Galganov's Recipe for
To make this Calabrese bread recipe you will need:
The required ingredients for this Calabrese bread recipe are:
» Best of Calabrese Bread recipes ever «
Method I (mixing):
Tips & Tricks:
The Background Story
I first tried this variety, while working in a Trattoria in Guelph, as a roll from a bakery in Etobicoke, Ontario, Canada. It had a deep, rich crust and a beautiful, chewy interior.
I'd since tried Calabrese breads from several other bakeries and came to the realization that, like almost all other foods, there are a range of recipes and the only true Calabrese bread was a loaf made by a Calabrian.
With bread, though, that means something a little different than for some other foods. This favoured bakery made it with white flour only (in fact, if I took my guess, they made it using a pizza flour).
I found that bakery's Calabrese rolls and loaves in a Guelph grocery store and indulged many times. It was always a delightful loaf - perfect, as I had it at the restaurant, simply with butter ... or excellent with an olive tapenade or a slice of cheese. It was, as it is, a delightful bread regardless of how it was used ... and particularly appreciated as a base (as recommended by one of the chefs) for bruschetta.
I later tried the Calabrese bread made by a different bakery - made with a rye flour, durum semolina, and whole wheat component and, from still another; with, only, a whole wheat component. White flour, however, was always the base. All varieties are acceptable in Calabrese bread.
I also read an article that said, "Calabrese bread, typically, has a deep crust and crumbly interior." That, I'd never had and I'm not in love with crumbly bread. I love the deep crust and particularly chewy interior that typifies most of the Calabrese loaves I'd tried ... so, while our recipe relies, primarily, on white with a little whole wheat, try changing up the whole wheat for rye (or go to 100 % white flour). Adjust, carefully, the proportions and learn what you like best. This variety is what we like best.
So, since ingredients varied so much, it came down to method - the method to make this very special bread! What was to be recongnized, in our minds, is that this bread is best made with a view towards pizza. That means, we choose to bake it on a pizza stone. If you are uncomfortable with this, it may be finished on a pizza stone but either way, bake it on the bottom shelf of your oven.
We are pleased, now, to share with you, our version of this delightful Mediterranean loaf - the rustic Calabrese bread.
|Try this recipe to make one of these recipes:|