Jun 26, 2014

Wine Bread Filled with Salami and Walnut / Pane al Vino Farcito con Salame e Noci

      English / Italiano

Look at this fantastic bunch of grapes made of wine bread filled with salami and walnut Tanna of "My Kitchen in Half Cups" has chosen for our Bread Baking Babes (and Buddies) rendezvous in June.... Isn't it lovely?
The salami/walnut taste is amazing. We all loved this funny bread.

Ammirate questo fantastico grappolo d'uva fatto con pane al vino e farcito con salame e noci. La ricetta è stata proposta da Tanna di "My Kitchen in Half Cups" per l'appuntamento mesile di "Bread Baking Babes (and Buddies)".
La combinazione salame/noci è ottima: un pane veramente squisito.

Yields 16 bread rolls (one grape cluster) (Please find my changes/comments in red)
3 ½ cups (16 oz / 455 g) white bread flour, unbleached, unbromated
(300 g white bread flour + 155 g wholemeal 5-grain flour + 50 g ground flaxseeds)
1 1/8 teaspoons (7 g) fine sea or table salt (8 g)
1 ½ teaspoons (5 g) instant dry yeast
1 tablespoon (21 g) honey
1 ¼ cups + 2 tablespoons (320 g) Beaujolais or other red wine (should be around 82-84°F /27-28°C) (I used Pinot Noir)
1 cup (115 g) salami cut into ¼ inch cube, optional (120 g salami. See filling)

100 g toasted walnut, chopped 
120 g salami

Prepare the filling:
Toast the walnut in the oven, wait until cold and then chop them.
Put the salami slices and the walnut into a blender/mixer and pulse until you get a paste (pict.1).

By Hand (I kneaded it in a stand mixer - see below):
Measure all dry ingredients into a large bowl.
Add the honey to the dry ingredients and using your hands bring loosely together then form a well in the center.
Add the wine to the well in a slow steady stream as you rotate the bowl with one hand while simultaneously mixing the wine into the dry ingredients with your other hand.
Frequently scrape your fingers and the bowl to gather all ingredients into the dough ball.
The dough will be soft, slightly wet, extremly sticky and should pull away from the sides of the bowl, just coming together to form a dough.
The dough will be very sticky; do not give into the temptation to add more flour.
Turn the dough out onto the counter (it may be easier to “knead” the dough in the bowl).

Knead the wet dough:
Hold hands, palms facing up, at opposite sides of the dough mass.
Slide your fingers under the dough and lift the dough an inch or so from the surface.
Squeeze your thumbs and index fingers together to form a tight OK sign through the dough.
While holding the OK sign, continue to curl thumbs and index fingers tightly together to pinch off a portion of dough.
Working as quickly and smoothly as possible, moving the dough mass in approximately 1 to 1.5 inch increments, until the entire dough mass has been worked through.
You should begin to feel the dough coming together.
Turn dough a quarter turn and continue lifting, pinching and turning until it begins to take on an identifiable shape and becomes less and less sticky; taking anywhere from 5 to 15 minutes.
Resist the urge to add flour.
A scraper is useful in collecting all the dough off the work area.
Consider the dough kneaded when it forms into a ball.
The dough should be soft, pliable and hold its shape;  it should not be stiff and dry.
Form dough into a ball: using both hands, lift front and fold over, quickly dropping it down to the counter. Repeat 4-5 times until a ball is formed. Use the scraper to ensure all the dough is gathered.
Using the palms of your hands, flatten the dough ball into a rectangle. Scatter the salami evenly down the middle (I didn’t add the filling yet). Wrap the sides up and over salami, pinch dough together, turn and repeat until the salami is incorporated. Form into a ball. Again lifting from the front, fold it over onto itself in one movement then dropping down onto the counter. Repeat 4 to 5 times until ball forms. Using your scraper to be sure all the dough is gathered. 
The dough should no longer be sticky. If it continues to be sticky repeat the folding process until it is no longer sticky.

