What’s coming up?

Milanese Tramvai pane

Oooooooo, What do we have to look forward to this week?

Lots and Lots….I have starting making a lot of homemade yeasts and starters to trial………

Starting the Apple yeast water

I will hopefully get my Greedygirl (new mixer) at the weekend so it will be busy times ahead.

Greedygirl……..

Tasty times ahead for all!! Milanese Raisin Bread, Wholemeal and honey bread, monkey bread, irish soda bread, baps….. and much much more!! Are you bready???

Wholemeal honey bread………Very tasty

Homemade Cantucci…

Baps…

Irish Soda Bread

Thanks to http://smittenkitchen.com/recipes/ for the photo of the Irish Soda bread.

So get your yeasty on as we are going to be taming some beasties this week!!

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Bready for Altamura take two?

Ooooo. I felt from the start this was going to be good. The biga was perfect, and nice and brewey…….yay!!

Day one Altamura

Altamura day one

Brewy and Bubbly after 24 hours!! Ready to use!!

Biga:

  • 1 tsp dried yeast.
  • 1/4 cup warm water.
  • 3/4 cup room temp water.
  • 1 & 3/4 cups durum flour.
  • Stir yeast into the warm water and stand in warm place covered until frothy/creamy.
  • Stir in RT water and flour  to make a dough.
  • Place in lightly oiled bowl, covered with gladwrap, in a cool room temperature for 6-24 hours.
  • The longer left, the more intense the flavour. I usually do the biga at night and do the rest the following day (if i am at home) or the afternoon if I am at work so it gets 12-20 hours to bubble away.
Dough:
  • 1/2 tsp dried yeast.
  • 1/4 cup warm water.
  • 1 & 1/2 cups RT water.
  • 4 cups of Durum flour
  • Pinch of salt
Method:

Dough all ready to be kneaded

  • Stir yeast into warm water and stand until creamy/frothy.
  • Mix the dissolved yeast into the biga (above) and when mixed, add in the RT water.
  • Make sure well mixed and consistency is smooth
  • Mix in the flour and the salt, 1 cup at a time.
  • When dough is formed and all flour/salt mix has been added, turn out on floured area and knead for 10 minutes.
  • Woo!! talk about increase and bubby as needed!!

  • Place dough in the lightly oiled bowl and cover and leave in warm place for first rise for 3 hours or until tripled in size.
  • When dough is ready from first rise, turn out again on floured area and shape the bread into either a round or a flatter oval shape.

    First slash after first rise

  • Slash down the middle of each loaf and place the bread slash side down on a tray well covered with flour or semolina until doubled in size or until big air bubbles are noticeable.
  • 45 minutes before you want to bake this bread, turn on the oven to 225 Celsius and place baking dish at the bottom of the oven.

    Ready to Bake

  • Slash the bread again if the slash has closed over and sprinkle with cornmeal (polenta) .
  • When oven is at correct temperature, place tray in oven and put a few ice cubes in the baking dish at the bottom of the oven.This will help the crust form, yet keep the bread moist.
  • Bake for 45-55 minutes until dark golden brown ( a little more than i did above)

    MMMMMM

  • Cool and enjoy!!

The first Altamura bread was nice but I could really see the difference from using wholemeal to just durum flour and the weight of the bread itself. Still needs possibly a little more baking time (and i need a new oven) for a little crunchier crust but the crust was lovely and chewy even the next day.

Recipe adapted from Carol Fields “The Italian Baker ‘ 2nd Ed, 2011.

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Happy Queen’s Birthday!! Bready for Rewena??

Yep, NZ Bread.

I can hear you non NZer’s going ‘what’ ??????? What is Rewena ?

It is yeasty beasty people, a NZ bread.

We call it Maori bread or Paraoa bread.

It is made with a starter like sourdough or an Italian Biga but it is made out of Potatoes and flour………..My uncles used to make it and they used to make fried bread too but I can’t remember if the fried bread was made from the rewena, I think not, I can remember a very sticky dough in the fry pan……….. and I will do that one another day.

Rewena has an almost sour tang to it because there is a fermentation period, similar to sour dough.I have heard of people keeping it like a sourdough starter but I am not 100% sure about this, I would have thought it would go rotten!! Now 2 of the recipes below have a touch of yeast and one is yeast free.

