Caffebook.it – Storie culinarie: Sliced bread :-) Culinary stories: Sliced bread


Sliced bread

Il pane e le sue forme… Sliced bread!

Oggi concludiamo la nostra serie di articolo sul pane… il mese prossimo esploreremo il magico mondo del pranzo! Pranzavano gli antichi? Come si è evoluto il pranzo dagli antichi Romani fino ad oggi?  Lo sapremo nei prossimi articoli.

Perché si dice buono come il pane?

Forse perché non c’è nulla di più genuino, sincero e naturale del buon pane, specialmente quello fatto in casa… e quale profumo riesce a stordirci e scatenare immagini e ricordi più di quello del pane appena sfornato?

Le nostre narici vengono prese d’assalto da quest’aroma inebriante, ci viene l’acquolina in bocca e si scatenano sensazioni in ognuno di noi.

Magari non tutti hanno nei loro ricordi d’infanzia il rituale del fare il pane in casa…

qualcuno di sicuro ha avuto la fortuna di viversi quei magici momenti in cui le donne di casa si riunivano intorno ad un tavolo per impastare insieme. 

Non era un compito gravoso o noioso perché era vissuto con grande gioia.  Era un momento di condivisione e una festa dove si celebrava la vita, a iniziare dal lievito madre che si curava come un bambino, con tanto amore.  

Con tre semplici ingredienti, la farina, l’acqua e il lievito, si crea un’alchimia di forme, sapori, profumi e gusti. 

Solo in Italia, per esempio, esistono una miriade di tipologie di pane, e le panetterie di oggi somigliano a delle boutique dove c’è l’imbarazzo della scelta, vista la varietà e moltitudine.  

Ci sono tipi e nomi di pane che rappresentano antiche tradizioni, eccone alcuni: 

Continua su questo link:

http://caffebook.it/tecnologia/item/612-il-pane-e-le-sue-forme-sliced-bread.html

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Bread and it’s shapes… Sliced bread!

Today we end our articles on bread… next month we will begin to explore the magic world of lunch!  Did ancient civilizations eat lunch? How did the ritual of lunch evolve from the times of the ancient Romans to the present?  We will find out in our next articles.

There is an Italian saying “essere buono come il pane” which is similar to our English saying – to be as good as gold… why do they say that? Maybe because there is nothing more genuine, sincere and natural than good bread… especially homemade bread… and what aroma manages to stun us and unleash images and memories more than freshly-baked bread?  Our nostrils become filled with the inebriating smell, our mouths begin to water and we’re filled with pleasant sensations.

Not everyone has in their childhood memories the break-making ritual… some people surely were lucky enough to live those magic moments, when the women in the family gathered around the table to make bread together.  It wasn’t hard or boring work, it was considered a pleasure, a time of sharing, a celebration of life, starting with the natural yeast or the starter, which was always cared for and loved like a little baby.

With three simple ingredients, flour, water, and yeast, an alchemy of forms, flavours, scents and tastes can be created.  In Italy alone, for example, there are countless types of bread, and bakeries today look like designer stores where there is so much variety that it’s difficult to make an easy choice.  There are types and names of breads that represent old traditions, here are a few:  the brazadei, made with rye and produced in the Valtellina area in the region of Lombardia; the coppia ferrarese which is a crunchy bread made with a strong dough in the Romagna region; the pane di Matera which is a specialty of the Lucania region; the pane umbro di Terni which is well known even in other regions; the pane di Tramatza, a small town in the province of Oristano in Sardinia, which is a white bread shaped like a circle; the pane scuro di Marocca, named after the small town in the province of Massa-Carrara where it originated; the pane valdostano, made with rye; the Muffuletta, a sicilian bread made in the month of July in honour of the feast of Saint Calogero in Agrigento; the pane Munizione (ammunition bread) of the Vercelli area, which gets its name because it was the daily bread ration given to soldiers in the Napoleonic era; the pane di Genzano which is a specialty of the town with the same name located in the Castelli Romani of the Lazio region; the Piè Armesta which is one of the many types of piadine in the Romagna region;  the Puccia, a soft little round roll of the Puglia region, flavoured with olives;  the Biovone all’Alva’ made in the town of Savigliano in the area of Cuneo, traditionally made by farmers with natural yeast;  the rosetta (little rose), a typical bread of the Veneto region, which gets its name from its rose shape, made with flour, water, yeast, lard, oil, egg whites and sugar; then there are the many taralli, grissini and freselle known and produced all over Italy, which have a long conservation time, are crunchy and have a biscuit flavour.