My Shortcut – By stand mixer:
I’ve mixed and kneaded the dough into my “plunging arms stand mixer”. It was easy and not messy at all but of course I’ve missed all the fun I’d have had by kneading by hand (LOL).

Sift the flour into the bowl of your stand mixer, add the ground flaxseeds, the yeast and the salt and combine.
Add the honey and the wine and knead on low speed for 5 minutes then on medium speed for another 15-20 minutes (plunging arms work slow and do not heat the dough) until the dough is elastic and the border of the bowl are cleaned. 
My dough was not sticky but nice and elastic – probably due to the wholemeal 5-grain flour.
PS: The filling (salami/walnut paste) will be added later

the wine will extend fermentation to about 3 hours, divided into a one 3-hour-long "rise" with folding in between:
Place the dough in a clean bowl large enough to allow the dough to rise without coming in contact with the lid (picture 2).
Taking care to maintain the round shape, transfer the ball to the bowl and cover the container. Fermentation will take about one hour in a warm 75°-80°F / 24°-26°C draft free place.
At the end of the hour, dust the counter lightly with flour.
Place the dough onto floured counter and pat into a thick square (picture 3).
Lift the two left corners and fold into the center patting the seam lightly (picture 4). Lift the right two corners and fold into the center lightly patting the seam down (picture 5). Repeat with the top two corners and the bottom two corners meeting in the middle patting down the seams (picture 6-7).
Return the dough to the bowl seam side down (picture 8), cover and return to a warm draft free place for another hour.
Repeat this process one more time. The total rising or fermentation time will be 3 hours (pict. 9).

Shape the dough:
Flour the counter. Scrape the dough onto the counter and allow to rest 30 seconds (if the dough is very sticky at this point dust your hands with flour but do not add additional flour).
Use the bench scraper to lift the dough if it sticks to the counter but do not pull and do not stretch the dough.
Press the dough into a rectangle 12 inches by 4 to 5 inches wide (31x10 or 12 cm). Be sure the dough is not sticking to the counter by lifting it to gently up.
Cut the dough into 16 equal pieces with the bench scraper.
Line a large baking sheet with parchment paper or a silicone liner. 
Roll 15 of the pieces of dough into small ball shapes for rolls, the last piece will become the grapevine (divide the dough in 16 equal pieces. Roll them out, spread with salami/walnut paste and roll 15 of them into small balls and 1 into a small rope about 10 inches (25 cm): it will become the grapevine).

Create a triangle by setting four balls together in a line followed by a line of three balls then two balls and finally one ball. Angle the remaining four balls to one side of the triangle so that the entire piece resembles a large cluster of grapes with the smaller one to the side.
Shape the last piece of dough into a rope about 10 inches long and shape it into a curved grape vine shape that you attach to the top of the grape cluster. Dust with flour.

Final Fermentation:
Allow the dough to rest for 60 – 90 minutes in a warm, draft-free place.
Determine the dough is ready to be baked by uncovering and making a small indentation in the center of one of the rolls with your fingertip; the dough is ready to be baked if the indentation slowly and evenly disappears.
Preheat the oven to 450°F (230°C). If using a baking stone, slide the stone in the oven with the rack at the lowest level.
Vatinet recommends covering the entire grape shape with a large stainless steel mixing bowl or rectangular baking pan (I didn’t do it). 
Slide the baking sheet into the oven onto the preheated baking stone. 
Bake covered for 10 minutes then remove the bowl/pan and continue to bake until the bread is golden brown has a thick crust, total additional time 15 to 20 minutes. The total time then would be 25 to 30 minutes. 
When fully baked transfer to cooling rack for at least one hour to cool.

Ingredienti per 16 panini (1 grappolo d'uva) (le mie modifiche/commenti in rosso)
455 g di farina per pane (300 g di farina per pane + 155 g di farina integrale ai 5 cereali + 50 g di semi di lino macinati)
7 g di sale marino o sale da tavola (8 g)
5 g di lievito di birra disidratato
21 g di miele
320 g di vino Beaujolais o altro vino rosso (27-28°C) (Pinot Noir)
115 g di salame tagliato a cubetti opzionale (120 g di salame. Vedi farcitura)

100 g di noci tostate, raffreddate e tritate
120 g di salame affettato

Le Babes hanno impastato a mano, mentre io ho preferito utilizzare l'impastatrice a bracci tuffanti (Miss Baker): é stato molto semplice e "pulito", ma ovviamente mi son persa tutto il divertimento che avrei avuto se avessi impastato a mano (uhi, che bugia!).
Non traduco tutto il testo per il metodo "impastare a mano" perchè è lunghissimo ma vi descrivo come l'ho preparato io. Se comunque desiderate dei chiarimenti, non esitate a chiedere.

La farcitura: 
Tostare le noci nel forno, lasciar raffreddare e tritare. 
Ridurre in "pasta" il salame e le noci in un frullatore/mixer (foto 1)

Setacciare le farine nella ciotola dell'impastatrice, aggiungere i semi di lino macinati, il lievito, il sale e mescolare.
Aggiungere il miele e il vino e impastare a bassa velocità per 5 minuti poi aumentare la velocità e impastare per altri 15-20 minuti fino ad ottenere un impasto elastico e che non appiccichi ai bordi della ciotola.

Nota: Con l'utilizzo del vino la fermentazione dell'impasto durerà tre ore:
dopo la prima e la seconda ora l'impasto avrà bisogno di un giro di pieghe.

Raccogliere l'impasto in una palla e posarla in una grande ciotola unta d'olio per permettere all'impasto di lievitare senza venire in contatto con il coperchio (foto 2)Lasciar lievitare per 1 ora lontano da correnti d'aria. 
Alla fine dell'ora, posare l'impasto su una superficie leggermente infarinata e formare un quadrato, schiacciandolo delicatamente (foto 3)
Sollevare il lato sinistro e piegarlo verso il centro, premendo leggermente sui bordi (foto 4). Sollevare il lato destro e portarlo sopra il lato sinistro (foto 5). Ripetere con i lati sopra (foto 6) e sotto(foto 7).
Posare l'impasto nella ciotola, cuciture rivolte verso il basso (foto 8) e lasciar lievitare per un'ora. Poi ripetere questo processo ancora una volta. Il tempo totale della lievitazione sarà di 3 ore. 

La forma:
Foderare una grande teglia con carta da forno.
Posare l'impasto su una superficie infarinata e dividerlo in 16 porzioni (peso totale / 16).
15 porzioni diventeranno gli "acini", mentre la 16esima fungerà da gambo.
Spianare l'impasto, farcire e dare a 15 di loro una forma arrotondata mentre alla 16esima una forma allungata di circa 25 cm.
Poi formare il vostro bel grappolo, spolverarlo con farina e coprirlo con carta trasparente.

Lievitazione finale:
Lasciare riposare il grappolo lontano da correnti d'aria per 60-90 minuti.
Preriscaldare il forno a 230°C prima che il processo di lievitazione sia finito.
Il pane sarà lievitato al punto giusto quando premendo con un dito su un acino, il solco scomparirà lentamente e uniformemente. 

Vatinet raccomanda di coprire l'intero grappolo con un contenitore in acciaio inox durante la cottura, ma io non l'ho fatto.
Infornare e cuocere coperto (se seguite i consigli di Vatinet) per 10 minuti, quindi togliere il coperchio e continuare la cottura per altri 15-20 minuti fino a quando il pane non sia ben dorato e la crosta solida.
Una volta cotto trasferire su una griglia e lasciar raffreddare per almeno un'oretta. 