SO WHAT ARE WE AIMING FOR???

Rewena Bread

My recipe is an old family one so I am unable to share it but there is two very good recipes below that will give you similar if not exact results:) Sorry, I can share the bread, the process and the photo’s but not the recipe as its not mine to give!! As I have said in prior posts, Dean Brettschneider, a NZ baker also makes one and his recipe is in his book “Global Baker”.

http://amessykitchen.blogspot.co.nz/2011/03/bbb-rewena-paraoa-maori-bread.html

http://curiouskai.blogspot.co.nz/2007/01/rewena-bread-beginning.html

http://www.kaitime.co.nz/index.php/recipes/desertsabreads/150-paraoa-parai–rewena-bread    (Yeast free)

 LETS LOOK ATHE PHOTOS!! Gorgeous!! and the taste……..

Start with this!!

Ready for first rise.

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Ready for last rise…

Kiwi Template

Ready to eat!!

mmmmmmm

yummmmmmm

One more for luck

And you know what I am going to say now!!!

Enjoy, Enjoy, Enjoy!!or  as we say in NZ , SWEET AS!!

Will start hunting down the fry bread recipe:)

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Bready for some crocodile bread?


I kid you not. Romanesque Coccodrillo !! A Baker from Rome called Gianfranco Anelli is the creator of this bread 🙂

Starting the Biga for Coccodrillo Pane

I was very worried when I got to the final stages of this bread as it was 3 days in the making and it was very very wet. In hindsight, I will use a loaf tin or mould………..It looked like this big flat greyish blob. I thought bloody hell, will need to redo but after looking at some other piccies of it and more importantly the texture, it is ok, not great but for a first go at this bread, not bad. I used mostly durum integrale rather than plain durum flour as I realised at the last-minute that I had no durum flour so I will redo the bread again in a week or so………..It tastes really nice and is holey as expected but maybe a little longer proving and cooking for slightly darker crust. Argh, you live and learn!! Not every loaf will be fabulous the first time:)I think with the durum flour and not integrale which is heavy, it will make a world of difference.

NB: You need 3-4 days for this bread.

First BIGA (starter)

  • 1/2 tsp of Dried Yeast
  • 1 cup warm water
  • 1 tsp sugar
  • 1/4 cup Durum flour
  • 3/4 cup stone ground flour
Method: 
  • Add sugar to warm water, stir till dissolved & add dried yeast.
  • Cover and place in warm place until creamy/frothy.
  • Add flours and stir for a few minutes until well mixed.
  • Cover with gladwrap and leave in RT room for 12-24 hours.
  • Day Two:

Day Two Biga

2nd Starter:
  • 1 & 1/4 dried yeast.
  • 1/4 cup warm water.
  • 1 &1/4 RT water.
  • 1/2 cup Durum flour.
  • 1 & 1/2 cups Stone ground flour.
Method:
  • Mix the yeast into the warm water and leave until creamy/frothy.
  • Add RT water and flours to yeast mix and stir well.
  • Add above mix to the 1st starter and combine well.
  • Cover with gladwrap and leave for 12-24 hours at RT.

Day three

  • Day Three:
  • 1/4 cup of Durum flour
  • 1 & 1/4 Stone ground flour
  • 1 tsp salt.
Method:
  • Add flours and salt to the starter. 
  • You need to mix this on a low-speed for 20 minutes or mix by hand for 20 minutes.
  • Place the dough in a large bowl, giving the bread room “to breathe” Cover very loosely with a damp tea towel.
  • Leave to rise for 5 hours. You need to rotate the dough every hour in the bowl.

Bit of a worry!!

2nd Rise & shaping :
  • Pour dough (it will be very wet) onto a floured area.
  • Have plenty of flour on hand.
  • You will not be able to work it much but just fold and tuck edges under the bread.

Maybe be ok?

  • Place on well floured and papered baking tray.I sprinkle cornmeal down as well.
  • Cover with damp tea towel and let rise for 60-90 mins until full of air bubbles.

    Hmmm ok?

