PANISSIMO – 15/04/2013
As promised, today Sandra from Indovina chi viene a cena and I are simultaneously publishing the first issue of PANISSIMO, a biweekly collection of breads. The roundups will be up and going the 15th and the 30th of each and every month and will include all the breads that have been sent to us within the 2-week interval.
PANISSIMO wants to offer an extra occasion for breads of every type and from everywhere to be seen. In addition to this, we want to encourage exchange between Italian home bakers, who generally write in Italian, and home bakers from the rest of the world, who often write in English. The roundups include a description of each bread both in English and Italian: here you find the English version and you can check out Sandra’s post to read a brilliant Italian version.
In announcing this event for the first time I had no idea we would have had so many submissions and so many amazing breads to review. I admit that I felt almost overwhelmed and the worst and best of it is that now I have so many new breads, sweet, savory, fluffy or crunchy, you name it, that I want to try. Thank you all for your warm welcome and for all your incredibly creative contributions. Looking forward to the next roundup! Deadline for submissions 28th of April. Rules for participation here.
NOTES: The links to the posts are placed on the blogs’ names. For non bloggers recipes are made accessible through a linked page.
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PANI VARI – LOAVES, ROLLS, ENRICHED SAVORY BREADS
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Pane Casereccio in Pentola – Rustic Bread In A Pan
Elena from Zibaldone Culinario
A bread based on wheat flour (70% hydration) which uses pasta madre, a thick natural leaven, as a rising agent. This bread was cooked in a cast iron pan.
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Pane di Farina di Segale – Rye Bread
Sandra from Indovina Chi Viene a Cena?
This rustic bread is made with whole rye flour (66% hydration) and brewer’s yeast. Only 1 gram of yeast is used for 1 pound (1/2 kg) flour and a long fermentation is therefore possible.
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Pane di Riso – Rice Bread
Emanuela from Pane, Burro, e Alici
A pretty looking Italian batard, or filone, based on wheat flour (60% hydration) with the addition of cooked rice. It uses pasta madre, a thick natural leaven, as a rising agent.
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Pane di Ceci – Chickpea Bread
Barbara from Bread & Companatico
A rustic boule, or pagnotta, based on wheat and chickpea flour (60% hydration), uses a 100% sourdough starter as a rising agent.
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Pane 50% Segale e Mele – 50% Rye Bread with Apples
Michele from Free Bakery and More
Rustic boule or pagnotta with 50% whole rye flour and huge chunks of apples. It uses pasta madre, a thick natural leaven, as a leavening agent.
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Pane Integrale – Whole Wheat Bread
Giovanna from La Cuoca Eclettica
This fluffy bread is made with 30% whole-wheat flour and uses biga, a preferment prepared with a small amount of brewer’s yeast, as a leavening agent.
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Pane di Segale con Cumino dei Prati – Caraway Rye Bread
Simona from Briciole
This soft and colorful loaf is made with pumpernikel flour and kefir, and uses a traditional Romanian ferment, bors, as a leavening agent. The liliac color is given by cumin flowers added to the dough.
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Ferri di Cavallo con Frittole e Castagne – Pork and Chestnut Bread
Giacomo non blogger – recipe here
Giacomo presents a recipe typical of Montella a small town in Irpinia, an Italian region located by the Apennine Mountains. The bread is made with durum flour (semola rimacinata) and is enriched with pieces of cured pork and chestnuts. Fresh yeast is the rising agent. Here I have uploaded the complete ingredients.
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Pane Cunzato di Farina di Ceci – Enriched Chickpea Bread
Sandra from Nuvole a Bassa Quota
A bread based on wheat and chickpea flour, enriched with Mediterranean flavors, such as olives, capers and hot pepper. Leavened with a 100% hydration sourdough starter.
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Treccia di Kamut – Kamut Braid
Simona from Lo Spazio di Staximo
A beautiful braided loaf made with 60% Kamut flour which uses fresh yeast as a leavening agent.
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Pane Semi-integrale – Whole Wheat Bread
Monica from Fotocibiamo
These very artsy looking little loaves are made with whole wheat and use dry yeast as a leavening agent.
