Pasta Dura bread
Yvonne
My husband has taken a liking to a bread which our Safeway (Australia)
supermarket calls Pastadura, and is asking me to make some myself. I have
been using a bread machine to make most of our bread for a few years now,
and have added some interesting recipes to the ones which came with the
machine, but have never seen a recipe for this bread. I did a 'google' for
it, but whilst the bread is 'mentioned' - fairly dry with a hard crust - I
can't find any recipes.
I would be most grateful if someone could help. (I am unable to knead by
hand, so if you are able to help, please only include recipes which I could
adapt for machine or perhaps mixer or food processor?).
Tia, Yvonne.
barry
Barry
"Yvonne" <anon...@pretendaddress.com.au> wrote in message
news:bp713q$du3$1...@lust.ihug.co.nz...
Roy Basan
Good Day Mate!
In Australia ,
pasta dura is just a hearthbaked bread similar to the formulation of
the lean italian and french bread ;having a flour typically as 1000
gms.salt 20 grams, fresh yeast 10- grams,water 600-650 grams.
The baker add a old fermented dough ( about 200-500 grams) to and
made into bread as usual.After mixing the dough is allowed to rest for
an hour and then divided and molded,dusted or rolled in flour ..It is
then given full proof,slashed ,and baked first in a hot oven with
little steam and in the later stage the temperature is lowered to
baked longer than a normal crusty bread.
Other bakers add fermented sourdough into the mix and the flavor is
better.
The resulting bread has a thick crust with somewhat dry crumb.
I do not know how you can adapt that to the bread machine as I am not
very familiar with that home equipment.
But Safeway is a user of prepared mixes and never bake from the
scratch, so I presume that they are employing a ready made pasta dura
premix for that particular bread.
Roy
Ed Okie
> "Yvonne" <anon...@pretendaddress.com.au> wrote in message news:<bp713q$du3$1...@lust.ihug.co.nz>...
not
Yyonne - the bread machine works equally well (if not better than) a
countertop mixer for blending dough, especially if it is a twin-paddle
bread machine. Once it's mixed in the bread machine, turn it off and
remove the dough - proceed as normal with the rising, shaping,
proofing, etc., and bake in the oven.
Static I
>Date: 11/17/2003 9:31 AM Central Standard Time
>Message-id: <4941ec7f.03111...@posting.google.com>
Aren't you just using a machine to do the easy part? It seems to, there just
another thing to setup, wash, dry, and put away.
I guess it might make sense if you have arthritis or something, but I still
don't understand why most people want something to relieve them of the
shortest part of the baking process that requires the least amount of effort
and skill.
Ed Okie
> >Yyonne - the bread machine works equally well (if not better than) a
> >countertop mixer for blending dough, especially if it is a twin-paddle
> >bread machine. Once it's mixed in the bread machine, turn it off and
> >remove the dough - proceed as normal with the rising, shaping,
> >proofing, etc., and bake in the oven.
> >
>
> Aren't you just using a machine to do the easy part? It seems to, there just
> another thing to setup, wash, dry, and put away.
>
> I guess it might make sense if you have arthritis or something, but I still
> don't understand why most people want something to relieve them of the
> shortest part of the baking process that requires the least amount of effort
> and skill.
Static - Yvonne's original post said: "...I am unable to knead by
hand, so if you are able to help..."
Kneading dough by hand does require effort. And skill in technique(s).
One aflicted with problem hands... has no choice.
Static I
>Date: 11/17/2003 4:06 PM Central Standard Time
>Message-id: <4941ec7f.03111...@posting.google.com>
>
I must have misunderstood what you said - it seemed to me you meant only use
the machine for mixing - kneading is, of course, where skill comes in.
Yvonne
"Roy Basan" <rba...@hotmail.com> wrote in message
news:95b037df.03111...@posting.google.com...
G'day to you too!
Thank you for your informative reply. My husband's interest has been aroused
and it looks like he wants to have a go at this himself. (I'm pleased at
that certainly, but he can be a danger in the kitchen, so I'll have to watch
him like a hawk!)
I have continued searching the group archive and have found instructions for
a sourdough starter which was taken from a bread machine book. That, coupled
with your hints, puts us off to a great start (we are optimistic anyway).
Thanks again,
Yvonne.
Yvonne
"Static I" <sta...@aol.com> wrote in message
news:20031117180358...@mb-m06.aol.com...
Thanks for the input. Looks like hubby is going to do the hard work - and
rightly so.
Yvonne
Static I
>Date: 11/18/2003 5:03 AM Central Standard Time
>Message-id: <bpcu9e$9u1$1...@lust.ihug.co.nz>
I'm glad to hear you have someone supportive to see you through this. That's
ultimately better than any bread machine..
Best wishes,
Rudy