Preheat oven to 245 Celsius:
  • Just before placing bread in the oven, cut dough with dough scraper down the middle of the dough and part the bread slightly.
  • Bake for 30-35 minutes .

No so bad, inner texture ok but more proving and cooking and a different flour!!

Recipe adapted from Carol Field’s “Italian Baker” 2ed, 2011 and various tips from the every wonderful and inspiring bakers from http://www.thefreshloaf.com/

Enjoy, enjoy, enjoy!! Still tasted yummy.

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McDonalds Killer?? Hail the Altamura Pane:

Now this bread has a very interesting tale to tell.

This is what I am aiming for!!

Altamura bread singlehandedly drove McD’s out of its city because the people there are very proud of their regional bread and food.

“What took place was a small war between us and McDonald’s,” said Onofrio Pepe, a retired journalist who founded an association here devoted to local delicacies. “Our bullets were focaccia. And sausage. And bread. It was a peaceful war, without any spilling of blood.”

Mr. Pepe and several like-minded citizens of Altamura, a city of 65,000 residents, made up one wing of the army. They say they fought largely for pride and for their food, which includes a local mushroom called the cardoncello, focaccia, mozzarella and, most of all, a coarse-grain bread famous for millennia around Italy. The bread is protected as unique in European Union regulations, which note that Horace called it, in 37 B.C., “far the best bread to be had, so good that the wise traveler takes a supply of it for his onward journey.”

Thank you to http://www.ilovelucca.co.nz/ for the link: http://www.nytimes.com/2006/01/12/international/europe/12italy.html

You know what comes next….Lets get Yeasty!! 🙂

Not a lot of photo’s for this recipe as I got distracted and when I was almost finished , I thought “OMG, no photos!!” Argh…………In this recipe, I used Durum intergrale flour which is more wheaty and not as finely milled as regular durum flour so I got a heavier bread but I am retrying this week with finely milled durum to see the contrast.

Altamura bread:

Altamura biga

Biga:

  • 1 tsp dried yeast.
  • 1/4 cup warm water.
  • 3/4 cup room temp water.
  • 1 & 3/4 cups durum flour.

  • Stir yeast into the warm water and stand in warm place covered until frothy/creamy.
  • Stir in RT water and flour  to make a dough.
  • Place in lightly oiled bowl, covered with gladwrap, in a cool room temperature for 6-24 hours.
  • The longer left, the more intense the flavour. I usually do the biga at night and do the rest the following day (if i am at home) or the afternoon if I am at work so it gets 12-20 hours to bubble away.
Dough:
  • 1/2 tsp dried yeast.
  • 1/4 cup warm water.
  • 1 & 1/2 cups RT water.
  • 4 cups of Durum flour
  • Pinch of salt
Method:
  • Stir yeast into warm water and stand until creamy/frothy.
  • Mix the dissolved yeast into the biga (above) and when mixed, add in the RT water.
  • Make sure well mixed and consistency is smooth
  • Mix in the flour and the salt, 1 cup at a time.
  • When dough is formed and all flour/salt mix has been added, turn out on floured area and knead for 10 minutes.
  • Place dough in the lightly oiled bowl and cover and leave in warm place for first rise for 3 hours or until tripled in size.
  • When dough is ready from first rise, turn out again on floured area and shape the bread into either a round or a flatter oval shape.
  • Slash down the middle of each loaf and place the bread slash side down on a tray well covered with flour or semolina until doubled in size or until big air bubbles are noticeable.
  • 45 minutes before you want to bake this bread, turn on the oven to 225 Celsius and place baking dish at the bottom of the oven.
  • Slash the bread again if the slash has closed over and sprinkle with cornmeal (polenta) .
  • When oven is at correct temperature, place tray in oven and put a few ice cubes in the baking dish at the bottom of the oven.This will help the crust form, yet keep the bread moist.

Altamura


  • Bake for 45-55 minutes until dark golden brown ( a little more than i did above)
  • Cool and enjoy!!
Recipe adapted from Carol Fields “The Italian Baker ‘ 2nd Ed, 2011. 

yum yum fresh bread & avocado

Have a quick squizzy at this Altamura loaf!!

http://www.thefreshloaf.com/node/28903/altamura-bread