Sourdough Pagnotta

Sourdough Pagnotta

Sourdough Pagnotta (1)
Sourdough Pagnotta (2)
Sourdough Pagnotta (3)
Sourdough Pagnotta
This recipe is a very slight variation of Sourdough-guy's blog entry on Pagnotta and Ciabatta. Many thanks for Sourdough-guy for the recipe, which he says is his variation of and Il Fornaio recipe. I've posted pictures of my process and a spreadsheet with the amounts in ounces, grams, and baker's percentages.
Ingredients

• 240 grams fresh 100% hydration starter 
• 709 grams water
• 574 grams KA Organic AP (you can substitute any white AP or bread flour)
• 206 grams KA Bread flour (you can substitute any white AP or bread flour)
• 50 grams KA rye blend (optional - substitute white flour, whole wheat, or other)
• 50 grams Heartland Mills Golden Buffalo flour (optional - substitute white flour, whole wheat, or other)
• 18 grams salt

Mix
Mix ingredients until well integrated and there is some resistance to stirring. Start by mixing the starter and water together, then add the flours and salt. Cover and let rest for 30 minutes. After 30 minutes fold it gently in the bowl a couple of times, then pour it out on the counter, let rest for 10 minutes and fold the dough into a ball from the 4 corners. Turn it over so it is seams down, and place it back in the bowl.
Then, every 30-60 minutes pour the dough out onto the counter, let it spread a little, and fold it up into a ball. Put the dough back in the bowl, cover and let rest 30-60. Repeat this process every 30-60 minutes a few times (roughly 3 times, but could be less or more) until the dough has elasticity and resilience.
Bulk Fermentation
Place the dough in a well oiled rising bucket or bowl to rise. It should rise to a volume that is about double the volume of the dough when you first started folding it. If you use the quantities above, that will be when the dough has risen to a volume of about 3 liters.
Shaping
Pour the dough out on the table on a bed of clour and cut into three pieces. Work with each loaf separately. Form a ball by carefully and gently pulling the sides toward the center repeatedly to get some surface tension on the smooth side underneath. Do not overhandle.

Use thumbs and fingers of one hand to pinch and hold the gathered sides over the center, holding the gathered edges up a little to help the sides stretch and the shape to become more round and taking a bit of weight off the loaf. Use the other thumb and a couple of fingers to pinch a bit of the side, pull the bit out and up and over to the center, stretching the side as you do. Gather that bit in with the first hand along with others as you work your way around the loaf. Try to make it round by gathering a bit from the place that sticks out the most.

Turn the dough over onto a thick bed of flour with the rough side down.
Final Proof
Allow the loaves to increase in size by double.
For me, this took about 3-4 hours (I baked the loaves one at a time).
Bake
Bake at 425F for roughtly 20-30 minutes until the crust darkens to a pleasing color. The internal temperature should be over 205F.
Cool
Allow the loaf to fully cool.
Results
The flavor was as good as any bread I've made. The crumb open. The crust was thin but crisp and delicious. It was a huge hit with the kids, so I know I did something right.