Description
Pan marino. Bread with a wonderful aroma of rosemary, airy crumb with a crust decorated with crystals of salt, glistening like diamonds. The revival of this wonderful recipe we owe the Baker of Ferrara (Ferrara) in Northern Italy Luciano Pancaldo (Luciano Pancaldo), the name of which translates as "hot bread". Reading biographical material about the family D Este (D'este), the rulers of Ferrara, he came across a description of bread, which was baked to the court of the Dukes. So, under the impression read and born amazing recipe for Panmarino. The words of the author of the recipe Karina.
Ingredients
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Flour
450 g
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Yeast
3 g
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Salt
2 tsp
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Sugar
2 tsp
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Rosemary
1 Tbsp
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Olive oil
2 Tbsp
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Water, carbonated
260 ml
Cooking
Mix the dry yeast with the flour. In water mix salt and sugar. Mix all together in a bowl, adding the rosemary. And knead the dough, adding the olive oil. Thoroughly knead the dough for 10-15 minutes, the dough should be soft (not hard) and not stick to hands. I did the kneading in the bread maker.
Put the dough in a bowl greased with oil, cover with plastic wrap and leave to rise for half an hour (the dough should double in size).
To press down slightly coming up the dough and lay out on work surface Divide the dough into 6 equal portions. To form buns and place on covered baking paper baking sheet. Cover and allow to rise for 30 minutes.
Heat the oven to 230C, putting on the bottom of the pot with water. Make small slits in the buns, brush with water and sprinkle with large sea salt (I had medium).
Put the baking pan in a pre-sprayed with a water oven for 7 minutes. After 4 minutes of baking again spray the oven with water. Reduce temperature to 200C and bake for another 7-10 minutes until Golden brown. Bon appetit!
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