{"id":7052,"date":"2020-01-20T21:29:23","date_gmt":"2020-01-20T20:29:23","guid":{"rendered":"https:\/\/clementicompany.com\/how-to-make-aquilan-bread-breadmaking-and-baking\/"},"modified":"2024-11-20T10:33:03","modified_gmt":"2024-11-20T09:33:03","slug":"how-to-make-aquilan-bread-breadmaking-and-baking","status":"publish","type":"post","link":"https:\/\/clementicompany.com\/en\/how-to-make-aquilan-bread-breadmaking-and-baking\/","title":{"rendered":"How to make Aquilan bread: breadmaking and baking."},"content":{"rendered":"&#13;\n<p>Homemade bread has a unique flavor and always gives conviviality within one&#8217;s home.<\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-large is-resized\"><img fetchpriority=\"high\" decoding=\"async\" class=\"wp-image-3820\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/come_fare_il_pane_aquilano.jpg\" alt=\"how_to_make_aquilan_bread\" width=\"544\" height=\"472\"\/><\/figure>&#13;\n&#13;\n<ul class=\"wp-block-list\">&#13;\n<li><strong>Difficulty<\/strong>: High<\/li>&#13;\n<li><strong>Preparation<\/strong>: 20 hours<\/li>&#13;\n<li><strong>Cooking<\/strong>: 50 minutes<\/li>&#13;\n<li><strong>Cost<\/strong>: Inexpensive<\/li>&#13;\n<\/ul>&#13;\n&#13;\n<p>In collaboration with food blogger <strong><a href=\"https:\/\/blog.giallozafferano.it\/granoesesamo\/\" target=\"_blank\" rel=\"noopener\">Grano&amp;Sesamo<\/a>, a<\/strong> top exponent of typical Abruzzo regional cuisine, we discover how to make bread at home with an exceptional variation: <strong>the Aquilan bread<\/strong>.<\/p>&#13;\n&#13;\n<p>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.<\/p>&#13;\n&#13;\n<p><strong>The main characteristic of L&#8217;Aquila bread is definitely the kneading of the dough, which should not be excessive.<\/strong>  Since ancient times, in fact, housewives have adopted a technique, now evolved, and better known as &#8220;Autolysis.&#8221;<br\/>L&#8217;Aquila bread dough is medium hydration (55 percent\/60 percent).<\/p>&#13;\n&#13;\n<p>Now let&#8217;s move on to see <strong>how to make the bread<\/strong>:  <\/p>&#13;\n&#13;\n<p><strong>INGREDIENTS<\/strong><\/p>&#13;\n&#13;\n<ul class=\"wp-block-list\">&#13;\n<li><strong>-700<\/strong>g 00 flour<\/li>&#13;\n<li><strong>-300<\/strong>g whole-wheat Solina flour<\/li>&#13;\n<li><strong>-100<\/strong>g boiled potatoes<\/li>&#13;\n<li><strong>-200<\/strong>g of sourdough starter (in summer 200 g of sourdough starter is sufficient, but in cold periods the dose doubles)<\/li>&#13;\n<li><strong>-620<\/strong>g water<\/li>&#13;\n<li><strong>-20<\/strong>g of salt  <\/li>&#13;\n<\/ul>&#13;\n&#13;\n<p><strong>PREPARATION<\/strong><\/p>&#13;\n&#13;\n<p><strong>1) Breadmaking with sourdough: <\/strong>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.    <\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-large is-resized\"><img decoding=\"async\" class=\"wp-image-3821\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/Acqua-Lievito.jpg\" alt=\"Water-Lievite\" width=\"519\" height=\"294\"\/><\/figure>&#13;\n&#13;\n<p><strong>2) <\/strong>Add 100 g of boiled and mashed potato and start the dough.<\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-large is-resized\"><img decoding=\"async\" class=\"wp-image-3822\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/amalgama-lievito-e-patate.jpg\" alt=\"amalgam-egg-and-potatoes\" width=\"523\" height=\"296\"\/><\/figure>&#13;\n&#13;\n<p><strong>3)<\/strong> We add a little more water, but not all of it. Knead firmly for 5 minutes until a fairly homogeneous mass is obtained.   <\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3823\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/seguito-impasto.jpg\" alt=\"follow-meal\" width=\"532\" height=\"301\"\/><\/figure>&#13;\n&#13;\n<p><strong>4)<\/strong> We transfer the dough to a very large bowl. We add the salt and hydrate with all the remaining water.   <\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3824\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/acqua-nel-sale.jpg\" alt=\"water-in-the-salt\" width=\"538\" height=\"305\"\/><\/figure>&#13;\n&#13;\n<p><strong>5)<\/strong> We knead firmly until water and salt are fully absorbed. Once the dough is obtained, we let it rest for at least an hour. <\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3825\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/Lasciamo-riposare-impasto.jpg\" alt=\"Let-rest-dough\" width=\"549\" height=\"311\"\/><\/figure>&#13;\n&#13;\n<p><strong>6)<\/strong> 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.   <\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3826\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/ripiega-su-se-stesso.jpg\" alt=\"fall-back-on-self\" width=\"560\" height=\"317\"\/><\/figure>&#13;\n&#13;\n<p><strong>7) Bread rising time:<\/strong> at this point we cover the dough with a cloth and let it rise for 12 hours.<\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3827\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/telo-12-ore_lievitazione.jpg\" alt=\"cloth-12-hours_lievitation\" width=\"565\" height=\"320\"\/><\/figure>&#13;\n&#13;\n<p><strong>8)<\/strong> After the 12 hours have passed, we take the yeast out of the bowl and place it on a floured work surface.<\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3828\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/impasto-fuori-ciotola.jpg\" alt=\"dough-out-of-the-bowl\" width=\"576\" height=\"326\"\/><\/figure>&#13;\n&#13;\n<p><strong>9)<\/strong> Let&#8217;s fold it back on itself.<\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3829\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/Pieghiamo-in-due.jpg\" alt=\"Fold-in-two dough\" width=\"580\" height=\"328\"\/><\/figure>&#13;\n&#13;\n<p><strong>10)<\/strong> Let&#8217;s divide it into 2 equal parts and form loaves.<\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3830\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/panetto.jpg\" alt=\"bun\" width=\"585\" height=\"331\"\/><\/figure>&#13;\n&#13;\n<p><strong>11)<\/strong> After resting, we start forming the loaves. We roll out the loaf like a flatbread.   <\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3831\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/allarghiamo-la-palla.jpg\" alt=\"let's-widen-the-ball\" width=\"593\" height=\"336\"\/><\/figure>&#13;\n&#13;\n<p><strong>12)<\/strong> We first make a fold on one side and then on the other side until we form the strand.<\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3833\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/seconda-piega-filone.jpg\" alt=\"second-fold-file\" width=\"602\" height=\"341\"\/><\/figure>&#13;\n&#13;\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3832\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/Filone-formato.jpg\" alt=\"Philo-format\" width=\"602\" height=\"341\"\/><\/figure>&#13;\n&#13;\n<p><strong>13)<\/strong> 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. <\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3834\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/filoni_di_pane_a_lievitare.jpg\" alt=\"bread_loaves_to_leaven\" width=\"617\" height=\"349\"\/><\/figure>&#13;\n&#13;\n<p><strong>14) Baking the bread:<\/strong> when the dough has risen, we bake in our <a href=\"https:\/\/clementicompany.com\/en\/prodotto\/pulcinella-wood-fired\/\" target=\"_blank\" rel=\"noreferrer noopener\">Clementi Pulcinella oven<\/a> for <strong>about 50 minutes at 200 degrees.<\/strong> We close the door and continue baking with embers. Occasionally we put a little wood to maintain the temperature.<br\/>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 <a href=\"https:\/\/clementicompany.com\/prodotto\/piana-refrattaria\/\" target=\"_blank\" rel=\"noreferrer noopener\">refractory stone<\/a> 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.    <\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3835\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/inforniamo_nel_forno_a_legna_clementi.jpg\" alt=\"let's bake_in_the_oven_at_legna_clementi\" width=\"623\" height=\"353\"\/><\/figure>&#13;\n&#13;\n<p><strong>15)<\/strong> 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. <\/p>&#13;\n&#13;\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-3820\" src=\"https:\/\/www.clementicompany.com\/wp-content\/uploads\/2021\/03\/come_fare_il_pane_aquilano.jpg\" alt=\"how_to_make_aquilan_bread\" width=\"623\" height=\"541\"\/><\/figure>&#13;\n&#13;\n<p>Do you wish to stay cooking in a wood-fired oven?<strong> <a href=\"https:\/\/clementicompany.com\/en\/categoria-prodotto\/ovens\/\" target=\"_blank\" rel=\"noreferrer noopener\">Learn about our ovens.<\/a><\/strong><\/p>&#13;\n&#13;\n<p>To join the Clementi family <strong>tag your photos and videos on social media with @clementi-theredelfuco<\/strong> and join our community!  <\/p>&#13;\n","protected":false},"excerpt":{"rendered":"<p>&#13; Homemade bread has a unique flavor and always gives conviviality within one&#8217;s home. &#13; &#13; &#13; Difficulty: High &#13; Preparation: 20 hours &#13; Cooking: 50 minutes &#13; Cost: Inexpensive &#13; &#13; &#13; In collaboration with food blogger Grano&amp;Sesamo, a top exponent of typical Abruzzo regional cuisine, we discover how to make bread at home [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":6354,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[197],"tags":[],"class_list":["post-7052","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/posts\/7052","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/comments?post=7052"}],"version-history":[{"count":1,"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/posts\/7052\/revisions"}],"predecessor-version":[{"id":7053,"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/posts\/7052\/revisions\/7053"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/media\/6354"}],"wp:attachment":[{"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/media?parent=7052"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/categories?post=7052"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/clementicompany.com\/en\/wp-json\/wp\/v2\/tags?post=7052"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}