August 9, 2020 - 3:22am
Presenting, Pane di Matera: the ancient bread of Basilicata. (In the style of)
Hello, friends.
Lets say there was a micro bakers, that sells maybe 100-150 Baguettes a day, would it be unreasonable for the baker to ask is patrons for a crumb shot of the bread? (Asking for a friend) I already rehomed the baguette.
Here we have it. bread porn in it's finest!
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Superb crumb. And a beautiful color. It looks as though the crumb is a soft as a pillow too. The trick will be to see if you have any left over by tomorrow! Great bake Will.
alan
These loaves are coming out pretty, and look at that nice crumb.
What an amazing bake Will. The crumb does look so soft and is the same colour as your butter! No oxidation from the mixer.
i also love the deep colour of the crust. Super job.
I am very satisfied with the result. I about to run over to Mr. Cinnamon's blog spot and see if I can share a link of the bake and a thank you!
I almost messed up this bake by having the oven racks to close together. At the last minute I decided to sacrifice heat from the oven to adjust the racks. It would have been a crying shame, for that big bear claw rise into the rack above it! Next week we travel North for a Germanic/Italian bread. Maybe rye?
If anyone is interested these are the specs for the extra fancy durum flour I used. Only come in 50lbs. My specialty shop repacks @ $1.25 per Lbs. It also comes in untreated, my guys does not carry that. I bet your local Italian bakery would sell a pound or two or three?
for Durum, such as Patel Brothers. $14 for 20 pound bags, around here. NYC might be more expensive.
see my other comments for the refined versus whole grain discussion by brand.
Do you remember this song? Maybe the first 45 my baby sister brought, she played it over and over. I think it is engraved in my mind!
Childhood Memories
I will be checking out some ethnic spots. I am very lucky to live in NYC. If one has the go get them attitude, you can find most anything at a reasonable price! That being said, I need to get out of Dodge! The writing is on the wall, NYC is destined to be another American urban wasteland.
I could certainly chomp on a piece of that right now! Was it art craft or science? Who cares, it looks good!
Lance
Mine are always fly by the seat of my pants! I made a comment in my other post during the bulk that I sure could use am Alaquat jar! I have no doubt the scientific method will always win out. However that's just not my forte. Smile. It was a long day and, I am am so happy with how it all turned out. I am very much liking working with durum wheat!
Looks great Will!
Really decent crumb, nice and golden. You should be proud, especially since its SD leavened!
I've had little time to get fully onboard but here's a 100% durum bake.
It was initially shaped "U skuanète" but then I unfolded it and went focaccia style instead as it was getting late...
Thanks! I am enjoying working with the durum!
Will, the crumb and color lead me to think this formula would also be perfect for dinner rolls -- pull apart style.
I was just reconfiguring the formula for two 400 Gram baguettes, to test the aluminum pan Silvia's towel steaming idea. I will report back tomorrow.
What a nice bread! Your photos brought me good memories from a lovely couple that host me during a stay in Matera for a GIS conference, in June 2013. The lady served us the best home baked pane de Matera.
That was heaven on earth!
Would you please give us the recipe?
Thanks in advance.
Carlos
Here is the formula I used. You can also search for this blog. I used it as a reference for shaping. Profumo Di Cannella.
Additionally, you may be interested in my other 100% semolina bake. That one can be found here.
The Golden Bread of Altamura (100% semola rimacinata)
Enjoy!
Recipe, in the character of:
Matera Bread
By: Will Falzon
Inspired by: Pane di Matera IGP legal spec- updated version (2017)
Shaping reference: Profumo Di Cannella
Total Flour/Water
Flour: Durum Wheat 100 %
1,087 Grams
Water: Aqua di Fiuggi 82%
891 Grams
Sourdough Biga
Mother (1.8% of Total flour)
Total
20 Grams
Flour A/P
10 Grams
Water
10 Grams
Refreshment #1 (Hydration 50%) Refreshment #2
Mother
20 Grams
Biga
40 Grams
Flour
20 Grams
Flour
20 Grams
Total flour
30 Grams
Water
10 Grams
Total water
10 Grams
Total Biga
70 Grams
Total Biga
40 Grams
Refreshment #3 (Hydration 50%) Refreshment #4
Biga
70 Grams
Biga
130 Grams
Flour
40 Grams
Flour
40 Grams
Water
20 Grams
Water
20 Grams
Total Biga
130 Grams
Total Biga
190 Grams
Thank you very much!
Hello, Will.
Please enlight one thing for me: in the original recipe (Profumo di Cannella) adopted by you as reference, it seems to me that Raffaela uses a 100% hydration lievito madre (80g of SD, cooled for 12 hrs, dissolved in 60g of water + 60g of semolina) to make a Matera bread weighting 1,065g (80g SD + 560g semolina + 410g water + 15g salt).
However, you start with a 20g of 100% hydration SD biga and, after 4 refreshments, you end up having 190g of SD biga with a 50% hydration) for making final dought of 2kg.
If we take the water:flour ratio of your final dough (838g/980g), we get an hydration of 85.5%!
For Raffaela's recipe, hydration is equal to 70% (350g/500g)...
Which one is correct?
Thanks in advance,
Carlos
Let's see if I can clarify a few points s for you. Before I do that I fully expect you will post a photo of your result of my reversed irritation of the Pane di Matera IGP legal spec- updated version (2017) formula.
1. I did not use Raffaela's formula. I used a modified version of the IGP legal spec. Sorry I did not keep a copy of the spec formula. if you search for the reference above you will find it. I "only" used Raffaela's blog for the detailed shaping photos. (It was a great help)
2. The formula I posted up for you is the one I used for this bake. I came up with 82% hydration. It is quite possible I was off by a couple of percentage points.
3. Correct? Well, it worked a peach, so I would call it correct.
I am so sorry I did not take good notes for this bake. ie, the procedure and bake time. However, This is a video of my Altamura bread. I am sure the procedure was very close. The bakes were no more than a week or two apart.
Enjoy!
I know this is an old post, but is there any chance you have info on the timing/steps for this bake? Mainly looking for refreshment intervals on the biga and bulk/proof timing.
Thanks!
In the comments there is a video of my Altamura bread bake. The method should be close to what I used for Matera. The baked were close together. I also have a dedicated blog post for the Altamura bread. Sorry, I wish I had taken notes.
Will F.