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« Khachapuri, cheese-filled flatbread delight. | Main | Dressed up and ready to go: pane cunzatu »

January 28, 2004

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Comments

emily b. hunt

It's good to know that the recipes in the Slow Food book work. Thanks for posting the great photos.

Alberto

Emily, the book I mention is a sort of bread atlas of Italy and has no recipes. I have Slow Food recipe books and I have to admit that while some recipes are a success (Speck Canederli/Knödel is one of our favourites at home) others are really confusing and badly written. I guess it depends on how these books are put together. Usually the local Slow food convivia will get the recipes for a book on local/regional cooking from Chefs and gourmets in the area. Therefore it very much depends on how clear the "submitters" are or want to be.

gennarino

Una sola nota, oltre ai complimenti per il bellissimo pane. Dici che vorresti una crosta piu' dura: secondo me, oltre ad un probabile eccesso di acqua, e' la combinazione tempo-temperatura che non va: meglio una temperatura piu' bassa per un tempo piu' lungo.

Una cosa tipo questa, insomma.
http://www.gennarino.org/pagnottanatu2.jpg

Ma uno di questi giorni compro il sesamo, ci provo e poi ti dico... ;-)

Alberto

Teresa,
grazie per i suggerimenti e complimenti. Riguardo alla crosta la mia era piu' una nota generale su questo tipo di pane. Anche quello che ho mangiato piu'volte in Sicilia aveva questa caratteristica, d'altronde persino su "L'Italia del Pane" di Slow food, il pane viene descritto come "con crosta molto sottile". Come giustamente suggerisci, potrei modificare tempo/temperatura, mentre non credo l'acqua sia un problema dato che un rapporto farina acqua del 60% e' piuttosto basso tanto che l'impasto era piuttosto asciutto.
Se lo provi fammi sapere!

Angela

Hi Alberto, I really like the look of these loaves. I've never seen the mafalda shape before, it looks a lot better for slicing. I'd agree that the cracking on the sides is probably due to slight underproofing.

Now a question - the semolina flour you used... was that marked as pasta flour on the bag or semolina? I've just looked at my pasta flour which I'm told is just semolina flour (they both come from durum wheat, right?) and it doesn't have a nice golden colour to it.

Alberto

Angela, I have to say that the pic does the Mafalda shape no justice, maybe I'll try to bake one again and post a better pic sometime in the next future.

The semolina flour is marked as "for pasta". The one I have, from De Cecco, has a very pale yellow colour when dry. Once it is mixed with water into a dough it turns much more yellow. I must say I have no clue if there are different sorts of durum wheat berries with different colours, but that could be an explanation too.

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