This is a sweet white roll with the nuttiness of durum and sesame seeds, dipped in high quality EVOO.
I suspect this is because of the durum flour (higher protein but poorer quality gluten) and the extra handling installing the sesame seeds. The crumb was nicely aerated, but not as open as expected for this level of hydration. Cool completely before eating.Īfter cooling, the Italian bread crust was soft. ( Note: If you have a convection oven, switch to convection bake and turn the oven down to 435✯ for the remainder of the bake.) Continue baking for another 6-8 minutes or until the loaves are nicely browned and the internal temperature is at least 205✯. Steam the oven, and turn the temperature down to 460✯.Īfter 10-12 minutes, remove the steaming apparatus. Transfer the loaves, on the parchment, to a peel. Pull the parchment from both long sides to flatten out the pleats and separate the loaves. One hour before baking, pre-heat the oven to 480✯ with a baking stone and steaming apparatus in place. Cover with a damp towel, baker's linen or plasti-crap. Proof for about 45 minutes, seam-side down, on parchment paper pleated to separate the loaves and supported at both long sides by rolled-up dish towels. Alternatively, you can brush the loaves with water and sprinkle with sesame seeds. Roll the loaves on damp paper towels, then in a tray of sesame seeds. Cover with a clean towel, baker's linen or plasti-crap and let rest for one hour. Volume of the dough may have increased by 50% or so.ĭivide the dough into 4 equal pieces and pre-shape as rounds or logs. If fermented in a glass bowl, you should see lots of little bubbles throughout the dough. Repeat 3 more times at 30 minute intervals.Ĭontinue bulk fermentation for another 30-90 minutes, until the dough is puffy. Transfer the dough to a 2 quart lightly oiled bowl, and cover the bowl tightly.Īfter 30 minutes, do stretch and folds in the bowl. ( Note: I squish the dough with my hands until it comes back together, then do stretch and folds in the bowl until it forms a smooth ball and the oil appears completely incorporated.) In a large bowl, disperse the levain in the water.Īdd the flours and sugar to the liquid and mix to a shaggy mass.Ĭover the bowl and let it rest for 20-60 minutes.Īdd the salt and olive oil and mix thoroughly. If necessary, refrigerate overnight and let warm up for an hour before using. We use that shape for sandwiches frequently.)ĭisperse the liquid starter in the water.įerment at room temperature until expanded and bubbly (8-12 hours). My wife wanted more rolls to use for sandwiches. I increased the proportion of durum flour in the dough, doubling the amount in the final dough, and I shaped the dough as demi-baguettes. This week, I continued to play with this formula. Last month, I made some Sourdough Italian Rolls, using a formula I had developed and used previously to make bâtards. That eventually transformed into pane e Nutella, or bread and any chocolate spread, still my favorite breakfast or snack up to date.Sourdough Italian Demi-Baguettes: Variations on a Theme Before that, a nice espresso enjoyed in bed, as my uncle still spoils her after many years of marriage.įor my nonna, bread was the perfect accompaniment to her favorite sauteed greens, cicoria, dandelions, that happen to be my favorite as well.įor me, it is the flavor of home and the beloved memory of nonna's concept of my after school snack: pane e zucchero, bread and sugar, for something sweet, or pane e olio, bread and olive oil, for something savory. Then with a spoon, a satisfied look, and a soft smile, she scoops the soaked bread pieces in her mouth. She pours warm milk in a breakfast bowl and breaks the bread inside.
No dessert or breakfast, in her eyes, ever beats Pane e fichi, a slice of bread and figs gently pressed on top.įor my aunt, my mother's sister, a slice of rustic bread is a morning ritual. Nobody ever panics about the mess on the table, the most important thing is enjoying the meal (and be punctual if you're invited), lol.įor my mother, and her dearest memory, bread is always associated with figs. The bread is always rustic, in a free-form loaf, called " filone", with a beautiful crust that when sliced makes a mess of crumbs on the tablecloth, and airy holes, sometimes so big you can see through them. When they lay the table, every meal, lunch and dinner, in the dining room, with a tablecloth and everything, fresh sliced bread is always in the center, you'd be in trouble if you forgot. He and my mother, they go out to a bakery to buy fresh bread every morning, rain or shine. It is usually a huge part of any Italian family, at least the old style ones, that have bread on their table at every meal.įor my father, buying bread is a daily thing. Bread has always been a huge part of my life.
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