Una canzone italiana…
Bellaaaaa Italiaaa!
This was the title of our very first #brotokoll workshops 2019 – and in that workshop we celebrated the premiere of a recipe, that has become a „must do“ for our workshops‘ recipe list.
Rising temperatures, summer feeling, holiday vibes and the smell of barbecue all around me – I can’t help but have to give you an exclusive insight into the #brotokoll workshop world.
So here we go with a mediterranean sourdough-bread with a „Best-Of-Italy“ inside!
Little Italy
Little Italy: The recipe’s name says it all
- The excitement until you will pull out this dream of a bread from the oven will cause sleepless nights à la „Nessun dorma“
- The intense aroma of dried tomatoes leads your thoughts directly to the „Azzurro“-blue sky and lovely sun of Sicily
- Laminating that beautiful dough reminds you the famous Strada Del Sole
- In comparison with Little Italy’s ovenspring, Pavarotti’s vocal volume seems like a panino
- The irresistable herbs are – as they say in Italy – un scandalo
- The double fermented Polenta-Porridge – as „segreto speciale“ provokes a joyful „Mamma mia!“
And at the latest, once you’ve cracked the Polenta-Parmesan-Crust, there is just one sentence in your mind you wanna shout out into the universe:
Lasciate mi mangiaaaare!
Did I promise too much? Now you know why Little Italy is a fixed starter on (almost) every #brotokoll workshop recipe-list.
I wish you a great remaining summer, a lot of fun and awesome Little Italy bakes!
By the way HERE are all dates and infos for the current #brotokoll workshop season.
- 124 g Tipo 0, italian flour available at bongu.de
- 160 g Breadflour available at bongu.de
- 75 g Levain 3-4 times fed, as described in the recipe below
- 255 g Water cold
- 25 g Dried tomatoes chopped
- 1-3 g Italian herbs dried
- 7 g Salt
- 5 g Oliveoil
- 20 g Polenta raw, plus 3-4 tbsp for coating
- Parmesan amount of your choice, for coating
TA (Hydration) 180 (80%) Ingredients
| |
40g Water
1/2 tsp Starter
For the Polenta-Porridge, the evening before you gonna set up your dough, mix water (cold), Polenta and some starter. Let the mixture soak overnight. Once you did the last sourdough feeding one the next day (for building the levain), cook the mixture into a porridge and let it cool down (you will need it during the lamination step).
160g Breadflour
215g Water (cold)
1-3g Italian herbs, dried
Mix all the flour with the herbs and the indicated amount of water and let the dough rest well covered for 2-3 hours at room-temperature (Autolyse). I would recommend you to start the autolyse roughly one hour after starting to build your levain.
75g Levain
7g Salt
Add your levain to the autolyse dough and mix it by hand for 5-10 minutes (follow the instruction-video in the basics-section: Basics | Open Crumb - Sourdough Series | Kneading). Cover the dough and let it rest for 20-30 minutes. Now add the salt and knead another 2-3 minutes. Put the dough into a greased container and let it rest well covered for 30 minutes at an ambient temperature of 25 degrees (the temperature should stay at that level during the whole bulk fermentation).
25g Dried tomatoes, chopped
Moisten your working surface with water, release the dough onto the surface and perform one round of strong stretch and folds, followed by a 45 minutes rest. Now laminate the dough and sprinkle during this lamination step the tomatoes and the Polenta-Porridge onto the dough (follow the instruction-video in the basics-section: Basics | Open Crumb - Sourdough Series | Lamination). Return the dough into the greased container and let it rest for 45 minutes. Perform a light set of stretch & folds and let the dough rest for 45 minutes. Lightly stretch and fold again and let the dough ferment within the container until it achieves a volume increase of approximately 40%.
The indicated recipe quantities are for 1 loaf of 652g.
The indicated hydration (80%) does not include the water used for the Polenta Porridge,
Check out my sample levain-building timetable at the recipe Lime story.
Do you have specific questions or issues? Contact me via the contact form. I am happy to help you.
