The origins of this bread can be found in the Italian speaking part of Switzerland (“Ticino”), but you can find it all over Switzerland where it is called “pane reale” (“Kings bread”).
There are many version of it: white or whole-wheat bread, glazed with egg, milk or with soda solution as for pretzels. In any case the traditions shape and the light fluffy structure are the main characteristics. Mostly some oil is added to preserve it fresh for longer time especially if white flour is used. Serve this bread fresh simply breaking the sections.
My choices: sourdough starter, white flour and glaze with 15 mixed soda solution and brush with milk still hot just after baking.
Today is a special day! I made a new starter beginning from my fermenting elderflower fizz which is just fermenting! I begun the starter in the morning (27°C!) with 2 tablespoons flour + 2 tablespoons fermenting sieved liquid of elderflower fizz. After a few hours I saw the first bubbles. I added 1 more tablespoon water + 1 tablespoon flour and waited: more bubbles again! Just before going sleep I added 1 more tablespoon flour and 1 tablespoon water and in the morning I found it really active. For the last time I added flour and water in same quantity to get 200 g starter; we went away. After 3 hours it was very well risen and I used the first 100 g stater for this recipe.
Pane Ticinese – Swiss Italian Bread
- 100 sourdough starter (alternative 50 g water + 50 g flour + 5 g dried yeast)
- 150 water, lukewarm
- 150 g bread flour (or see introduction)
- 300 g bread flour (or see introduction)
- 100 g water, lukewarm
- 2 tablespoons vegetal oil
- 1/2 teaspoon salt
Glaze (alternative simply oil or milk or a 1% baking soda solution):
- 1/2 egg, lighlty beaten
- 1 tablespoon water
- Combine well the ingredients for the sponge and let rest overnight or at least 6 hours.
- Add all the ingredients for the final dough and knead well. Form a ball and place it in an oiled bowl, cover and let rest until almost doubled.
- Degas and knead shortly again. The easiest way is folding in over itself directly in the oiled bowl!
- After 20 minutes degas and knead shortly again. Repeat two times.
- With this recipe you may prepare 2 loaves or one big one. For to loaves divide the dough into 12 equal parts. (2 breads of 6 rolls) or for one loaf dived the dough into 8 parts (1 bread with 8 rolls). Let rest 10 minutes.
- With oiled hands form oval forms and on a baking sheet press them one again the other.
- Cover and let rest for 50 minutes.
- Preheat the oven at 230°C7 450°F.
- Just before baking brush with you selected glaze and with a sharp knife make a long cut through the center of the loaf/loaves.
- Bake for 10 minutes, reduce the heat to 180°C/350°C and bake for other 20 minutes or until golden brown.