The Fresh Loaf

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No Knead & Mafalda Siciliana

Anonymous baker's picture
Anonymous baker (not verified)

No Knead & Mafalda Siciliana

Something different today. A No Knead yeasted bread with Biga and Tangzhong. And a Mafalda Siciliana. A traditional  Italian bread made with durum wheat. Thank you Gaetano for the recipe.

inumeridiieri's picture
inumeridiieri

Well done !

Gaetano

Lechem's picture
Lechem (not verified)

Smells so good. Can't wait to try it tomorrow. 

Thank you Gaetano

Danni3ll3's picture
Danni3ll3

It is nice to change things up sometimes! Both look great!

Lechem's picture
Lechem (not verified)

Indeed! Nice to try something new. Hadn't done yeasted in a while so i thought why not. And i have some durum wheat and didn't wish to do another Pane di Altamura just yet so Gaetano helped me out with another recipe. I've gotta say it smelled amazing while baking. 

dabrownman's picture
dabrownman

was alive,  So it is the everyday bread of Sicily.  What is tha=at shape called 'the eye's or .'the crown'?  How do you shaoe it?  Love the no knead bread too.  Both of them turned out great.  Well done ABE

Lechem's picture
Lechem (not verified)

Not sure of the "why's" of the shape but that's the tradition. It's supposed to be a curled up snake. I rolled it out into a long rope then coiled it up leaving enough to drape back over then I pinched it down. It's only a small bun sized loaf as I was practicing. Now I know what to expect I can elaborate. The no knead turned out very nicely too.

 

IceDemeter's picture
IceDemeter

They are both gorgeous, and no doubt will taste fantastic.  Your recent bakes are tempting me to go in search of some durum one of these days...

Thanks for sharing!

Lechem's picture
Lechem (not verified)

If you do then try to get Rimacinata. If you can't then the finest semolina you can find (semolata). For some reason Durum flour doesn't bring out any tang but rather has a subtle sweet flavour.

Thank you.

Isand66's picture
Isand66

Very nice bakes.  How did you do that unique shape on the durum bread?

Lechem's picture
Lechem (not verified)

for a change. Don't know why but got an urge to try a yeasted bread. I always keep some yeast and haven't used it in ages so I though why not. For the durum bread (you'll find yeasted and sourdough versions of this) it's done by rolling it out into a long rope after bulk fermenting then coiling it up leaving enough to drape back over then pinch it either end. Supposed to be a coiled snake I think.

alfanso's picture
alfanso

after a long levain run is an odd thing for me too.  Almost like there's something missing, but of course, there isn't.  The mafalda is one oddity and it's good to see someone other than Gaetano give it a run.  The color is almost shocking!  

In Argentina Mafalda, a little girl, was a well known comic book character and that was my only exposure to her/it until brought up here recently.  Cool to go "out there" and try these types of bakes.  As I said to Gaetano - compliment!

alan

Lechem's picture
Lechem (not verified)

Just aim and shoot. Photographed it from my tablet so not the best. Tasting it now... Lovely! Nice and soft, the sesame seeds compliment it and cross between a bread and scone. I'm going to make a bigger dough and get a few out of it next time. 

Thank you! 

IceDemeter's picture
IceDemeter

It's funny that you said that, because my first thought when looking at it was that a nice side for this would be raspberry cream cheese and lemon curd (which happen to be my favourite scone toppings).

Now I'm DEFINITELY gonna have to go in search of this flour...

Lechem's picture
Lechem (not verified)

Which gives a delicate flavour. Teacake is another way I'd describe this bread. Although it is plain it'd go very well toasted with strawberry jam. Now some advice about purchasing the flour.

You can't go wrong if it says "Rimacinata". Rimacinata is re-milled semolina aka Durum flour. This would be your best option. 

If you can't find this then go for fine semolina aka "Semolata". It's the next best thing. 

If you're in North America then i believe they call it Fancy Durum. Or you can find it on Amazon, just type in Rimacinata. 

If you're in London i know just the place so let me know. 

 

IceDemeter's picture
IceDemeter

I'm in Western Canada, and drive through durum wheat fields at least weekly!  I'll be going by a few tomorrow, actually, on my way out to a friend's farm.  One of the great things about living here is that our natural food stores, farmers' markets, and millers all keep a really sweet variety of the grains that are grown locally..

My neighbourhood natural food store usually has a great selection of various grains and grinds available, but if they don't have the Remacinata then I'll just check with the local organic mills to see what they've got.  Having your post with all of the naming options will make it much, much easier for them to figure out what I actually want (without having to play 20 questions about "what's your whim today").

Thanks again for your patience in giving me so much assistance on this - and kudos on such a lovely and tasty bake!