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Pane di Noci
Over on CooksTalk, we have a new member, Tobin The Boy Cook! He's 13 years
old and was asking about how to spruce up the traditional school bag lunch.
I suggested that I keep my lunch interesting by varying what my sandwich goes on, rather than what goes in my sandwich. Pane di Noce is 'bread of walnuts'. It's traditionally baked in a ring pan or as those really dense and chewy pull-apart rolls I love. For reasons you will see in a minute, I skipped the baskets this time. The loaves proofed in about an hour. I wanted to cover the top with wheat bran, but didn't want to line two baskets with the stuff. So I let the loaves proof on their own. Nice oven spring, good browning...
About 45 minutes @400º w/steam. While not as open as last weeks NSPOWB, it wasn't supposed to be. The crumb opened more than traditional Pane di Noci, But that's what I was aimin' fer.
Really tasty too!
This week my turkey will be going on my version of Pane di Noci. I started with a recipe from Beth Hensperger's Bread Bible. She uses about 75% whole wheat and 25% AP. Because I wanted to bake a sandwich loaf, I used 50/50, with bread flour in place of AP. I wanted it a little less dense than the tradional. This is before and after 3 turns and about 2 1/2 hours.
I suggested that I keep my lunch interesting by varying what my sandwich goes on, rather than what goes in my sandwich.
This week my turkey will be going on my version of Pane di Noci.
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