Baking Essentials Pasta Madre Mother Dough Recipes

Steps:

• Mound the flour in the center of a large, wide mixing bowl. Dig a well in the center of the mound and add eggs and yolks. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. The dough will start to come together in a shaggy mass when about half of the flour is incorporated.
• Use your fingers to continue to mix the dough. Press any loose bits of flour into the mass of dough. If needed, add another egg yolk or a tablespoon of water to absorb all of the flour. Once the dough comes together into a cohesive mass, remove it from the bowl.
• Transfer to a lightly floured surface and knead by hand for 4 to 5 more minutes until the dough is smooth, elastic and uniform in color. Wrap the dough in plastic and set aside for at least 30 minutes (and up to 4 hours) at room temperature.
• Line three baking sheets with parchment paper and lightly dust with semolina flour. Set aside.
• Cut off a quarter of the dough. Rewrap rest, and set aside. Use the heel of your hand to flatten the dough into an oval approximately the same width as your pasta machine, about six inches. Set the rollers to their widest setting and pass the dough through.
• Lay the dough out onto a lightly floured cutting board or countertop and neatly press together into halves, so it's again about the same width of the pasta machine. Feed the pasta through again at the widest setting. Think of these first rollings as an extended kneading. Continue to fold the dough in thirds and roll it until it is smooth, silky and even-textured. Do your best to make the sheet the full width of the machine.
• Once the dough is silky and smooth, you can begin to roll it out more thinly. Roll it once through each of the next two or three settings, adding flour as needed, until the dough is about 1/4-inch thick.
• Once the pasta is about 1/4-inch thick, begin rolling it twice through each setting. As you roll, lightly sprinkle all-purpose or 00 flour on both sides of the pasta to prevent it from sticking to itself.
• Roll out pasta until you can just see the outline of your hand when you hold it under a sheet, about 1/16-inch thick for noodles, or 1/32-inch thick for a filled pasta. (On most machines, you won't make it to the thinnest setting.)
• Cut pasta into sheets, about 12 to 14 inches long. Dust the sheets lightly with semolina flour and stack on one of the prepared baking sheets and cover with a clean, lightly dampened kitchen towel. Repeat with remaining dough.

Steps:

• PREP/PREPARE
• To make this recipe, you will need this Pasta Padre recipe. It is a yeasty "starter" dough, and it gives this bread its great depth of flavor. https://www.justapinch.com/recipes/bread/other-bread/baking-essentials-pasta-madre-mother-dough.html?r=5
• I am using a banneton to shape the bread; however, you can use whatever you have on hand. A banneton, or proofing bowl, gives artisan breads their distinctive shape during the final rise.
• You could knead this dough by hand (that is how Aunt Josephine did it), or you could use a stand mixer fitted with a dough hook. For this recipe, I will be using the latter method.
• Gather your ingredients (mise en place).
• Make the Pasta Madre, cover and let sit out on your countertop for 3 hours, or up to two days.
• When the Pasta Madre is ready, combine about 3 1/2 cups of flour with the salt in the bowl of a stand mixer.
• If you are using instant dry yeast, combine it directly with the flour and salt in the bowl of the stand mixer. If you are using active dry yeast you will need to "proof" it. Add the sugar to the 1/4 cup warm water, and then stir in the active dry yeast. After about 5 - 8 minutes you should see tiny clusters of chalky-looking bubbles appear on the surface. If you do not, your yeast is dead. Give it a proper burial and get some fresh yeast.
• Add the proofed yeast mixture and the oil to the flour, then pour in the Pasta Madre.
• If you did not proof the yeast, you will still need to add the 1/4 cup of water, along with the sugar, the oil, and the Pasta Madre.
• Attach the dough hook and set the mixer to slow speed. Stop a few times to scrape down the sides of the bowl and mix until most of the Pasta Madre and water has been incorporated into the flour. Then begin adding the beer just a bit at a time and allow it to incorporate into the flour.
• You will probably not need all of the beer, so just add a bit at a time.
• Stop mixing when the dough is smooth, and begins climbing up the hook, about 5 - 6 minutes.
• Remove the dough, place it on a clean surface, sprinkle with a bit of flour, and knead it for 3 - 4 minutes. If it is sticky wet, add more flour, a bit at a time.
• When finished, it should be slightly sticky, but not enough to stick to your hands.
• Add a bit of oil to a bowl, toss in the dough, and turn to coat with the oil.
• Cover and place in a non-drafty corner of your kitchen until doubled in size.
• Punch down, then place it on a clean surface, dust with a bit of flour and knead for 1 - 2 minutes.
• I find kneading dough to be quite therapeutic. And right now, we can use all the therapy we can get.
• Add it to your shaping bowl. I am using what is called a banneton. It is a wooden bowl fitted with a cloth insert. I sprinkle some flour on the cloth and lay the dough right in the middle.
• Cover and allow to rise, until it is almost to the top of the bowl, about 1 - 1 1/2 hours.
• While the dough is rising place a rack in the middle position and preheat the oven to 375f (190c).
• Carefully turn the bowl over onto a parchment-lined baking sheet.
• The easiest way I have found to accomplish this is to place the baking sheet on top of the bowl, and then slowly turn it over; being careful not to deflate the bread in the process.
• Remove the bowl, and the cloth covering.
• If you want to get fancy you could cut slits in the dough with a sharp knife or a lame.
• Bake in the preheated oven until golden brown or has an internal temperature of 190f (88c), about 1 hour.
• A baker's tip on how to tell if this type of bread is ready, is to tap the bottom with your knuckles... it should sound hollow.
• PLATE/PRESENT
• It is bread... Make sandwiches, toast for breakfast, whatever. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Beat flour, eggs, olive oil, and salt together in a bowl. Add water, 1 teaspoon at a time, to flour mixture until a smooth and very thick dough forms.
• Turn dough out onto a work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes. Divide dough into 8 balls and use a pasta machine to roll and cut dough into desired pasta shape.

