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Bread

Post by ghiro on Fri Aug 02, 2013 11:00 pm

There are very many things OH & I love about living in Italia.  Among them are the food, the weather (especially in the summer but we also like skiing in the Apennines in the winter), the food, the very friendly natives, the food, the art & history, the food, the landscape and views and........oh yes, the food. Smile 

But the one thing that disappoints us is Italian bread.  It always seems to be stale before one even cuts it.  Sad   So now we make our own.  We brought a breadmaker out from the UK, buy 'Molino Spadoni' bread flour here, and away we go!

Nothing is better first thing in the morning, as you enter the kitchen, than the smell of freshly baked bread Smile  

You too?
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Re: Bread

Post by stevegwmonkseaton on Sat Aug 03, 2013 6:59 am

We found the Pugliese bread here lasts much longer and tastes much better. Mind you we have tried it from 2 other bakers rather than our normal and it is not as good... Of course it depends on you taste in bread!

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Re: Bread

Post by Flip on Sat Aug 03, 2013 7:22 am

You have to be sure when your Baker actually bakes his/her bread, I know several that bake in the afternoon for next day, rather than getting up before dawn for that days bread. Many supermarkets bake their own bread during the day (Coop, Le Clerc, Carrefour) so it's often still warm when you get it.
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Very true...

Post by stevegwmonkseaton on Sat Aug 03, 2013 8:04 am

Flip wrote:You have to be sure when your Baker actually bakes his/her bread, I know several that bake in the afternoon for next day, rather than getting up before dawn for that days bread. Many supermarkets bake their own bread during the day (Coop, Le Clerc, Carrefour) so it's often still warm when you get it.

Very true, we get ours from a small supermarket which is some distance from the village the baker is in (20k), but it is quite often still warm.... Very Happy Very Happy Very Happy 

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Re: Bread

Post by Bartholomew on Sat Aug 03, 2013 8:53 am

A new development in my area is a self-service bread department in an Emisfero supermarket: 20 or 30 Perspex-fronted bins with an excellent range of bread from large traditional loaves to lots of smaller bread rolls with multi-grain, or seeds, or olives. It is just like what you would find in other countries but the bread is much nicer!

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Re: Bread

Post by lancashire lass on Sat Aug 03, 2013 9:30 am

There is one thing I really miss when not in Italy " Bread" We buy fresh bread every morning when in Bagni and I just love it! I think it's great that you buy just what you need by weight rather than have to buy a whole loaf.
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Re: Bread

Post by Admin on Sat Aug 03, 2013 9:42 am

Having just moved from Marche to Liguria I can say the rock hard bread is a Marchigiano thing. Here we have wonderful soft fresh bread - wholemeal or white plus wonderful buttery croissants.
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Re: Bread

Post by Geotherm on Sat Aug 03, 2013 10:09 am

Have now found 2 good bakeries here close to us. There is one in Comunanza, close to the market square on the side road, near the bank and petrol station. It has a red frontage and their integrale is lovely. Also has a little coffee bar inside. Closed on Tuesday.
The other is in Sarnano, close to the Ai Pini entrance, below the market square.

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Re: Bread

Post by ghiro on Sat Aug 03, 2013 10:47 am

Hmmmmmm.  Seems like I'm the only person in Italia who is not impressed by the local bread!!
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Re: Bread

Post by Admin on Sat Aug 03, 2013 11:07 am

No Ghiro. I agree with you. The bread in Marche was like bricks after about 2 hours and sometimes straight away. I also missed salt in my bread. I asked the baker in Amandola why and she said that is how people want it. To prove the point the old boy in front of me asked for his bread to be 'legnoso'! (Like wood).
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Re: Bread

Post by Gala Placidia on Sat Aug 03, 2013 11:33 am

Bread without salt is also called Tuscan Bread, or "pane toscano", although you can also find it in Umbria and other regions. It originated in the Middle Ages, when an abusive salt tax was being charged and Tuscans revolted against it and decided to bake bread without salt. Umbria followed their example, and although this tax no longer exists, people got used to eat bread without salt. To counteract the bland flavour, people use to seve bread with extra condiments in the form of bruschetta, crostini, or to thicken soups and stews.
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No...

Post by stevegwmonkseaton on Sat Aug 03, 2013 12:00 pm

ghiro wrote:Hmmmmmm.  Seems like I'm the only person in Italia who is not impressed by the local bread!!

