I’ve done up a batch of Pane Teresa. It is such a wonderful bread!! You look amazed in the oven when after five minutes, it starts blowing up like a balloon! It is just too awesome and exciting for words, you have to experience it. I made up the batch and did my metric measurements so I could update the recipe. This is the star recipe in the Special Recipes folder available at my website. It was named by the Northwest Sourdough forum by Bill who won that contest for naming the bread. I took a couple of pictures of it as I put it into the oven flat and it just started popping. I have more pictures, but they came out badly so can’t post them, too blurry etc. Here is the first one, my oven and stone had pies baked on them so overlook the mess.
Here is the bread right after being put into the oven:
After five minutes:
I made a little .exe file to show you the loaf popping in the oven. The slideshow will not loop and just hit “esc” to shut off the last frame. Like I said, the pics were taken through the oven window so they are fuzzy:
Click here to see Pane Teresa:>>> Pane Teresa Popping in the oven
Closeup Pics of the finished loaves:
You will not believe the crumb….it is awesome!!!
Here it is…
If you like large holes in your crumb, you can have them by baking this bread. It is only partly in the hydration, you get the holes by following the recipe, it’s different.