I have a question about the recipe "Pantramvai (Milanese Raisin Bread)" from Emiko. Has anyone made this recipe? The amount of water seems excessive.
Haven't made it.
•Yes, this is unusual amt of water;
•recipe is accurate (compared Emiko version to original);
•Emiko recipes are usually good;
•ditto Carol Field recipes;
•Her headnote says this is an unusual bread.
Based on all this, I would go ahead and make it as written.
Hi! In my experience, this works just fine, it is a somewhat soft dough but perfectly kneadable (as you can see in the photographs). I personally love wet doughs and have no problem handling them, in fact, in my experience with Italian breads it's quite common. In the article I wrote to accompany this recipe, mrslarkin (who many probably know) commented that she made this recipe from Carol Field's book last week (coincidentally, as my recipe/article was only posted this week) and she found it too wet to handle. She notes the flour she used and how she resolved it here: https://food52.com/blog... Hope that helps (and thank you Nancy!)
Thank you for the replies. I ended up using the proportions from the Carol Field's version and that worked out well for me (made 2 loaves). I don't mind wet doughs, either, and the breads turned out very well. Thank you!