Calzones or Pizzas… by using a ‘foccacia dough’ instead of regular ‘pizza dough’ what’s the difference? ?? not really much but I think the foccacia dough is softer and less chewy than the pizza dough. Advertisements
Found this recipe at at FOOD 52, not my original YET but this may be something to try out for ‘Christmas’. It’s pretty and if you are a lover of savory food (with lots of butter) this seems to be a relatively easy bread for the festival season.
A nice and simple snack to keep in the freezer if you ever run out of lunch ideas or not in the mood to cook dinner. The ‘Ciabatta’ dough is slightly softer and bread-like than the pizza dough but not so thick like the ‘Focaccia’.
Among all breads… I think the Italian breads are far the most easy to make. It may be my personal opinion but I think be from being an extension from the pizza doughs, namely the ciabattas and the focaccias. This ‘Ciabatta’ is combined with natural yeast (Levian Liquid) which you need not use but will produce a more softer and moist dough when baked. The use of natural yeast which we call it ‘tennen-kobo’ in Japanese if a popular trend in break making and over the years, our staple rice consumption has been surpassed by bread consumption so you will be surprised of the vast number of good bread bakeries in Tokyo, if you have a chance to ever visit this city. 失敗がほぼ無い、、イタリアンブレッド。 チャパタとフォカッチャは作り易いパンの一つですが直球で作るとまるでイタリアのデリカテッセンで売っているようなオイルばかりタップリ入っている、、でも、、ノドンの潤いを吸い取ってくれるようなバサバサパン。 天然酵母を入れることによって小麦粉はモチモチと潤いがある生地に変身してくれます。ルヴァン・リキッドとレシピには書いてありますがホシノの天然酵母でも全然いけます。（ホシノの時は水分がだれてしまうので10%程度に抑えておいて方が無難）また、長時間発酵は何よりもパンをスロー発酵を促してくれるので美味しいパンができますよ〜 ( I think….) (＊）ちょっと、昔の職業を思い出して、、イタリア人の気分で画像をカラコレしてみましたが、、失敗しておるわ〜。撮影から考えなきゃイメージに到達しなかった画像。 Black & White Olive Ciabatta Recipe – For the dough – Bread Flour (100%) 500g Natural Yeast (Levian Liquid) (20%) 100g Dry Yeast (0.3%) 0.5g Salt (2.5%) 12.5g Water (73%) 365g Olive Oil (7%) 30g Black & White Olive Combination (20%) 100g Herbs (3/4 Tablespoon Each) …
