Italian Bread Knots (Pane Di Pasta Tenera Condita)
Recipe for BBB challenge from Pane: Il Piacere di Preparare in Casa by Anna Gennari
Recipe for BBB challenge from Pane: Il Piacere di Preparare in Casa by Anna Gennari
Ingredients:
Biga:
200 g normal bread flour (I used all purpose flour)
5 g fresh yeast or 1/4 tsp dry instant yeast (I used about 1/4 tsp active dry yeast)
170 ml water
Dissolve the yeast in a little water (warm) and quickly work the dough together.
Put it in a container, cover it with a half closed lid or kitchen towel and leave it for 15-24 hrs (overnight for about 12 hours).
Dough:
250 g biga
500 g flour -type 00 (I used all purpose flour)
200-260 ml water, handwarm
15 g fresh yeast or 1 1/2 tsp dry instant yeast (I used 1 3/4 tsp active dry yeast)
25 g extra-virgin olive oil
30 g lard (I used chilled salted butter)
12 g honey
12 g salt
Method:
Put the flour either in a big bowl or on a baking board, add the lard (or chilled butter) and mix it with your fingers until it has 'crumbled' and is completely mixed with the flour.
Dissolve the yeast in little tepid water and add it to the flour. Mix as well as you can.
Mix salt, olive oil and honey with the handwarm water and add it to the flour. Now work it until it holds together and then add the biga.
Work the dough until it is smooth and doesn't stick.
Put it into a big bowl, cover it with plastic film and leave to rise until it has doubled.
Now take up the dough and divide it into 12 equal parts and roll them it into long strands (about 30-35 cm)
To make the knots:
Biga:
200 g normal bread flour (I used all purpose flour)
5 g fresh yeast or 1/4 tsp dry instant yeast (I used about 1/4 tsp active dry yeast)
170 ml water
Dissolve the yeast in a little water (warm) and quickly work the dough together.
Put it in a container, cover it with a half closed lid or kitchen towel and leave it for 15-24 hrs (overnight for about 12 hours).
Dough:
250 g biga
500 g flour -type 00 (I used all purpose flour)
200-260 ml water, handwarm
15 g fresh yeast or 1 1/2 tsp dry instant yeast (I used 1 3/4 tsp active dry yeast)
25 g extra-virgin olive oil
30 g lard (I used chilled salted butter)
12 g honey
12 g salt
Method:
Put the flour either in a big bowl or on a baking board, add the lard (or chilled butter) and mix it with your fingers until it has 'crumbled' and is completely mixed with the flour.
Dissolve the yeast in little tepid water and add it to the flour. Mix as well as you can.
Mix salt, olive oil and honey with the handwarm water and add it to the flour. Now work it until it holds together and then add the biga.
Work the dough until it is smooth and doesn't stick.
Put it into a big bowl, cover it with plastic film and leave to rise until it has doubled.
Now take up the dough and divide it into 12 equal parts and roll them it into long strands (about 30-35 cm)
To make the knots:
1. Roll out the dough into even long strands and lay them out on a flat surface.
2. Make a semi-circle with the dough strands, and bring the ends towards
you and cross them.
3. Then twist the two ends together a twice, like in
the photo, somewhat like when shaping a pretzel.
2. Make a semi-circle with the dough strands, and bring the ends towards
you and cross them.
3. Then twist the two ends together a twice, like in
the photo, somewhat like when shaping a pretzel.
4. Now lift the upper
part of the circle and bring it towards you, folding it over the twisted part.
5. Tuck the two ends of the twisted part under the knot carefully, while
lifting the roll from the working surface. This will make the knot part more
prominent and it hides the ends.
Put the knots on baking sheets and leave to rise (covered) until they have doubled in size (about 15 to 20 minutes).
Bake in a 200°C/390°F (I baked at 210C for 30 minutes) for 25-35 minutes until golden brown.
part of the circle and bring it towards you, folding it over the twisted part.
5. Tuck the two ends of the twisted part under the knot carefully, while
lifting the roll from the working surface. This will make the knot part more
prominent and it hides the ends.
Put the knots on baking sheets and leave to rise (covered) until they have doubled in size (about 15 to 20 minutes).
Bake in a 200°C/390°F (I baked at 210C for 30 minutes) for 25-35 minutes until golden brown.