Live Below the Line - Day one (flour, water and yeast can make wonders)

Some days ago I published a post about Live Below the Line and my intention to take on the challenge. 

The campaign is asking the public to cut their spending on food at drink to just £1 per day for 5 days.

The World Bank defines extreme poverty as living on the equivalent of £1 here in the UK.

Live Below the Line is a challenge for people to eat and drink on the same amount as those living in extreme poverty.

While taking on this challenge, they will raise money for charities working to end poverty.

You can join the challenge by registering at www.livebelowtheline.com/uk.

Day 1, the challenge begins!

OK, before you read this post and see the pictures, let me tell you that I felt very lucky. Why? First of all because I have a shelter and secondly because I can bake, so with little ingredients and little money (£1!), you can cook something nice and filling.


The day before the challenge (at 1 PM) I started preparing the dough that I used to prepare the pizza for day 1 and 2.


'Almost' no-knead pizza dough (£0.35)


Ingredients

• Sainsbury's strong white bread flour, 400g (£0.272)
• Dried active yeast, 4g (£0.020)
• Extra virgin olive oil, 1tbsp (£0.056)
• Salt, 1.5tsp (£0.01)
• Water (at room temperature), 300g
• Time and patience!

In a bowl, mix all the ingredients except the salt and mix for 1-2 minutes. Add the salt and mix for further 2-3 minutes. The mixture is quite fluid and sticky, but don't worry, use one hand for mixing and the other one to hold the bowl. Cover with a plastic bag and leave at room temperature for about an hour. Now transfer to the fridge (in the vegetable drawer) and leave it there until the day after.

The day after, at around 10 AM, remove the dough from the fridge. Brush some water onto the work surface - the water will prevent the dough from sticking to the surface. Turn out the dough onto the work surface and fold it: take the right side, stretch it out and fold it onto the middle of the dough. Repeat for the left side:

Turn out onto work surface

Take the right side and fold to the center

Repeat for the left side

Put back into your bowl, cover with the same plastic bag and leave at room temperature for a couple of hours. After this time the dough is ready to be used, and looks like this:

OK, it's nearly lunch time, I am going to make a simple pizza bianca, with no tomato sauce and mozzarella, as my budget for the day is just £1!

Whoops, forgot to tell you what I had for breakfast (£0.093):

• A cup of black coffee (£0.09)
• Sugar, 3g (£0.003)

LUNCH - Pizza Bianca with Rosemary, £0.37!

First of all, let me tell you that you will not be able to finish this pizza, as it's quite a lot. However you can save a piece for dinner and maybe share some with your family, if you like.

Ingredients

• Half the pizza dough you have prepared (£0.179)
• Extra virgin olive oil, 3tbsp (£0.168)
• A bunch of rosemary from my garden (let's say £0.02)
• Salt (£0.01)

Instructions

Preheat the oven to the maximum (230-250 °C).

Turn out the dough onto your lightly floured work surface. Cut the dough in half. Transfer one half back onto the same bowl, cover with the same plastic bag and transfer to the fridge. You will use this dough tomorrow! Grease a baking tray with 1 tbsp of olive oil.

Pat your dough down onto the floured work surface, paying attention not to press down the air bubbles, which are the result of a long fermentation. Transfer onto the baking tray. Brush with 2tbsp of olive oil and sprinkle with salt and rosemary.

Bake for about 10-15 minutes or until lightly golden.

As mentioned, this meal was quite filling, so far I really cannot complain.

DINNER - Red Kidney Bean Soup, £0.53

Red Kidney Bean Soup, £0.53

Ingredients

• Sainsbury's Basic Red Kidney Beans in water, 180g (drained) (£0.19)
• Half a carrot, 80g (£0.064)
• Extra virgin olive oil, 1tbs (£0.056)
• Pasta, 40g (£0.04)
• A beef stock cube (£0.17)
• Salt and pepper (0.01)
• Water, 650ml

Instructions

Roughly chop half a carrot. In a small pan, bring the water to the boil and add a beef stock cube. In another pan, on a medium heat, heat a tbsp of olive oil. Add the chopped carrot and cook for a couple of minutes.  Add the drained beans (I reserved £50g, and transfered to the fridge as I will need them tomorrow for dinner) and the vegetable stock and cook for about 15 minutes. Add the pasta and cook for 8-10 minutes, depending on the type of pasta you are using (check the cooking time on the package). Season with salt and pepper to your taste, and serve.

After dinner thoughts

Today I spent £0.98 and learnt that you can feed yourself with less than £1 a day, without starving. Obviously, I could not eat whatever I like - I.e. I would have normally used different and more ingredients. Also I had to plan my meals very carefully, which I have never done before. I always try to save money when I buy food, without compromising on 

quality. However making a soup with such a low budget was a challenge indeed, but I have to say that I don't feel hungry.  

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Let's try helping beating poverty, either:

• Joining the Live Below the Line campaign,
• or, donate for me! or for anyone else. To donate for me, please follow this link.

You can join the challenge by registering at www.livebelowtheline.com/uk.

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From 7th to 11th May, join Live Below the Line living on £1 a day for 5 days to change the way people in the UK think about extreme poverty - and make a huge difference.

https://www.livebelowtheline.com/uk 

Braided Sourdough Loaves with Poppy, Pumpkin and Sunflower Seeds (Pane a Treccia con Pasta Madre e Semi di Papavero, Zucca e Girasole)

Braided Sourdough Loaves with Poppy, Pumpkin and Sunflower Seeds

Hello! I have been away for quite a long time, but I am back. Life is hard sometimes, but what is important, is to keep up the fight.

Kneading bread surely helps to produce some good, positive energy, so let’s get started again. This recipe is inspired by my previous one (Sourdough Bread, Autolyse Method), with the addition of poppy, sunflower and pumpkin seeds. This bread is truly delicious.

Ingredients (makes two braided loaves)

• Strong white flour, 475g
• Dark rye flour, 25g
• Water, 360g
• Ferment, 150g
• Fresh yeast, 5g
• Salt, 10g
• Some fine semolina flour
• Poppy, Sunflower and Pumpkin seeds
• Egg white for brushing

Method 

In a large bowl, mix the flours and the water. Cover with cling film and let it rest for about half an hour (not less than 20 minutes).

Add the yeast and the ferment and mix well.

Turn the dough onto a lightly floured work surface and knead for about 15 minutes. The mixture is quite sticky, and the best way to work it is to use Richard Bertinet technique (he stretches the dough and slaps it down very energetically, incorporating a lot of air inside). I recently came across this video that shows this technique http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough. The video explains how to knead sweet dough, but the procedure is just the same.

Add the salt and work for further 2-3 minutes.

Form the dough into a ball, transfer to your mixing ball, cover with cling film and leave it to rest for an hour.

Turn out the dough onto your lightly floured work surface, fold again, bringing the outside edges to the center a few times, rotating the dough and forming a ball.

Put back into your ball and leave it to rest for 30 minutes.

Turn out the dough onto your lightly floured work surface and cut into 6 pieces (to make 2 braided loaves).

Cover and leave to rest for 15 minutes. 

Preheat the oven to 250°C.

Roll the sections (3 at a time) into approx. 12-inch long ropes. Brush the ropes top surface with the egg white, and sprinkle one with poppy seeds, one with pumpkin seeds and the third one with sunflower seeds.

Braid the three sections as you would if you were braiding hair. Hold the outer sections. Pull the left section over to the center. Then hold the old center section with your left hand and pull it to the side. Finally, bring the right section over the center. Repeat the process, alternating sides, until the entire length of bread is braided.

Press each end of the braid together and secure under the loaf. Follow the same process for the second braided loaf.

Place the loaves on a backing sheet (sprinkled with semolina flower) to rise for about one hour and a half or until doubled in size.

Quickly open the oven door and mist with water spray. Slide the loaves inside and quickly mist again (mist the oven, not the bread).

Bake for 30-35 minutes, or until golden brown. 

Pane a treccia con pasta madre e semi di papavero, zucca e girasole

Ingredienti (per due trecce di media grandezza) 

• Farina bianca forte, 475g
• Farina di segale integrale, 25g
• Acqua, 360g
• Lievito madre, 150g
• Lievito fresco, 5g
• Sale, 10g
• Un po’ di farina di semola
• Semi di papavero, zucca e girasole
• Albume di un uovo per spennellare

Procedimento
In un recipiente capiente mescolare le farine con l’aqua. Coprire con della pellicola da cucina e lasciare riposare per almeno 20 minuti (massimo un’ora). Aggiungere il lievito e la pasta madre e mescolare. Rovesciare su un piano da lavoro leggermente infarinato e lavorare per 15 minuti. Il composto risultera’ piuttosto appiccicoso ed il miglior metodo (secondo me) per lavorarlo, e’ proprio quello di Richard Bertinet: http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdoug. Questo video riguarda una pasta dolce, tipo brioche, ma il procedimento e’ lo stesso. Aggiungere il sale e lavorare per ulteriori 2-3 minuti. Chiudere a palla e riporre nella ciotola leggermente infarinata. Coprire e lasciar riposare per un’ora. Rovesciare il composto sulla superficie leggermente infarinata e piegare stendendo i lembi verso l’esterno, ripiegando verso l’interno e premendo al centro, fino a formare di nuovo una palla. Riporre nel recipiente, coprire e lasciar riposare per 30 minuti. Rovesciare la pasta sulla superficie leggermente infarinata e dividere in 6 parti (per formare due trecce da tre). Coprire e lasciar riposare i pezzi per 15 minuti. Pre-riscaldare il forno a 250°C. Allungate i 6 pezzi di pasta (circa 30 cm. di lunghezza). Spennellare la superficie con l’albume, e cospargete con i semi. Formare le due trecce (come se fossero trecce di capelli). A questo punto adagiate le due trecce su una teglia senza bordo, cosparsa di semolino (oppure coperta da carta da forno). Coprire con un panno da cucina e lasciar lievitare per un’ora e mezza o fino a quando il volume sara’ duplicato. Aprire velocemente il forno e spruzzare dell’acqua all’interno (una quindicina di spruzzi). Infornare le trecce e prima di chiudere la porta del forno spruzzare ancora un po’ di acqua (l’interno del forno, non le trecce). Cuocere per 30/35 minuti, o fino a che la superficie non diventa ben dorata. Io ho cotto a 250°C per i primi 5 minuti, e ho continuato a 230°C fino a cottura ultimata.

