© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
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© 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
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- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat the oven to 250C/500F with a baking stone in the middle and a baking tray at the bottom.
- 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).
- 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
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© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
Posts
48 comments:
That's beautiful. I could sure go for some fresh bread about now.
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.
...this looks so good.
YTour bread is beautiful Angie
Looks good!
this looks splendid angie. i am not much of a bread baker so i admire someone like you for doing it!
Gracias por la receta. Se ve muy rica. Te mando un beso.
That does look good.
Oh wow, the design on that bread is straight up artwork! I love it! - http://www.domesticgeekgirl.com
Eso sí que es un pan bien hecho, con su masa madre y todo. De profesional.
Un beso
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/
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! :)
Angie, you make the tastiest looking loaves of bread. I'd love a slice of this bread with your asparagus and Sriracha Hollandaise dish...
Love it ! Your breads are amazing !
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 ^^
Complimenti per il tuo meraviglioso pane! La lievitazione ha qualcosa di magico e l'odore che si sprigiona durante la cottura è inebriante!
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.
Looks lovely! I have heard that some people use the same starter for decades, inherited from their grannies LOL
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!
That's a good looking loaf.
just beautiful this is a work of art nice job!!
Oh, Angie, this bread is STUNNING! Makes me want to invest in a bread basket. Thanks for inspiring me as always.
Seriously stunning!
Beautiful!!....I'm experimenting with different types of bread, and this one has caught my heart!!!......Abrazotes, Marcela
It is such a nice and appealing bread, I love it!
Working with sourdough is a very laborious task but the results are excellent.
I loved the decoration that you have done to your bread
that is a work of art! looks so beautiful
Una delicia bellamente presentada.
Gracias Angie! :-)
I never bake bread myself, but this looks very tasty.
Greetings Irma
Wow complimenti!!! Stupendo questo pane!!
It looks delicious, Thanks for sharing.
I invite you to visit my last post. Have a good week!
Love how you create the leaves/petals of this bread. Exquisite!
Applausi, che pane fantastico!!!!
Wow! That is beautiful and tasty bread.
As always, your bread turns out beautifully. I am sure it tastes great too.
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 :)
Wow, Angie that bread looks beautiful!
It's Judee from Gluten Free A-Z.. Another homemade beautiful looking bread. Looks delicious.
Love your bread Angie. Looks delicious. It's Judee from Gluten Free A-Z
The bread looks beautiful 😃!
the bread looks perfect !!! Super Photo
Una pagnotta eccezionale complimenti!!
Hello Angie,
Your bread looks delicious. Thanks for sharing the recipe. Take care, enjoy your day and happy weekend.
What a beautiful loaf! I am not a bread baker but I do wish I was!
Angie, My kind of bread...dense and perfect with a bit of our Amish butter and some nice salami! Take Care, Big Daddy Dave
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 :)
That is a beautiful loaf, Angie! I had never heard of that starter but would love to try it with my 100% hydration starter.
Beautiful! Looks very different. I am sure it must be so delicious.
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!