Homemade bread has a unique flavor and always gives conviviality within one’s home.
In collaboration with food blogger Grano&Sesamo, a top exponent of typical Abruzzo regional cuisine, we discover how to make bread at home with an exceptional variation: the Aquilan bread.
The organoleptic properties of this bread are inimitable, and only the nature of these Apennine places and a deep knowledge of home baking can guarantee a noteworthy result.
The main characteristic of L’Aquila bread is definitely the kneading of the dough, which should not be excessive. Since ancient times, in fact, housewives have adopted a technique, now evolved, and better known as “Autolysis.”
L’Aquila bread dough is medium hydration (55 percent/60 percent).
Now let’s move on to see how to make the bread:
INGREDIENTS
PREPARATION
1) Breadmaking with sourdough: we start by forming the classic flour well. We add the previously refreshed chopped sourdough starter. We begin by adding a portion of the 620 g of water.
2) Add 100 g of boiled and mashed potato and start the dough.
3) We add a little more water, but not all of it. Knead firmly for 5 minutes until a fairly homogeneous mass is obtained.
4) We transfer the dough to a very large bowl. We add the salt and hydrate with all the remaining water.
5) We knead firmly until water and salt are fully absorbed. Once the dough is obtained, we let it rest for at least an hour.
6) After resting, we make folds by stretching one flap of the dough and folding it back on itself. We repeat the operation on all sides of the dough.
7) Bread rising time: at this point we cover the dough with a cloth and let it rise for 12 hours.
8) After the 12 hours have passed, we take the yeast out of the bowl and place it on a floured work surface.
9) Let’s fold it back on itself.
10) Let’s divide it into 2 equal parts and form loaves.
11) After resting, we start forming the loaves. We roll out the loaf like a flatbread.
12) We first make a fold on one side and then on the other side until we form the strand.
13) Having formed the 2 loaves, we place them in a linen cloth next to each other. Cover them tightly and let them rise again for at least 60 minutes.
14) Baking the bread: when the dough has risen, we bake in our Clementi Pulcinella oven for about 50 minutes at 200 degrees. We close the door and continue baking with embers. Occasionally we put a little wood to maintain the temperature.
For those who do not have a wood-burning oven, it is possible to bake bread in the electric oven at home preheated to about 200 degrees. To make the procedure easier we can use a refractory stone to put inside the electric oven and on which we will lay the loaf for baking. The baking time for a one-pound loaf is around 50 minutes.
15) Once the loaf of bread is baked, let it rest at room temperature in an upright position for at least 4 hours before serving. At this point, our Aquila bread is ready.
Do you wish to stay cooking in a wood-fired oven? Learn about our ovens.
To join the Clementi family tag your photos and videos on social media with @clementi-theredelfuco and join our community!
