Pane al Mosto - Grape must bread

[For thousands of years people have been baking bread - from cakes on a fire to autopilot in a bread machine ...]

Pane al Mosto - Grape must bread

Category: Sourdough bread

Kitchen: italian

Ingredients
dark grapes (organic)	1 kg
DOUGH:
Whole grain wheat flour	300 g
Wheat flour	200-300 gr
Grape must	250 ml
Water	100 ml
Salt	12 g

Cooking method

• For thousands of years people have been baking bread - from cakes on a fire to autopilot in a bread machine ...
• It is impossible to come up with absolutely know-how bread - surely someone somewhere has already baked and staked out the hava))), that is, ate it.
• Only variations on old bread themes are available to us.
• And today I want to share with you an amazing - ancient bread that Italians have baked for a long time only during the festive harvest time (grapes, as you know))) - and these days have been called since ancient Rome - Vendemmii (Vendemia).
• This bread is seasonal, since the basis of bread fermentation is grape must, not yet wine, but already something rich in aroma and concentration of taste. And strong enough to lift the dough.
• And the most important thing for novice baker-leavers: this is the easiest, most beautiful and inspiring way to taste bread without the addition of industrial yeast until the period of feeding and nurturing the leaven and experiencing "grows-not-grows".
• Of course, grape must is not a full-fledged sourdough yet, but you will bake delicious, beautiful and healthy bread. And a piece of pink dough, taken after a 12-hour fermentation period of a bread roll, will be a ready-made base for your grape culture, which you can use as a complete one on the third day.
• Unless, of course, make an effort and love for this, as I did))) - and now my husband, who categorically did not eat white sourdough bread, eats a 700-gram loaf in 2 days (already the second!).
• So, we start preparing:
• We take 1 kg of dark grapes, and crush the berries with our hands directly in a jar, 2 or 3 liters.
• (By no means mine - natural yeast lives on the skins of grapes and several other berries suitable for making sourdoughs - you will wash it off and you will have to wait for a long time for the yeast to "land" from the air, and during this time the wort can become acidified ... I bought grapes from a friend of mine: a local small "Isabella", as you need to be sure that the berries were not sprayed - if you explain why you need it, a normal person will not deceive).
• I imagined how the Italians crumple berries in wine vats, and did not even remove the berries from the branches.
• (I have already made wort and baked this Vendemic bread twice: everything worked out, which means everything is correct).
• We leave the crushed grape mass in a jar, covered with double gauze, in a warm place for four days - for fermentation.
• (I put it on the refrigerator - closer to the heat because of the back wall of the refrigerator, t = 24-25 C)
• I don't know if it was necessary to stir - I did it once a day so that the yeast from the berries and from the air was evenly distributed in the mass).
• We filter the fermented wort and use it as a leaven.
• (Knowing that leaven does not like metal dishes, I filtered it through my mother's old sieve with a plastic mesh).
• And now we knead the bread!
• 1. The kneading is usual, it couldn't be simpler: warm water + wort + flour + at the end of kneading salt, previously diluted in 2 tbsp. l. wort. We mix the flour gradually, choosing the desired density. Here is such a beautiful dark pink dough:
• 
• It is better to knead the dough if it is soft, very soft - it rises more easily.
• (But since our family loves not airy, but fine-porous bread, I quite risky decided to knead an ordinary dense bun. In the photo of finished bread, this does not look as advantageous as in airy breads, but I baked for the family, and not just for contest photo ...)
• 2. We leave the dough in a tightly closed bowl-saucepan (not metal!) In a warm place for proofing for 12 hours (I still have the same place on the fridge).
• 3. It did not rise very much, one and a half times. But you need to roll it out, stretch it with your hands in a circle, fold it in an envelope and round it into a bun.
• Leave for another 40-50 minutes for the final proofing in a flour-sprinkled form.
• (For the first time I was afraid to crush and twist the dough too much, there were fears - after all, the wort is not a sourdough, but suddenly it won't raise it ... in the run-up - uneven and aesthetically immature. The second time I did it as expected, but there is no photo - the camera went with my husband on an expedition. I will bake the third - I will replace the photo).
• 4. About ten minutes before baking we make cuts. We heat the oven to 200-210 C, make steam - put a container with boiling water on the bottom and send our grape bread for baking, reducing the temperature to 180 C. after 10 minutes.
• We bake for 50-60 minutes, until the crumb temperature is 95 C.
• (During baking, the bread grows explosively, I did not take this into account and my cuts were not enough, the bread cracked in unplanned places too ...)))
• (I strongly recommend buying a culinary igloo thermometer, with it it is much easier to determine the readiness of bread with such crumb as, for example, Borodinsky's. A wooden skewer does not always serve as a reliable indicator).
• 
• 
• The bread turns out to be awesomely fragrant !!! And I won't tell you about the color - you see for yourself ...

