Yield: 1 large pagnotta, or 2 medium pagnottelle
TOTAL FORMULA
PREFERMENTED FLOUR: 25%
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 657 | scant 5½ cups | 100% |
| Water | 494 | 2¼ cups | 75% |
| Salt, fine | 13 | 2¼ teaspoons | 2% |
| Yeast, dry instant | 3 | 1 teaspoon | 0.50% |
| Sourdough culture | 33 | heaping 2 tablespoons | 5% |
| Coarse wheat bran, for the crust | |||
| Total Weight | 1,200 | All | 182.50% |
STIFF LEVAIN
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 164 | 1½ cups | 100% |
| Water | 99 | ½ cup | 60% |
| Sourdough culture | 33 | heaping 2 tablespoons | 20% |
| Total Weight | 296 | All | 180% |
FINAL DOUGH
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Water | 395 | 1¾ cups |
| Stiff levain | 296 | All |
| All-purpose flour | 493 | scant 4 cups |
| Salt, fine | 13 | 2¼ teaspoons |
| Yeast, dry instant | 3 | 1 teaspoon |
| Total Weight | 1,200 | All |
DAY ONE:
STIFF LEVAIN
In a medium bowl, combine the tepid water (75°F to 80°F) and sourdough culture. Mix with your hands and fingers until the culture is broken up and well distributed in the water, then add the flour.
Mix briefly, then knead until smooth.
Cover and set at room temperature for 12 to 16 hours.
DAY TWO
MIX
Calculate temperatures. See Setting Temperatures for instructions. Desired dough temperature: 76F
In a large mixing bowl, combine the final dough water and stiff levain. Mix with your hands until the levain is broken up in the water, then add the flour, salt, and yeast. Stir with the handle end of a wooden spoon until the dough forms a shaggy mass. If you find it easier, after some stirring, scrape the dough out of the bowl with a plastic scraper onto your work surface and knead briefly with your hands just until the dough comes together. Resist the urge to add more flour. Scrape the dough off the work surface and return it to the bowl for bulk fermentation.
BULK FERMENTATION
Scrape down the sides of the mixing bowl and allow the dough to rise, covered, for 3 hours at room temperature, folding as directed below.
FOLD
Fold after 15, 30, 45, 60, and 120 minutes, then leave untouched for the third hour. See Folding for instructions.
As you perform each series of folds, you’ll begin to notice that the dough becomes smoother, stronger, and more cohesive.
DIVIDE AND PRESHAPE
If making a single large pagnotta, preshape as a round. See Preshaping for instructions.
Cover and let rest for 15 minutes.
If making 2 pagnottelle, divide the dough into 2 pieces weighing about 600 grams each. See Dividing for instructions.
Preshape as rounds. See Preshaping for instructions.
Cover and let rest for 10 to 15 minutes.
SHAPE
To make the bran crust, layer ¼ inch of bran on a rimmed sheet pan. On a second pan, place a well-moistened tea towel or dish towel.
Shape as boules. See Shaping for instructions.
Press the top side into the moistened towel and roll the moist top in coarse bran, thoroughly and heavily coating the top of the loaf.
Place the large pagnotta, seam side up, in a banneton or towel-lined bowl, approximately 10 inches wide and 4 inches deep, that has been sprinkled with additional bran.
Place the two medium boules, seam side up, in bannetons or towel-lined bowls, approximately 9 inches wide and 3½ inches deep, that have been sprinkled with additional bran.
As this dough is quite wet, take the additional step of dusting the seam side of each loaf after placing it in the basket or couche.
PROOF
Cover and proof for 60 to 75 minutes at room temperature.
BAKE
During the proof, preheat the oven to 500°F with a baking stone and steaming system in place. See Baking for instructions.
Transfer the loaves to parchment paper or a baker’s peel, gently inverting them so that the underside, which was against the dusted tea towel or banneton, becomes the top.
Slide the loaves onto the preheated baking stone.
Bake with steam for 35 to 40 minutes. After 25 minutes, carefully remove any steaming devices, lids, parchment paper, or bowls. Rotate the loaves on the stone.
At 35 to 40 minutes the loaves should be well colored. If making a single large loaf, bake 10 minutes longer than the two medium loaves.
Turn off the oven, prop open the door a few inches, and allow the loaves to dry for an additional 10 minutes.
