A round rēwena loaf on a plate, floured and slashed across the top, the crust cracked open along the cuts

Продвинутый

Rēwena Bread

Name: Rēwena Bread
Total time: 73 h 20 min
Yield: 10
Cuisine: Māori
Ingredients: 1 large Floury potato, peeled and diced, for the bug; 150 g Plain flour for the bug; 2 tsp Sugar for the bug; 400 ml Water for the bug; 700 g Plain flour for the dough; 2 tsp Salt; 1 tsp Bicarbonate of soda; 300 ml Warm water for the dough

Māori sourdough raised with a bug — a live starter of boiled potato, flour and sugar kept going for years — giving a dense white loaf with a faint sourness and a crust that shatters.

Источник

Автор рецепта Māori kitchens · 🏺 Традиционное · Cooking that arrived with the first waka and has never stopped — heated stones in an earth pit, potato left to ferment into a starter, and a pot of pork and greens that feeds whoever is there.

Māori · potato sourdough — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a type of sourdough bread from New Zealand, also called Māori bread, leavened with a potato-based starter. Quantities, the loose-lid warning and the spoilage note are this book's own.

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Смотри, как это готовят · 3 видео

Nuli Knax The Rewena Bread House Belinda Bretton

⏱ 4400 мин🍽 10 порций🔥 240 ккал🇳🇿 Новая Зеландия

ХаляльВеганскоеВегетарианскоеБез молочногоБез орехов

Ингредиенты

Порции

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Приготовление

Boil the diced potato in the bug water until soft, then mash it into the water without draining.
Cool it to blood temperature, stir in the bug flour and sugar, and put it in a jar with the lid loose.
💡 Lid loose, never sealed. A fermenting bug produces gas fast and a tight jar in a warm room is a genuine hazard.
Leave it in a warm place 3 to 5 days, stirring daily, until it smells sour and is full of bubbles.
Mix the dough flour and salt in a bowl, make a well, and pour in the bug and the warm water. Bring it together and knead 10 minutes.
💡 Keep back two spoonfuls of bug in the jar and feed it with potato water and flour. A rēwena bug is passed down and can be decades old.
Prove 2 hours until doubled. Knock back, sprinkle the bicarbonate over and knead it in for 1 minute.
Shape into a round, prove 45 minutes and bake at 200°C for 45 minutes until the base sounds hollow.

💡 Советы

A rēwena bug belongs to a household and is given away, not sold. Being handed one is how most people start.
It is eaten thickly sliced with butter, or with a boil-up. Day-old rēwena toasts better than almost any bread.
If the bug ever smells of nail polish or grows anything pink or orange, throw it out and start again. Sour is right; sharp chemical smells are not.