Piedmont bread "Grissia"

Category: Yeast bread
Grissia Piedmont bread

Ingredients

Dough:
pressed yeast 8 g
wheat flour 200 g
water 150 ml
Dough:
all dough +
wheat flour 250 g
salt 1.2 tsp
granulated sugar 2 tbsp. l
water 100 ml
lard 20 g

Cooking method

  • Grind the yeast into small crumbs with your fingertips with flour, add warm water (I had milk today). Knead the dough. Leave to rise for an hour and a half.
  • Add all the other ingredients to the dough, knead a smooth, elastic dough. I kneaded in a bread maker. After kneading, we leave the dough to rise for an hour and a half, and knead a couple of times during the proofing process.
  • We spread the dough on a table slightly dusty with flour, knead and roll into a ball. Let the dough rest for 10 minutes. Then we roll out the dough into a layer and form a bar.
  • Transfer the dough piece to a baking sheet lined with baking paper, seam down.
  • Grissia Piedmont bread
  • Cover with a linen towel and leave for the final proofing for 40 minutes.
  • Grissia Piedmont bread
  • We make 3-4 oblique cuts on the loaf and put them in an oven preheated to 250 degrees. Bake with steam. After 5 minutes, lower the temperature to 220 degrees and bake for another 15 minutes. Then we lower the temperature to 200 degrees and bake for 10 minutes. We bring the bread to readiness at a temperature of 170-180 degrees.
  • Put the finished bread on the wire rack, do not cover with anything. Let it cool completely.
  • Grissia Piedmont bread
  • Grissia Piedmont bread
  • Grissia Piedmont bread
  • Grissia Piedmont bread
  • Delicious, fragrant bread with a crispy crust and airy crumb.
  • Bon Appetit!

Time for preparing:

4.5 hours

Cooking program:

oven

National cuisine

italian

Note

How to cook lard at home was discussed Here

Recipe Source: 🔗

Gasha
Manechka, how good he is! And the notches ...
Lisss's
very beautiful bread !! golden pens !!
LyuLyoka
Handsome, no words
Omela
Handsome !!!
MariS
Manechka, well done - a handsome man baked bread !!! And the recipe is not complicated -: flowers: I take to my bookmarks (how many recipes are there already and I want to try everything).
Sonadora
Thank you girls! I would be glad if you like it.
Twist
Manechka, wonderful bread turned out!
Merri
Marina, beautiful bread! And tell me, please, what is the difference between baking in an oven and a bread machine? The dough, after all, was kneading there! Well, and what if you bake there? Will it get worse?
Sonadora
Marish, Irin,

Irin, it is possible in a bread maker, of course. It's just that bread from the oven tastes better to me, it turns out more aromatic.
Merri
Quote: Sonadora


Irin, it is possible in a bread maker, of course. It's just that bread from the oven tastes better to me, it turns out more aromatic.

Marin, I'm not nitpicking, don't think! I want to figure it out. I baked the same dough in HP and didn't see the difference in the oven, maybe I didn't understand something else ...
Lyuba 1955
Sonadora, bread is a miracle! Please teach me how to make the loaf so tall beautiful, I mean not a flat cake. Maybe it's the recipe, but I don't think so. I bake in the form, but I saw your handsome man and I want this too
Sonadora
Irin, I do not even know. Sometimes I also bake the same bread (according to the same recipe) in a bread maker or in the oven. The first option is pounded more "toast" or something, from the oven - it smells like a bun, even if there is no muffin there.

Lyuba, depends on the recipe too. Sometimes the dough is so soft that if the oven is out of shape, you get a flat cake.
I like the way of forming the loaf from Twist like this

And here's another way:
Inusya
Man, just get lost, there is not enough shovel!
Lyuba 1955
,Sonadora, Thank you so much! I will try
Sonadora
Lyuba, good luck! I am sure that everything will work out! The dough is very simple and not difficult to work with.