Fancy becoming a Bread Baking Buddy? Here's how it works:
- You have until the 29th to bake the bread and post about it on your blog with a link to the Kitchen of the Month’s post about the bread.
- E-mail the Kitchen of the Month (you'll find her name in my post) with your name and a link to your post OR leave a comment on the Kitchen of the Month’s blog that you have baked the bread and a link back to your post.
- The Kitchen of the Month will post a round-up of the Bread Baking Buddies at the end of the week and send them a BBB badge for that month’s bread.
No blog, No problem – just e-mail the Kitchen of the Month with a photo and brief description of the bread you baked and you’ll be included in the round-up.

Short glossary:
BBBabes: this group's creators.
Kitchen of the Month: the BBBabe who has chosen the recipe of the month. On his/her blog you'll find the recipe written in details.
BBBuddies: who's baking along, has sent the link and picture to the Kitchen of the Month and has received the BBB badge.

Fancy becoming a "Back to the Future, Buddies"?
The idea of baking the BBBabes breads I had missed from the creation of the group in 2009 stroke my mind, as each and every bread they had proposed had turned out to be a huge hit.
And that’s how this project came to life: all the way from the beginning and back to the future, that’s what we are going to bake.
Join us, it’s going to be fun, it’s going to be delicious!

PS: If you wish, join the group on Facebook by clicking here.

Volete anche voi entrare a far parte del mondo dei "Bread Baking Buddies”? Ecco come funziona:  
- Capire l'inglese (poiché non ho ancora visto nessun altro tradurre le ricette in italiano).
- Avete tempo fino al 29 di ogni mese per preparare il pane e scrivere un articolo a riguardo sul vostro blog, includendo un link alla Kitchen of the Month (cucina del mese – colui/colei che ha scelto la ricetta. Il nome lo trovate nel mio articolo).
- Mandare una E-mail alla Kitchen of the Month con il vostro nome e il link al vostro articolo o lasciare un commento sul suo blog, dicendo che avete preparato il pane e il relativo link al vostro articolo.
- The Kitchen of the Month pubblicherà alla fine della settimana una raccolta di tutti i BBBuddies e invierà loro il magnifico Badge per il pane di quel mese.
- No blog, No problems! Inviate una e-mail alla Kitchen of the Month con una foto ed una breve descrizione del pane che avete preparato. Sarete così inclusi nella raccolta di BBBuddies.

Con tutte queste sigle, piccolo glossario:
BBBabes: i creatori / creatrici del gruppo
Kitchen of the Month: il / la BBBabe che ha scelto la ricetta del mese. Sul suo blog troverete la ricetta passo per passo.
BBBuddies: tutti coloro che hanno preparato il pane del mese, inviato foto e link alla Kitchen of the Month e ricevuto il distintivo (Badge).  

Volete anche voi entrare a far parte del mondo dei "Back to the Future, Buddies?”
Un paio di giorni fa sono stata colta dall’irrefrenabile voglia di preparare tutti i pani che mi ero persa dalla creazione del gruppo nel 2009… anche perché ogni loro ricetta si è rivelata un grande successo.
E così è nato questo progetto: ripercorrere tutta la strada dall’inizio e "Back to the Future", … ed è così che faccio appello a voi,  amanti delle cose buone fatte in casa: unitevi al gruppo: sarà divertente, sarà delizioso.
Se lo desiderate, unitevi al gruppo su Facebook, cliccando qui.

Recipe adapted from:     Ricetta tratta e adattata da: 
A Passion for Bread by L. Vatinet


I've submitted this recipe to: 
Ho condiviso la ricetta con:
Sweet and That's it
Made with Love Mondays, hosted by Javelin Warrior

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  1. This would make an awesome party bread to surprise guests with. The same is so playful and the filling of walnuts and salami make for an unexpected treat :)

  2. Well, that is simply a fantastic curve to the grape vine! I wish I seen/thought of shaping it that way Carole. Your grapes are terrific. Fabulous that you all enjoyed the "funny" bread. I do think it makes any table a party.


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