Steps:

• Put flour and salt in a mixing bowl. Add eggs and yolks, and mix with hands or wooden spoon for a minute or so, until dough comes together. (Alternatively, use a stand mixer with a paddle attachment.) If dough seems dry or crumbly, add 1 or 2 tablespoons cold water, but only enough to keep the dough together.
• Turn dough out onto a board and knead to form a ball. Flatten dough ball to a 1-inch-thick disk, wrap in plastic, and let rest at room temperature for at least 1 hour (several hours is fine).
• Divide dough into 4 pieces. Knead each piece until smooth. Roll with a rolling pin or pasta machine as thinly as possible (but not quite paper-thin). Cut each sheet in half, making 8 smaller sheets. Dust dough sheets lightly with semolina to keep them from sticking. Stack 2 or 3 sheets, roll loosely, then cut into 1/2-inch-wide noodles or other desired shape. Continue until all dough is used. Gently fluff noodles and spread on a semolina-dusted baking sheet. Refrigerate, uncovered, until ready to cook.

Steps:

• PREP/PREPARE
• The Back Story If you have ever baked bread, you understand that in order for the bread to rise it typically needs yeast. Yeast is a sugar-eating fungus. It digests food to obtain energy for growth, and those little critters favorite food just so happens to be sugar in all its various forms. The end result is called fermentation, and produces carbon dioxide gas, and ethyl alcohol. In bread baking, when yeast ferments the carbon dioxide gas cannot escape because the dough is elastic and stretchable. As a result of this expanding gas, the dough inflates, or rises, and the ethyl alcohol (plus other compounds) produced during fermentation, create the unique flavors and aromas you associate with yeast-leavened breads. Mmmmmm So, we purchase packets of yeast and use them in our baking. Pretty basic stuff.
• Active versus Instant Yeast Active dry yeast and instant (or rapid rise) yeast are the two most common yeasts available to home bakers. There are others; however, we do not need to discuss them at this time. The two yeasts can be used interchangeably in recipes, but with one main difference. Active dry yeast needs to be dissolved in water before using; while instant yeast can be mixed right into the dough. I prefer baking with active dry yeast, because I want to know that my yeast is alive and ready to do its thing... And that is called proofing.
• Proofing Yeast Take the water, or liquid you are using to make your bread, and warm it up to about 110f (43c). Add a little bit of sugar, and then the yeast. Give it a stir and wait about 10 minutes. If the top of the liquid looks foamy, your yeast is good... add it to the recipe. On the other hand, if nothing happens, your yeast is dead. Give it a proper burial and buy some good yeast. FYI: You can store yeast in the freezer, and it will extend its life far beyond the expiry date.
• What the Heck Has All This to Do with a Pasta Madre? Well, I am glad that that you brought up that very critical question. A tradition pasta madre, or sourdough starter, does not use any prepackaged yeast; it gets its yeast from the flour and the air around it. I am going to tell you something scary, and it just might keep you up at night; however, it must be told. The yeast fungus is everywhere; even in the air you inhale. When you make a traditional pasta madre, you mix flour with water, and a smidgen of sugar, and let them sit, covered, on your counter for about a week. The natural yeast in the air, and the flour work their magic and make that wonderful yeasty mother dough, we all know and love.
• What is Different about this Recipe? For this recipe we are going to cheat by adding some store-bought yeast. It is not going to be the same as creating your own starter, and feeding it on a regular basis, but you can have great pasta madre in as little as 3 hours. For all you professional bakers out there, please cover your ears and pretend you did not hear me say that.
• What about Potato Water? Potato water is one of those baker's secrets. If you use potato water; as opposed to regular water, you baked goods will come out fluffier, and moister. To make potato water, cut up a potato or two, and boil them in water. Then, use the potato water in your baked goods... plus you can make mashed taters. It is a win-win.
• Gather your ingredients (mise en place).
• If you are using active dry yeast, add it and the sugar to the warm potato water and wait about ten minutes.
• If the yeast proofs, add the flour and whisk to combine.
• It should look like a pancake batter... thick but pourable.
• Cover and let sit on the countertop for a minimum of 3, and up to 48 hours.
• The longer you let it ferment, the deeper the flavors will become... think sourdough.
• PLATE/PRESENT
• Use as you would any starter dough in baking. Enjoy.
• Keep the faith, and keep cooking.