#pane bianco

[appetizeme]

Light & airy with a porous interior. Similar to focaccia, only softer. Packed with flavor, this stunning Pane Bianco with Sun-Dried Tomatoes

[formeryelpers]

Pane Bianco, 757 S Alameda St, Los Angeles (Downtown), CA 90021

Pane Bianco is Chris Bianco’s casual, lunch only slice house serving NY style pizza, focaccia, sandwiches made with bread baked in house in the wood-fired oven, and salads. Bianco was named Best Chef Southwest in 2003 by the James Beard Foundation. His focus has been on making pizza with the best ingredients, including his own line of Bianco DiNapoli tomato products from California. You can buy the Bianco DiNapoli tomato products at the shop, along with apparel, hats, and Bianco’s EVOO.

The focaccia was sold out during my visit. They had 4 kinds of NY pizza to choose from: red, salami, green, marinara. You can order them by the slice or get a whole pie. Order at the counter. The pizza slices are reheated. It takes awhile, around 10 minutes.

Green slice ($6): caciocavallo, spinach cream sauce, Parmigiano Reggiano. The slice had puffy edges. The crust was harder and crunchier than usual. I didn’t mind that so much (though I think the crust was a bit too tough) but the crust tasted charred/burnt. The toppings were simple – pureed spinach with cream, cheese. The ingredients were high quality but the pizza seemed too simple and also baked too long (or the temperature was too high).

The space is large with high ceilings, indoor and outdoor seating, and some interesting vintage elements.

Parking is free at The Row on weekdays and weekends.

3.5 out of 5 stars

By Lolia S.

[thepastamadreguys]

Pane Bianco

Simple no-knead white sourdough bread

Recipe according to Jim Lahey’s book: The Sullivan Street Bakery Cookbook

400g (2 and 3/4 cups) unbleached all-purpose flour

300g water (1 + 1/3 cup) (room temp)

8g sea salt (1 and 1/8 tsp)

20h biga (naturally fermented dough)

Baked in preheated Dutch oven at 500F (40 min covered, then 5-10 min uncovered)

This was my first attempt at baking this specific version of the recipe, but I’ve been baking Jim Lahey’s famous no-knead recipe (without sourdough) for many years. It was the fool-proof recipe that got me hooked on baking bread.

August 20, 2020

[allwayshungry]

No-Knead Pane Bianco (Jim Lahey)

Special Equipment: A 4 1/2-5 1/2-qt (4.3- to 5.2-l) heavy pot w a tight-fitting lid

Ingredients

For The Biga:

Scant 1/3 cup room temperature (65° to 70°F | 18° to 21°C) water

Scant 1 tablespoon refreshed fermented starter

1/2 cup plus 3 tablespoons unbleached all-purpose flour

A tiny pinch fine sea salt

For The Pane Bianco:

1 1/4 cups water, at room temperature (65° to 70°F|18° to 21°C)

3/4 ounce biga [1 ounce or 30 g in winter]

2 3/4 cups unbleached all-purpose flour, plus flour for dusting

1 1/8 teaspoons fine sea salt

Wheat bran for dusting

Preparation

Make The Biga:

In a small bowl, mix together the water and the refreshed starter. Add the flour and a few grains of salt. (Use just a tiny pinch, please, as a bit of salt will speed up fermentation, but a heavy dose will slow it down.) The dough will look lumpy, uneven, and small. And that’s okay.

Cover the bowl and wait up to 24 hours for it to triple in size. Don’t be dismayed if nothing happens for the first 12 hours—it takes a while to get going, but once fermentation starts, it will take off, and is likely to grow more in the final 4 hours than it did in the first 16.

When you think the biga is ready, poke at it and taste it—a fully fermented biga is pleasantly tangy with a fantastically airy, spongy, viscous structure. It will feel tacky and taste and smell deliciously yeasty with a gentle smack of tartness, a bit like beer but without any bitterness. At this point it’s ready to use. (You may note color changes in the big as the top layer dries out and oxidizes a bit; this is perfectly fine and to be expected.)