Pizza Bianca Roman Style, Gabriele Bonci’s Recipe

Gabriele Bonci is the owner (and chef) of a famous Roman Pizzeria al taglio (Pizzarium, Via della Meloria, 43, Rome). This is his recipe for Pizza Bianca (Roman style), which you can top with anything you like - I made it simple and topped it with fresh rosemary and rock salt.
I tried this recipe several times, and re-adapted it slightly, so the ingredients are the ones suggested by Gabriele Bonci, but the method is slightly different. Enjoy!

Per leggere la ricetta in Italiano andare al fondo del Post

Ingredients

• Strong White Flour, 500g
• Water, 400g
• Dried Yeast, 3.5g
• Extra Virgin Olive Oil, 2 tbs
• Salt, 10g
• Some Semolina Flour

For the Topping:

• Rock Salt, Extra Virgin Olive Oil and Fresh Rosemary

Method

In a large bowl, mix all the ingredients except the salt.
Turn the dough onto a lightly floured work surface and knead for about 15 minutes (you can obviously use a kitchen mixer instead).
The mixture is quite fluid and sticky, so I used Richard Bertinet kneading technique (stretching the dough and slapping it down very energetically, incorporating a lot of air inside - by the way you can refer to this video http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough, which explains how to knead sweet dough, but the same method can be applied to bread or pizza dough).
Add the salt and work for further 2-3 minutes.
Form the dough into a bowl, transfer to your mixing ball (oiled with some extra virgin olive oil), cover with cling film and leave to rest for an hour.
Brush some water onto your work surface (the water will prevent the dough - which is quite fluid - from sticking to the surface). Turn out the dough onto the work surface and fold it: take the right side, stretch it out and fold it onto the middle of the dough. Repeat for the left side:



Put back into your bowl, cover with cling film and transfer to the fridge (in the vegetable drawer) for 24 hours.
After 24 hours your dough is ready to be used:



In order to incorporate more air into the dough, and to achieve best results, I usually repeat the folding technique 2 or 3 times before baking, at hourly intervals.
Preheat the oven to 250°C.
Remove from the fridge and leave for at least 1 hour before continuing to the next steps. Turn out the dough onto your lightly floured work surface and cut into pieces. Cover and leave to rest for 15 minutes.
Sprinkle some fine semolina flour onto your baking trays and onto the work surface. Pat the dough out onto the work surface, paying attention not to press down the lovely air bubbles (the result of a long fermentation). Transfer the dough onto the baking trays.
Brush some extra virgin olive oil on to the top of the dough and sprinkle with rock salt and fresh rosemary.
Bake in a preheated oven to 250ºC for about 10-15 minutes or until lightly golden.
For more information, please see this video - sorry, it’s in Italian! http://www.youtube.com/watch?v=eDO_m7S-Pr4.


Pizza Bianca Romana, Ricetta di Gabriele Bonci, leggermente adattata da me

Questa e’ la ricetta di Gabriele Bonci che io ho riadattato leggermente ai miei gusti. Il risultato e’ ottimo, l’alveolatura magnifica, sembra proprio di mangiare la pizza bianca romana - che a me, da buona emigrata, manca tantissimo!

Ingredienti

• Farina Bianca Forte, 500g
• Acqua, 400g
• Lievito Secco (Disidratato), 3.5g
• Olio Extra Vergine di Oliva, 2 tbs
• Sale, 10g
• Un po’ di Farina di Grano Duro

Per la copertura:

• Sale grosso, Olio Extra Vergine di Oliva, Rosmarino Fresco

Procedimento

In un recipiente piuttosto capiente mescolare tutti gli ingredienti tranne il sale.
Rovesciare la pasta sul piano di lavoro e lavorare per almeno 15 minuti (io uso il metodo del mio ‘amatissimo’ Richard Bertinet, vedi video http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough). Essendo la pasta molto fluida ed appiccicaticcia, il metodo Bertinet e’ ideale secondo me.
Ovviamente, se si ha a disposizione, si puo’ usare un’impastatrice.
Aggiungere il sale e lavorare per ulteriori 2-3 minuti.
Formare una palla - non sara’ facile, la pasta e’ molto appicicosa, ma non vi scoraggiate! - e trasferire nella ciotola che nel frattempo avrete unto con un po’ di olio di oliva. Coprire con della pellicola da cucina, e lasciar riposare per un’oretta.
Bagnare la superficie di lavoro (se di marmo o pietra) con un po’ d’acqua (l’acqua evitera’ che la pasta si attacchi, strano ma vero!). Rovesciarvi la pasta, e procedere alla piegatura - vedi foto:



Trasferire di nuovo la pasta nella ciotola, coprire e trasferire in frigo (nella parte piu’ bassa) per 24 ore - io la metto nel cestino delle verdure.
Dopo 24 ore la pasta sara’ leggerissima e piena di bolle:



Per poter incorporare piu’ aria possibile, io piego la pasta altre 2 o 3 volte (stesso metodo di cui sopra), prima della cottura. Ad esempio, se inforno la pizza alle 12, effetto 3 ulteriori pieghe: alle 9, alle 10 e alle 11.
Scaldare il forno a 250°C.
Rimuovere dal frigo e lasciare riposare la pasta per almeno un'ora prima di passare agli steps seguenti. Rovesciare la pasta sulla superficie di lavoro e tagliare in 2 o 3 pezzi, a seconda di quanto grandi o alte volete fare le focacce. Coprire con la pellicola e lasciare riposare per 15 minuti.
Adesso spolverate abbondantemente la superficie di lavoro con del semolino fine. Stendere la pizza facendo attenzione a non sgonfiare le bolle d’aria che si sono formate durante la lievitazione. Trasferire in una teglia che avrete gia’ spolverato con dell’altra semolina e finire di aggiustare la pasta.
Condire con olio d’oliva, sale grosso e rosmarino (o qualsiasi altra cosa preferiate) ed infornare. Cuocere per i primi 8 minuti nella parte piu’ bassa del forno - in quanto la piza necessita di una bella spinta verso l’alto - e a meta’ del forno per il tempo rimanente.
Ecco comunque il video del grande Gabriele: http://www.youtube.com/watch?v=eDO_m7S-Pr4.
Ripeto, io ho apportato delle modifiche al procedimento - la tecnica di lavorazione e delle pieghe aggiuntive che secondo me fanno veramente la differenza!