No, I think it's just a case of finding the right bread for you, we found the local "tipo" bread as you have - stale before you eat it.... The Pugliese bread is not like that, it has a more yellow colour to it and is soft on the inside for days... (crusty outer of course) Very Happy Very Happy Very Happy 

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Re: Bread

Post by Gala Placidia on Sat Aug 03, 2013 1:01 pm

Pugliese bread is sold outside Puglia. I have purchased it at Esselunga. But it is true that the most important thing is to find a good bread shop that does all the preparation and baking of the bread on the premises. Some bakeries use frozen loafs and the results are not the same. It is considered that a good bread, prepared and baked according to the traditional methods should not go stale the minute it gets cold.
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Re: Bread

Post by Miss Demeanor on Sat Aug 03, 2013 1:47 pm

You aint lived 'til you've eaten 'Pane Cafone' - seriously!

Italian bread lasts for a week if ya know how to store it.  Should I tell ya?
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Re: Bread

Post by Gala Placidia on Sat Aug 03, 2013 2:32 pm

Yes, it is delicious. We tasted a memorable one in Amalfi. Basically, all peasant breads using sourdough are delicious and they also keep better than industrial bread providing they are properly stored. For those who have not had a chance to taste it, this is what it is all about
Pane Cafone
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Re: Bread

Post by ghiro on Sat Aug 03, 2013 2:34 pm

Miss Demeanor wrote:You aint lived 'til you've eaten 'Pane Cafone' - seriously!Italian bread lasts for a week if ya know how to store it.  Should I tell ya?



'Pana Cafone' it'll be next time I'm out and about.  Thank you Ms D.

But I don't want to store it.  I want to enjoy eating it all!Smile
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Re: Bread

Post by Gala Placidia on Sat Aug 03, 2013 2:54 pm

That's the problem with good bread! It does not last long...Very Happy
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Re: Bread

Post by Vicino on Sat Aug 03, 2013 3:23 pm

Whenever we get our bread from our local bakery here in Le Marche we ONLY ever have the pugliese, I think it is the only one which has salt in it, which helps soften it.

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Re: Bread

Post by Flip on Sat Aug 03, 2013 5:32 pm

I think that Pane Cafone and Pugliese bread both share some attributes, but nonetheless  bread no matter how hard or dry is used here in Italy:-
Dried off and hard baked topped with Tomatoes, Onion and basil + EVOO.
A base for seafood soup.
Friselle.
Brushcetta.
the list goes on....
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Re: Bread

Post by Admin on Sun Aug 04, 2013 7:07 am

Miss D - I challenge you to keep Marchigiane bread for a week and still be able to eat it at the end!
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Re: Bread

Post by Vicino on Sun Aug 04, 2013 7:31 am

She could use it as a hammer ? but possibly also do that after just two days !? Shocked 

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Re: Bread

Post by Miss Demeanor on Sun Aug 04, 2013 1:17 pm

You're all amateurs!

Wrap your bread (any bread - even Marchigiane) in a slightly damp, clean tea towel (and I mean slightly damp) put it in a dark cool place and I guarantee it will last a week or more.

Sprinkle with drops of water or wet your hand and run it over the bread or even throw some water into a very hot oven then put the bread in for a few minutes before eating.  The steam created 'refreshes' the bread.

Try it.  You know I'm right.  alien
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Re: Bread

Post by Gala Placidia on Sun Aug 04, 2013 1:50 pm

Yes, MD, there are several ways of "fixing" stale bread, wrapping it in slightly dam paper towels and reheating it in the microwave oven, sprinkling it with water, wraping it in alfoil and reheating it in a medium hot oven...but, who wants to go into all this trouble if the bread is tasteless. If that's the case, it can be used for cooking, as breadcrumbs (adding some salt and herbs to improve flavour) or my best option would be to cut it into cubes, toss it into a mixture of fior di sale, assorted herbs, ground pepper, parmesan cheese and extra virgin olive oil, bake it in the oven until golden in colour and serve them with salad or soup. They keep well in an airtight container.
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Re: Bread

Post by Carciofo on Sun Aug 04, 2013 2:10 pm

I'm reasonably fussy about bread but find that our local panificio produces really good bread daily and we find it keeps for several days - possibly up to a week if you keep it properly.  So I'm with those that think it must depend on the bakery.

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Re: Bread

Post by Gala Placidia on Sun Aug 04, 2013 2:47 pm

A good baker and a good butcher are irreplaceable!
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Re: Bread

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