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Poppy Bread with Pasta Madre Starter


© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com




© 2022 | http://angiesrecipes.blogspot.com



© 2022 | http://angiesrecipes.blogspot.com


Pasta Madre (meaning ‘dough mother’ in Italian and has nothing to do with pasta), aka Lievito Madre (mother yeast), is a stiff sourdough starter, more like a dough which is widely used across Italy and favoured for both its active nature, mild flavour profile (no sour flavour) and ability to leaven egg and dairy-enriched doughs, like panettone, an Italian holiday cake that is eaten during the Christmas season. Check out here or here, if you want to learn more about this Italian mother yeast-Lievito Madra.
Last, but not the least, if you already have a liquid sourdough starter with 100% hydration at home, you can easily convert it to the solid pasta madre. Take out your liquid sourdough starter of 100 % hydration and leave it to come to room temperature (22C-24C / 72-75F) and give it 2-3 hours. Now you can start feeding the starter with a feeding ratio - 2:2:1 (2 parts liquid starter, 2 parts flour, 1 part water). For example, 20 g starter + 20 g strong flour + 10 g water. Feed 2 times every 5 hours, or until it doubles in size. You can also leave it in the fridge overnight, just feed the starter before going to bed and feed again in the morning. Repeat the process for 2 days or 3 days if making enriched breads.

Poppy Bread with Pasta Madre Starter

adapted from Madre Sesam Brot – einfach knusprig by Marcel Paa
  • 130 g Sourdough starter ( made with pasta madre, aka lievito madre, a special firm starter maintained at 50-60% hydration)
  • 270 ml Water (or up to 330 ml)
  • 360 g Bread flour or plain flour
  • 90 g Einkorn wholemeal flour or any wholemeal flour of your choice
  • 12 g Salt
  • Poppy seeds (or seeds of your choice)
  1. In order to get a nice rise of the dough and to make a fully leavened bread, the starter should be refreshed or rebuilt at temperatures between 25-30C / 75-85F two days (3 days if you want to make sweet and enriched breads, like Panettone, Pandoro or Colomba) before making bread.
  2. Place all the ingredients in your kitchen machine fitted with a dough hook and mix at low speed for 5 minutes. Increase the speed and knead for 10 minutes. The dough should be completely detached from the bowl and pass the windowpane test (Take a small ball of the dough and stretch it into a square. Keep on stretching until it becomes a thin film in the middle without breaking. The dough must be thin enough to pass light through it). If you can stretch the dough without it breaking, that means the gluten is fully developed and your dough is properly kneaded. Otherwise, knead the dough for another two minutes and try the windowpane test again.
  3. Shape the dough into a ball and place it in a lightly greased mixing bowl. Cover with a clean kitchen towel and proof for 2.5-4 hours at room-temperature. In the meantime stretch and fold the dough for 2-3 times. Stretching and folding helps activate the gluten in flour, making it easier to work with and shape.
  4. Lightly wet the hand you are going to use to stretch and fold the dough. Scoop your fingers underneath one side of the dough. Lift the dough upward and fold the stretched dough over to another side. Repeat on all four sides of the dough. Wet your hand as needed. You have completed one round of stretch and folds. Repeat 2 more rounds of this step, in intervals of 30-45 minutes. Let the dough rise until it has at least doubled its original volume.
  5. Turn out the dough on a lightly floured worksurface and cut up a 140 grams of dough and set aside. Shape each piece of dough into a ball.
  6. Brush the larger dough ball with water and coat with poppy seeds or seed of your choice. Gently flatten the smaller dough and roll it out to a 2mm thick round. Brush the center with some olive oil and sides with water.
  7. Now use this sheet of dough round to cover the larger dough ball, with the oiled side under, and fold in at the bottom. Place the shaped dough ball, seam side up, into a well floured bread basket. Cover it with a clean kitchen towel and leave it in the fridge for 8-16 hours to proof.
  8. Preheat the oven to 250C/500F with a baking stone in the middle and a baking tray at the bottom.
  9. Turn out the dough onto a piece of baking paper and dust the dough generously with flour. Use a sharp knief to make a cross on the dough. Score a leaf cut on each part of the cross (cut a straight line in the middle of each part of the cross and 3-4 small, decorative diagonal slashes, so that it resembles a leaf).
  10. Transfer the bread together with the baking paper on the hot baking stone and pour about a cup of water into the baking tray at the bottom of the oven. Immediately close the oven door and bake the bread for 20 minutes. Lower the temperature to 190C/375F and bake for a further 20-35 minutes. Remove the bread and place it on a wire rack to cool completely before slicing.

© 2022 | http://angiesrecipes.blogspot.com





© 2022 | http://angiesrecipes.blogspot.com


© 2022 | http://angiesrecipes.blogspot.com


48 comments:

Brian 11/5/22 01:06

That's beautiful. I could sure go for some fresh bread about now.

[Reply]
Ben | Havocinthekitchen 11/5/22 01:13

Angie, you always have some of the most beautiful bread loafs, and this one is no exception! It looks stunning and must be so tasty with poppy seeds.

[Reply]
Tom 11/5/22 01:17

...this looks so good.

[Reply]
kathyinozarks 11/5/22 02:31

YTour bread is beautiful Angie

[Reply]
Sherry's Pickings 11/5/22 03:18

this looks splendid angie. i am not much of a bread baker so i admire someone like you for doing it!

[Reply]
J.P. Alexander 11/5/22 04:01

Gracias por la receta. Se ve muy rica. Te mando un beso.