Sourdough Bread (Autolyse Method) - Pane con Pasta Madre (Metodo Autolisi)

OK, the picture is not great, and the lame slash has not been done perfectly... But.. This bread tasted absolutely great. The crust was nice and crunchy, and the taste amazing.
This is another recipe from ‘Crust - Bread to get your teeth into’ by Richard Bertin (yes, it’s official: I am now addicted to it :-)).
The principle behind the Autolyse Metod is that if you mix the flour and the water and you let it rest (from 20 minutes to an hour), this will accelerate the fermentation process.

Per leggere la ricetta in Italiano andare al fondo del Post

Ingredients

• Strong white flour, 475g
• Dark rye flour, 25g
• Water, 360g
• Ferment, 150g
• Fresh yeast, 5g
• Salt, 10g
• Some fine semolina flour

Method

In a large bowl, mix the flours and the water. Cover with cling film and let it rest for about half an hour (not less than 20 minutes).

Add the yeast and the ferment and mix well.

Turn the dough onto a lightly floured work surface and knead for about 15 minutes. The mixture is quite sticky, and the best way to work it is to use Richard Bertinet technique (he stretches the dough and slaps it down very energetically, incorporating a lot of air inside). I recently came across this video that shows this technique http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough. The video explains how to knead sweet dough, but the procedure is just the same.

Add the salt and work for further 2-3 minutes.

Form the dough into a ball, transfer to your mixing ball, cover with cling film and leave it to rest for an hour.

Turn out the dough onto your lightly floured work surface, fold again, bringing the outside edges to the center a few times, rotating the dough and forming a ball.

Put back into your ball and leave it to rest for 30 minutes.

Turn out the dough onto your lightly floured work surface and cut into pieces (I made 7 baguettes, but you can choose any shapes you like). Cover and leave to rest for 15 minutes.

Preheat the oven to 250°C.

Shape the dough pieces into baguettes and place them on a floured couche. Cover and leave to prove for an hour and a half or until doubled in size.

Sprinkle some fine semolina onto a peel and place the baguettes on it (mine could accomodate 3 baguettes). Slash the top with a lame.

Quickly open the oven door and mist with water spray. Slide the baguettes inside and quickly mist again (mist the oven, not the baguettes).

Bake for 15-20 minutes, or until golden brown (I baked in batches, at 250°C for the first 5 minutes, and then at 230°C for the remaining time).


Pane con pasta madre - Metodo Autolisi

Ingredienti

• Farina bianca forte, 475g
• Farina di segale integrale, 25g
• Acqua, 360g
• Lievito madre, 150g
• Lievito fresco, 5g
• Sale, 10g
• Un po’ di farina di semola

Procedimento

In un recipiente capiente mescolare le farine con l’aqua. Coprire con della pellicola da cucina e lasciare riposare per almeno 20 minuti (massimo un’ora).

Aggiungere il lievito e la pasta madre e mescolare.

Rovesciare su un piano da lavoro leggermente infarinato e lavorare per 15 minuti. Il composto risultera’ piuttosto appiccicoso ed il miglior metodo (secondo me) per lavorarlo, e’ proprio quello di Richard Bertinet: http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdoug. Questo video riguarda una pasta dolce, tipo brioche, ma il procedimento e’ lo stesso.

Aggiungere il sale e lavorare per ulteriori 2-3 minuti.

Chiudere a palla e riporre nella ciotola leggermente infarinata. Coprire e lasciar riposare per un’ora.

Rovesciare il composto sulla superficie leggermente infarinata e piegare stendendo i lembi verso l’esterno, ripiegando verso l’interno e premendo al centro, fino a formare di nuovo una palla.

Riporre nel recipiente, coprire e lasciar riposare per 30 minuti. Rovesciare la pasta sulla superficie leggermente infarinata e dividere (io ho diviso e formato 7 baguettes, ma la scelta della forma e’ libera). Coprire e lasciar riposare i pezzi per 15 minuti.

Pre-riscaldare il forno a 250°C.

Piegare i pezzi di pasta a forma di baguette e riporli su di un canovaccio infarinato, facendo delle pieghe tra l’una e l’altra per evitare che si attacchino. Coprire con un panno da cucina e lasciar lievitare per un’ora e mezza o fino a quando il volume sara’ duplicato.

Spolverare una paletta da forno con della semola e riporre le baguettes sulla paletta. Con una lametta effettuare un taglio sulle baguettes.

Aprire velocemente il forno e spruzzare dell’acqua all’interno (una quindicina di spruzzi). Infornare le baguettes e prima di chiudere la porta del forno spruzzare ancora un po’ di acqua (l’interno del forno, non le baguettes).

