Chilly Rome, and helkornbrød III

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A cat basking in December sunshine. We had ambled up the hill to meet friends from Accra at the farmers’ market on Via Passino, and a lovely sunny morning it was. Laden with biscuits (brutti ma buoni, neretti, cantucci)  we brought them back for a lunch of cacio e pepe ravioli from the pasta shop downstairs, with a market-bought lemon and fruit crumble for dessert. It’s been a very nice Roman day.

Garbatella

Walking back through the narrow streets of old Garbatella, on our way home. It is really odd, knowing that in twelve days I’ll be headed back to Accra again. Am I packing for three weeks there, or a year ? There is still no news on what 2018 brings, which is rather nerve-wracking. As usual, baking is calming and feels soothingly productive when most else is uncertain. Tonight we see friends, so this bread is coming along as our contribution. My husband is baking jollof-flavoured focaccia, so the kitchen is warm and toasty and smells divine.

Since I am only here for a few weeks, the pantry is low on seeds and flour types, so it’s variation III of helkornbrød, wholewheat bread with cracked wheat. Here are variations I and II. This time I also used overnight-soaked cracked wheat, but I added a pre-ferment overnight sponge for flavour.

Saturday potluck bread: helkornbrød III

The night before:
150 grammes of whole cracked wheat
250 grammes of water
Leave to soak over night in covered container, on counter in cool kitchen (17C) or in fridge.

Also the night before:
50 grammes plain white wheat flour (I used 00)
100 grammes coarse rye flour
100 grammes wholewheat flour
10 grammes fresh yeast, crumbled (or 5g dry yeast)
200 grammes water
Stir together. Leave over night in covered container, on counter in cool kitchen (17C) or in fridge.

Next day, in large bowl:
500 grammes plain white wheat flour (I used 00)
100 grammes wholewheat flour
15 grammes fresh yeast, crumbled (or 7.5g dry yeast)
250 grammes water
3 tbs vegetable oil
2 tsp salt
+ the soaked cracked wheat with any leftover liquid
+ the overnight sponge

Stir it all together, mixing well and folding with spatula, you will see the structure develop. Moist, sticky dough but not wet: I was thinking of round loaves this time, hoping the dough would not collapse if baked free-form without tins, but still wanting a decent hydration. Very guess-timated here. Leave to rise until nicely doubled. Here it was left for four hours in the kitchen, while we went off for our market walk and had impromptu lunch guests, which was great.

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When our friends had left and the wine glasses were washed, I folded the dough vigorously in the bowl with a spatula for a few minutes, then split it in two and shaped two rounds, sitting on parchment paper. I covered these with a tea towel and let then rise again for an hour or so. I slashed them before baking and sprinkled both with some water right before they went into the hot oven. Bake at 225C for 45 minutes or so, depending on your oven, on lower rack.

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Off to dinner they go! These could maybe have had five more minutes in, but the jollof focaccia also needs baking. It sounds odd, but is really good for apertivi! Same Gabriele Bonci dough as usual. A very good weekend to all.

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