Sunday, August 16, 2015

Bread Baking Babes count to eight: L’Otto di Merano

And a day l8 as well. Ah my bad!

Aug slice
But the results are in, bread has been baked (and we had it for dinner with some delicious soup made from a giant zucchini with a little leek added in for good measure). Very yummy!
For the recipe Elizabeth gave us… I just did as I was told (Yes I did Elizabeth!)  although I had a little difficulty finding the malted wheat berries… how strange! No malted anything here in the Netherlands. But… I remembered just in time that I bought flour in Scotland and there was a malted something on the label… Yep!
oh wait… Elizabeth said to use malted rye because the recipe she chose uses barley malt powder. That makes it all clear right? I think no one will accuse me of muddying the water when I used the whole wheat malted flour I bought in Scotland.
For the complete story of how this recipe came into being please hop over to our Kitchen of the Month where Elizabeth starts with this: I am choosing a rye bread from an area of Europe much further to the south. It’s L’Otto di Merano, a rye bread based on one of the recipes in Carol Field’s classic bread book, “The Italian Baker”.
My lower half is a bit unshapely (gee real life meets bread) but I do think a figure 8 is recognizable. (again real life meets bread)
Needed to add a bit more flour to the dough and it was still plenty sticky but it shaped and baked nicely. Open crumb, airy enough maybe a tad crumbly, did I add too much flour?
no eight

Bread Baking Babes
As you already know, Elizabeth is hosting August 2015’s Bread Baking Babes’ challenge.
We know you’ll want to make eights too! To receive a Baking Buddy Badge to display on your site: make L’Otto di Merano in the next couple of weeks and post about it (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 August 2015.
Here’s how to let us know:
Please note that it’s not enough to post about your bread in the Facebook group. Because of the ephemeral nature of Facebook’s posts, your FB post may be lost in the shuffle. Please email if you want to be included.
If you don’t have a blog or flickr-like account, no problem; we still want to see and hear about your bread! Please email me with the details, so your chapatis can be included in the roundup too.
For complete details about this month’s recipe, the BBB and how to become a BBBuddy, please read:
Please take a look at the other BBBabes’ August 2015 bread:


  1. Flour from Scotland... how cool is that! The figure 8 is definitely recognizable.

  2. Yes, it does indeed look like a creative figure eight. :) Pretty bread, too, and brilliant to use the malted flour from your travels.

  3. I Do see an eight! Your crumb looks great! I want some of that soup too =)

  4. I love the shape of your eight! It looks like it's standing with its hand on its hip. And you are brilliant to use the malted flour from your travels to Scotland.

    Mmmmm, I bet the bread was great with zucchini/leek soup. What an excellent way to use up a giant zucchini.

    (My webhost is weird about images and refuses to display them off-site. That's why the BBBabes' badge isn't showing up.)

  5. A true Babe tourist.... bring back flour! Your loaf / loaves are lovely.

  6. An eight with style! Love the way your loaf looks so artisanny, like it's sourdough. I just used my malted wheat flakes (from overseas)... no malted stuff overhere indeed! Sorry for my late comment (life happened)

  7. Eight ... I love the idea of an 8 with hand on the hip, yes indeed it does.
    We are babes and we improvise and it works just so stunningly well.
    Pass the soup please.


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