Don't panic! I anticipated some sour dough death, if your starter did not make it through spring break - that's ok. Document! What did you learn from this process? What went right? What went wrong? You still have time, you can remake it. I have decided to turn this into a bonus project at home. Find a recipe you'd like to make using starter or discard and document it. Make a post that is labelled 'enhanced learning or bonus lab' and you will get the extra credit. What we are starting with this week is Jim Lahey's No-Knead bread. You will be making this in partners and when we do the final rise (the following day) cut it in half and shape into a loaf. If you are making this at home, use a dutch oven or covered oven safe pot, but in class put it on a cookie sheet. When it comes to sprinkling the (non fuzzy) dish towel, we are using bran. Wednesday is typically straight online learning, however this week it is also making additional dough. We are going into Easter weekend making Cazzupe or Easter bread. Moving on to yeasted breads, we are going to keep with the Italian pastries. This time from the toe of the boot, Calabria- we're making cuzzupe. I understand if you've never heard of this seasonal delicacy, if not for my best friend (45 years) Rosella and her momma Italia I would be missing this joy. Cuzzupe is a combination of bread and cake, topped with a glaze and sprinkles. Just before baking, a raw dyed egg is placed in the middle and it cooks as it bakes. In Italy, Italian Easter Bread is known as Pane di Pasqua, But, depending on what region of Italy you’re in, Easter Bread may have another name! In the Calabria region in the Southwest, it’s known as Sguta, cuzzupa, or cu l’ovo, where in other regions it’s called Scarcella or Gurrugulo. Each version is a little bit different. (Information from https://www.letseatcake.com/italian-easter-bread/)
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