Note

The recipe for sourdough-dough-bread is short, without comments:

1. Mash the grapes and leave to ferment for 4 days. Stir once a day.
2. On the 5th, strain and knead the simplest dough, put it in heat (25 C) and forget about it for 12 hours.
3. Then knead, shape and distance 40-50 minutes.
4. And the oven!

Don't forget to leave a piece of dough for the sourdough dilution

These "extracts" from the text - so that beginners will immediately see that nothing complicated !!! Otherwise I like to write the process

And since the loaf is baked and the recipe has come to an end, let's go back a little to the beginning - to the sourdough from this bread.
I posted a separate topic about sourdough so as not to get lost

[Nagira]

Nagira Ira! Countrywoman, dear!
To say that I am delighted is to say nothing
I have never seen or heard of such bread before! Congratulations on a miracle, at least for me!
Eh, if I had a good oven
Good luck! Good luck!

Such beauty ..... - only one color sets the receptors in motion !!!!!

[Nagira]

Nagira
A very interesting recipe, everything is described perfectly. Thank you for it !!

I wonder if you can bake it in HP? Will it be very different?

[lana7386]

lana7386
Svetlanka, thanks for the hot southern review! from native land especially pleasant
Have you got all the grapes there yet?
I remember that we took off the last grapes before the frost so that they could go to the cellar until the New Year (in those days when there was no trace of imported abundance ... and I relished my not very favorite "Isabella" in winter)
What needs to be done to make you decide on an experiment? Besides buying a new oven?

[lana7386]

lana7386

Have you got all the grapes there yet?
I remember that we took off the last grapes before the frost so that they could go to the cellar until the New Year (in those days when there was no trace of imported abundance ... and I relished my not very favorite "Isabella" in winter)
What needs to be done to make you decide on an experiment? Besides buying a new oven?

Irish, grapes, especially Isabella, still on the vine She is especially sweet and fragrant after low temperatures, you are right
I bought a new stove, but gas, our house is gasified !!, so I will check her oven, and I will bake bread with you
Good luck!

I bought a new stove, but gas, our house is gasified !!, so I will check her oven, and I will bake bread with you

Oh, Svetlanka, renewed you !!! The new stove-oven is a song (it remains only to learn the words ... or check in battle) I'm waiting for field tests! Good luck !!!

🔗

[milvok, barbariscka, izumka]

milvok, barbariscka, izumka
Girls, thanks for the kind words!

[lana7386]

lana7386
Svetlanka, and what a well-fed bun would have turned out, but why not all purple, but only a shadow below? Or not according to this recipe?

[lana7386]

lana7386
Svetlanka, and what a well-fed bun would have turned out, but why not all purple, but only a shadow below? Or not according to this recipe?

For this, for this, Irish! The other does not even go into my head for some time now 🔗

For this, for this, Irish! The other does not even go into my head for some time now

Svetlanka, me too! Tomorrow I will put the wort again: the moon is just growing and in the water sign, although not my favorite Pisces, but Scorpio ... but Pisces will wait too long - until 15:00 on November 4

Svetlanka, me too! Tomorrow I will put the wort again: the moon is just growing and in the water sign, although not my favorite Pisces, but Scorpio ... but Pisces will wait too long - until 15:00 on November 4

Ira, I’ll wait for now ... I need to "feel" this process ... It seemed to me that sooooo multi-stage preparation for baking your handsome man I still need to pass everything through myself.
And to you, dear, success and good luck with all my heart!

[Lanochka]

Lanochka, ripen-mature And thanks for the wishes!

Apparently, I am a graphomaniac, I painted the recipe in such a way that good people get scared ...
But just everything
Svetlanka, here's a look:

1. Mash the grapes and leave to ferment for 4 days. Stir once a day.
2. On the 5th, strain and knead the simplest dough, put it in heat (25 C) and forget about it for 12 hours.
3. Then knead, shape and distance 40-50 minutes.
4. And the oven!

Don't forget to leave a piece of dough for the sourdough dilution

[Lanochka]

Lanochka, ripen-mature And thanks for the wishes!

