Assorted Sourdough Ciabattas In Only One Bake

Assorted Sourdough Ciabattas

Assorted Sourdough Ciabattas

How to start talking about all these breads? Am I preparing for the opening of my Italian bakery in Stockholm? Well, unfortunately, not. Still no big project like this on the way. But I did have a lot of ripe starter and I decided to use it all. Actually I liked this solution so much that it is becoming my standard way of baking. Time costraints dictated by a life divided between a family and a job make us squeeze passions in between chores. So when I happen to have some bubbly starter ready to go, better to do the best out of it right away, because I don’t know if I will be able to bake again some time soon.

This dough was made with a 25% of organic sprouted whole spelt and quite a good percentage of sourdough, what I consider a healthy bread. You can of course use regular whole wheat or going 100% white flour, the result would be just as beautiful. The main idea behind this method is to leave your dough in a bowl or container (bulk fermentation) for quite a long while after kneading and then quickly form and bake pieces of dough in a very hot oven. Some of them can be filled, some may be not.

Pepper-Taleggio Filled Ciabatta

For the filling I used baby sweet peppers and taleggio or green olives and taleggio, always sealing the “package” with a stick of gruyere. I admit I spent a whole, long, half hour thinking about a tasty way to seal the filling of these ciabattas and, well, I am pleased about this invention, so pleased I may have to ask for a patent (wish I could!!). This said, I still had enough dough to make some plain ciabattas, some twisted ciabattas, and why not, a twisted baguette. There is no end to the shapes that bread can (quite effortless I tell you) take. Just try it. [Read more...]

Barley and Spelt Sourdough Ring and Epi

Barley-Spelt Sourdough

Barley-Spelt Sourdough

Alright I know I had promised to write down and publish all the formulas of the breads I made in the past few months but there has been a couple of accidents: my daughter’s birthday party and a nasty flu.
Good thing is that during the flu I had a day which felt like “yeah I am ok again” and I could bake.
The result is this ring and a couple of epi, the latter made for our virtual baking school on Panissimo group (to which you are all welcome to join).
The dough had the special addition of barley flour, which has no gluten so it cannot be used alone, but when used with other, more “bake-able”, flours it confers to the bread a very distinctive and yummy flavor, plus it gives a very appealing bronze color to crust and crumb.

Barley-Spelt Sourdough

I apologize if the pictures are not as good as my usual standard, but, oh well, after the happy baking I realized that my cold was back. But this bread was outstanding, believe me, and back to bed I go… [Read more...]

Whole-Grain Apple-Blueberry Spelt Sourdough with Chia Seeds

Blueberry Sourdough

Blueberry Sourdough

This post could easily be called “Ode to Farine”. There is so much about the person behind the bread blog Farine, our beloved MC, that I would like to say, that this post could easily become a poem. But since people reading are mostly interested in recipes and formulas, I will instead stick to this particular loaf, based on MC’s recipe (or “formula”, like bakers and bread nerds call it).

I have been longing to make this bread for a whole year and now that is August again, and blueberries are abundant, I finally resolved in making it. What is special about this loaf is the addition of fresh berries to the dough. And since blueberries can be on the tangy side, applesauce and dry milk are also added to the dough, thing I would never ever have thought of doing before MC beautiful article on Farine. This loaf is made for the most by spelt flour, which gives a particular consistency, taste, and color to the bread. And to complete the already fascinating combination, chia seeds are added, too. [Read more...]

Nyttigare Sockerbullar: Swedish Rolls With Chocolate And Spelt For “Quanti Modi Di Fare E Rifare”

sockerbullar

A year has passed by since I made Jan Hedh’s wonderful sockerbullar with vanilla custard filling (find the original recipe here). The recipe was selected for this month’s challenge by my favorite Italian baking group, Quanti Modi Di Fare E Rifare*, and I am very curious and excited at the idea of seeing all the different versions of this very creative ensemble of home-bakers.

As for me, this time I wanted to see if I could obtain the same soft, melt-in-mouth rolls by replacing the traditionally used wheat with spelt, much of it whole-grain. To healthify this recipe further, I replaced the sugar with organic coconut palm sugar (which is as sweet as regular sugar but has a low glicemic index, a must have). And to make the buns meet  our chochaolic family taste, I added cocoa to the filling. I can tell you that my 4-year old daughter, which is definitely not a lover of whole-grain, said “mamma these are the best rolls you ever made!”. Clearly an overstatement, but a good sign!

A little note about spelt for those of you who are not familiar with this grain. Spelt is a “relic” crop, an ancient type of grain which has been sparsely farmed in modern times and so maintained unaltered its characteristics. Differently from wheat, the spelt we can get nowadays is not very different from the grain harvested 9000 years old and possibly even earlier. Regarding its nutritional qualities, spelt contains 9 percent fibre, 17 percent protein and 3 percent unsaturated fat, as well as several dietary minerals and vitamins. It also contains only a moderate amount of gluten, so it is probably better tolerated by our body (it is likely that even those of us who are not gluten intolerant may be affected by massive amounts of gluten in their diet). SCROLL DOWN FOR THE RECIPE/CLICCA QUI PER LA RICETTA IN ITALIANO.
[Read more...]

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...]