Cuocere per 15-20 minuti, o fino a che la superficie non diventa ben dorata. Io ho cotto a 250°C per i primi 5 minuti, e ho continuato a 230°C fino a cottura ultimata.

Sourdough Starter- Lievito Naturale o Pasta Madre

From the book ‘Crust - Bread to get your teeth into’ by Richard Bertinet .

What a fulfilling experience making your own sourdough!
A few months ago I got a book from a friend of mine. This book has now become a ‘Bread Bible’ for me. I am talking about ‘Crust’ by Richard Bertinet. I recommend this book to anyone who is new to bread making.
I have already tried a number of recipes from the book, and I have to say that I am simply in love with it. For this Sourdough recipe, I have strictly followed the instructions from Richard Bertinet. I now make bread at least twice a week, a bread that cannot be compared to the one I find in the bakery section of supermarkets and shops.

Per leggere la ricetta in Italiano andare al fondo del Post

Method

Step 1

• Spelt flour, 50g
• Strong white flour, 150g
• Organic honey, 20g
• Warm water, 150g

Mix all the ingredients into a large bowl. Cover with cling film and leave in a warm place (around 30ºC) for around 36-48 hours.
After this time bubbles will begin to appear and the dough will have darkened a bit, meaning the fermentation process has started.

Step 2

• The mixture from Step 1
• Spelt flour, 30g
• Strong white flour, 280g
• Warm water, 150g

Mix all the ingredients together. Cover with cling film and leave in a warm place (no less than 24ºC) for 24 hours.
After this time the mixture will have expanded a bit, smelling sweet and lightly fermented.

Step 3

• 200g of the mixture from Step 1
• Strong white flour, 400g
• Warm water, 200g

Mix all the ingredients together until you have a thick dough. Cover with cling film and leave in a warm place (no less than 24ºC) for 12 hours.
After this time the mixture will have started to rise.

Step 4

As the dough is now starting to rise, you need to slow the fermentation down. Transfer the dough in the bottom of your fridge for 2 days. The ferment is ready when pulling back the skin it will be buttery coloured and full of bubbles underneath. The dough should also smell slightly acidic.

You should now have 800g of ferment. Take out 400g to make your bread and leave 400g in the bowl. Put the bowl back in the fridge and remember to refresh it every 2-3 days in order to keep it going.

Refreshing the ferment

Sourdough needs to be nourished in order to keep alive. If you don’t, it will start feeding off itself and will turn rotten.
To refresh the ferment you will need to weight it and mix it with an equal quantity of water and double the quantity of strong flour.
Cover with cling film and leave the ferment in the fridge for 2-3 days. Keep on refreshing your ferment every 2-3 days.


Pasta o Lievito Madre

Ricetta tratta dal libro ‘Crust - Bread to get your teeth into’ by Richard Bertinet (http://www.thebertinetkitchen.com/) .



Step 1

• Farina di farro, 50g
• Farina bianca forte, 150g
• Miele biologico, 20g
• Acqua tiepida, 150g

Lavorare tutti gli ingredienti in una ciotola piuttosto ampia. Il composto risultera’ piuttosto morbido. Ricoprire la ciotola con della pellicola trasparente e lasciar riposare in luogo tiepido (ad una temperatura di circa 30ºC) per 36-48 ore.
Passato questo tempo il composto risutera’ un po’ scurito e sara’ caratterizzato dalla presenza di bolle e odore un po’ pungente. Cio’ significa che il processo di fermentazione e’ iniziato.

Step 2

• Tutto il composto ottenuto seguendo lo Step 1
• Farina di farro, 30g
• Farina bianca forte, 280g
• Acqua tiepida, 150g

Mescolare bene tutti gli ingredienti di cui sopra. Ricoprire la ciotola con della pellicola trasparente e lasciar riposare in luogo tiepido (ad una temperatura non inferiore a 24ºC) per 24 ore.
Passato questo tempo il composto’ avra’ un odore ancora piu’ pungente e risultera’ gia’ un po’ fermentato.

Step 3

• 200g del composto ottenuto seguendo lo Step 2
• Farina bianca forte, 400g
• Acqua tiepida, 200g

Mescolare bene tutti gli ingredienti di cui sopra fino ad ottenere un composto piuttosto compatto. Ricoprire la ciotola con della pellicola trasparente e lasciar riposare in luogo tiepido (ad una temperatura non inferiore a 24ºC) per 12 ore.

Step 4

Ora il composto iniziera’ a crescere. E’ necessario a questo punto rallentare un po’ la fermentazione. Trasferire quindi il lievito madre nella parte piu’ bassa del frigorifero per 2 giorni. Il lievito e’ pronto quando, alzando la pellicina in superficie, si notera’ un colore simile a quello del burro e presentera’ delle bolle. La pasta a questo punto avra’ un odore ancora piu’ pungente, acidulo.

Se avrete seguito il procedimento di cui sopra, a questo punto avrete 800 grammi di pasta madre. Usatene 400 grammi per fare il pane, e lasciate i rimanenti 400 grammi nella ciotola. Ricoprite e riponete in frigo (sempre nella parte piu’ bassa). La pasta madre andra’ rinfrescata ogni 2-3 giorni.

Il rinfresco

La pasta madre e’, di fatto, viva, ed ha quindi bisogno di essere nutrita e mantenuta in vita. Se non lo farete, ‘mangera’ se stessa’, andra’ a male, ed infine morira’.