The biga will keep at room temperature (below 72°F | 22°C) for up to several days in a covered container or several weeks in the refrigerator.

Make the pane Bianco:

In a 1 1/2-quart bowl, whisk the water and biga together until the biga dissolves, about 20 seconds. Add the flour and salt and, using a large spoon or spatula, rapidly and vigorously mix everything together until just combined 1 to 2 minutes. Resist the urge to tidy it or consolidate it.

Scrape the dough off your spoon and from the edges of the bowl and pile it on top of the dough in the bowl. Cover the bowl with a plate and let it sit at room temperature for 20 minutes.

Lightly flour the edges of the dough and use a dough scraper or rubber spatula to turn the dough by folding the edges of the dough into the center. Cover again and let sit until the dough has doubled in size and is sweet and yeasty smelling, 8 to 20 hours (the colder the weather, the longer it will take).

When the dough is ready, it will glisten and shimmer and you will see a few bubbles beneath the surface. It should feel light, springy, and curiously soft to the touch. The dough will also have a gassy feel, as if it were inflating…which, in fact, it is. When you pull a strand of it up and away from the bowl, it will thin out as you pull it and become nearly transparent—the classic “windowpane” test. And when it’s really ready to shape, the dough will have developed self-suction and will stick to things—your finger, the bowl, a rubber spatula—but when you pull away, rather than leave a mess, it will come away quickly and cleanly with snap and enthusiasm. When the dough reaches this point of beautiful springiness, it has reached the apex of its elasticity—and is ready to shape.

Flour the edges of the dough again, scrape from the side of the bowl, and fold them into the center of the dough. Scrape the dough off the bottom of the bowl and flip it over. Let the dough rest at room temperature, covered, for 20 minutes or until the dough shows signs its growing evidenced by a slight but noticeable expansion.

Line a rimmed baking sheet with parchment paper.

Gently fold the sides of the dough into the middle of the dough and lift the dough from the bowl. Throw a handful of flour into the bowl. Working quickly and gently, pull the dough into a taut ball—the tension is what will allow the dough to hold its shape. You need to work quickly so the dough doesn’t stick to you. If it starts to stick, dip it in the floury bowl. Pull the sides of the dough down and into the bottom of the dough. You are trying to make the surface of the dough as taut as you can without tearing it—in about 30 seconds or less. (Handling the dough any more than this is likely to damage the airy, delicate structure within.) [Author’s Note: Imperfections are beautiful. It’s always better to stop with an imperfect round than to keep pulling at it until it tears in a grim attempt to achieve perfection.]

Place the dough, seam side down, on the parchment paper. Loosely cover the dough with a towel. Let the dough rest at room temperature until it’s doubled in size, 1 to 3 hours.

Place a large pot and a tight-fitting lid side by side in the oven on the middle rack and preheat the oven to 500°F (260°C).

Use oven mitts to carefully remove the pot from the oven and uncover the dough. Very gently pick the dough up and lower it into the pot. Use a small serrated or paring knife to score the dough with a single slash. Cover the pot immediately and bake for 40 to 45 minutes.

Take the lid off, carefully remove the parchment, and bake until the crust has attained at least a rich golden color, 5 to 10 minutes.

When the bread comes out of the oven, you’ll know it’s done baking because it will feel lighter, will sound hollow when you knock on the bottom, and the crust begins to crackle quietly like logs in a fire. Set the loaf on a wire rack to cool.

If you can bear to, wait an hour or so before cutting into it, as the interior will continue to cook as it cools.

