Weedy Schiacciata

Easy Italian Olive Oil Bread

We have teamed up with Bakemaster Australia to bring you this rustic Italian bread utilising local edible weeds.

Schiaciatta has to be one of the easiest and most forgiving loaves of bread to make. Its simplicity and ease belie the flavour and texture this wonderful Italian bread offers.

 

We have teamed this classic dough with weeds found in our organic garden. This time of year it is Acetosa Sagittata (Rambling Dock) and Dandelion. Other times of the year, we like to use the heads of Onion Weed, the leaves of Marsh Pennywort or Wild Upland Cress.

 

Using edible weeds to cook with is a great way to reduce reliance on other people and/or companies for your food, reinforces connection to the land and the seasons whilst reducing your contribution to landfill with leftover food and packaging.

Ingredients:

 

Schiacciata dough:

  • 600 g plain bread flour

  • 2 teaspoons salt

  • 14g dry yeast

  • 1 tablespoon sugar

  • 400 mls warm water

  • 100 mls olive oil

 

Topping:

  • 1/2 cup edible weeds such as Dandelion leaves and/or flowers, Rambling Dock, Onion Weed, Marsh Pennywort, Fat Hen, Mallow, Nasturtium.

  • sea salt and olive oil as desired for topping.

Method:

  • Combine the warm water, dry yeast and sugar in a medium sized jug. Stir until combined and leave to rest for 10 minutes until the mix has become frothy.

  • Combine the flour and salt in the bowl of a stand mixer. Attach the dough hook to the mixer.

  • Once the yeast mixture becomes aerated and frothy, add the olive oil. Mix to combine, then pour this wet mixture into the flour and salt. Mix in a stand mixer on low-medium speed for 10 minutes.

  • Transfer the bowl with the mixed dough to a warm area and cover with a tea towel. Let sit for approximately 1 hour or until the dough has doubled in size.

  • Whilst the dough is resting, gather your weeds and lightly oil your Bakemaster baking tray.

  • Once the dough has doubled in size, turn it out onto a lightly floured counter and gently knock back the dough. Complete two bookend turns and lay the dough seam side down onto the baking tray. Spread gently with fingertips so that the dough reaches all the corners of the tray.

  • Spread the weeds over the top of the dough and leave to rest for a further 20 minutes covered with a tea towel.

  • Whilst the dough is proving, preheat oven to 220C and place a small ovenproof bowl of water in the base of the oven.

  • Once the final prove is complete, remove the tea towel and press the weeds firmly into the dough creating small impressions with your fingertips. Splash with olive oil and sea salt as desired.

  • Transfer baking tray to oven and cook the loaf for 10 minutes with steam, turn the temperature down to 200C and carefully remove the bowl of water, cook for another 10-15 minutes until the top is dark golden and the base sounds hollow when tapped. Drizzle with a little more olive oil as the bread leaves the oven. Cool on a wire rack.

  • Serve warm with weedy salsa or dips of choice.

Click here to found out more about Bakemaster's range of baking trays.

Banyula Bread

Australian Native Herb Bread

We have teamed up with Mason Cash and Bakemaster to bring you this Australian Native Bread recipe.

Banyula Bread literally means Bread of Many Trees; This bread pays homage to the land we dwell on and the Indigenous Culture that has been the custodian of this great land we call home – Australia.

 

The Australian Native Herbs in this bread, give the loaf a fresh and light lemon and berry tang. Strawberry Gum powder, made from the leaf of Eucalyptus Olida is native to the Northern tablelands of New South Wales. When Indigenous Australians travelled through this region, they would often chew the leaf of this native tree as a type of sweet gum. The leaves of this tree were also burnt to release fragrant oils to help calm stomach ailments. The leaves are known to have anti-fungal and antibiotic properties and include antioxidants.

This bread also has the perfect amount of Sourdough bite without the need of a starter. The poolish (a simple wet dough made half a day ahead) adds a sourdough kick without all the fuss of a starter culture. The addition of Diastatic Malt powder (the bread baker’s secret ingredient) helps to create a strong rise and a brown crust. For the enthusiast, Diastatic Malt powder can be made at home from sprouted and dried grain, or it can be purchased as a powder ready to use.

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Ingredients:

 

Poolish (make 12-18 hours before needed):

  • 330 grams plain flour

  • 330 grams water

  • ½ teaspoon dry instant yeast

 

Bread dough:

  • 635 grams plain flour

  • 300 grams water

  • 2 teaspoons dry instant yeast

  • 3 ¼ teaspoons salt

  • 1 teaspoon diastatic malt powder

  • 1 ½ teaspoons Strawberry Gum powder

  • Add all of the poolish

 

 

 

Method:

 

  • Start making the poolish 12-18 hours ahead of time. 12 hours in a warm climate and 18 hours if cooler.

  • Combine the flour, water and yeast in a medium sized bowl. Stir thoroughly and set aside covered with a tea-towel until surface begins to bubble  (at least 12 hours and up to 18 hours).

  • When the poolish is ready to use, combine all of the bread dough ingredients in a stand mixer bowl. Attach the dough hook and mix on low-medium speed for 8-10 minutes. To check if the gluten is fully developed, stretch your dough at this stage and look for a ‘window’ or sheer piece of dough to appear. If the dough breaks rather than a window appearing, return the mixer at low speed for another 2-3 minutes.

  • Transfer the dough to a lightly oiled bowl and cover with a tea-towel. Let stand for 1¼ hours until doubled in size.

  • Turn out the dough onto a lightly floured bench and divide the dough into three portions. Roughly shape dough into the size of your Bake Master proving baskets. Cover and let the gluten relax for 20 minutes.

  • Transfer the dough into lightly floured proving baskets, cover with a tea-towel and proof for 1¼ hours until doubled in size.

  • Fifteen minutes before proving has finished, turn your oven to 245 degrees C. For conventional ovens, fill a small ovenproof bowl with water and place in the base of oven – this will create steam which helps to develop a deep crust.

  • When dough has finished proving, gently turn out the dough from its proving basket onto your Bake Master Baking Sheet. Transfer to the oven and turn the oven temperature down to 230 degrees C. Cook for 10 minutes with steam, carefully remove the bowl of water, cook for another 7-10 minutes. Cool on a wire rack.

  • Serve warm with butter or olive oil and Australian Native dukkha.

 

 

 

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Click here to find out more about Bakemaster's range of proving baskets.

Click here to find out more about Bakemaster's range of baking trays.

A note about Strawberry Gum (Eucalyptus Olida):

The leaves of this tree are commonly known for their sweet berry/passion fruit like flavour. Strawberry Gum powder is a delicious flavour enhancer in fruit desserts, cream desserts such as cream brulee or crème caramel or the quintessential Australian dessert – pavola. This herb pairs beautifully with savoury cheese dishes and sweet or savoury baked goods.

Click here to find out more about Mason Cash mixing and food preparation bowls.

Breadmaking is one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells... there is no chiropractic treatment, no Yoga exercise, no hour of
meditation, that will leave you emptier of bad thoughts than this homely ceremony of making bread.” 


M.F.K. Fisher, The Art of Eating

© Potter's MY ORGANIC GARDEN.

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