Last year I discovered how easy it is to bake with sourdough and I thought that it would be possible to create a super easy bread, to prepare it where I can’t measure the weight but I have fridge, oven and freezer.
We gave the name for its cute shape. This bread turned out very easy to be prepared and the bread can be used as a pull away bread as well.
To keep the sourdough I simply refreshed it taking about 1/2 cup of starter for bread making.
I found that this amount is more or less equal 3 heaping tablespoons of starter for my breads. To feed? Easy about 1/4 cup lukewarm water + 1/3 cup flour. I placed the starter then directly into the fridge.
The hydration of the bread was high enough for freezing the breads as well as leftovers. To defrost it I drizzled/brushed the bread with water and I placed it in the cold oven; turned the oven to 220°C and after about 8 minutes they were crunchy and ready to eat.
I highly recommend to try the nigella seed, the flavor they give the bread is really amazing!
Pane Bruco – Caterpillar Bread
- 1/2 cup starter
- 1 cup water
- 1 cup flour
- 2 cups flour
- 2 teaspoons salt
- 4 tablespoons olive oil
- 2 teaspoons sesame seed mixed with nigella seeds
- The evening before or early combine all the ingredients for the first rising into a bowl, cover and let sit.
- After 2-8 hours (2 hours by 30°C – 8 or more hours by normal room temperature) I added the additional flour and sort, knead shortly and let lit for a few hour until doubled. This can be the time you need for working or to go simply out.
- After this time I gave a good final knead and I shaped two long breads (30-40 cm) giving strengths to the walls. To make the segments I brushed each bread with 1 tablespoon of olive oil; then I made incisions pressing the dough spatula down, with my hands I gave back the cylindrical shape pressing the borders under the bottom of the dough; finally I drizzled one more tablespoon of olive oil and I dotted loaf with the seed. Now you have your cute caterpillars’ breads.
- Last proof depends on the temperature. When the bread is almost doubled it’s time to preheat the oven to 220°C.
- Bake in at 220°C for about 20 minutes or until begins to turn light brown and if you press the crust you feel it is crunchy enough.