The Loaves of Enna, Sicily
|
| le pagnotte di enna - durum flour (the loaves of enna, sicily) |
| |
| note: the amount of water relative to the flour is dependent upon the |
| fineness of the semolina granules in the flour, its freshness and its |
| water absorption rate. |
| |
| starter: |
| |
| 1/4 tsp | yeast - active dry or 1/10th of a small cake yeast |
| 1/4 cup | water - warm |
| 3/4 cup | + 1 tbl flour - durum |
| |
| dough: |
| |
| 1 tsp | yeast - active dry or 1/4 of a small cake yeast |
| 1/4 cup | water: warm |
| 3/4 cup | +2 tbsp water |
| | all starter from above table |
| 3-1/4 cup | flour - durum |
| 1-1/2 tsp | salt |
| |
| starter |
| dissolve the yeast in 1/4 cup water and allow it to stand for |
| approximately 10 minutes. |
| add 3/4 cup plus 1 tablespoon durum flour and mix until the flour is |
| absorbed. |
| the dough will be stiff. |
| cover the starter and allow it to remain at room temperature overnight. |
| |
| dough: |
| dissolve the yeast in 1/4 cup water and allow it to stand for |
| approximately 10 minutes. |
| break the starter into small pieces, and combine it with the dissolved |
| yeast. |
| add the additional water (3/4 cup plus 2 tablespoons at room temperature) |
| to this mixture. |
| gradually add the flour (3 1/4 cups) and the salt (1 1/2 tsp.) and |
| continue to mix until the dough begins to hold together. |
| knead the dough until it is smooth and elastic. |
| |
| place the dough in a lightly floured bowl. |
| allow the dough to rest for 30 minutes. |
| gently turn the risen dough onto a flour dusted work surface. |
| dust a piece of canvas (untreated, 100% cotton), or a proofing board |
| (lumber core plywood) with flour. |
| divide the dough into 3 portions. |
| beginning with one portion of dough, cup your hands beneath it gently |
| folding sections toward the center as you roll it on the work surface |
| until it is round. |
| turn this portion of dough over, gently rolling it on the work surface. |
| place the dough, rough side up, on the canvas or board. |
| repeat with the remaining portions of dough. |
| cover the dough with a cotton towel, allowing it to rise for 30 minutes. |
| |
| after 15 minutes, gently press each portion of dough with your fingertips. |
| allow the dough to rise for an additional 60 minutes. |
| as the dough is rising, place a baking stone in the oven , set the |
| temperature to |
| 500f, and allow the oven to heat for 30 minutes. |
| ease your hands beneath the dough and turn it rough side down (upside |
| down) onto a lightly floured sheet of parchment paper. |
| lower the oven temperature to 450f. |
| slide a baker's peel beneath the parchment paper. |
| slide the parchment paper from the peel onto the baking stone. |
| quickly spray the oven walls using a plastic spray bottle filled with cold |
| water. spray again every 5 minutes for the first 15 minutes. |
| lower the oven to 400f and allow the dough to bake until it is a deep |
| golden color (approximately 20 minutes). |
| after the bread has been in the oven for a total of 20 minutes, check the |
| oven to be certain that the dough is not browning too quickly. |
| if this is the case, cover the loaf with aluminum foil. |
| |
| remove the bread from the oven and allow it to cool on a baker's rack. |
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| a1 hot food group |
| william barfieldsr |
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| (ID: 11955) Mirror: rec.food.recipes: Sat, Jul 5, 2003 |