[Reply]
Gingi 11/5/22 07:34

Oh wow, the design on that bread is straight up artwork! I love it! - http://www.domesticgeekgirl.com

[Reply]
Lola Martínez 11/5/22 07:37

Eso sí que es un pan bien hecho, con su masa madre y todo. De profesional.
Un beso

[Reply]
Anonymous 11/5/22 07:49

Your breads are always do beautiful. What an interesting bread. I’ve used many starters or mothers but never one like this. Éva http://kitcheninspirations.wordpress.com/

[Reply]
Yvonne @ Fiction Books Reviews 11/5/22 07:58

I love sourdough bread when we go out, but I have never attempted to make it for myself and to be honest, your recipe sounds quite complicated and time consuming, although the end result looks delicious, especially with the cold meats! :)

[Reply]
Ron 11/5/22 09:50

Angie, you make the tastiest looking loaves of bread. I'd love a slice of this bread with your asparagus and Sriracha Hollandaise dish...

[Reply]
2pots2cook 11/5/22 10:14

Love it ! Your breads are amazing !

[Reply]
Gustyanita Pratiwi 11/5/22 10:23

your bread looks wonderfull Angie...i think pasta madre and it's brilliant yeast make their texture great! You are a good baker Angie. Enjoy your day ^^

[Reply]
lea 11/5/22 14:01

Complimenti per il tuo meraviglioso pane! La lievitazione ha qualcosa di magico e l'odore che si sprigiona durante la cottura è inebriante!

[Reply]
My name is Erika. 11/5/22 14:15

Thanks for not only sharing the recipe but about pasta madre. That was really interesting. I do sourdough and I think I want to try that pasta madre. I've also never used elkhorn flour, but I wouldn't mind trying it either. I'm glad these ancient grains are making it into the "more" mainstream baking world.

[Reply]
DEZMOND 11/5/22 14:19

Looks lovely! I have heard that some people use the same starter for decades, inherited from their grannies LOL

[Reply]
Kitchen Riffs 11/5/22 16:16

You're the best baker I know! Your recipes are always so interesting, and this is another good one. The flavor of this must be wonderful. Thanks!

[Reply]
Bill 11/5/22 17:55

That's a good looking loaf.

[Reply]
Whats Cookin Italian Style Cuisine 11/5/22 18:30

just beautiful this is a work of art nice job!!

[Reply]
Liz That Skinny Chick Can Bake 11/5/22 18:36

Oh, Angie, this bread is STUNNING! Makes me want to invest in a bread basket. Thanks for inspiring me as always.

[Reply]
Pam 11/5/22 18:45

Seriously stunning!

[Reply]
foodtravelandwine 11/5/22 20:07

Beautiful!!....I'm experimenting with different types of bread, and this one has caught my heart!!!......Abrazotes, Marcela

[Reply]
Cooking Julia 11/5/22 22:57

It is such a nice and appealing bread, I love it!

[Reply]
Norma2 12/5/22 00:40

Working with sourdough is a very laborious task but the results are excellent.
I loved the decoration that you have done to your bread

[Reply]
Nammi 12/5/22 05:44

that is a work of art! looks so beautiful

[Reply]
Graciela Bacino 12/5/22 06:24

Una delicia bellamente presentada.
Gracias Angie! :-)

[Reply]
Irma 12/5/22 09:29

I never bake bread myself, but this looks very tasty.
Greetings Irma

[Reply]
Federica Simoni 12/5/22 12:45

Wow complimenti!!! Stupendo questo pane!!

[Reply]
Marianela Beauty Tips 12/5/22 12:58

It looks delicious, Thanks for sharing.
I invite you to visit my last post. Have a good week!

[Reply]
tigerfish 13/5/22 03:18

Love how you create the leaves/petals of this bread. Exquisite!

[Reply]
speedy70 13/5/22 09:01

Applausi, che pane fantastico!!!!

[Reply]
Rose world 13/5/22 11:31

Wow! That is beautiful and tasty bread.

[Reply]
Nancy Chan 13/5/22 15:23

As always, your bread turns out beautifully. I am sure it tastes great too.

[Reply]
The-FoodTrotter 13/5/22 20:40

What a fantastic looking bread. I'm still a bit amateur when it comes to bread! I should first start to know how to make a sourdough starter :)

[Reply]
savorthebest 13/5/22 23:49

Wow, Angie that bread looks beautiful!

[Reply]
Anonymous 14/5/22 04:40

It's Judee from Gluten Free A-Z.. Another homemade beautiful looking bread. Looks delicious.

[Reply]
Anonymous 14/5/22 04:40

Love your bread Angie. Looks delicious. It's Judee from Gluten Free A-Z

[Reply]
shirleysimplerecipe 14/5/22 07:37

The bread looks beautiful 😃!

[Reply]
Izaa 14/5/22 08:30

the bread looks perfect !!! Super Photo

[Reply]
Paola Pepe 14/5/22 11:15

Una pagnotta eccezionale complimenti!!

[Reply]
eileeninmd 14/5/22 12:26

Hello Angie,
Your bread looks delicious. Thanks for sharing the recipe. Take care, enjoy your day and happy weekend.

[Reply]
thepaintedapron.com 14/5/22 15:05

What a beautiful loaf! I am not a bread baker but I do wish I was!

[Reply]
David 14/5/22 19:03

Angie, My kind of bread...dense and perfect with a bit of our Amish butter and some nice salami! Take Care, Big Daddy Dave

[Reply]
Easyfoodsmith 15/5/22 18:28

Pasta madres is something new that I learnt today. The poppy bread looks lovely Angie. In fact I love the breads that you bake. They are always so perfect and always so tempting :)

[Reply]
SavoringTime in the Kitchen 19/5/22 20:17

That is a beautiful loaf, Angie! I had never heard of that starter but would love to try it with my 100% hydration starter.

[Reply]
bread&salt 21/5/22 15:30

Beautiful! Looks very different. I am sure it must be so delicious.

[Reply]


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