Seven Italian Bread Designs for your Bread Recipe
The Names of Italian Bread are fascinating in that, they are mostly derived from their shape or what they resemble. For example, Tartarugha is a checked-structured Bread made by stamping the dough with a stamp whose surface is designed with square Boxes.
You might find the shapes useful for making your own Bread, Cake and any other Product. We will be considering the following Italian Bread: Altamura, Rosetta, Quadrotto, Papera, Ciambella, Bocconcino, Filoni Siciliano.
Altamura Bread Design
Altamura, Ciambella and Siciliano are mostly made with Grano duro. But Altamura is the simplest form in that, once the Dough is incubated, a sharp knife can be used to gently cut a star-like Cross on top of the flat circular Bread. Although Altamura means high wall, it does not include the Star-like Cross on the surface of the Bread. Cutting should be central so as to position the design at the middle of the Bread.
Rosetta Bread Design
This design on this bread looks is similar to the Star-like design on Altamura, except that the sign is made with a Stamp rather than with a Knife. The bread is made with white Wheat flour with high Roughage content. It becomes a dry and almost oval Loaf in the form of an opening Rose Flower. The Bread is mostly a dry Crust around an almost empty space.
Quadrotto Bread Design
Quadrotto is derived from Quadro meaning Square. They are cubic or cuboid-shaped Bread designed to meet different Sizes and Weight. Though the name is sometimes used to refer to the 60g mass, smaller form of 30g is referred to as Quadratina. Quadratto is the simplest shape to chose for your Bread because it can either be shaped out of a Box or simply cut into shape.
Both Hard Wheat and Normal Flour can be used to make Quadrotto. But experience is of the opinion that, while it's easy to obtain a well shaped Bread from white Flour, it is such a difficult task shaping Grano duro. Special care should always be taken in the flour mixing process in other to avert an Incident of collapsed Dough that could deform the Bread.
Papera Bread Design
Papera is a flat Bread deliberately designed to resemble a Duck. They are formed by the compression of Bocconcino into flat structures that are finally pierced to form a central division at the Centre before baking. It is the line that gives it the unique shape that defines it as a Duck. Papera are weighed in 60g. There also exist 30g weight called Paperina (Duckling).
Papera (like Bocconcino, Quadrotto, and Rosetta) are very small and light Bread. Their individual designs are fortified with whitish Patterns that are direct Consequence of white Flours sprinkled on the Surface of the incubated Doughs before the actual Oven-baking Process.
Ciambella Bread Design
Ciambella simply means Donut. So many types of Italian Bread and Cakes are designed to meet regional Specifications. Lazio and Calabria are known for making special Ciambella flour Products such as Ciambela all'acqua and cuddrurieddru respectively. The Dough are initially rolled into Balls then compressed flat before piercing a central hole that is maneuvered at the Center to form a circular Loop.
Bocconcino Bread Design
Although the Name means Nibble, Bocconcino is a small yellowish oval-shaped Bread that seemed rather spiral when viewed from any of its two extremes. It is made by first cutting the Dough into flat rectangular pieces before rolling into an oval Shape. Once formed, it is allowed to incubate within a period of time where the spaces are expected to seal up. Bocconcino is bright and shiny, a characteristic formed by the baking Process where Water Vapour is continuously used to treat the surface.
Siciliano Bread (Palermitano filone)
Filone Palermitano Siciliano
This an elongated (Filone) Italian Bread that Originates from Palermo in Sicily. Like other Sicilian Bread, it is designed externally with sprinkles of Sesame Seeds. The Sesame on the External surface combines with the yellowish appearance of the Hard wheat (Grano duro) to form a spotty bright yellow pattern. The bread is also designed externally with special lines on the surface. The lines could be from one to three which usually defines the weight of the Bread. For example, 500g will contain three lines, 250g two lines, and 150g a single straight line.
Here is a Video on how to shape your loaf of Bread
Bread and baked Flour Products are shaped in multiple ways sometimes specific to different parts of the World. But it is Italy that seemed to have the most of the varieties of Bread shapes. Learning how to apply each type to a new culture will undoubtedly boost local Market.
Though this Article is restricted to seven Bread, there are a multitude of Italian Bread that can be emulated. Or you too could be creative in making your own design.
Here are some great Bread Making Kits to start designing your own Bread.
Here are some useful Articles that might interest you
- How To Prepare Food Preservatives From Fermented Palmwine And Normal Ethanol
- Oil Extraction In Fruits: Ways To Extract Oil From Seeds
- How to Make known Concentration of Potassium Hydroxide Lye for Your Hand Made Soap or Biodiesel
How to make Biodiesel or Soap Lye from plantain. Preparation, Test: Chicken Feather and fresh egg. KOH Concentration calculation in Extract.
- Make Money Rearing, Picking And Selling Worms
How to make money from Earthworm Business by Harvesting and Marketing Earths, Online marketing, Rearing of Earthworms, how and what to feed your Earthworms and various uses of Earthworms.