Il rinfresco, che va eseguito ogni 2-3 giorni e va effettuato pesando la pasta madre, aggiungendo la stessa quantita’ di acqua ed il doppio di farina forte.

Si lavora qualche minuto, si copre con la pellicola trasparente e si conserva nel frigo fino al rinfresco successivo.

Focaccia Barese

A great recipe from the Apulian chef Palma D’Onofrio.
The mushed potatoes give this focaccia a nice, sweet flavour.
Focaccia is present in many variants in Italy itself. This one is from Bari. Enjoy!

Per leggere la ricetta in Italiano andare al fondo del Post
Ingredients

• Flour 00, 200g
• Fine Semolina Flour, 100g
• Potatoes, 250g (Boiled and mashed & weighted after cooking)
• Fresh yeast, 13g
• Lukewarm water, 250g
• Extra Virgin Olive Oil, 50g
• Pinch of Sugar
• Cherry Tomatoes, approx. 20
• Extra Virgin Olive Oil
• Rock Salt

Method

Dissolve the yeast in some lukewarm water (taken from the 250g) and whisk thoroughly. Pour the yeast mixture into a bowl, add 00 flour, semolina flour, mashed potatoes (still warm), a pinch of sugar and olive oil.

Start mixing the ingredients together, and work the dough for 10-15 minutes.

Cover the bowl with plastic wrap and let rise in a warm place for an hour.

Oil a round baking tin with olive oil and pat the dough out onto the tin. Using your fingers make some holes on the dough surface, and insert the cherry tomatoes - cut in halves - nicely into the holes.

Brush with a mixture of warm water and olive oil and sprinkle with rock salt.

Cover with plastic wrap and let rise until it doubled in size.

Bake the focaccia in a preheated oven to 220ºC for about 30 minutes or until golden brown.


Focaccia Barese di Palma D’Onofrio

Ingredienti

• Farina 00, 200g
• Farina di Semola, 100g
• Patate lesse, 250g (pesate dopo cotte)
• Lievito di birra, 13g
• Acqua tiepida, 250g
• Olio extra vergine di oliva, 50g
• 1 pizzico di zucchero
• Pomodorini, circa 20
• Olio extravergine di oliva per condire
• Sale grosso

Procedimento

Bollire e schiacciare le patate.

In una ciotola amalgamare: le farine, le patatate schiacciate ancora tiepide, lo zucchero, l’olio ed il lievito sciolto in un po’ d’acqua tiepida.

Lavorare l’impasto, riporlo nella ciotola e coprire con della pellicola alimentare trasparente. Lasciare lievitare per almeno un’ora.

Trasferire l’impasto in una teglia ben oleata e fare pressione con le dita sulla superficie della pasta per ottenere dei buchi. Tagliare i pomodorini a meta’ e disporli nei buchi.

Preparare un’emulsione con acqua e olio. Versarla sulla focaccia e cospargerla con del sale grosso.

Coprire di nuovo con la pellicola trasparente, far lievitare una seconda volta fino al raddoppio del volume ed infornare a forno caldo (circa 220°) per circa mezz'ora.

Semi-Sweet Bread Rolls (sorelle Simili recipe) - Panini Semidolci delle sorelle Simili

I’m back. Summer is almost over, so I decided that I should treat myself and my friends with these semi-sweet mini rolls from heaven. First of all, you need to know that you cannot go wrong with Simili Sisters recipes - if you want to know who they are, please have look here: http://www.nytimes.com/1999/04/21/dining/in-a-land-of-plenty-twins-teach-simplicity.html?pagewanted=all.
These mini rolls are great to serve with salami, ham, cheese.. anything you like, even chocolate!
I worked the dough by hand (a real workout!) as suggested by the two sisters, but it was definitely worth it.

Ingredients

• Plain Flour, 1Kg (my mix: 30% very strong flour and 70% Italian ’00’ flour)
• Water, approx. 400g
• Fresh Yeast, 40g
• Butter, 150g
• Lard, 50g
• Salt, 15g
• Sugar, 100g
• Egg, 1 (for brushing)

Method

In a jug, dissolve the fresh yeast in 150g of warm water.

Mix the yeast mixture with the rest of the ingredients: sugar, remaining water (250g), liquified butter and lard, flour and salt - remember to add the salt as the last ingredient. Turn the dough out onto a work surface and knead energically for at least 15-20 minutes.

When the dough is smooth and elastic, place it in a bowl, cover with plastic wrap and let rise in a warm place until it doubles in volume (approximately one hour and a half, depending on room temperature).

Once the dough has risen, turn it out onto the work surface and cut into little balls, weighting approximately 35 grams each. Work each dough ball into a round shape (or the shape you prefer) and place onto a lightly greased baking tray. Brush with a beaten egg and leave in a warm place to rise for about an hour.

Brush the dough balls again with the beaten egg and sprinkle with poppy or sesame seeds - or leave them plain. Bake for approximately 10-12 minutes in a preheated oven to 180ºC or until the top of the bread rolls is lightly golden.

Leave to cool on a wire rack.

Tips

• Never mix directly salt and yeast, as salt inhibits yeast growth
• The amount of water required may vary depending on flour type and humidity

Panini Semidolci delle Sorelle Simili

Ingredienti

• Farina, 1Kg (ho usato: 30% Manitoba e 70% ’00’)
• Acqua, approx. 400g
• Lievito Fresco, 40g
• Burro, 150g
• Strutto, 50g
• Sale, 15g
• Zucchero, 100g
• 1 uovo (per spennellare i paini)

Procedimento

Sciogliere il lievito in 150g di acqua tiepida.

In una ciotola unire tutti gli ingredienti (lo zucchero, l’acqua rimanente 250g, il burro e lo strutto liquefatti, la farina ed il sale - il sale va aggiunto sempre come ultimo ingrediente).

Rovesciare sulla superficie di lavoro e lavorare molto energicamente per almeno 15-20 minuti. La Simili suggeriscono di ‘battere’ la pasta sulla superficie di lavoro diverse volte, in modo da renderla elastica.

Finito di lavorare la pasta, disporla in un contenitore capiente, coprire con pellicola trasparente e far lievitare fino al raddoppio (un’ora e mezza circa, a seconda della temperatura, stagione, etc.).

Trascorso questo tempo, rovesciare la pasta sul piano di lavoro e formare delle palline di pasta di circa 35 grammi ciascuna (ovviamente vi potete sbizzarrire con altre forme, tipo piccolo sfilatino, croissant, etc.). Spennellare con l’uovo sbattuto e mettere di nuovo a lievitare in un posto caldo e lontano da correnti per un’ora circa.

Finita la seconda lievitazione, mettere in forno a 180ºC per 10-12 minuti, o fino a che i panini iniziano a dorarsi. Devono risultare morbidi, e leggermente croccanti in superficie.

Siccome mi servivano per un buffet e avevo bisogno di prepararli anzitempo, appena freddi li ho congelati. Il giorno del buffet li ho scongelati a temperatura ambiente per un’oretta e reinfornati per 5-7 minuti. Sembravano appena fatti!

Ciriole Bread

This is based on the recipe from another of my favourite Italian websites http://www.scuoladipasticceria.it/pane/ciriola.htm. I made a few changes, but it turned out quite good. Ingredients

• Strong White Flour, 1Kg
• Water, about 550gr
• Extra Virgin Olive Oil, 45gr
• Fresh Yeast, 25gr
• Salt, 20gr
• Sugar, 1tsp

In a jug, dissolve 1 tsp of sugar in 150g of warm water. Add the fresh yeast and whisk thoroughly. If using a kitchen mixer: Pour the yeast mixture into the kitchen mixer bowl (I use a Kenwood Patissier, with the hook attachment), add the extra virgin olive oil, the flour, and start mixing the ingredients together, adding the rest of the water gradually. Add the salt (which should never be mixed directly with the yeast as it inhibits yeast growth) and mix the dough for about 20 minutes. By hand: You can knead the dough with your bare hands until the dough is smooth (for about 25-30 minutes). Shape the dough into a ball and place in a large oiled bowl (oiled with extra virgin olive oil). Cover with plastic wrap and let rise in a warm place for about 2 hours. Turn the dough out onto a work surface and cut it into several pieces, weighting approx. 150g each. Flour the working surface and the rolling pin, and roll out each dough piece to a sheet of approx. 30 cm x 10 cm. Roll each sheet into a roll and transfer onto a baking sheet lined with baking paper. Let rise again in a worm place for 40-45 minutes. Preheat the oven to 220ºC. Use a sharp knife or a razor blade to cut a vertical slash on the top of each loaf. Bake for about 20 minutes or until golden brown. Leave to cool on a wire rack before serving. Tips • Never mix directly salt and yeast, as salt inhibits yeast growth • The amount of water required may vary depending on flour type and humidity 

 Ciriole Ingredienti

• Farina tipo ‘O’, 1Kg
• Acqua, circa 550gr
• Olio Extra Vergine di Oliva, 45gr
• Lievito Fresco, 25gr
• Sale, 20gr
• Zucchero, 1tsp

Dissolvere il lievito fresco e un cucchiaino di zucchero in 150g di acqua tiepida. Versare il composto nell`impastatrice (usando il gancio per il pane) e aggiungere l’olio, il resto dell’acqua e un po’ di farina. Iniziare ad impastare aggiungendo gradatamente il resto della farina. Aggiungere il sale e continuare ad impastare per circa 20 minuti, o fino a quando il composto non risulta essere liscio ed elastico. Se non avete un kitchen mixer potete impastare a mano per 25-30 minuti. Formare una palla, trasterire in una ciotola capiente e oleata. Coprire con della pellicola alimentare e lasciare lievitare per un paio d’ore. Versare la pasta sul piano di lavoro e tagliare in pezzi di circa 150g. Infarinare il piano di lavoro ed il mattarello, e tirare ciascun pezzo di pasta in una sfoglia abbastanza spessa di circa 30cm x 10cm. Arrotolare ogni pezzo di pasta e trasferire su una placca ricoperta di carta da forno. Preriscaldare il forno a 220ºC. Con un coltello affilato o una lametta incidere le ciriole verticalmente. Infornare per circa 20 minuti o fino a quando le ciriole non diventano dorate.

