Impasto della Pitta Calabrese (Calabrian Bread Dough)
Impasto della Pitta Calabrese (Calabrian Bread Dough)
Equipment
- Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Stand mixer with paddle and dough hook attachments (optional)
- Plastic wrap or clean kitchen towel
- Baking sheet or pizza stone
- Parchment paper
- Oven
Ingredients
- Ingredients
- 4 cups 500g all-purpose flour or type "0" flour
- 1¼ cups 300ml warm water (about 35°C or 95°F)
- 1 teaspoon 5g honey
- 1 teaspoon 5g salt
- 2 teaspoons 7g active dry yeast
- 3 tablespoons 42ml extra-virgin olive oil
Instructions
- Instructions
- Activate the Yeast:
- In a small bowl, combine warm water and honey. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until frothy, indicating the yeast is active.
- Mix the Dough:
- In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.
- Knead the Dough:
- By Hand: Transfer the dough to a lightly floured surface and knead for about 10-15 minutes until smooth and elastic.
- Using Stand Mixer: Attach the dough hook and knead on medium speed for about 8-10 minutes until the dough is smooth and pulls away from the sides of the bowl.
- First Rise:
- Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free area for about 4 hours, or until doubled in size.
- Shape the Loaves:
- Punch down the risen dough to release air. Transfer it to a floured surface and divide it into two equal portions. Shape each portion into a ball. Using your fingers, create a hole in the center of each ball and gently stretch it to form a ring, resembling a large doughnut with a hole about 5 cm (2 inches) in diameter.
- Second Rise:
- Place the shaped dough rings on a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them rise for another 1-2 hours until slightly puffed.
- Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 400°F (200°C). If using a pizza stone, place it in the oven to heat up.
- Bake the Bread:
- If desired, lightly brush the tops of the loaves with olive oil for a golden crust. Transfer the loaves to the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool the Loaves:
- Remove the bread from the oven and let it cool on a wire rack before slicing. This ensures the interior sets properly.
- Variations and Tips
- Flour Substitutions:
- While traditional Pitta Calabrese uses type "0" flour, you can substitute with all-purpose flour or a mix of all-purpose and bread flour for a slightly different texture.
- Yeast Alternatives:
- If you prefer using fresh yeast, substitute 10g of fresh yeast for the active dry yeast. Dissolve it in the warm water with honey as per the instructions.
- Dietary Considerations:
- For a vegan version, ensure the honey is replaced with sugar or agave syrup.
- Flavor Enhancements:
- Incorporate chopped olives, sun-dried tomatoes, or herbs like rosemary into the dough for added flavor.
Pitta Calabrese is a traditional bread from Calabria, the southern region of Italy. This rustic, ring-shaped loaf is known for its crusty exterior and soft, airy interior, making it a staple in Calabrian cuisine. Often enjoyed plain or stuffed with various fillings, Pitta Calabrese holds a special place in the hearts of locals and is gaining popularity among bread enthusiasts worldwide.
From my own personal experience, crafting this bread at home is a rewarding endeavor that brings the authentic flavors of Calabria to your kitchen. Let me show you how I make this delightful bread with a step-by-step guide that’s friendly and helpful for beginners.
When preparing the dough for Pitta Calabrese, consider the following key points to ensure optimal results:
- Flour Selection:
- Traditionally, type “0” flour is used for Pitta Calabrese. This flour has a medium gluten content, providing a balance between elasticity and strength. If unavailable, all-purpose flour can serve as a substitute.
- Yeast Activation:
- Dissolve the yeast in lukewarm water (approximately 35°C or 95°F) with a small amount of honey or sugar. This temperature activates the yeast effectively without risking deactivation due to excessive heat.
- Hydration Level:
- Aim for a dough hydration level around 80%. This means using 80 grams of water for every 100 grams of flour. Higher hydration contributes to a lighter, airier crumb but results in a stickier dough, requiring careful handling.
- Kneading Technique:
- Knead the dough until it becomes smooth and elastic, which typically takes 10–15 minutes by hand or 8–10 minutes with a stand mixer. Proper gluten development is essential for the dough’s structure and texture.
- Fermentation Time:
- Allow the dough to rise until it has doubled in size. This process can take several hours, depending on room temperature and yeast activity. Adequate fermentation enhances flavor and texture.