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Colomba di Pane alle Olive – Dove Bread With Olives
Speedy from A Tutta Cucina
A sourdough olive bread shaped like a dove. The bread is based on whole rye and wheat and uses the typical Italian sourdough starter, which is quite thick (50% hydration).
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Treccia Pasquale – Italian Easter Brioche
Alida from My Little Italian Kitchen
This pretty looking braided brioche is typical of Puglia and is made for Easter. The brioche is based on wheat flour and uses brewer’s yeast as a leavening agent.
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Panini alla Zucca – Pumpkin Rolls
Sandra from Dolce Forno
These fluffy and colorful buns are made with whole wheat flour and pumpkin, enriched with pumpkin seeds. A thick sourdough starter is used as a leavening agent.
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Panini – Sandwich Bread
Rachael from Pizzarossa
Almost small ciabattas, these lovely rolls are perfect sandwich bread and are based on wheat flour and a 100% hydration sourdough starter.
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Gruyere-Stuffed crusty Mini Breads – Rotolini Croccanti al Groviera
Karin from Brot and Bread
These savory rolls are made with a yeast-based preferment and are filled with lots of good gruyere. Perfect for a picnic or in a buffet.
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Panini Aromatici – Dried Tomatoes Rolls
Patti from Il Castello di Patti Patti
These little rolls are made with Italian pasta madre, a thick sourdough starter, and are enriched with dried tomatoes.
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LIEVITATI DOLCI – SWEET BREADS
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Apple Cake Variation – Variazioni su un Dolce alle Mele
Ninive from Ninivepisces
A very interesting use of brewer’s yeast to leaven an apple cake. It uses a preferment and adds ground almonds and cream to the dough.
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Colomba Pasquale Tradizionale – Tradizional Easter Colomba
Giusi ed Elio from Giulia Maria Una Vera Bonta’
This is the most traditional Italian Easter cake ever, it is based on natural leaven and, just alike panettone, is generally bought rather than made because the make takes days. Cheers to Giusi and Elio for succeeding in such a challenging bake.
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Chocolate Porter Sourdough Hot Cross Buns – Panini Dolci Pasquali con Liquore al Cioccolato
Korena from Korena in the Kitchen
Hot cross buns are the British equivalent of the Italian Colomba: they are traditionally made for Easter and are enriched with dried fruit and orange peel. Scrumptious and pretty looking with the typical cross on top. In this version Korena added chocolate liqueur to the dough and went the hard way by fermenting them with a 100% sourdough starter in a cold environment for several hours.
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Dolce al Cioccolato, Caffe e Bacche di Goji – Sweet Bread with Chocolate, Coffee and Goji Berries
Sandra from Dolce Forno
I am always emotional when I look at sweet breads. This one would be a great breakfast, is based on a thick Italian sourdough starter (50% hydration) and is enriched with chocolate, coffee and healthy goji berries.
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Gluten-Free Chocolate Buns with Mascarpone Filling – Rotolini al Cioccolato con Ripieno al Mascarpone, Senza Glutine
Barbara from Bread & Companatico
These gluten free buns are made with fresh yeast, rice and potato flour. Melted chocolate is incorporated in the delicate dough and mascarpone is used as a filling.
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Pane alle Mele – Apple Filled Bread
Sandra from Indovina Chi Viene a Cena?
A sweet bread based on 100% sourdough starter and a long fermentation. Just like a strudel, this tempting sweet bread is filled with apples, raisins and cinnamon.
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SCHIACCIATE, PIZZE, CRACKERS – FLAT BREADS
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Crackers al Kamut a Lievitazione Naturale – Sourdough Kamut Crackers
Cinzia from Essenza in Cucina
Possibly the crunchiest looking crackers ever and they are surprisingly made with Kamut flour and natural leaven, which makes them also very healthy.
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Grissini al Sesamo – Sesami Grissini
Morena from Morena in Cucina
And these are definitely the prettiest looking grissini I have ever seen. Based on brewer’s yeast and wheat flour.