A type of bread, though, that arrived in Italy from overseas is the sliced bread.   In 1928, an American engineer, Otto Frederick Rohwedder, invented a machine that produced, sliced and packaged bread.  This great news made the front pages of the local Missouri Chillicote Constitution-Tribune.  Later on, it was thanks to the multinational company Wonder Bread that this sliced bread gained popularity in 1930. It is widely used here in Italy too now, and we must admit it is extremely practical.  We all know how good simple things can be, and it’s really easy to prepare at home, we’ll explain how. 🙂

Ingredients:

250 grams of strong flour

250 grams of wheat flour

 10 grams of bread yeast

250 millilitres of milk or soy milk

2 tbsps of malt

50 millilitres of olive oil

1 tsp of salt

We mix the yeast in half a glass of water, we make a small crater in the flour and start making our dough, adding the milk slowly.  If you’re lactose intolerant you can use soy milk.  Halfway through, we add the sugar and finally the salt.  When the dough is almost ready, we add the oil and continue kneading until it is nice and smooth.  We put it in a bowl, cover it with plastic wrap, and leave it to rise until it has doubled in size.  Then we take the dough, we flatten it out with our hands, and shape it into a rectangle which we then roll and place in a buttered bread-baking pan.  We cover it with plastic wrap and leave it to rise again.  When it has doubled in size, we brush the top with milk and bake in a pre-heated oven at 180° for 45 minutes.  Once it is done, we leave it to cool really well, at least half a day, before we slice it… stuff it… and bite into it!

Piadine di frumento integrale


Non sempre è facile reperire una piadina realizzata con kamut, farro o frumento integrale.  O meglio, possiamo anche trovarle ma ad un costo superiore delle “normali” piadine.  Visto che amiamo i cibi non confezionati, abbiamo pensato di realizzarle utilizzando in questo il frumento integrale.  Sono buonissime anche di farro, di kamut o dell’insieme di farine.  Queste nostre buonissime piadine sono facili da preparare, fragranti, economiche e anche sane. Per realizzarle non occorre molto tempo ma l’impasto necessita di un’ora di riposo. Per 12 piadine serve un kilo di farina, una bustina di lievito istantaneo per torte salate, un pizzico di bicarbonato, 100 ml di olio di oliva, un cucchiaino di sale, latte quanto basta.  Chi vuole può dimezzare le dosi e utilizzare latte vegetale.  Iniziamo versando la farina in una grande ciotola, aggiungiamo il lievito istantaneo, il bicarbonato, amalgamiamo molto bene gli ingredienti secchi e uniamo prima un pò di latte, poi l’olio, poi altro latte, e infine il sale.  L’impasto deve essere di una consistenza morbida ma non appiccicosa.  Lasciamo riposare per un’ora coperto con una pellicola.  Passato il tempo di riposo, prendiamo l’impasto e lo dividiamo in due filoncini che taglieremo in tanti pezzi uguali.

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Con un kilo otterremo 12 pezzi quindi piadine della stessa dimensione. Scaldiamo il testo a fiamma vivace perché la piadina ha bisogno di calore e di cuocere velocemente.  Stendiamo la prima sfoglia, la poniamo sul testo, la bucherelliamo con una forchetta, e la facciamo roteare un pò se stessa.  Dopo poco la parte a contatto con il testo si sarà colorita e avrà sprigionato il suo fantastico profumo quindi sarà il momento di girarla. . . e di gustarla!  Con cosa? Con il nostro formaggio cremoso e la rucola non è niente male. . . ottimo con un buon prosciutto crudo . . .  per altri usi golosi lasciamo alla vostra immaginazione! 🙂

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Flat unleavened whole wheat bread

It’s not so simple to find a flat unleavened bread made with khorasan wheat flour, spelt flour or whole wheat.  Well, let’s say we can find it but it’s more expensive than regular flat unleavened bread.   Seeing how much we enjoy homemade foods we’ve decided to make ours using this type of whole wheat grain.  They are delicious with spelt flour, khorasan wheat flour or both flours combined, and are easy to prepare, fragrant, inexpensive and also healthy.  It doesn’t take too long to make them but the dough needs to sit for at least one hour.  To make 12 servings we need one kilo of flour, 14 grams of instant bread yeast, a bit of baking soda, 100 millilitres of olive oil, a teaspoon of salt, a bit of milk.  If you want to make less, just cut the amounts in half and you can also use soy milk instead of milk.  We put the flour in a large bowl, added the instant bread yeast, the baking soda and mixed it all well before adding a bit of milk, then the oil, then a bit more milk, then the salt.  The dough needs to be soft and not sticky.  We let it sit for one hour covered with plastic wrap.  After one hour we took the dough and divided it into two loaves that we then cut into equal parts.

With one kilo we made 12 portions, all the same size.  We heated the pan on a high flame, because they must cook quickly, so we placed each one on the pan and poked little holes in it with a fork, then just swirled it around on itself.  After a bit it got brownish and gave off its fantastic aroma so it was time to turn it over… then it’s ready to eat!  With what?  With our cream cheese and a bit of rocket it’s really good… also delicious with a good ham… and whatever else your imagination can think of!  🙂