Thank you, from the Foods of the World Forums! |
Pan de Aceite - Olive Oil Bread |
Post Reply |
Author | ||
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
Posted: 19 July 2018 at 14:03 |
|
Brook, Definitely ! Rye is an Austrian, German or Swiss product ( Veered toward Central Europe and perhaps even The Netherlands ) where there are large Jewish communities .. However, I have never seen it here in a local bakery .. Perhaps, in our international market, El Corte Ingles .. Sorry, i have never had sour dough bread before however, I did read something about it being made in Ireland .. And maybe The U.K. too .. Perhaps demand as they have large Usa Expatriate Communities .. and many actors and actressses also live in London .. I think it has to do with The French historically, who were invited by Governments to teach their cooks how to bake breads, pastries and to cook as well .. |
||
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
||
Sponsored Links | ||
HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
|
|
Rye is highly more likely in Austria, Switzerland or Germany.
Though I have never seen sourdough in these countries either .. Margi, if you mean sourdough as in San Francisco sourdough, you may be right. European bakers are not noted for using wild yeasts. However, there are many “sour” breads found throughout northern Europe. German/Jewish Sour Rye, for instance, comes immediately to mind. Many northern- and meso-European breads are only slightly soured. A sponge is made, and allowed to sit for, generally, 3 to 6 days at room temperature. This imparts a hint of sourness, although nowhere near as sour as what we think of as sourdough. The procedure is similar to that used in your Rye Pain de Campagne recipe, only instead of letting the sponge just sit overnight, you let it ferment for several days. |
||
But we hae meat and we can eat
And sae the Lord be thanket |
||
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
|
Ron, Saveur, Food and Wine and Bon Appetit magazines are Usa publications and unless the Journalist has travelled to a European Country to do a feature, the " False Cuisine " is called Spanish or Italian but these récipes do NOT exist in these countries .. We laugh until we almost drop, about Mexican products added for example to an Italian Classic or Spanish Classic .. This is fusión .. Not Italian and not Spanish !! This is not done here as a wide spread movement. Food is still "local", sustainable and / or bio and very very traditional .. You have enormous knowledge of European cuisines from your antique books, Time & Life and also the Culinaria Series. Enjoy your bread !!!!!! |
||
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
||
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
|
Hi, Margi -
That's right - I'd forgotten about the rye in this. I copied the recipe some time ago, and had made a mental note to myself to find out what was up with the rye. Today, while catching up on posts, I simply pasted the recipe, and completely forgot about the rye. The recipe is posted as an "adaptation," which makes me wonder if Saveur hasn't been taking liberties...again. |
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
|
|
Ron, There is nothing Spanish about this bread .. Dark rye & Sour Dough: Never have seen any dark rye breads or any Sour Dough sold in Spain, and I have lived in Spain 25 years, going on 26 years .. Rye is highly more likely in Austria, Switzerland or Germany. Though I have never seen sourdough in these countries either .. Perhaps the U.K. and Ireland .. All Mediterranean countires produce olive oil including: Provençe, France, Italy, Spain, Portugal, Malta, Israel, Morocco, Greece, Turkey, Syria, Lebanon, Egypt amongst others including Croatia. Then, Australia and New Zealand and California are the other 3 appellations of Evoo .. And the Middle Eastern countries as well that are on the Mediterranean Coast .. So, this should be in your Mid West section and Saveur is a magazine produced in Tampa, Florida, if I recall .. |
||
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
||
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
|
This is one that I would like to try. The recipe is from Saveur's Online Magazine.
|
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |