Bread Baking Babes: L'Otto di Merano (August 2015)

L'Otto di Merano

August 2015

"This moist and slightly tangy rye gets its name from its shape: two balls of bread connected at the center look like a figure eight." - Carol Field, The Italian Baker

L'Otto di Merano (BBB August 2015)

Shaping the bread to make an "eight". I foolishly decided to leave the disc on the shaped bread, hoping to make the pattern get embedded in the bread as it rose. It stuck fast and would not budge. So I baked the bread with the disc still attached.

L'Otto di Merano (BBB August 2015)

Once baked, the clay disc was still stuck fast. The impression on the other side of the "8" disappeared with oven spring.

L'Otto di Merano (BBB August 2015)

With a bit of a struggle and pursing my lips together at exactly the right angle, I managed to release the disc from the cooled bread. This is a close up of impression - the sunflower pattern doesn't really show up at all.

L'Otto di Merano (BBB August 2015)

sliced Because of the olive oil added to the dough, this bread is quite light and fluffy.

L'Otto di Merano (BBB August 2015)

We sliced and grilled some of the bread, drizzling it with olive oil. It was brilliant.

L'Otto di Merano (BBB August 2015)
L'Otto di Merano (BBB August 2015)

Zucchini fritters, broccoli and chili garnished with herbs from the garden. L'Otto di Merano, sliced and grilled on the barbecue, went perfectly with this.

zucchini fritters (August 2015)

blog from OUR kitchen:
L'Otto di Merano for the 8th month (BBB August 2015) <<- includes my take on BBB L'Otto di Merano

I made a couple of changes to Carol Field's recipe for l'Otto di Merano in her wonderful book, The Italian Baker. She does not call for malted rye but for a small amount of barley malt powder. Also, she calls for caraway rather than fennel seeds....

The Italian Baker

I was given "The Italian Baker" by Carol Field for Christmas 2000. It is my first 'serious' bread book and has been used so often that the binding has broken. In spite of the poor binding, it's a great book! The 'rustic breads' section alone makes it worth buying.

The Italian Baker
Bread Books

BBB: Let's Get Baking 1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
BBB: Let's Get Baking 4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
BBB: Let's Get Baking 11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain

(The thumbnail images appearing on links to this page are housed on Flicker: etherwork photostream.)

Bread Baking Babes: L'Otto di Merano (August 2015)L'Otto di Merano (BBB)L'Otto di Merano (BBB)

L'Otto di Merano - 16 August 2015


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