Inus, and why a shovel?
Inusya
Quote: Sonadora

Inus, and why a shovel?

...well, so it was like in the video. And what, I liked it ... It remains only to fold the stove
stihiya
Here's what kind of bread I got:Grissia Piedmont bread
Grissia Piedmont bread
Thank you!!!
Sonadora
stihiya, what a beautiful bread! The cut is simply incomparable!
I am very glad that I liked it! To your health!

Inus, the mustache is understandable. I haven't watched the video until the end. I'm only talking about molding, five times.
Idol32
Very nice bread!

But it seems to me that this is not exactly bread from Piedmont. Famous bread Grissini it's ... bread sticks. They were baked in Turin at the end of the 17th century (by order of the court!) By the baker Antonio Brunero for the Duke of Savoy Vittorio Amedeo II. The famous physician of the time, Don Baldo Pecchio, diagnosed the young duke with food poisoning caused by eating poor-quality bread. According to the court decision, the bread for the duke must be very thin and baked twice to exclude any contamination of the finished bread with pathogenic flora. Then the bread was named Grissinopoli... It is baked with the addition of olive oil (not fat), but Italians love to use it wrapped in the thinnest piece of dried ham.
Ryzha
Quote: Sonadora


Then we roll out the dough into a layer and form a bar.
I didn't quite understand. Need to roll it into a rectangle, roll it into a tube? And you get something like a baguette?
Sonadora
Idol, may be. I will not argue.
Thank you very much for the story about Grissinopoli bread, very informative and interesting!

Ryzha, you can do that, but here are a couple more options:
Loaf molding method from Twist like this
And here's another way:

Idol32
Quote: Sonadora
Idol, may be. I will not argue. Thank you very much for the story about Grissinopoli bread, very informative and interesting!


That was his name then, but now it is Grissini or Grissia... I am interested in your recipe precisely because of the fat that is part of the bread. To be honest, I was very surprised - Italian bread and with fat! That's how I learned about the Duke of Savoy

And this is how it looks Grissini:

Grissia Piedmont bread
Sonadora
A here is the recipe Sweetkand "Wheat-rye Grissini with onions and sesame seeds"
Nikusya
Sonadora, Manechka! I'll come to you with a report, take it! Manyash, the bread is amazing as always! Thanks for the reset, it goes into the category of "frequently baked"

Grissia Piedmont bread

Sorry, I changed the shape, but it’s more convenient for me to take to work.
shurpanita
Sonadora, baked bread! DELICIOUS! Only my sadness is never good cuts))) I cut in front of the oven.
Grissia Piedmont bread
Sonadora
shurpanita, Marine, cuts are a profitable business, they will definitely work out. The main thing is that everything else in the bread is right: both a ruddy appetizing crust, and there are no explosions on the sides.
Quote: shurpanita
I cut it in front of the oven.
Everything is correct. The cuts are made already on the well-spaced dough piece just before planting in the oven.
shurpanita
Quote: Sonadora

shurpanita, Marine, cuts are a profitable business, they will definitely work out. The main thing is that everything else in the bread is right: both a ruddy appetizing crust, and there are no explosions on the sides. Everything is correct. The cuts are made already on the well-spaced dough piece just before planting in the oven.
Oh, I'm so glad to be praised! And the cutters yeah sadness
Sonadora
And what are you doing them, with a knife?
shurpanita
Yes with a knife, a blade to try?
Sonadora
I don’t know, the blade is not comfortable for me, so I cut it with a knife. It just seems to me that you held the knife perpendicular to the table at the time of the incision (you did it yourself before, as a result in the photo in this thread), but you need to keep it at an angle of no more than 45 degrees.
Nnatali_D
Manya, thank you so much for the delicious bread! They knew it in a couple of hours!
Sonadora
Quote: Nnatali_D

They knew it in a couple of hours!
Natasha, so it turned out! I'm very happy about that.

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