{"id":417,"date":"2007-11-11T20:42:08","date_gmt":"2007-11-11T20:42:08","guid":{"rendered":"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/11\/11\/417\/"},"modified":"2008-08-20T20:00:47","modified_gmt":"2008-08-20T20:00:47","slug":"inside-pugliese-breadmaker-forno","status":"publish","type":"post","link":"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/11\/11\/inside-pugliese-breadmaker-forno\/","title":{"rendered":"Inside a Pugliese Forno (Breadmaker)"},"content":{"rendered":"

Be sure to read Part 2: Inside a Pugliese Forno (Breadmaker): Into the Oven!<\/a><\/p>\n

“Oooo, I’d like to go in there.”<\/strong><\/p>\n

When my friends and family here hear this, they know that I am immediately making plans to infiltrate whatever I’m talking about. What I really mean is, I want to approach complete strangers, follow them around all afternoon, take pictures of what seem like routine tasks and unimportant details to them, and ask them annoying questions.<\/p>\n

And I wanted to spend some time at my favorite breadmaker’s down in Puglia<\/strong>. I love Pugliese bread, and when our in-laws come to visit, they always put a loaf the size of a small child (perhaps bigger) in their suitcase for us. This bread is perfect for making pane e pomodoro or using those Eggplant under Olive Oil<\/a> I love making (and eating). I’m still cleaning flour out of my camera months later.<\/p>\n

\"Flour<\/a><\/p>\n

In this particular forno, they “infornare” (put in the oven) three rounds of bread a day. These floured baskets are the temporary homes for the dough while it’s rising and getting ready to be put in the oven.<\/p>\n

\"Baskets<\/a><\/p>\n

They use a huge mixer that started all kinds of fantasies in my head about how many cupcakes I could make with it. After they mix the ingredients, the mixer is lifted (hydraulically) and turns out the dough onto the workspace for rolling and forming.<\/p>\n

\"Mixing<\/a><\/p>\n

Their particular type of breadmaking leaves very little room for creativity or improvisation. In fact, watching them go through the motions was rather hypnotic in its structure, and fascinating how their very hands could create finished loaf shapes in very few seconds. For a traditional loaf, they followed the same steps:<\/p>\n

    \n
  1. Mix ingredients in the mixer, turn out onto the workspace.<\/li>\n
  2. Cut approximate chunks from the dough mass and roll them out lightly for the first rising. <\/li>\n
  3. After the first rising, re-shape them, flour them and place them (top up) into their pre-floured containers.<\/li>\n
  4. After the second rising, quickly snap the sides of the cloth to separate it from the dough.<\/li>\n
  5. Turn out the basket onto the floured paddle, add more flour.<\/li>\n
  6. Slash the dough with a razor for its distinctive cuts.<\/li>\n
  7. Put the dough into the oven.<\/li>\n<\/ol>\n

    Even bread loaf shapes have their meanings – here he forms the traditional loaf shape for Monte Sant’Angelo (Gargano).<\/p>\n

    \"Forming<\/a><\/p>\n

    After talking to them for quite a while and watching them work, they turned to me suddenly and said, ok, now your turn! Though their work is hypnotic and repetitive, it is anything but slow. In fact, they were not setting aside a piece for me to play with, but it was needed now to finish this morning’s batch, and there were hundreds behind it. They were taking about 30 seconds maximum for a loaf, so I had only a few seconds to not hold up the whole operation. <\/p>\n

    So I found a good resting place for my camera, wiped my brow since it was the middle of the summer and I was surrounded by ovens, and gave it a shot. <\/p>\n

    Here’s what I started with:<\/p>\n

    \"Bread<\/a><\/p>\n

    Can you tell which one was mine? <\/p>\n

    \"Can<\/a><\/p>\n

    What about now? <\/p>\n

    \"Can<\/a><\/p>\n

    I tried to imitate the rocking motion they did without thinking, but I think I’ll need a few more years of practice to get it as smooth as theirs. <\/p>\n

    Luckily my lump was going to be turned into panini, little rolls for sandwiches. Then came my next hands-on test – feeding the panini rolling machine, by following these simple steps:<\/p>\n

      \n
    1. Place the 3-4 kilo bread dough into the form.<\/li>\n
    2. After cutting into 36 different cubes, place them two at a time into the panini rolling machine. <\/li>\n
    3. Place the finished rolls onto baking sheets.<\/li>\n
    4. Rinse, repeat.<\/li>\n<\/ol>\n

      It rolled about 3-4 kilo of panini in about 2.5 minutes, which meant I had to keep up. That conveyor belt was moving fast, but I had to balance between going too slow and too fast, since they had to place the rolls on the baking sheet. <\/p>\n

      \"Making<\/a><\/p>\n

      Some of the finished product ready for the oven.<\/p>\n

      \"Panini<\/a><\/p>\n

      Here’s some of the bread ready for the oven in a few hours.<\/p>\n

      \"Bread<\/a><\/p>\n

      I’m probably going to go back there now that I have my new Bogen \/ Manfrotto Mini Tripod<\/a> – it would have been perfect for some of those action shots and getting a good look inside the oven. Tomorrow…..putting the bread in the oven, and the finished product!<\/strong><\/p>\n

      \"(Bread)<\/a><\/p>\n

      Be sure to read Part 2: Inside a Pugliese Forno (Breadmaker): Into the Oven!<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

      Be sure to read Part 2: Inside a Pugliese Forno (Breadmaker): Into the Oven! “Oooo, I’d like to go in there.” When my friends and family here hear this, they know that I am immediately making plans to infiltrate whatever I’m talking about. What I really mean is, I want to approach complete strangers, follow…<\/p>\n

      Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[102,3,2,20],"tags":[],"class_list":["post-417","post","type-post","status-publish","format-standard","category-behind-the-scenes","category-food","category-italy","category-puglia","entry"],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4uB1-6J","jetpack-related-posts":[{"id":418,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/11\/13\/inside-pugliese-breadmaker-forno-part-2\/","url_meta":{"origin":417,"position":0},"title":"Inside a Pugliese Forno (Breadmaker), part 2: Into the Oven!","author":"Sara, Ms. Adventures in Italy","date":"November 13, 2007","format":false,"excerpt":"Be sure to read: Part 1 of Inside a Pugliese Forno (Breadmaker) In part one, we looked at preparing the dough for the rising and baking. Now our oven is ready for the all the dough we prepared. I love this picture - it could be the inside of Any\u2026","rel":"","context":"In "Behind the Scenes"","block_context":{"text":"Behind the Scenes","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/behind-the-scenes\/"},"img":{"alt_text":"The pala ready for bread, Padre Pio watching over","src":"https:\/\/i0.wp.com\/farm3.static.flickr.com\/2155\/1996456800_02b108054d.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":622,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/05\/15\/a-perfect-barbecue-in-italy\/","url_meta":{"origin":417,"position":1},"title":"A Perfect Barbecue in Italy","author":"Sara, Ms. Adventures in Italy","date":"May 15, 2008","format":false,"excerpt":"Barbecuing in Italy I have found to be less concentrated on the food and marinades, and more about staying outside and being together while eating fresh, simple food. Some ingredients for a perfect barbecue in Italy: Plenty of pane e pomodoro, bread and tomatoes, the most addictive form of crack\u2026","rel":"","context":"In "Culture"","block_context":{"text":"Culture","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/italy\/italian-culture\/"},"img":{"alt_text":"Eating pane e pomodoro in Puglia","src":"https:\/\/i0.wp.com\/farm3.static.flickr.com\/2315\/2493475711_9c3768cd52.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":633,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/17\/inside-a-pugliese-tarallificio-boiling-and-baking-scaldatelli\/","url_meta":{"origin":417,"position":2},"title":"Inside a Pugliese Tarallificio: Boiling and Baking Scaldatelli","author":"Sara, Ms. Adventures in Italy","date":"June 17, 2008","format":false,"excerpt":"Inside a Pugliese Tarallificio Taralli con lo zucchero Preparing Scaldatelli Boiling and Baking Scaldatelli So last time I told you that the scaldatelli weren't ready for the oven yet. That's because they need to get boiled first! The scaldatelli are loaded onto racks and dipped into boiling water for a\u2026","rel":"","context":"In "Behind the Scenes"","block_context":{"text":"Behind the Scenes","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/behind-the-scenes\/"},"img":{"alt_text":"Scaldatelli being boiled in a Pugliese Tarallificio","src":"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3094\/2583020147_9a4f097761.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":631,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/09\/inside-a-pugliese-taralli-maker-taralli-con-lo-zucchero\/","url_meta":{"origin":417,"position":3},"title":"Inside a Pugliese Taralli Maker: Taralli con lo zucchero","author":"Sara, Ms. Adventures in Italy","date":"June 9, 2008","format":false,"excerpt":"Did you figure out what those sugar-coated delights were? Hopefully the hint of Puglia gave you an indication. I am lucky to spend a lot of time in Puglia, and I love sharing what I see there: going inside a breadmaker's, going to a festival celebrating mozzarella, an army of\u2026","rel":"","context":"In "Behind the Scenes"","block_context":{"text":"Behind the Scenes","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/behind-the-scenes\/"},"img":{"alt_text":"Watching the glaze be prepared for the taralli","src":"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3125\/2563170531_fb9149c007.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":632,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/06\/11\/inside-a-pugliese-tarallificio-preparing-scaldatelli\/","url_meta":{"origin":417,"position":4},"title":"Inside a Pugliese Tarallificio: Preparing Scaldatelli","author":"Sara, Ms. Adventures in Italy","date":"June 11, 2008","format":false,"excerpt":"Inside a Pugliese Tarallificio Taralli con lo zucchero Preparing Scaldatelli Boiling and Baking Scaldatelli Dolciaria Monti is a family-run tarallificio, like most small businesses in Italy are. Their products are mainly consumed locally but they ship about 30% to other parts of Italy. Nepotism is something that is usually criticized\u2026","rel":"","context":"In "Behind the Scenes"","block_context":{"text":"Behind the Scenes","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/behind-the-scenes\/"},"img":{"alt_text":"Raw ingredients for scaldatelli in a tarallificio","src":"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3020\/2566383399_b668d74f39.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2671,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2010\/10\/04\/a-pugliese-wedding-in-abruzzo-at-castello-di-septe\/","url_meta":{"origin":417,"position":5},"title":"A Pugliese wedding in Abruzzo at Castello di Septe","author":"Sara, Ms. Adventures in Italy","date":"October 4, 2010","format":false,"excerpt":"If you want to feel like a princess, why not have your reception at a castle? Luckily the ceremony was early enough that when we arrived, we could still enjoy a few hours of daylight around the castle's grounds and pool. I've been to a few weddings where the reception\u2026","rel":"","context":"In "Food"","block_context":{"text":"Food","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/food\/"},"img":{"alt_text":"Castello di Septe - Sette at a Pugliese wedding in Abruzzo ","src":"https:\/\/i0.wp.com\/farm5.static.flickr.com\/4083\/5049636653_fc786437ae.jpg?resize=350%2C200","width":350,"height":200},"classes":[]}],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/posts\/417","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/comments?post=417"}],"version-history":[{"count":0,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/posts\/417\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/media?parent=417"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/categories?post=417"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/tags?post=417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}