October 15, 2016 - 2:22pm
What is this Italian "Loaf" risen and baked in? (See Picture).
It looks like this is a loaf almost as if it were risen in a pan but it looks rounded on the bottom and not quite like a pan.
Anyone have a theory here?
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What is this Italian "Loaf" risen and baked in? (See Picture).
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It's a sandwich bread made in a mold with the shape .... I think.
Looks like it's baked in a shallow pan with rounded corners at the bottom. The rounding of the top half is just the loaf "mushrooming" over the top of the pan.
to the bakery and ask them? If I was in Kenosha right now, I would walk over to Cardinali's on 52nd street and ask them. Send an email and report back? .... http://www.cardinalisbakery.com
Looks free standing to me.
Unfortunately it's 7-8 hours. Every time I'm there I buy as much day old as I can at $1/loaf. But even frozen I can only store enough for a few weeks. I need to learn to make this stuff! I'm close but not quite coming up with the same flavor.
It only has 6 ingredients (water, bleached flour, lard (hydrogenated), sugar, salt, and compressed yeast) how hard can it be?
Technique and equipment have as much effect on the product as the ingredients so it might be harder than you imagine. When I was a kid there was a bakery that burned down and after they rebuilt lots of people swore that the bread was not as good even though it was run by the same people as before, so who knows maybe there is a bacterial flora in the building that has an effect on the bread.
If that pan is rounded at the bottom to achieve that baked shape, how would the loafs be removed from the pan? I guess you could have a hinge but that seems like a complication that you wouldn't want in a production environment.
Gerhard
Interesting on the environment. There's another Italian bakery in the area that has a similar loaf but the Cardinali's has the edge (IMO a slightly more detailed flavor profile). I don't think the other one uses lard. Some people think both are the same but not to me.
I smelled the dough from Cardinali's (they keep it in the fridge sold as pizza dough) and it has a pretty yeasty smell to it as if the dough had been active a long time. It took about 3-4 hours to double in size after I shaped it into a loaf (room temp). The taste was pretty close to their finished product. This was done in an electric oven. Their is gas and has a layer of stone I'd guess. But that said, I think it's their dough more than their oven.
http://alfornodiosvy.com/forum/viewtopic.php?f=2&t=454
It is in italain but you can understand it easily
I do it with lard
It is baked on a slipper often used for Vienna loaves and small Italian loaves
see attached picture of 18 slippers in an auction they are stacked upside down
kind regards Derek
it might be fun to get a collection of them going.
That makes sense. They have been the same for over 100 years and the trucks used to say "Vienna" on them as part of their specialty.
i was a bit worried when I googled slipper pans as what came up was definitely not what I was after known here as bed pans and for entirely different contents. The auction lot of slippers would be enough for 54 loaves.
very interesting! I was thinking along the lines of something shallow but without "ends." Nobody says "Vienna" without having an Austrian in the kitchen. That makes me very curious.
I've been thinking about this again lately as my sons and I are baking and selling weekly now here in Missouri. Long ago I had seen a Cardinali's Bakery picture of a bunch of wood grid frames (maybe 1x3 or 1x4 with grids of 8). I'm now wondering if maybe that's what they used to rise this bread in. I'm thinking no pan at all while baking.