Sunday Panini with Olive Oil – Panini all’Olio

Pane all'Olio - Sunday Bread with Olive Oil

Pane all’Olio – Sunday Bread with Olive Oil

Today Zanzana has baked some bread with extra-virgin olive oil. This reminds her when she was studying at university and working in a rotisserie on afternoons and weekends. She was preparing bread with L., the owner, on Sundays, in the early morning, as the store was not receiving bread on that day as during the week. To be honest, L. was making bread and Zanzana was helping, but she has probably understood some basics and anyway found the whole process quite fascinating.

She has prepared this kind of bread also for Christmas lunch, when her family visited her. The result was quite good, even if Zanzana normally prefers to bake more rustic, crispy kinds of bread, as you can read here, while this is a soft one.

Christmas Bread with Olive Oil

Christmas Bread with Olive Oil

She got her inspiration here; this is the recipe she has used today:

1 Kg Flour, divided as follows: 50% Manitoba or “0” Flour, 40% “00” Flour, 10% wholemeal Flour;

200 gr. sourdough (this was quite strong and ready for making bread, as Zanzana used it a lot in the last days, otherwise you have to refresh it the day before);

Water as much as needed, 2 cups more or less;

100 gr. Extra Virgin Olive Oil;

1 teaspoon of honey;

1 teaspoon of salt.

Melt the sourdough in warm water, add honey and flour, add salt, knead everything for 15 minutes, adding water until an elastic dough is done. Let the dough grow for 15 hours, knead again and give bread the shape you prefer. As you can see, small rounded panini or “maggiolini”, long rolled panini, are the best for this type of bread. You can leave them grow for another hour, then put them in the oven at 180 degrees, after having sprinkled them with a little olive oil and flour. They can cook for 20-30 minutes, depending on your oven, but be careful as they don’t have to get out too tanned!

Happy New Year and Buon Appetito!

Panini all'Olio in the Kitchen

Panini all’Olio in the Kitchen

Annunci

Don’t Worry, Bake Happy!

Zanzana's Bread

Zanzana’s Bread

Zanzana is baking at home since one year or so. She has started to do that when she bought this book, “Il Quaderno del Pane e delle Focacce” (The Draftbook of Bread and Focaccia), by Gabriella Pecchia, an Italian chef, at a bookfair in Milan for small independent publishers:

Il Quaderno del Pane e delle Focacce

Il Quaderno del Pane e delle Focacce

It was a real discovery. She was afraid to get tired, to have something  more to do at home, while she found a nice way to feel creative. She was so happy that after some months she has asked and obtained as a gift a Bosch Mum, just to be sure not to get too tired when kneading bread:

Bosch Mum

Bosch Mum with accessories

She has worked for over an year with brewer’s yeast, but recently she managed to prepare her homemade yeast, which is now a couple of months old. The recipe she has used is here, we will talk later on about it. She was very lucky, because it worked immediately, and now she is baking her bread at home twice a week. She has started that because she wanted to eat some better bread, of course, but also because she is very happy when she can do something herself, and avoid buying it. She also feels that, in her generation, she was very lucky because she could study as much as she wanted to, but at the same time she thinks she is not able to do things with her hands.

She is now going to share with you the recipe she normally uses:

  • 250 gr homemade yeast
  • 1 kg flour (30-40% wholemeal flour, 60-70% flour 0; you can add some wheat flour, farina di grano duro)
  • a teaspoon of salt
  • 1-2 teaspoon of sugar to start the rising

Refresh the homemade yeast in the evening, then in the morning, melt it in warm water:

Homemade Yeast

Homemade Yeast

Melt the yeast in warm water

Melt the yeast in warm water

Knead all the ingredients for 15 minutes, together with two cups of warm water; let the dough rising for 12 hours, then knead again:

Kneading

Kneading

Dough after 12 hours

Dough after 12 hours

give it a shape, make a cross on it and put it in the baking tin for another hour:

Dough in shape

Dough in shape

Preheat the oven at 200 degrees, than cook the bread for 30 minutes or so; turn off the oven, leave the bread inside for 10-15 more minutes, then take it out: here is our bread!

Bread is ready!

Bread is ready!

Bread inside
Bread inside

Bread inside again
Bread inside again