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Focaccia Double Face – Focaccia Two Ways
From Un Soffio di Polvere di Cannella
This fluffy focaccia is made with durum flour and potato flakes and alternates two types of topping. Scrumptious!
See you again the 30th of April. Submission are open until April 28th.
Barbara Elisi
Latest posts by Barbara Elisi (see all)
- On Precision Scales, Dreams and Starting a Bakery - December 9, 2018
- Purple Sweet Potato Super-Soft Rolls - July 2, 2017
- IBS-Friendly Diet and Gluten-Free Gnocchi - June 24, 2017
Signora: lei è genio, glielo ha mai detto nessuno?
che post micidiale, bello il collage, bellissima idea, te la rubo per la prossima raccolta! questo post mi da un po’ di serenità oggi…. grazie Barbara di questa avventuara insieme!
baci
Sandra
aho a me signora non lo ha mai detto nessuno!
😉
che sono un genio me lo dico io tutte le mattine allo specchio ma solo ogni tanto riesco a convincere qualcun altro. bene, allora il collage si tiene. un bacione e grazie per essere sempre cosi’ energica nonostante tutto.
Oooh, so many new breads to try!!! 🙂
I know… I think I will take one week leave and just bake them all 🙂 thank you so much for your participation! looking forward to see more breads from you.
What a wonderful collection of breads.
thank you Karen!!
What a lovely display of beautiful bread! And so many!! A very successful contest. Well done Sandra and Barbara!
thank you Alida. yes, it was really overwhelming to cope with all the submissions… but also so fun to look at all your amazing breads! looking froward to your next bakes.
Barbara and Sandra, that looks really nice, thanks! Could you make two little edits, please: I’m a German “Karin” not a Danish “Karen”, and my blog is Brot & Bread – no Umlaut on Brot.
Keep up the good works!
Karin
hi Karen, sure, just signaled this to Sandra. looking forward to see more of your lovely breads!
What a bread feast! I love carb (though I shouldn’t have eaten so much bread)!
eheh… they are ok as long as you don’t eat them all in the same day 🙂
Pani e dolci splendidi, tutti 🙂
E Barbara e Sandra padrone di casa adorabili♥
Grazie!
grazie a te per i tuoi fantastici lievitati!
BRAVE !!!!
grazie 🙂 bravo te!
Partenza col botto, as we would say in Italy. So many enticing ideas for bread baking. Great job everybody and elegant roundup: thanks!
thanks to you Simona for the warm support and the lovely contribution. we want you as often as possible! ciao
Wow, what beautiful breads! Thanks for this opportunity to share recipes, Barbara and Sandra!
thank you Korena for sending your amazing buns. it’s a honor to review so many amazing breads. looking forward to host more of your amazing bakes.
It is getting colder and colder here in Tasmania and I have promised myself that I am going to practice, refine and perfect my sourdough baking this winter. Brunhilda (our 4 burner wood stove) is on almost 24/7 and so it’s the perfect time to do it. I plan on baking my way through almost every single recipe! 🙂 Cheers for sharing this wonderful blog hop with us all and thank you to EVERYONE who shares recipes, this is what makes the world a better place and your generosity is incredibly appreciated 🙂
dear Narf you are truly a sweetheart and I am looking forward to see your Brunhilda in action. baking is a contagious passion which, I agree, helps to make this world better. please keep us posted on your experiments with different recipes.
Maybe I might contribute if they don’t all fail! 😉
they won’t 🙂
real nice collection for the start-up, congrats to you both and thank you also, I think it is a lot of work to. Possibly I will be back for the third round, as time is very rare just now… we’ll see
yes, it is quite some work but it’s also a lot of fun and we will wait patiently for another of your beautiful bake 🙂
Caspita un inizio con il botto!!! bravissime una raccolta molto interessante e ben costruita! complimenti!
Bellissimo Barbara!!! Che bella idea di mettere tutte le buone ricette di pane insieme!! Ora devo mettermi a lavoro e produrre un pane che sia all’altezza di questo post. Mi piace questa idea.
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