along with a steam pan (underneath) or iron skillet (on the top rack) and preheat the oven to 450ºF. Carefully turn the loaves over onto a parchment paper lined baking peel or baking sheet. Score the top of each round loaf in a star pattern using a lame or sharp knife, or one long slash for oblong or as desired. Carefully slide the loaf or loaves and parchment onto the preheated baking stone or place baking sheet into oven. (If you have an old granite roaster, spray the inside of the bottom with some water and use it to cover the loaf or loaves, once in the oven. Remove roaster after 20 minutes. Since I only made one loaf, this worked perfectly for me.) To make the steam, add 1 cup of ice to the iron skillet or steam pan.
Bake for 40 minutes, or until the crust is light brown and crisp and the loaves make a hollow sound when tapped on the bottom.
Remove the loaves from the oven and transfer to a wire rack to cool completely.
The rest of the Bread Baking Babes
- Blog from OUR Kitchen – Elizabeth
- Judy’s Gross Eats – Judy
- My Diverse Kitchen - Aparna
- Bread Experience - Cathy
- Thyme for Cooking - Katie
- My Kitchen in Half Cups - Tanna
- Feeding My Enthusiasms - Elle
Approximate nutrition per slice for one oblong loaf:
