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ISO: Talonica Bread Recipe

Katrina's picture

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This is a very wet, large holed crusty bread, that we are able to purchase @ an Italian Market. The only problem is that the market is 1 hour from home, and we are not able to enjoy it as much as we like. I have a Magic Mill Mixer that would love to turn out some lovely loaves of this great bread if only I had the recipe.

kai_'s picture

(post #25446, reply #1 of 20)

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Tina, what is Talonica? I gotta say that wet, large holed crusty bread sounds great to me!

Katrina's picture

(post #25446, reply #2 of 20)

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Kai, I wish I knew what the word Talonica meant. This bread is almost along the same line as peasant bread, but the holes are much larger, up to the size of a quarter. I hope someone out there can help us. This bread is a definite keeper.

kai_'s picture

(post #25446, reply #3 of 20)

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Well, hmmm. Are there any other qualities about it you can relay? Such as, is it dark? sour? I assume it does not have a fine-grained texture, but I could be wrong. If you don't get a response in this folder in a week, then maybe you should post it on the main board. (If you need help doing so, let me know.) Some people never read these folders, and there are some very fine and knowledgeable cooks and bakers who frequent this site. I gotta tell ya, my mouth is watering for this bread!

Katrina's picture

(post #25446, reply #4 of 20)

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Kai, In my search I've found a bread called Ciabatta Bread. It sounds quite similar, but I'm not sure how high of a riser it is. The Talonica Bread rises to about 5 inches in height. About the qualities of this loaf it is light in colored, and not a fine-grained texture as you thought. I found this recipe for the Ciabatta Bread I'll give it a try, but the Talonica is what I really want.

Ciabatta - Italian Bread

Sponge:
1 1/2 cups unbleached all-purpose flour
1-cup water
1/4-teaspoon instant active (not rapid rise) yeast

Mix together the ingredients and let them rest overnight in a covered bowl at room temp.

Dough:
Take Sponge and add:
1-teaspoon yeast
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp salt
1 tsp. sugar
1/4-cup water
1/8-cup olive oil

Make this is very wet dough. It should be between a batter and a runny dough.
Shape into 2 Ciabatta - long, rough ovals about 4 I 10 inches. Form on oiled baking sheet. Let rise until light and bubbly, using your fingers poke indentations in the dough all over about 1/2 way through the rising period. Bake in a preheated 450 oven spraying with water once or twice during baking.
Bake 25 minutes, then cool in turned off oven with door cracked open. Dust with flour.

sanderson_'s picture

(post #25446, reply #5 of 20)

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This is a site posted by Mean quite awhile ago. http://www.theartisan.net/bredfrm.htm

kai_'s picture

(post #25446, reply #6 of 20)

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Tina, please let us know how this recipe lives up to what you are looking for. From my limited bread-baking experience, sometimes more yeast or different flours or longer resting times or more punch-down and rising times might make the diff in how high it rises. The absolute best (and easiest) bread I ever made was in a pressure cooker (lost the recipe, of course):/

I'm just learning about such things as poking indentations into bread. Surely that, or something similar, is what made the holes in the bread you're searching for?

Best wishes, and please report back :)

Cooking_Monster's picture

(post #25446, reply #7 of 20)

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Ciabatta does fit your description except that, as you note, it tends to be rather flat. Wet bread with large holes probably means it was made from a very soft dough.

leaf_lady's picture

(post #25446, reply #8 of 20)

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Could it be a bread made with a "biga" starter?

Someplace I have a recipe for biga, and a ciabatta bread made with it. I haven't made it myself, but the friend who makes it says it is easy. This is a very coarse grained "wet" bread. I will hunt for it and post it later.

BTW, I searched for "Talonica" on several different search engines, and each one came up with the Delallo website. They sell gift baskets with their "own special Talonica bread."

