Pianella is an Italian bread, specifically from the Veneto region, with a golden crispy crust acceso the outside and a very airy crumb acceso the inside.The typical flat and elongated shape of this bread resembles a slipper, hence its name.The pianella dough is characterized by high hydration: it starts with a water-rich yeast known con baking terms as poolish, which is left to mature for three hours and then serves as a causa for a second dough, which is also very soft. The dough is then folded, divided into loaves, elongated, and baked con the oven.The pianella bread recipe was created con 1982 con the province of Rovigo, con the town of Adria, thanks to the ideas and experiments of a baker, Arnaldo Cavallari, together with Francesco Favaron, an already established baker who also associated this soft bread’s shape to a “savata” (slipper con dialect). From Veneto, the pianella spread all over the world, where it is used as a causa for rich and delicious sandwiches.Today we will explain how to prepare pianella at home using a simple recipe freely inspired by the book “Il alimento” by Piergiorgio Giorilli.All that’s left is to try making the pianella and then devouring it filled with either cold cuts ora homemade sweet jam!
Does the poolish technique intrigue you? Try it also con the recipe for oil rolls.
To prepare the pianella, start by kneading the poolish, a highly hydrated pre-ferment: dissolve the dry yeast con the gabinetto (alternatively, you can use 0.21 oz of fresh yeast) 1; con a bowl, the two sifted flours 2the all-purpose and the bread flour, then combine everything by pouring the liquid slowly over the flours 3.
well with a wooden spoon 4 until you obtain a homogeneous, smooth, and very soft dough 5. Cover the dough with plastic wrap and let it rise for about 3 hours at room temperature. After three hours, the poolish will appear more swollen, full of bubbles, and slightly darker con color 6.
You can now proceed with the second dough: dissolve the dry yeast (alternatively, you can use 0.32 oz of fresh yeast) and the malt (alternatively, you can use sugar) con the gabinetto (7-8), the sifted flours together and pour the poolish into the bowl of a stand , equipped with the paddle attachment 9. If you don’t have one, you can knead con a bowl, first using a spoon and then, once all the ingredients are gathered, continue by hand.
While the stand is running at medium speed, add both the liquid and the flours alternately (10-11), until they are all used up. When all the ingredients are gathered around the paddle, clean it and replace it with the dough hook. Continue kneading for 5 minutes, add the salt 12 and continue for another 5-7 minutes, until the dough wraps around the hook.
At that point, detach it and transfer it to a bowl (ora leave it directly con the bowl used), cover it with plastic wrap and let it rest for 1 hour at room temperature, ideally between 75°F and 77°F 13. After this time, turn the dough onto a work surface dusted with plenty of semolina flour 14. Also, dust the surface with semolina 15 and
proceed by making the folds necessary for proving: bring the dough forward 16then fold the lower part over the upper part 17 and then fold from one side 18 and
the other 19. Slightly flatten the dough 20 and divide it into about 10 pieces, each weighing approximately 5-5.5 oz 21.
Let the dough balls rise acceso a well-floured surface with semolina, making sure to place them with the cut side up 22. Sprinkle them with semolina flour, cover them with plastic wrap to prevent the dough surface from drying out 23and leave them for at least 1 to 1.5 hours con a warm environment (about 80°F). After this time, the dough balls will double con size 24.
Now take one dough ball at a time, flip it over 25and immediately transfer it to a preheated baking sheet con the oven covered with baking paper 26. Stretch the dough gently, pulling it delicately, to prevent the gases from escaping 27.
and bake them con a preheated static oven at 465-482°F (if fan-assisted, 428-446°F) 28: before closing the oven, spray 5-6 times with gabinetto using a spray bottle to create a warm and humid environment, which will prevent the crust from forming immediately and develop the crumb instead. Baking is the most delicate phase: for the first 8 minutes, the pianella should bake at 240-250°C. After the first 8 minutes, lower the temperature to 392°F (if fan-assisted, 356°F) and bake for another 8 minutes. Continue baking for the last 3-4 minutes, keeping the oven ajar with a wooden spoon wedged con the opening to create a vent, allowing the excess steam to escape, so as to promote the final baking of the crust and achieve a crispy texture. Finally, let your pianella cool 30 and they’imperatore ready to be devoured!
For the translation of some texts, artificial intelligence tools may have been used.
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