- Dough Handling:
- When shaping the dough, handle it gently to preserve the gas bubbles formed during fermentation. This careful handling contributes to the bread’s airy interior.
- Baking Environment:
- Preheat the oven thoroughly to ensure even baking. Using a pizza stone can help achieve a crispier crust by providing consistent heat.
- Resting Period:
- After baking, let the bread cool on a wire rack. This allows the interior to set properly and prevents a gummy texture.
By paying attention to these aspects, you’ll enhance the quality of your Pitta Calabrese, resulting in a delicious and authentic bread.
Pitta Calabrese Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Rising Time: 6 hours
Total Time: 6 hours 50 minutes
Ease of Cooking: Easy
Servings: 2 loaves
Calories: Approximately 150 per slice
Cost of Ingredients: Low
Cuisine: Italian
Course: Bread
Equipment Needed:
- Mixing bowls
- Measuring cups and spoons
- Stand mixer with paddle and dough hook attachments (optional)
- Plastic wrap or clean kitchen towel
- Baking sheet or pizza stone
- Parchment paper
- Oven
- > Go get the must-have equipment and ingredients for making a Savory #Impasto della Pitta Calabrese (Calabrian Bread Dough) now.
Ingredients
- 4 cups (500g) all-purpose flour or type “0” flour
- 1¼ cups (300ml) warm water (about 35°C or 95°F)
- 1 teaspoon (5g) honey
- 1 teaspoon (5g) salt
- 2 teaspoons (7g) active dry yeast
- 3 tablespoons (42ml) extra-virgin olive oil
- > Go get the must-have equipment and ingredients for making a Savory #Impasto della Pitta Calabrese (Calabrian Bread Dough) now.
Instructions
- Activate the Yeast:
In a small bowl, combine warm water and honey. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until frothy, indicating the yeast is active. - Mix the Dough:
In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Pour in the yeast mixture and olive oil. Mix until a shaggy dough forms. - Knead the Dough:
- By Hand: Transfer the dough to a lightly floured surface and knead for about 10-15 minutes until smooth and elastic.
- Using Stand Mixer: Attach the dough hook and knead on medium speed for about 8-10 minutes until the dough is smooth and pulls away from the sides of the bowl.
- First Rise:
Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free area for about 4 hours, or until doubled in size. - Shape the Loaves:
Punch down the risen dough to release air. Transfer it to a floured surface and divide it into two equal portions. Shape each portion into a ball. Using your fingers, create a hole in the center of each ball and gently stretch it to form a ring, resembling a large doughnut with a hole about 5 cm (2 inches) in diameter. - Second Rise:
Place the shaped dough rings on a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them rise for another 1-2 hours until slightly puffed. - Preheat the Oven:
About 30 minutes before baking, preheat your oven to 400°F (200°C). If using a pizza stone, place it in the oven to heat up. - Bake the Bread:
If desired, lightly brush the tops of the loaves with olive oil for a golden crust. Transfer the loaves to the preheated oven and bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. - Cool the Loaves:
Remove the bread from the oven and let it cool on a wire rack before slicing. This ensures the interior sets properly.
Variations and Tips
- Flour Substitutions:
While traditional Pitta Calabrese uses type “0” flour, you can substitute with all-purpose flour or a mix of all-purpose and bread flour for a slightly different texture. - Yeast Alternatives:
If you prefer using fresh yeast, substitute 10g of fresh yeast for the active dry yeast. Dissolve it in the warm water with honey as per the instructions. - Dietary Considerations:
For a vegan version, ensure the honey is replaced with sugar or agave syrup. - Flavor Enhancements:
Incorporate chopped olives, sun-dried tomatoes, or herbs like rosemary into the dough for added flavor.
Notes on What to Expect
Pitta Calabrese boasts a crusty exterior with a soft, airy interior. The characteristic ring shape allows for even baking and an appealing presentation. This bread is versatile and pairs wonderfully with cheeses, cured meats, or can be enjoyed simply with olive oil.
Nutritional Information Per Serving (1 slice, approximately 1/12 of a loaf):
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | ~30g |
| Protein | ~4g |
| Fat | ~2g |
| Fiber | ~1g |
| Sodium | ~200mg |
I hope this guide has made making Pitta Calabrese seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment.
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
