{"id":12376,"date":"2015-04-05T17:43:18","date_gmt":"2015-04-05T15:43:18","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12376"},"modified":"2021-04-04T14:30:50","modified_gmt":"2021-04-04T12:30:50","slug":"schiacciata-di-pasqua","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/04\/schiacciata-di-pasqua\/","title":{"rendered":"Schiacciata di Pasqua"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border-width: 0px;\" title=\"Schiacciata (1)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/04\/Schiacciata-1.jpg\" alt=\"Schiacciata (1)\" width=\"201\" height=\"300\" align=\"left\" border=\"0\" \/>Sometimes you stumble over a recipe and then it catches you so much, that you change all your plans just to bake it. For me this happend when I read about the Schiacciata di Pasqua, the Tuscan Easter bread similar to Panettone. It is baked with olive oil, what tempted me very much. And because I was feeding my <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">sweet starter<\/a> anyway to bake a <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2014\/04\/colomba-pasquale\/\" target=\"_blank\" rel=\"noopener noreferrer\">Colomba pasquale<\/a> I decided to make to festive breads for Eastern in parallel.<\/p>\n<p>For my recipe I checked many formula available in the net but had to realize that the amount of olive oil varies a lot. At the end I placed my recipe somewhere in the middle. A little change to the original formula is that I avoided to add anise seeds which I do not like at all. But I added them in the recipe in brackets, because the traditional Schiacciata di pasqua has to contain these seeds.<\/p>\n<p>It is a very delicious bread in the end, sweet with a subtle hint of olive oil and very slight sourness from the sourdough. The crumb can be teared into long fibers and is very light. A perfect gift for the family on Easter Morning!<\/p>\n<p><!--more--><\/p>\n<h1><u>Schiacciata di Pasqua<\/u><\/h1>\n<p>yields 2 Bread<\/p>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/?p=10758\">Sweet Starter<\/a><\/p>\n<ul>\n<li>60g <a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">Sweet Starter<\/a> (freshly made or at 2-3 time refreshed the day before)<\/li>\n<li>60g flour Type 550<\/li>\n<li>30g water<\/li>\n<\/ul>\n<p>First sdough<\/p>\n<ul>\n<li>100g flour Type 550<\/li>\n<li>35g Water<\/li>\n<li>60g Egg<\/li>\n<li>45g sugar<\/li>\n<li>150g <a href=\"https:\/\/www.hefe-und-mehr.de\/?p=10758\">Sweet<\/a> Starter<\/li>\n<\/ul>\n<p>Second dough<\/p>\n<ul>\n<li>60g flour Type 550<\/li>\n<li>30g Egg<\/li>\n<li>20g sugar<\/li>\n<li>10g olive oil<\/li>\n<li>first flour<\/li>\n<\/ul>\n<p>Third Dough<\/p>\n<ul>\n<li>second dough<\/li>\n<li>260g flour Type 550<\/li>\n<li>5g Salt<\/li>\n<li>Seeds of 1\/2 vanilla bean<\/li>\n<li>grated peel of 1 Orange<\/li>\n<li>90g Egg<\/li>\n<li>80g sugar<\/li>\n<li>60g olive oil<\/li>\n<li>50g Butter<\/li>\n<li>(10g Anise seeds (if you like that))<\/li>\n<li>50g Vin Santo<\/li>\n<\/ul>\n<p>Glazing<\/p>\n<ul>\n<li>1 swirled Egg<\/li>\n<\/ul>\n<p>accessories<\/p>\n<ul>\n<li>2 Paper Panetonne molds<\/li>\n<\/ul>\n<p>(Soak anise seeds in vin santo)<\/p>\n<p>Mix all ingredients for the Sweet starter and let it rise for 2-3 hours at 30\u00b0C until the volume doubled.<\/p>\n<p>First dough: Mix all ingredients to form a homogenous dough. Ferment for 1.5-2 hours at 30\u00b0C until the volume doubled.<\/p>\n<p>Second dough: Mix first dough with the other ingredients for the third dough and ferment it for 1.5-3 hours at 30\u00b0C until the volume doubled.<\/p>\n<p>Third dough:\u00a0 In a stand mixer mix the third dough with flour, egg, spices, vin santo (with or without anise seeds), salt and eggs and knead for 5 min at slow speed. Knead another 5 min at fast speed The dough is very stiff at this time.<\/p>\n<p>Now add 20g sugar and mix on slow speed for one minute.<\/p>\n<p>Add 15g oil and mix in slow speed for one minute.<\/p>\n<p>Add 20g sugar and continue mixing for one minute.<\/p>\n<p>Add now oil and sugar like before until all sugar and oil is incorporated.<\/p>\n<p>Now add the butter and knead until the butter is fully incooperated (about 2 min).<\/p>\n<p>Continue mixing on medium speed until full gluten development (about 7-10 min).<\/p>\n<p>Ferment for 3 hours at room temperature. The volume should double in this time.<\/p>\n<p>Now grease the counter and your hands very well with butter to prevent the dough to stick. Divide the dough into 2 equal parts (about 500g) and shape into balls. Place in the paper mold.<\/p>\n<p>Proof for 10\u2013 20 hours until it reach the top of the mold(Proofing time depends on room temperature and strength o f the starter, if it rise very slowly, put them on a warm spot witu 26\u00b0C-30\u00b0C).<\/p>\n<p>Prior to baking glaze with egg.<\/p>\n<p>Bake at 160\u00b0C for 40 min with steam.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes you stumble over a recipe and then it catches you so much, that you change all your plans just to bake it. For me this happend when I read about the Schiacciata di Pasqua, the Tuscan Easter bread similar to Panettone. It is baked with olive oil, what tempted me very much. And because [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20929,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,2],"tags":[285,279,280,364,380],"class_list":["post-12376","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-besondere-gelegenheiten","tag-ostern","tag-olivenol","tag-orange","tag-sweet-starter","tag-vanille"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12376","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=12376"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12376\/revisions"}],"predecessor-version":[{"id":20928,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12376\/revisions\/20928"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20929"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12376"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12376"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12376"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}