Wednesday, May 20, 2009
Hi, you've reached the home of Breadchick.
I can't come to the blog right now because I'm a bit tied up in knots of luscious dough and yummy Italian Knot bread
courtesy of the Bread Baking Babes and our host kitchen, Ilva.
If you would like to be a Bread Baking Buddy, please email Ilva by May 30th with a link to your post or a picture of your bread and go visit the other Babes on the sidebar over there to see their twists, turns, and tucks.
Thanks and have a good day.
PANE DI PASTA TENERA CONDITA or ITALIAN KNOT BREAD
500 g /1,1 lb normal bread flour
5 g/0,17 oz fresh yeast
240 ml/1 cup water (I usually need a little more)
- Dissolve the yeast in a little water and quickly work the dough together.
- Put it in a high container, cover itwith a half closed lid or a kitchen towel and leave it for 15-24 hours.
0,500 g/1,1 lb biga
1 kg/ 2,2 lb 00 flour
450-550 ml/ 1,9-2,3 cup water, finger warm
30 g fresh yeast (this is what I found: 18 grams of fresh yeast = 7-10 grams of active dry yeast = about 4-6 grams of instant yeast, I don't dare trying to calculate it right now)
50 g/ 1,7 oz extra-virgin olive oil
60 g/ 2,1 oz lard
25 g/ 0,88 oz honey
25 g/ 0,88 oz salt
- Put the flour either in a big bowl or on a baking board, add the lard and mix it with your fingers until it has 'crumbled' and is completely mixed with the flour.
- Dissolve the yeast in little tepid water and add it to the flour.Mix as well as you can.
- Mix salt, olive oil and honey with the finger warm water and add it to the flour. Now work it it until it holds together and then add the biga.
- Work the dough until it is smooth and doesn't stick. I do it by hand and then it takes between 5-10 minutes.
- Put it into a big bowl, cover it with plastic film and leave to rise until it has doubled.
- Now take up the dough and divide it into smaller parts, about 100 g/3,5 oz each, and roll them it into long snakes (sorry can't remember the proper term) about 25 cm/9,8 in long but you can do them smaller if you want, no need the follow these indications religiously!
- To make the knots:
1. (top left) Roll out the dough into snakes and lay them out on a flat surface.
2. (middle right) Make a semi-circle with the dough snakes.
3. (bottom left) Twist the two end together like in the photo.
4. (top left) Bring the two ends towards the upper part of the circle.
5. (bottom left) Lift/fold the top part over the twisted part.
6. (right) Take the two end and join them together under the actual knot, this will make the knot part come out more and it hides the ends.
- Put the knots on baking sheets and leave to rise until they have doubled in size.
- Bake in a pre-heated oven (200°C/390°F) for 30-35 minutes. As always it is useful to check the bread and to use your common baking sense!