Submitted by Ricardo on August 18, 2005 - 9:29pm
Does anyone know the method to make this bread?
It is basically a high protein flour with chewiness and hard outer crust
I used to eat it all the time in my country but now I want to replicate it inmy oven.
Is it the same method as per baguettes
if so is there any standard rules as how long to ferment a baguette?
two steps and resting times for proofing?
Thanks
|
del.icio.us
Twitter
Facebook
Google Buzz
StumbleUpon
Favorite
Pane Di Pasta Dura
I've tried this recipe,
PANE DI PASTA DURA (DURUM WHEAT BREAD)
Posted By: ViB
Ingredients
For the biga -
1 1/2 cups cold water
1 tbsp. yeast
2 tsp. sugar
pinch salt
3 cups unbleached flour
For the dough -
1 1/2 cups cold water
2 tsp. sugar
1 tsp salt
1/4 cup olive oil
3 cups durum flour (semolina flour or continental flour)
Directions
1. To make the biga, mix together the water, yeast, sugar and salt. Beat in the flour, cover, and leave overnight.
2. To make the dough, mix together the water, sugar, salt and olive oil. Gradually beat in the flour. Tear the biga into small pieces and add to the dough.
3. Knead the dough on a lightly floured surface until smooth and elastic. Shape as desired and place on floured baking sheets. Cover and allow to rise 30-40 minutes.
4. Bake in an oven preheated 180oC oven, until golden.
Ricardo, Mebbe u would find
Ricardo,
Mebbe u would find the recipe here? :)
http://www.theartisan.net/bredfrm.htm
or here http://www.gennarino.org/pane.htm - there's a recipe for altamura bread
In Italy, pasta dura bread...
is a particular kind of bread, tipical of Emilia- Romagna (bologna... do you know?). A good recipe of this bread is on the website of my friend glutine:
http://www.glutine.com/
There is also a video, that can help you to make this bread.
If the bread is this and you need an help, you can ask to Glutine on the forum of my website: he'll be happy to help you.
Hi, gennarino (teresa)
/sorry for my bad english :-(
PASTA DURA
THERE IS A PASTA DURA BREAD THAT IS MADE IN THE PROVICE OF RAGUSA SICILY
AND IT'S TRADITIONAL GASTRONOMIC INTENT IS TO DIP IN RICOTTA WEY.
THE FORM CAN BE ROUND OR A GALLETTA. IF THIS IS THE TYPE OF BREAD YOU ARE LOOKING FOR PLEASE LET ME KNOW AND I MAY BE ABLE TO HELP YOU WITH A RECIPE.
THE RECIPE HAS TO BE FOLLOWED PRECISLY AND IT'S GASTRONOMIC ORIGIN MUST BE UNDERSTOOD, IN ORDER FOR IT TO BE CORRECT.
I would like a recipe zino40
I would be interested in a recipe for this bread. weavershouse