Impasto della Stria Modenese (Modenese Witch Bread Dough)

The “Impasto della Stria Modenese,” or Modenese Witch Bread Dough, is a traditional Italian bread originating from the Modena region in Emilia-Romagna. This rustic dough is renowned for its versatility, serving as the foundation for various baked goods like focaccia and savory pastries. In Modena, it’s particularly popular during festive occasions and family gatherings.

Let me show you how I make this delightful dough.

Ingredients:

• 1 kg (1000 g) of ’00’ flour
• 550 ml of cold water
• 25 ml of extra virgin olive oil
• 90 g of lard (strutto)
• 25 g of salt
• 20 g of fresh yeast
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Impasto della Stria Modenese (Modenese Witch Bread Dough) now.

Recipe Overview

Preparation Time: Approximately 30 minutes

Resting Time: 1 hour

Cooking Time: Varies depending on the final product (e.g., focaccia: 30 minutes)

Total Time: Approximately 1.5 hours

Difficulty Level: Moderate

Servings: Yields dough for multiple baked goods

Calories: Approximately 250 kcal per 100 g of dough

Cost of Ingredients: Moderate, depending on local prices

Cuisine: Italian

Course: Bread

Equipment Needed:

• Large mixing bowl
• Wooden spoon or dough whisk
• Kitchen scale
• Measuring spoons
• Clean kitchen towel or plastic wrap
• Baking sheet or pan (depending on the final product)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Impasto della Stria Modenese (Modenese Witch Bread Dough) now.

Method:

1. Activate the Yeast:
   • In a small bowl, dissolve the fresh yeast in a portion of the cold water. Let it sit for about 10 minutes until it becomes frothy.
2. Mix Dry Ingredients:
   • In a large mixing bowl, combine the ’00’ flour and salt.
3. Combine Wet Ingredients:
   • Add the olive oil and lard to the dry ingredients.
4. Form the Dough:
   • Pour the activated yeast mixture into the bowl with the dry ingredients.
   • Gradually add the remaining cold water, mixing continuously until a shaggy dough forms.
5. Knead the Dough:
   • Transfer the dough to a lightly floured surface.
   • Knead for about 10 minutes until the dough is smooth and elastic.
6. First Rise:
   • Place the dough in a lightly oiled bowl.
   • Cover with a clean kitchen towel or plastic wrap.
   • Let it rise in a warm place for about 1 hour, or until it has doubled in size.
7. Shape and Second Rise:
   • After the first rise, punch down the dough to release air bubbles.
   • Shape the dough according to your desired baked good (e.g., as a flatbread for focaccia).
   • Place it on a baking sheet or pan.
   • Cover and let it rise for an additional 30 minutes.
8. Bake:
   • Preheat your oven to 180°C (350°F).
   • Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Variations and Tips:

• Flavor Enhancements: Incorporate herbs like rosemary or thyme into the dough for added flavor.
• Dietary Substitutions: For a dairy-free version, replace lard with vegetable shortening or additional olive oil.
• Storage: Store any leftover dough in the refrigerator for up to 2 days. Allow it to come to room temperature before using.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Impasto della Stria Modenese (Modenese Witch Bread Dough) now.

Notes:

• The quality of the flour significantly impacts the texture of the bread. Using high-quality ’00’ flour is recommended.
• Ensure the water temperature is not too hot, as it can kill the yeast.
• The resting times are crucial for developing the dough’s structure and flavor.

Nutritional Information (Per 100 g of Dough):

I hope this guide has made making the Impasto della Stria Modenese seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.