Rosemary Filone

Today is World Bread Day 2009, and I’m celebrating by enjoying some Italian Rosemary bread (panmarino).

I enjoy seeking out bread recipes that span hours and days.  I love to see the dough evolve, from a simple mixture of flour, water, and yeast to a bubbling, active dough and finally into bread.  It’s a huge time investment for just a simple loaf of bread, which makes that bread taste all the more wonderful.

This is the first bread that I have baked from Local Breads:  Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers.  Each chapter focuses on a different European region.  When I saw the chapter containing Tuscan breads, I knew that’s where I would start.  The color photograph of Rosemary Filone grabbed my attention.  The golden crust and open crumb made my mouth water.  I love the way that rosemary tastes with olive oil and fresh bread.

Many bread recipes with this kind of time commitment use a wild yeast (sourdough) starter.  This particular bread uses a biga made from water, yeast, and flour.  Even though commercial yeast is used, the biga develops its flavor from a long fermenting period.

After sitting overnight in the fridge, the biga comes to life:

Here is what the dough looks like before the first rise:

And after two hours…

The dough gets shaped:

The first slice!

If you’re inspired to give it a try, here’s the recipe:

Rosemary Filone
Panmarino
From Local Breads:  Sourdough and Whole-Grain Recipes from Europe’s Best Artisan Bakers

Biga
1/3 cup lukewarm water
1/2 teaspoon instant yeast
2/3 cup unbleached all-purpose flour

Dough
Biga
1 1/3 cups lukewarm water
1 teaspoon instant yeast
3 1/4 cups unbleached all-purpose flour
1/3 cup extra virgin olive oil
1/4 cup fresh rosemary, coarsely chopped
2 1/4 teaspoons sea salt

The night before, put together the biga:

Mix all ingredients in a small bowl until a dough forms.  I used active dry yeast instead of the instant yeast.  Just make sure to dissolve it into the water before mixing with the flour.  Knead the dough for a minute or two on a floured surface, just until all the flour has been incorporated.  Oil the mixing bowl, and put the biga back in.  Cover with plastic wrap and let sit for 1 hour.

Place it in the refrigerator overnight.  It should double in size, but don’t leave it in the fridge for more than 16 hours.

To make the dough:

Place the biga into a large bowl (I used the bowl for my Kitchen Aid mixer).  Again, if you are using active dry yeast, dissolve it in the water first.  Using a rubber spatula, gently mix the water in with the biga until the biga breaks apart.  Combine the rest of the ingredients and stir until it forms into dough.

I used my Kitchen Aid mixer with the dough hook to knead the dough, but you can also knead by hand if you prefer.  Use speed 4 on the mixer to knead for about 10-15 minutes.  The dough will begin to clear the sides of the bowl, but will still be a bit wet and sticky.  Use the windowpane test to determine when the dough is developed:  break off a small piece of dough and stretch it until it’s opaque.  If it doesn’t break apart, it’s done.  If it breaks, knead for another few minutes and try again.

Transfer the dough to a clear container (at least 2 quarts).  Place the dough inside, and mark the level where the dough will reach when it has doubled.  Cover the container and let rise at room temperature until it has doubled.  This will take approximately 2 hours.

To shape the dough:

Spread flour onto your surface, and remove the dough from its container.  Break it in half, and shape each half into a log.  To do this, start with a small rectangle (3” x 5”).  Fold it into thirds, like a letter.  First, fold the long top edge down, then fold the bottom edge up.  Seal the seam by pressing gently with the palm of your hand.  Fold the whole thing in half again, by bringing the long top edge down to the bottom edge.  Seal again with your palm.  Starting in the middle, gently roll the log until it is about 12 inches long (make sure it will still fit on your baking stone!).

Cover a peel or rimless baking sheet with parchment paper, and lightly flour the paper.  Place the loaves on the peel, leaving at least 3 inches between them.  Cover with plastic wrap and let rise at room temperature for one hour.  When you press your finger into the dough, it should spring back slowly.

Turn the oven on as the bread begins this final rise.  It will need to be preheated at 400° for an hour with the baking stone inside.  Slide the loaves and parchment onto the baking stone and bake for 30 to 40 minutes, until dark caramel in color.

Place the loaves and parchment onto a cooling rack.  After a few minutes, remove the parchment and cool completely before slicing.

UPDATE: Be sure to check out all the bread that was baked on World Bread Day 2009!