Saturday, November 14, 2009

The Bread Connection - Milan Rome Sourdough Recipes

The Bread Connection is a four-handed project.  Maria Pia and I want to find recipes for tasty savoury breads and convert them so we can use sourdough. Needless to say that I'm not the expert in sourdough conversions.  Maria Pia is.

The first recipe converted  to LM that we suggest is:

 BREAD WITH GRAPES AND SAUSAGES  recipe using sourdough

 500 g flour 0,
 260 g water,
100 g sourdough,
10 g. of  malt or wildflower honey or sugar,
1 / 2 teaspoon dried garlic powder,
1 / 2 teaspoon dried onion powder,
1 teaspoon of salt,
1 cup of grapes
 300 / 500 g of sausage skinned and broken into small pieces

Mix the flour with water, sourdough, malt, salt* and flavorings *. Knead and put the dough in a large bowl greased with olive oil, covered with plastic wrap.
Let it rise until doubled in bulk (5 or 6 hours, depending on the temperature of the room, this time may vary)
Turn the dough on a work surface and knead it gently before adding the sausage meat and then the grapes.

Shape the loaf and allow to rise in a warm place for about an hour ( do a "finger test" in a hidden corner of the loaf) and bake in preheated oven at 230 °C for 20 minutes and   at 190°C for another 20 minutes or until, with the knocking knuckles on the bottom of the loaf, it  sounds hollow. The sausage should be left raw.  The fat will melt and flavour the bread, making it even more tasty.
I work, so I need my dough to rise slowly so that Iìll be home when the rising process is over, therefore I  place the dough to rise for 20 to 24 hours in the refrigerator in a Bormioli jar leaving the lid a bit loose, except of course after  shaping the bread. If you decide to use this method, the salt* and other flavorings * * in this recipe are added during the second proving.
The amount of sausage that we decided to use to try the recipe was 300 g.  but after testing I believe that the the original amount (500 g.) is right, the bread will be more seasoned, but not excessively.
 Once the loaf has been shaped, I spray it with a fine mist of water and I repeat this operation every now and then to provent the surface from drying. Following the advice of Robert Potito, before putting the bread  in the oven I sprinkle the loaf with some flower. This keeps the inside moist and helps to form the outer crust.

BREAD WITH GRAPES AND SAUSAGE - original recipe from Quick breads Nicoletta Negri & Nathalie Aru

It is most likely a  muffin mixture (in fact, in the instructions  it says to work the doughfor a very short time).  So the Muffin Club will also be happy about this post.

330 g. of  plain flour (all purpose)
10 g. of baking powder,
1 teaspoon of baking soda,
310 ml of water,
10 g. of sugar,
2 eggs,
500 g. of  sausage,
1 cup of white grapes,
1 / 2 teaspoon of garlic powder,
1 / 2 teaspoon of onion powder,
butter for the mold,
 1 teaspoon of salt.

 Grease and flour a round  22 cm. mold.
 In a large bowl place the flour, baking powder, baking soda, onion, garlic, raisins and salt.
 In a separate container, beat the eggs with the sugar, add 310 ml of lightly salted water and the peeled sausage.
 Fold this mixture into the mix of flour and yeast and, with few turns of , mix all ingredients briefly using a wooden spoon. Non prolungate troppo l'operazione per non compromettere il risultato finale. Not not mix for  long to avoid ruining the end result.
 Bake for 55-60 minutes.
Check if the bread is cooked by inserting a skewer in the centre.  If it comes out dry it mean that the bread is ready .
Transfer the mold on a grill and wait 10 minutes before taking the bread out and serving.

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