March 17, 2017 - 10:54am
Almost Miccone pasta dura :-)
Miccone pasta dura
This is a typical bread of North Italy. Low hydration, lard and smooth crumb :-)
I made a mistake...yesterday i prepared old dough ( pasta di riporto ) but i forget to put in the dough...
This bread is favolous with cheese and ham or salami ( salame )
Recipe
White flour 1000 g
Old dough ( i forgot ) 300 g
Water 460 g
Lard 30 g
Yeast 25 g
Sugar 10 g
Salt 20 g
No bulk fermentation, only 5 minutes, shape and final proof.
No good oven spring...next bake i use biga + old dough
Gaetano
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even if you forgot the old dough. It looks nice and tender. How do you like the flavour?
This bread is particular...low hydration and lard bring softness. Lard increase shelf life, together with biga...next time biga :-) and old dough if i don't forget :-)
Gaetano
and there is added yeast in the final dough. I imagine the old dough (or as we call it "pate fermentee") would have added more flavour.
Nice save. Looks very good. Favoloso!
P.s. wouldn't using a Biga and Old Dough just be almost the same thing?
Yes old pate fermentee ( thanks i have more difficult with technical terms in English, your help is providential ) is for flavor and rise. This bread needs more oven spring this is the reason of biga e pate fermentee. Low hydration and lard, slows down and counteracts the action of yeast
Pate fermentee, usualy i italy, is surplus of the previous mixture...hydration can change by 50/60/65%. Biga is more controlled. 45% hydration, 18°C fermentation and 15/18 or 24 hours ( sometime 48 )
For pasta dura there is always biga + yeast in the final dough and often pate fermentee
Gaetano
You're teaching me a great deal about Italian bread.
Keep them coming!
Thank you @Lechem i learn more things by the forum...The fresh loaf is great :-)
A question: i have a dream :-) make a recipe together: forum italia and The fresh loaf... one day bread, one day pizza...
What do you think?
Gaetano
You'll get full support from us all. Lead the way...!
Great idea ☺
I'm working on it :-)
Gaetano
P.S. http://www.laverace.info/forum/index.php I talked to them ... I look reply
Hi Gaetano. That is a great shape, very eye catching. It reminds me of some breads that I saw in Spain one time. Those weren't terribly tasty, but your looks like it would be. Did you make a video of the shaping for this loaf or could you describe how to do it? Thanks.
-Brad
https://www.youtube.com/watch?v=Q4I2BnJbOHM
Giorilli shape...
I have to work still a lot :-)
Hi Brad
They make it look so easy, no?
Thanks Gaetano.
-Brad
It's not difficult. The key of this bread is knead, Miccone ( pasta dura ) must be smooth and fluffy in the crumb but the crust must be crisp and crumbly. Next time i want to do Biova, a typical bread piemontese.
Gaetano
Hi Gaetano. I looked up Biova and it looks like an interesting bread. I didn't see anything like it when I was in Piemonte last year. Are you from that region?
-Brad
Near :-) It's a traditional Nord bread but now is less do.
Gaetano