Antonio Cepas Alonso is a great baker in Toledo (Spain, not Ohio) working at Benipan. Just a few months ago he took a bread I adapted, a pumpernickel and he made his even more remarkable. So one day my sourdough was quite active and I made his nut and seed loaf again, and wow, better then ever.
Senatore Cappelli is a heritage flour. Finely milled durum wheat or semola rimacinata. The longer grains, and height of the stalk are characterisitic of this grain. Contains higher percentages of lipids, amino acids, vitamins and minerals. The wheat bran, produced through the grain mill process, is ideal in the making of bread and pasta of superior quality. It was popular from the early to the mid 19th century, and introduced by an Italian agrarian reform politician from Abruzzo named Rafaelle Cappelli. Googling it recently I found an American source for it online. So hoping to finally try a true pane di Matera with this distinguished prized flour, wish me luck on making use of this signature flour.
Pane di Matera is a bread from Basilicata, which is located on the arch of the Italian boot. With its geographical protection, Pane di Materia makes me think of the neighboring Altamura bread from Puglia.
This exclusively semola rimacinata bread is one I had to make in my "eritica style" (heretic), because I ran out of semola and went with using Kamut! I combined two formulas and decided to go with a stiffer pre-ferment. The traditional shape was a task to learn, so I searched and found a good primer on how to make this loaf, as is.
Baker Lutz Geißler has put up a challenge worthy of the phrase, "give 10 bakers a recipe and you'll get ten different breads!" Well, I've plotzed! I tried some yeasted poolish version, which was by no means slow bread...it was huge, but taste albeit softic for my penchant for crust.
My second attempt was with backferment, which was pretty, but leaden and unedible, with a crumb dense and unevenly riddled with mouse holes!
Third bread was really hydrated, and still had a nice crumb but was impossible to shape and or get oven spring for a good loaf. I have till the 17th of April, feels like I may just may make the deadline!
Salsa verde in Spanish. Pesto in Italian gastronomy. These green sauces do travel. Bagnet vert is one of these dishes that I was introduced to by baking friend Barbara Elisi. She recently posted this recipe on her blog.
Made with capers, parsley,olive oil, and anchovy, then served on bread. It's simple, deep and delicious. It is good with everything from boiled me to dipping vegetables. Personally, I like it on a spoon and decided to marry it with some grilled shrimp and a faux tuna Niçoise.
My schedule at work is always hectic, but can't quench my desire to bake. Recently I tried making a No Knead Loaf - or "Trucco mio," a facsimile of James Lahey's trademarked Truccione®. It didn't lead to a dough with the overall strength to get an amazing grigne. But it was flavor packed and had an exceptional crumb. Isn't a bad trade off.
In French, "boulot: means work. It's also the name of a shape for a batard, which itself translates to "bastard." So much for French language lessons. Recently, after making several failed attempts at what should seem easy bread (at least one ended up as bird feed on my fire escape) I finally got it! More ferment, and the saying goes,give one recipe to ten bakers and not one will come out the same. Thanks for help from the fantastic Sardinian baker, Stefano Pibi, who I met online and provided the guidance.
Creating a "grigne" (aka "ears) in a bread can add real panache to the sight of a bread. And creating a double grigne to give a bread opposing "ears" is relatively easy. But the process can also be "double edged sword." You may think aesthetics important in baking, but it's all about fermentation, hydration and timing. So when you pull out a double edged goodie from you oven, before you pronounce victory, you need to slice into the loaf.
Because that's when you find out whether loaf made "the cut." This loaf , ears/grigne and all,but sliced open, it didn't make the cut.