Just back from the Italian Dolomites Alps where snow was pretty scarce, but nevertheless 4 days of sun, good company and gorgeous food made up for it! Cortina D’Ampezzo is located in the Trentino-Alto Adige region, about a couple hours away from Venice and about 4h from Milan making it a resort of choice for Northern Italians looking to parade a fluffy fur. The village has that atmospheric old-fashioned chic to it, but it’s actually their fennel flavoured bread that I will dedicate this post to.
The “Puccia” bread is a brown, fennel and cumin seeds flavoured bread from Trentino Alto Adige (it seems there are also other versions of it in the south). In local dialect, “puccia” means that it “came badly”, i.e., it didn’t raise much, describing that flattish shape.
Ingredients for 2 loafs of 500gr each:
– 500gr rye flour
– 200gr refreshed white manitoba 50:50 leaven
– 300gr tepid water
– 2 spoons of malt sugar
– 8gr of salt
– 1-3 tbs of fennel seeds
– 1 tbs of cumin seeds
Take 200gr of refreshed starter leaven and stir it lightly with 100gr of tepid water. Put the rye flour in a large bowl, in a “volcano” shape and pour the diluted leaven, water and malt sugar little by little, while mixing at hand (or at slow speed in the bread mixer). Rest for 15min.
Add the salt and seeds and knead for another 5-10min and until well mixed. Let it rest in its covered bowl for another hour or couple of hours (depending on how active your leaven is, and the temperature of your room).
At this stage I actually retarded mine overnight in the fridge.
Shape in 2 round flat loafs and let rest another little bit while pre-heating the oven at maximum temperature; and when ready, turn down the temperature to 220 and bake for 25min, then turn it down again to 200 degrees and bake for another 25min.
It’s delicious with a soup, I tried the earthy mountain version of the Zuppa d’orzo (barley soup), yum!
other recipes in Italian, but I couldn’t find any using wild yeast: