Paulchens FoodBlog?!

Italian Knot Bread

25 May 2009 9 Comments

Oh yes, the Bread Baking Babes did it again: Challenge us with a new bread!

This time Ilva is serving as the Kitchen of the Month and came up with a wonderful bread: PANE DI PASTA TENERA CONDITA or ITALIAN KNOT BREAD

Hey and guess what?
This time I really sticked to the recipe. Since I was supposed to bake several small “free formed” breads I figured this would not easily possible with spelt flour anyway and decided to abandon my beloved spelt flour for wheat. *g*

The dough was so easy to work with and the “knots” turned out to be a big hit! We loved them. I did half the recipe tho and it left me with 12 knots. (divided the dough into 100 gram parts), the shaping I was a little scared of was done in no time and even after the final rising I had wonderful formed little knots. *puffs chest proudly*

See? aren’t they just lovley?
I think next time I’ll go with 80 grams each tho instead of 100 grams to make them a little smaller…

This is the final result: A nice chewy crust outside and soft inside. I loved them.
I will play around with the recipe next time tho and try to find a way to bake them with spelt flour too… :)

Thank you Ilva for this wonderful bread experience! :)

Now go visit all the other Babes and see what they were up to with this bread this month:

9 Comments »

ilva said:

wow, they look perfect! I’ll send you a buddy badge when I get back my computer, Please send me the link though, I might forget! great baking!

ilvas last blog post..About this and that

# 25 May 2009 at 7:52 AM

Görel said:

It certainly looks like you took these to perfection, good job!

I think you have a point there, about making these a bit smaller. I’ll probably try that next time!

Görels last blog post..BBA Challenge – Bagels

# 25 May 2009 at 8:14 AM

Lien said:

o wow these look absolutely perfect! I’ll come and have a ‘knotting’-class at your place next time. Beautiful.

Liens last blog post..BBBabes tie some knots

# 25 May 2009 at 9:54 AM

Baking Soda said:

Look how gorgeouw they are! And so nice and even knotted! I’m hitching a ride with Lien for class!

Baking Sodas last blog post..1 Mississippi, 2 Mississippi.. / 2x links, 2x rechts…

# 25 May 2009 at 12:20 PM

MyKitchenInHalfCups said:

Oh, yes, 80 grams is probably just the perfect size. Why didn’t I think of that.
I think Astrid you are a fabulous knot maker, they all look perfect.

# 25 May 2009 at 1:55 PM

Natashya said:

Such lovely little knots, they look perfect!

Natashyas last blog post..Tyler’s Mac and Cheese with Peas and Bacon

# 28 May 2009 at 7:21 PM

Elizabeth said:

Your knots are perfect! I too thought this produced rather large buns. I made just half a recipe and divided the dough into 8 – one of these days, I’ll weigh the pieces rather than eyeballing and doing the haphazard picking up 2 pieces at a time to see if they feel like the same weight – it’s good to know that even dividing in 12 makes for largish buns. Maybe I’ll divide the half recipe into 16.

Unlike you, I didn’t stick with the recipe and added some whole wheat flour. I suspect that spelt flour would be a fine addition too.

(Thank you for persevering and going back to comment on my knots!)

Elizabeths last blog post..oh great. now it’s the comments button…

# 5 June 2009 at 9:58 PM

Orange Saffron Brioches | Paulchens FoodBlog?! said:

[...] let rise until doubled (normally about one hour). Preheat oven to 200°C. Since I really loved how Ilva’s Italian knots turned out I decided to shape my little brioches the [...]

# 8 June 2009 at 7:45 AM

Semolina Sandwich Loaf | Paulchens FoodBlog?! said:

[...] blogging. I do make my ordinary “every day” breads like the Hokkaido Milky Loaf or Ilva’s wonderful Italian Knots or this unbeatable Twisted Bread from Eva. But I wasn’t in a too experimental mood or in [...]

# 19 July 2010 at 11:35 AM