Apparently, I am a graphomaniac, I painted the recipe in such a way that good people get scared ...
But just everything
Svetlanka, here's a look:

1. Mash the grapes and leave to ferment for 4 days. Stir once a day.
2. On the 5th, strain and knead the simplest dough, put it in heat (25 C) and forget about it for 12 hours.
3. Then knead, shape and distance 40-50 minutes.
4. And the oven!

Irisha, I always knew that brevity is the sister of talent Indeed, quite simple ... Now I will reread it again
I reread the recipe and the leaven. Of course, Irish, the shock from the first acquaintance with your recipe + leaven created a feeling of complexity and difficulty ... In fact, a wonderful and simple recipe!
Buy organic grapes and that's all, you painted the rest perfectly and showed it clearly! Thank you dear!

[Svetlanka]

Svetlanka, and thank you - with your submission, I inserted a short version in the Note, otherwise suddenly our comments will clean up

izumka, I kept putting off the answer - I hoped that I could experiment with the xn-option, but for now

The recipe has long been asked to work, but finally, this experiment pushed the competition. So I baked from scratch, that is, from the wort - 3 times. And not because the sourdough did not work the first time - it turned out and I still bake on it.But the pink crumb and the bright aroma of grapes are a great temptation, especially since soon there will be no local fresh ... Vendemias will end
After the second time, I feed the rye sourdough, and then I decided not to leave the sourdough at all. Why - if the first one works ...

Now there is the 4th wort, if it works out - I will try to make a part in HP

[Irishenka]

Now there is the 4th wort, if it works out - I will try to make a part in HP

Irishenka, it will be great if you also create an option for HP. Because many people bake bread in HP (for various reasons). And such bread, even with your sourdough, is worthy of wide distribution in our bakery masses !!! I'm sure!

[Irisha]

Irisha, and here is my first yeast-free bread in my life. Thank you very much for the recipe and detailed instructions.

🔗

[Marinaaa]

Marinaaa, this is some bread !!!
The loaf is just top class! Lush ... flat ...
Is it on the wort? Or wort-fed sourdough? And from which grapes?
How do you taste and aroma? I have already put the wort 4 times - I baked it only because of the color and aroma

[Irochka]

Irochka, this bread on wort. The grapes from my friend's dacha are some kind of wine variety. I can't say the name, but definitely pure organic.
I put the sourdough on the dough (I did everything according to your instructions), tomorrow it will be possible to start bread!
And about the taste and aroma of this I can only say this - complete mortality! Mine were delighted! Thanks again

Ira, I have another question (all the time I think about how I will bake your bread). Wort and water only in this proportion? If I have more wort, can I replace some of the water with it? And if less? Or less, simply, it cannot come from a kilogram (I had somewhere 1 kg 100 g)

[Lana]

Lana,
You definitely won't get less wort! about half a liter - I put it in the refrigerator and after 2 days I baked more pink bread. It will turn out a little sour than the first, but you can add honey or molasses.

But there is no need to change the wort-water ratio, the wort with sourness, after all, the process of wine fermentation has started there. And the addition of water reduces acidity.

And now it’s worth it, it’s already baking the 6th on the leaven obtained from the dough, that is, it is from the very first bread, I have been feeding and baking it 6 times already. The smell is awesome! Not grape, of course, but honestly, I have never had such a leaven!

Good luck, Lanochka!

[his]

But there is no need to change the wort-water ratio, the wort with sourness, after all, the process of wine fermentation has started there. And the addition of water reduces acidity.

Understood, Irochka! To be honest, I do not like sour bread, so I will definitely breed wort!

And now it’s worth it, it’s already baking the 6th on the leaven obtained from the dough, that is, it is from the very first bread, I have been feeding and baking it 6 times already. The smell is awesome! Not grape, of course, but honestly, I have never had such a leaven!

How good! That you found another one his sourdough!
This is how I love my liquid 100% Frenchwoman And there, you see, and I will have two of them
Thanks for the answer, Irochka

[Nagira]

Nagira
Irish, I bring you bread on grape must from whole wheat wheat flour according to your recipe



Ira, do not judge strictly, please, that she hastened to cut the still-cold bread and, probably, did not guess the temperature in the oven (I do not have a temperature probe yet, but the thermostat is on the position) ... Baking, like Peasant bread according to the recommendations for the stove. We still have to adapt to the new oven.
The bread is very tasty, rich in rich aroma, bready spirit and color. The color is certainly amazing! When the grandson ate a test slice of bread, he appreciated and expressed admiration for the taste mainly with emotional interjections.
Thank you for the new healthy and tasty bread, and I will improve the appearance.

