May is Ilva's month in Bread Baking Babe land. The recipe she chose for us is an Italian roll called Pane di Pasta Tenera Condita, or Italian Knot Bread. This is a pretty straightforward bread, and though the list of ingredients is a little long, it's easy to make. The twist (heh) on this dough is that the buns are formed into knots. A technique I had a tough time wrapping my head around.
The dough starts with a biga - a preferment made the day before. I was a little nervous because the recipe didn't specify if the biga should be soft or firm. Mine was very firm and I worried that it wasn't right. Saturday afternoon I finished the dough and left it to rise. If it didn't rise I'd have to bow out this month.
It rose.
I cut and weighed the dough into 125g-ish pieces then attempted to knot them following Ilva's instructions. It didn't go that well, but they turned out pretty ok.
I left some plain and sprinkled some with salt before baking. They are just lovely little knots, so tender on the inside. We've dunked them in soup, made them into sandwiches, warmed them and slathered them with butter. So, so wonderful.
Head over to Ilva's for the recipe, then head over to the blogs of the rest of the Babes to check out their knotty breads.
The dough starts with a biga - a preferment made the day before. I was a little nervous because the recipe didn't specify if the biga should be soft or firm. Mine was very firm and I worried that it wasn't right. Saturday afternoon I finished the dough and left it to rise. If it didn't rise I'd have to bow out this month.
It rose.
I cut and weighed the dough into 125g-ish pieces then attempted to knot them following Ilva's instructions. It didn't go that well, but they turned out pretty ok.
I left some plain and sprinkled some with salt before baking. They are just lovely little knots, so tender on the inside. We've dunked them in soup, made them into sandwiches, warmed them and slathered them with butter. So, so wonderful.Head over to Ilva's for the recipe, then head over to the blogs of the rest of the Babes to check out their knotty breads.
17 comments:
They look great! Mine weren't knotted with that double loop on the top either.. next time!
I agree, they are so good with soup and sammies.
Wonderful buns, Sara.
they look great Sara! Just the way they should actually!
Wow, your biga really rose! You did a great job knotting up your rolls - they look terrific.
Wow they are beautiful.
Isn't it funny that none of us have rolls that look alike, I just love that, they all look so good. Wow dangerous biga, glad you caught it before it took over your kitchen ;-)
These look deliciouos and really want to make me try my hand at some homemade bread... I have always been too scared!
the bread looks wonderful. and they sure do rise a lot i must say... but the knots looks pretty complicated..
Wow, great looking bread...and sure it rose :-) I usually use bread machine, after seeing your post, I am tempt to make without the machine. Nice pictures.
Um, yea it ROSE!! Your knots are so cute and now I'm mad I didn't put salt on them because they sound fantastic.
Hehe - yep, I'm pretty sure you got the preferment right :) Gorgeous looking rolls, although I'm going to have to think my way through that knotting procedure before making them...
The more I tried to think how to knot them the more knoty the knot became. But oh what a great roll.
These rolls look great! And I do agree that these ones were truly wonderful!
Oh yes, they are perfectly suitable for nice little additions like coarse seasalt on top, or garlic.. wonderful rlls Sarah
An absolute thing of beauty!!!!!
I could live on those.
they look really good! i love how much the dough rose too. nice job.
That dough sure is rising !!
At least you made enough rolls , unlike stupid me.Love the seasalt idea !
Wow! they look supremely cheerful and yummy...glorious pictures.
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