This month Lien was kitchen hostess and she has us baking up Maori bread, a New Zealand loaf created from the sourdough starter of a fermented potato. Who knew potatoes were so handy? I mean, besides the obvious: vodka.
From Lien's post:Are you ready to start fermenting a potato and get baking with us? The bread is easier than it looks, and provides a gorgeous herbal and tangy loaf.
"Rewena is the Maori term for the fermented potato mixture used as a raising agent to make this effect it's a type of sourdough. It's difficult to find the exact history of this bread, but it has been suggested that a flat unleavened bread was made with ground-up bullrush plant and water, baked over hot rocks. Traditionally, rewena is baked for large gatherings and the loaf is simply torn apart for sharing amongst friends and family. I have added a little fresh rosemary for flavour because this bread has little salt and can be bland. Stenciling the iconic New Zealand silver fern onto the loaf by dusting with flour and baking gives this loaf a truly New Zealand identity. This rewena needs to be made two to three days ahead."
Just bake it up and post by March 29th, sending in your link to Lien to become a Bread Baking Buddy! See Lien's site for more information.
Rewena Paraoa (Maori bread)
(makes one large loaf)
100 g potato, peeled and thinly sliced
165 ml water
165 g strong bread flour
1 tsp liquid honey
400 g strong bread flour
1 tsp salt
20 g liquid honey
1/4 tsp instant active dried yeast
1 1/2 tablespoons fresh rosemary leaves, roughly chopped
150 ml water
330 g rewena, as above
additional flour, for dusting
4— 5 ice cubes, for creating steam in the oven
To make the dough, put all the ingredients into a large mixing bowl and, using a wooden spoon, combine to form a soft dough mass. (You may need to adjust with a little more flour or water.) Knead the dough in the spiral mixer for 8 -10 minutes (starting on speed 1 or 2, halfway on speed 3) until the dough (almost) clears the sides and the dough is smooth and elastic.
Place the dough into a lightly oiled large bowl, cover with plastic wrap and leave in a warm place. Once the dough has almost doubled in size (this will take approximately 1 hour), tip the dough onto the bench dusted with flour and gently knock it back by folding it onto itself three to four times. Return the dough to the lightly oiled bowl, cover with plastic wrap and leave for a further 30 minutes in a warm place.
Fold the dough to form a large rectangle. This doesn't need to be exact, just as long as it's tight and compact. Place on a baking tray lined with non-stick baking paper and cover with plastic wrap. Allow to prove for approximately 60-120 minutes, depending on room temperature.
Preheat the oven to 220ºC with a baking tray or baking stone inside (the stone should really be hot!) and a small ovenproof dish on the bottom shelf. Place the loaf in the oven and quickly throw 4-5 ice cubes into the small ovenproof dish and close the oven door.
Bake for 10 minutes and then turn the tray around, reduce the oven temperature to 200°C and bake for a further 20-25 minutes, or until the crust is a dark golden brown and the bottom sounds hollow when tapped. Remove from the oven and place on a cooling rack.
(adapted from: “Global Baker” – Dean Brettschneider)
The Bread Baking Babes
- Bake My Day - Karen
- blog from OUR kitchen - Elizabeth
- Cookie Baker Lynn - Lynn
- Feeding my enthusiasms - Pat
- Grain Doe - Gorel
- I Like To Cook - Sara
- Living in the Kitchen with Puppies - Natashya
- Lucullian Delights - Ilva
- My Kitchen In Half Cups - Tanna
- Notitie Van Lien - Lien
- Paulchens Foodblog - Astrid
- The Sour Dough - Breadchick Mary (Babe On Hiatus/Tour)
- Thyme For Cooking - Katie (Babe on Hiatus)
- Wild Yeast - Susan
|This bread has been Yeastspotted!|