Already fed the leaven once. It grows and gains strength. Already white, because I feed wheat whole grain and wheat premium. The whole grain has ended, and on the street the rain is spitting ...

[Svetlanka]

Svetlanka!
As I came home, right here - I know that your bread should be ready!
I look at the photo - I can smell the aroma

You have got a wonderful bread !!!
Such holes !!! I didn't have such ...
What didn't you like in appearance? If the dough was soft, then it is difficult for it to keep the shape ... maybe it is worth baking in the shape? We love dense bread, and I always take more flour than is indicated in the recipes, so it keeps its shape.

But once the grandson appreciated, it means everything
I am very pleased that you liked both the taste and aroma

And you will still train the oven The main thing is that it is new!

A thermometer for rye and this bread just helps me out - after all, their crumb is juicy and it is difficult to determine readiness with a skewer, it does not come out completely dry, even if the T crumb is above readiness (I once kept it up to 98 C at a rate of 94-95 C). I have a texom thermometer.

And in terms of sourdough - you're just an intuitive, that's how I feed it (here's another point I missed in the recipe!) - whole grain and regular, 50:50
And today, thanks to your, Lanochka, a successful experiment I will be all evening

And I will dance, it's a pity that I can't sing ...

I was so afraid to undermine the authority of the bread with my photo

And I will dance, it's a pity that I can't sing ...

I was so afraid to undermine the authority of the bread with my photo

Lanochka, dear, what are you? !!! 🔗

Well I held my fists for your wort and dough ... and for you in this experiment I wanted so much that you and your homemade bread would like it! This is the main thing !!! but the appearance, and even more the assessment of authority from the outside ... I generally refuse to think about this

Let's dance better! 🔗

barely 450 g of flour the dough took ...
nifiga has not risen ... is in the oven .. I suspect that bullshit will be rare

yeah .. nothing happened .. what was baked is difficult to call bread ... sad

[fray zayac]

fray zayac
It is a pity that you did not succeed in bread according to this recipe.What you could not enjoy its taste and aroma, did not see the color of the crumb ...
You need to work on the leaven. In my opinion, this is the reason for the failure. Good luck!

probably ... purchased grapes. but the brew was quite adequate

[fray zayac]

probably ... purchased grapes. but the brew was quite adequate

fray zayac
The bread is worth trying !!! It's grape time ... can you take another chance?

Something I'm dull with liquid. how much water, and how much must for 1 bread, huh?

Aunties, I have to mix the flour in the evening, but I still don't understand the proportions of the liquid. I'm all heartburn, by the way. I never baked with sourdough, so I'm dull.

I have to mix the flour in the evening and the proportions of the liquid are still incomprehensible.

A glass of wort (250 ml) + 100 g of water = that's all the liquid. Misunderstanding will be with flour. We have it different, even from the same manufacturer in different batches of flour different in moisture capacity. Here you can be guided by sensations. So that the dough is soft, but not sticky.

it's too late to drink Borjomi, when the kidneys failed ... I threw out a pound of flour. on the third day my brew was merry and cheerful. I sensed that I didn't have to wait any longer. and on the fourth - sad and wilted. I overexposed it, anyway. overnight, the dough not only did not rise, but also thinned out. began to resemble some kind of spoiled putty. and a vinegar pin stood.
after all, I think it also depends on the grape variety. apparently, mine was with high acidity and insufficient sugar. well, plus overexposed. eh ... and the color was beautiful.

[t = 24-25 C]

still, I think, it also depends on the grape variety

4 years ago, when I first got acquainted with this Italian sourdough, I did not emphasize in the discussions that there should be grapes of wine varieties in the recipe, but it is written about where this recipe came from: Vendemias is a grape harvest festival, and bread is made of grape must marks the magical process of the birth of wine ...
Unfortunately, this moment eluded someone ...
It was easier for me: in Samara, old ladies sell only unpretentious "Isabella", and this, fortunately, is a wine variety
Therefore, during all this time, I had no problems with leaven.
And I kept the wort for 4 days. But here m. B. temperature dependence. In the recipe I wrote about my own (in the kitchen itself, I never get hot, I like coolness) and put the wort in the warmest place: on the refrigerator - closer to the heat because of the back wall of the refrigerator, t = 24-25 C.
Now I feed the starter culture once a week. Before baking the night before, I start the revitalization cycle, because I store it at 10-12 degrees.