[allwoodsmustfail]

[luluincucina]

Pan bauletto Fiocco di Latte

(non spaventatevi dalla lunghezza della ricetta è dovuta al fatto che le spiegazioni sono molto dettagliate)

Per il prefermento

– 20 g di Li.Co.Li. – 100 gr di farina  W300 – 100 gr di acqua

Ingredienti per l’impasto

– 220 gr prefermento – 400 gr farina W300 – 200 gr panna – 2 uova intere – 100 gr burro – 100 gr zucchero – 1 cucchiaino di estratto di vaniglia (ricetta di Lucia qui o qui) – buccia di arancia e limone grattugiate – 8 gr sale

Preparazione prefermento

La sera prima prepariamo un prefermento con le dosi previste in ricetta che faremo lievitare tutta la notte  o comunque fino almeno al raddoppio ad una temperatura di circa 24°, quando il nostro prefermento sarà pronto potremo procedere con l’impasto.

Procedimento   Nella ciotola della planetaria aggiungiamo il prefermento, uniamo la panna (non montata), le uova, lo zucchero, l’estratto di vaniglia e le scorze di arancia e limone poi aggiungiamo metà della farina (aggiunta gradualmente) e mescoliamo a bassa velocità, aggiungiamo il sale e poi il resto della farina gradualmente.Quando avremo ottenuto un composto omogeneo e sodo, aggiungiamo il burro (a pomata) in piccole dosi, non aggiungendo il successivo se il precedente non si è amalgamato all’impasto, dobbiamo ottenere un composto liscio ed omogeneo, eventualmente  possiamo finire di impastare a mano sulla spianatoia.Facciamo riposare in ciotola per 20 minuti, coprendo con un canovaccio.Trascorso il tempo di riposo, spolveriamo leggermente la spianatoia con un po’ di farina, rovesciamoci l’impasto, allarghiamolo con le dita delicatamente e facciamo due giri di pieghe a tre a distanza di 35-45 minuti l’una dall’altra, coprendo l’impasto da una ciotola a campana in attesa dell’ultima piega.Dopo l’ultima piega, pirliamo arrotondando l’impasto e facciamo riposare coperto a campana per circa 30 minuti. Riponiamolo quindi in una ciotola e facciamolo lievitare fino al raddoppio

Formatura pan bauletto... Trascorso il tempo di lievitazione dell’impasto, procediamo alla formatura del pan bauletto. Sul piano cosparso di poca farina stendiamo l’impasto dando una forma rettangolare regolare ed arrotoliamo su se stesso formando un cilindro stretto. Oppure dividiamo l’impasto in 3 o 4 pezzi uguali dallo stesso peso (consiglio di pesarli sulla bilancia) e formiamo delle palline.Adagiamo in uno stampo da plum cake imburrato od oleato oppure in alternativa usiamo carta forno bagnata e strizzata. Copriamo lo stampo con pellicola e facciamo lievitare fino al raddoppio, cioè fino a quando l’impasto raggiungerà e supererà il bordo dello stampo.Consiglio di far lievitare il vostro pan bauletto in un posto caldo e riparato, ad una temperatura costante di circa 26-28°. Il tempo di lievitazione è indicativo, dalle 5 alle 8 ore, secondo la forza della vostra pasta madre e la temperatura ambientale. Quindi, osservate sempre il raddoppio del pan bauletto, tenendo presente che i tempi son indicativi.CotturaAl raddoppio, preriscaldate il forno e spennellate delicatamente la superficie del pan bauletto con un po’ di latte ed infornare in forno statico e preriscaldato a 170° per circa 30-35 minuti. Se il pan brioche dovesse scurirsi troppo in superficie, coprire con un foglio di carta argentata. Sfornare e far raffreddare il pan bauletto per circa 15 minuti, poi estrarlo delicatamente dallo stampo e far raffreddare su una gratella per qualche ora. Quando sarà ben freddo, conservare il pan brioche in un sacchetto per alimenti ben chiuso.

[pendolarifisse-blog]

21 settembre 2016 #5

Ore 18.10: cucina con Marta e Irene.

Prendete una fetta di pane bianco, spalmateci una ditata di maionese, piegate il tutto ed ecco a voi una merenda veloce e salutare.

(Ah. Due panini a testa.)

[daily-deliciousness]

Pane bianco (white bread) with olives and feta