Friday, March 25, 2011

Bread Baking Buddies : Rewena paraoa (Maori bread)

This month we travel a long way with Lien our Bread Baking Babe Host : New Zealand !
She found this very interesting Maori bread that uses fermented potatoes as leavening.
You will see in the round-up how beautifully other bakers have decorated their bread ...I went for a simple NZ slashing !
Please visit Lien for more informations !

100 g potato, peeled and thinly sliced
165 ml water
extra water
165 g strong bread flour
1 tsp liquid honey

400 g strong bread flour
1 tsp salt
20 g liquid honey
1/4 tsp instant active dried yeast
1 1/2 tablespoons fresh rosemary leaves, roughly chopped
150 ml water
330 g rewena, as above
additional flour, for dusting
4— 5 ice cubes, for creating steam in the oven

To prepare the rewena, place the potato and water into a saucepan and then boil until the potato is soft, leave the lid off. Mash the cooked potato in the water and add extra water until you have 250 g in total. Put into a bowl and cool until lukewarm. If the mashed potatoes are too hot, it will cook the starch in the flour. Mix in the flour and honey to make a soft dough. Cover with plastic wrap and set in a warm place until the dough ferments. After one day you'll see a few bubbles on the surface, after two days a lot. You can use it after two days or up to three, if you'll leave it longer it'll be over its strongest point.

To make the dough, put all the ingredients into a large mixing bowl and, using a wooden spoon, combine to form a soft dough mass. (You may need to adjust with a little more flour or water.) Knead the dough in the spiral mixer for 8 -10 minutes (starting on speed 1 or 2, halfway on speed 3) until the dough (almost) clears the sides and the dough is smooth and elastic.

Place the dough into a lightly oiled large bowl, cover with plastic wrap and leave in a warm place. Once the dough has almost doubled in size (this will take approximately 1 hour), tip the dough onto the bench dusted with flour and gently knock it back by folding it onto itself three to four times. Return the dough to the lightly oiled bowl, cover with plastic wrap and leave for a further 30 minutes in a warm place.

Fold the dough to form a large rectangle. This doesn't need to be exact, just as long as it's tight and compact. Place on a baking tray lined with non-stick baking paper and cover with plastic wrap. Allow to prove for approximately 60-120 minutes, depending on room temperature.

(optional) Cut a silver fern-leaf or Maori moko design stencil out of stiff paper. Remove the plastic wrap from the dough and place the stencil on the dough's surface (I sprayed the stencil with pan coating, otherwise it would have got stuck on the dough), then with a fine sieve filled with a little (white rye) flour, lightly dust flour over the stencil so you are left with a pattern on the loaf. Carefully remove the stencil. Using a sharp knife or razor blade, cut around the edge of stencilled pattern.

Preheat the oven to 220ºC with a baking tray or baking stone inside (the stone should really be hot!) and a small ovenproof dish on the bottom shelf. Place the loaf in the oven and quickly throw 4-5 ice cubes into the small ovenproof dish and close the oven door.

Bake for 10 minutes and then turn the tray around, reduce the oven temperature to 200°C and bake for a further 20-25 minutes, or until the crust is a dark golden brown and the bottom sounds hollow when tapped. Remove from the oven and place on a cooling rack.

(adapted from: “Global Baker” – Dean Brettschneider)

I Heart Cooking Clubs : Arrivederci Giada ! Lemon Ricotta Cookies with Lemon Glaze

This is the last week we, at I Heart Cooking Clubs, are cooking with Giada.
I didn't know anything about her if not what every italian knows about her grand parents.
And I must confess I was a bit suspicious about her cooking but I was proved wrong as I found most of Giada's recipe very good and interesting.
So to say good-bye and thank-you I chose these wonderful cookies rich with lemon !
I actually do not know why my cookies stayed round instead of looking like Giada's but as my usual problem is Spreading I won't complain !
Here is where I got the recipe.




  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 stick unsalted butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 (15-ounce) container whole milk ricotta cheese
  • 3 tablespoons lemon juice
  • 1 lemon, zested


  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1 lemon, zested


Preheat the oven to 375 degrees F.


In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.


Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.