Pane Teresa Bread… Holey

Pane Teresa bread is so good! I love this bread. It is so unique… it is made differently than other breads. When you are done, you have a flat piece of dough…which transforms into a light fluffy loaf full of holes. It starts like this:

The motherdough that is used is very active and full of bubbles, if it isn’t, you won’t make good bread.

motherdough

Then you mix up the dough and let it set overnight, this is after mixing and before Autolyse:

preferment

This is after Autolyse and final mixing:

autolyse

The dough is refrigerated overnight and taken out the next day to warm up. It is then divided. I divided it into three pieces which weighed almost 2 lbs each.

divided dough

The dough is very wettish and hard to work with. Here is a closeup of the dough resting in preparation for shaping:

dough piece

The dough is then shaped and placed into Bannetons:

shaped loaves

They then proof for two hours. I put one of the loaves onto the cool porch to slow it down so all of the loaves wouldn’t be ready to bake at the same time. I also preheated the oven for a long time. The house was cold anyway, so I gave it a good two hours. I had layered two baking stones together for a lot of heat when the dough was placed on the stone.

Here is the first loaf, it didn’t reach the full potential that the next loaf did:

first loaf

The next loaf was larger although the same weight:

second loaf

Here are the two together:

two loaves together

Here is the third loaf, it turned out magnificent:

third loaf

This is the crumb from the second loaf:

crumb

Here are all of the loaves together:

all three loaves

The fragrance of this bread is heavenly! The crumb is soft and moist, the crust crisp and crackly. This is a really terrific loaf to bake up and always a surprise when it springs up in the oven and is so full of holes!

    northwestsourdough

    Teresa L Greenway – Sourdough bread baker, author, teacher, entrepreneur. Join my baking classes at: https://tinyurl.com/nbe3ejd

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