No-Knead Sourdough with Old Dough

Old Dough Soudough

Old Dough Soudough

These days I am a refugee without my own kitchem, ok, a luxury refugee -who spends her days in the comfortable guest loft with sauna of our condo- but I admit feeling a little messed up by the temporary exile (we are renovating our apartment, that’s why). Notwithsatnding all, I still managed to bake a little.

So I baked one lovely spelt sourdough about 10 days ago and since I knew I would not have had the time to feed my starter or plan much, I saved a piece of dough and kept it in the fridge since. Then I made the experiment of using this piece of old dough straight from the fridge to leaven a new loaf. Could that work? Also, I had no stand mixer and could not even knead by hand the night i decided to use the old dough, so this loaf truly made itself, with very little help from my side. The result is a delicious bread with a crunchy crust and a moist and light crumb. Oh how I like my ferments! NOTE: to be successful at this loaf you have to make sure that your own starter is a very good one. I will post soon how to trouble shoot your starter.

And if you are wondering how to put jam or honey on all those holes… well, my answer is: cover it up with good cheese first!!

Old Dough Sourdough

In questi giorni sono una profuga senza la propria cucina, ok, una profuga di lusso -che passa le sue giornate nel confortevole loft con sauna del nostro condominio- ma ammetto di essere un po’ scombussolata per via di questo esilio temporaneo (stiamo ristrutturando il nostro appartamento, ecco perche’). Ciononostante, sono riuscita a panificare almeno un pochino in queste settimane.

Una decina di giorni fa ho sfornato una bella pagnotta al farro e dato che sapevo di non aver tempo per rinfrescare il mio lievito, ho conservato un pezzetto dell’impasto, tenendolo in frigo. Poi ho fatto l’esperimento di usare questo pezzo di vecchio impasto, preso direttamente dal frigorifero, per far lievitare un nuovo pane. Avrebbe funzionato? Per di piu’, non avevo la mia impastatrice e neppure la possibilita’ d’impastare a mano quella sera, quindi questa pagnotta si è veramente fatta da sola con pochissimo aiuto da parte mia. Il risultato è un pane delizioso, con una crosta croccante e una mollica soffice e leggera. Ma come come mi piacciono i miei fermenti! NOTA: per avere successo in questo tipo di pane è necessario assicurarsi che il proprio lievito sia molto attivo. Pubblichero’ presto un post in cui spiego come verificare/migliorare la qualita’ del vostro lievito.

E se vi state chiedendo come mettere marmellata o miele su tutti quei buchi… bene, la mia risposta è questa: copriteli bene con uno strato di buon formaggio! [Read more...]

Bread for Breakfast: Foolproof Overnight Rolls

foolproof rolls

foolproof rolls

Lately I have been eating bread mostly at breakfast time and I go really bread crazy if in the morning I don’t have any good bread in my pantry or freezer. Lucky me (and lucky you) lately I have been finding a lot of recipes for rolls or quick loaves that can give fresh bread for breakfast without a lot of effort and in a reasonable amount of time. So this is going to be the first of a series of breakfast bread recipes which I am going to test. And I am sure that I will develop myself a few recipes of this kind along the way.

The method I decided to try first has been developed by Martin Johansson, a Swedish home-baker who truly knows his stuff. This recipe uses just a pinch of yeast, no-knead and no folding, a super-hydrated dough (76% is the amount of water compared to the amount of flour), an overnight rest at room temperature, and no shaping, to give some spectacular breakfast rolls in the morning.

foolproof rolls

I adapted the original recipe, based on “strong” bread flour, adding some “weaker” all-purpose flour and a hint on whole wheat, just enough to give a beautiful rustic color to the crumb. And I actually managed to bake the first batch of these rolls (they are addictive) on the morning of a working day. This method is so simple that I consider it a perfect start for a person that has never baked bread before. To help in the process I have taken step-by-step pictures of the making.
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Dates And Figs Winter Rolls With Spelt

panini invernali

This month’s theme for Bread Baking Day, hosted by my friend Stephanie, is overnight recipes. Bread recipes in which the dough rests a whole night. So I immediately thought about my “discards” overnight spelt buns, which I came up with while preparing for another bread recipe and did not want to throw away my bubbling sourdough.

They involve no kneading and use precisely the amount of sourdough one generally has at hand when making the regular feedings. Since winter is almost here, I added dried figs and dates to the whole-spelt dough. Seriously yummy stuff (SCROLL DOWN FOR THE RECIPE).
[Read more...]