Another month, another Bread Baking Babes bake on the calender. Elizabeth ("Blog from OUR kitchen") pick an Italian recipe. YAY I love Italian breads. Elizabeth is under the spell of malted grains of late, so in this bread she took her chance of adding crushed malted rye berries. I couldn't get hold of those, so I used my malted wheat flakes, that I had left from our Granary loaf. I love that malted taste a lot too. You can also use malt syrup. This loaf is made in an 'eight'shape. Why? Well why not. I can tell you this bread is very fluffy, airy and light and we all loved it here. I baked it once before in 2006, then I used malt syrup. Both were totally delicious and very good for daily bread/sandwiches.
To get inspired check out the "8's" baked by the Babes, you can find the links of the Babes who baked this month at the end of this post: they'll be added as they've posted. Have a go and bake along as our Bread Baking Buddy! You knead, bake, post and send your details to Elizabeth so she can send you a Bread Baking Buddy Badge (to add to your post if you like) and add you to the round up later. Deadline 29th of this month. Have fun.
L'otto di MeranoTo get inspired check out the "8's" baked by the Babes, you can find the links of the Babes who baked this month at the end of this post: they'll be added as they've posted. Have a go and bake along as our Bread Baking Buddy! You knead, bake, post and send your details to Elizabeth so she can send you a Bread Baking Buddy Badge (to add to your post if you like) and add you to the round up later. Deadline 29th of this month. Have fun.
(makes 1 large loaf)
(PRINT recipe)
300 g water luke warm
0.5 g active dry yeast
25 g malted wheat flakes
75 g dark rye flour
100 g unbleached all-purpose flour
Dough
60 g water, lukewarm
2 g active dry yeast (I used 1g active dry yeast)
27 g olive oil
400 g flour (300 g bread flour + 100 g wholewheat flour)
10 g salt
1 heaped tsp fennel seeds
starter: On the evening before baking the bread, pour the warm water into a medium-sized bowl and whisk in the tiny amount of yeast. Add the flours and maltedwheat flakes and, using a wooden spoon, stir the mixture 100 times. Cover with a plate and leave overnight on the counter.baking day: Pour the water into a container. Whisk in the rest of the yeast until it has dissolved. Pour this mixture into the starter (that should be bubbling nicely). Add oil, flour, salt, and fennel seeds to the starter. Using a wooden spoon, stir to combine.
Knead the dough in the bowl of a stand mixer (or by hand if you prefer) until the dough is smooth and elastic. Cover the bowl and leave to rise until doubled.
Line a peel with parchment paper. Turn dough out onto a lightly floured board. Divide the dough in two and form into two rounds, one of which is slightly larger than the other. Place the rounds close together on the parchment paper to form a figure 8. Cover with a clean tea towel and allow to rise in a draft-free area at room temperature until it has almost doubled.
Line a peel with parchment paper. Turn dough out onto a lightly floured board. Divide the dough in two and form into two rounds, one of which is slightly larger than the other. Place the rounds close together on the parchment paper to form a figure 8. Cover with a clean tea towel and allow to rise in a draft-free area at room temperature until it has almost doubled.
When the oven is hot, just before putting the bread in the oven, spray the top liberally with water (or steam the oven). Put the bread into the oven and immediately turn the thermostat down to 180ºC. Bake for about 40 minutes or until the internal temperature is about 96ºC. Remove the bread from the oven. Remove the finished bread from the oven and put it onto a footed wire rack to cool.
(based on a recipe in "The Italian Baker" by Carol Field)
7 comments:
Your bread looks so light and fluffy indeed!! It was a wonderful dough!
Your loaf looks soft and squishy. I like the malted flavor too although I used barley malt extract.
A very pretty eight shape and soft crumb, too. Would love a slice toasted Lien.
Lovely Eight! Glad to see yours has such a soft crumb as well, I thought I did something not entirely right!
Your bread looks perfect, Lien! It is indeed fluffy bread, though, isn't it? (I keep wondering if the first time that the original Meranese (??) baker was making these loaves had an accident where two of his boules stuck together and rather than admitting he'd made a mistake, he pretended that it was by design.)
Another great 8. It really does look like wonderful sandwich bread.
Malt, Malt, Malt I want to waltz with Malt ... so hope I can find malted rye.
Wishing for a slice or two of your bread Lien.
Loved the 8 on the badge.
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