Taralli with Fennel Seeds (Taralli ai Semi di Finocchio)

Taralli - very common in Southern Italy, especially in the Puglia region - are similar to pretzels. Before baking them, you should drop them quickly into boiling water. This step gives them a very interesting and unique texture. Perfect as a snack, and even better with a nice glass of wine. This recipe is from the Italian chef Anna Moroni. Ingredients

• Plain Flour (I use the ‘OO’ type), 1Kg
• Extra Virgin Olive Oil, 200gr
• Salt, 10gr
• Fennel Seeds, 10gr
• White Wine

Method

Mix the flour and the olive oil until this is completely absorbed. Add the salt and the fennel seeds and mix well. Start adding the white wine gradually and knead the dough for about 15 minutes. The dough should be smooth and elastic, and it should not stick to the surface.
Cut out small pieces of dough and roll into ropes about 9 cm long. Form a ring and pinch the two edges together.


Drop the rings (10 at a time) into boiling water (about 2 liters) and when they rise to the surface remove and drain on a kitchen cloth.


Transfer on a baking sheet and bake at 180°C for about 30 minutes, or until golden.



Taralli ai Semi di Finocchio

Ingredienti

• Farina ‘OO’, 1Kg
• Olio Extra Vergine di Oliva, 200gr
• Sale, 10gr
• Semi di Finocchio, 10gr
• Vino Bianco

Metodo

Impastare la farina con l’olio d’oliva fino a che non sia completamente assorbito. Aggiungere i semi di finocchio ed il sale. Versare il vino gradualmente ed impastare fino ad ottenere una pasta elastica, non dura, e che non si attacchi al piano di lavoro.
Tagliare dei piccoli pezzetti di pasta, allungarli fino a 9 cm circa, e formare i taralli unendo le due estremita’.
Portare a bollore 2 litri d’acqua. Immergere i taralli e appena vengono a galla toglierli ed riporli su un panno da cucina. Disporli su una placca da forno e informare a 180°C per 30 minuti o fino a quando i taralli saranno leggermente dorati.

Poppy Seed Breadsticks - Grissini con Semi di Papavero

I took this recipe from one of my favourite Italian food blogs http://www.cavolettodibruxelles.it - the recipe is from the Italian chef Nicola Cavallaro http://www.nicolacavallaro.it/. I modified the recipe slightly - I didn’t have fresh yeast so I used 15g of dried active yeast.
Making Grissini is so simple but the results are really delicious.

Ingredients:

• Plain White Flour, 400g
• Strong White Flour, 100g
• Extra Virgin Olive Oil, 100g
• Dried Active Yeast 1 level tbsp (15g)
• Salt, 8g
• Water
• Poppy Seeds or Rosemary (optional)

Method:

In a jug, dissolve 15g (1 level tbsp) of yeast with some warm water and whisk thoroughly. Leave in a warm place until the surface is covered with approx. 2 cm of froth (10-15 mins).
If using a kitchen mixer: Pour the yeast mixture into the kitchen mixer bowl (I use a Kenwood Patissier), add the extra virgin olive oil, the flour, and start mixing the ingredients together, adding enough water to obtain a smooth dough that doesn’t stick to the bowl. Add the salt (which should never be mixed directly with the yeast as it inhibits yeast growth) and mix the dough for about 15 minutes.
By hand: You can knead the dough with your bare hands until the dough is smooth.
Cover the bowl with plastic wrap and let rise in a warm place for about 2 hours.
Preheat the oven to 200ºC.
Turn the dough out onto a work surface, cut in small pieces and roll each piece to form long, thin sticks.


Brush the dough sticks with water, sprinkle with poppy seeds or chopped rosemary, and roll them again to make sure the poppy seeds and rosemary stick to the surface.


Line a baking tray with baking paper. Place the bread sticks onto a baking tray and bake in a preheated oven to 200ºC for about 10-15 minutes or until golden and crisp.

Grissini ai Semi di Papavero

Questa ricetta, che ho trovato su uno dei miei siti preferiti http://www.cavolettodibruxelles.it/, e’ dello chef Nicola Cavallaro (http://www.nicolacavallaro.it/). Ho pero’ apportato una piccola modifica. Non avendo a disposizione il lievito fresco ho usato 15g di lievito secco disidratato.

Ingredienti:

• Farina ‘OO’, 400g
• Farina Manitoba, 100g
• Olio Extra Vergine d’Oliva, 100g
• Lievito Secco Disidratato (15g)
• Sale, 8g
• Acqua q.b.
• Semi di Papavero o Rosmarino (optional)

Metodo:

Sciogliere il lievito in un po’ di acqua tiepida e lasciare riposare per 10-15 minuti.
Versare quindi nell`impastatrice e aggiungere l’olio extra vergine di oliva. Iniziare ad impastare aggiungendo gradatamente la farina. Aggiungere il sale e continuare ad impastare per circa 15 minuti, incorporando acqua fino a quando il composto non risulta essere liscio ed elastico (non deve risultare appiccicaticcio).
Se non avete un kitchen mixer potete impastare a mano.
Coprire con della pellicola alimentare e lasciare lievitare per un paio d’ore.
Preriscaldare il forno a 200ºC.
Trascorse le due ore ricavare dalla pasta dei bastoncini rotolando dei pezzetti di pasta sul piano di lavoro fino ad ottenere dei bastoncini di 12-15 centimetri di lunghezza.
Inumidire i bastoncini con dell’acqua e cospargerli con i semi di papavero (o pezzetti di rosmarino), arrotolandoli di nuovo in modo che i semini o il rosmarino si attacchino alla superficie.
Disporre su una teglia ricoperta di carta da forno e trasferire in forno preriscaldato a 200ºC per 10-15 minuti, o fino a quando i grissini saranno dorati.