Katrina's picture

(post #25446, reply #9 of 20)

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It's funny that you mentioned Delallo's because that is where I buy the bread that has put me on this search. They have the best Italian market in the area, if your ever in Jeannette,PA stop in you'll love it.
BTW I've never heard of biga. I'll be anxious to see your recipe.

leaf_lady's picture

(post #25446, reply #10 of 20)

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Still looking for recipe..... If I were a bettin' kind of lady, I would bet that "Talonica" was Delallo's brand name, because the word didn't even come up anywhere else. The bread in the picture of the gift basket looked something like the shape of what the recipe I have makes.

A "biga" is a starter, though the resulting bread is not a sourdough, because it is only "aged" for a few hours, maybe overnight, and is made fresh each time you bake.

Sunset magazine had an article about biga bread a few years ago. If I can't find my friend's recipe, maybe I can find the article.

Jean_'s picture

(post #25446, reply #11 of 20)

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Here's the article..or at least the recipe that was featured.

leaf_lady's picture

(post #25446, reply #12 of 20)

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All right!! Thanks, Jean! The Biga bread recipe is almost identical to my friends. She just shaped hers into a long lump, but otherwise it is very much the same. She is Italian, by the way, and it is the same bread her mother used to make.

Praise be, I don't have to type all that in here. I found the article in my clipping file, never thought it might be available on line as it was in Sunset in1996.

Glenys_'s picture

(post #25446, reply #13 of 20)

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I think you're on the right track; Talonica sounds more Greco-Roman than Italian; I checked my reliable translator of regional Italian foods and it's a no-show. Even in the Sicilian translation. Love to hear the source of the name.

Ann_G's picture

(post #25446, reply #14 of 20)

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A few great books on breads (including bigas and Ciabatta) are The Village Baker by Joe Ortiz and The Italian Baker by Carol Field. your bread does sound like Ciabatta, lage holes, crisp crust and a great chewy texture. It is only a few inches high and a bit of a hassle to work with. You also need lots of steam in the oven but can accomplish this with water tossed in every 5 minutes or so. Just don't hit the light bulb or it will explode.

Wolverine's picture

(post #25446, reply #15 of 20)

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How about a small pan of water in the bottom of the oven or on the lowest rack instead?

cam14's picture

(post #25446, reply #16 of 20)

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I have a convection oven so it might be different but I just throw in some ice cubes, let them evaporate and then throw in some more. Don't know if that would work.

hmkov's picture

Talonica Bread (post #25446, reply #17 of 20)

Talonica Bread Recipe

Biga Starter:

11 oz. (about 2 c.) bread flour              *use weight for flour, it's more accurate & bread is consistant*

1/4 tsp. instant yeast

1 c. water, room temp.

1.) combine above ing. in stand mixer fitted w/dough hook.

2.) knead on lowest setting, 2-3 min.

3.) place in med. bowl, cover tightly w/ plastic wrap. Let sit for at room temp. for 3-6 hours then refrigerate for 8-24 hrs.

Dough:

16.5 oz. (about 3 c.) bread flour

1 tsp. instant yeast

1 1/3 c. water, room temp.

2 tsp. salt

For the dough:

1.) remove biga from fridge & let sit at room temp., while making dough.

2.) combine: flour, yeast & water in bowl of stand mixer fitted w/ dough hook. Knead on lowest setting until rough dough is formed. about 2-3 min.   Turn off, and cover top w/ plastic wrap & let rest for 20 min. (Will add salt with the biga.)

3.) remove plastic wrap: Add biga & salt to bowl. knead on lowest speed until ingredients are incorporated & dough foems & clears sides of bowl.  about 4 min. Increase speed & knead and add'l minute.

4.) transfer to lg. bowl, cover tightly w/ plastic wrap. Let rise in a cool, draft free spot away from direct sunlight until slightly risen, about 1 hour.

5.) remove wrap, turn the dough by using a large spatula by gently lifting from sides and folding towards the center. Replace wrap & let rise for 1 hour.

6.) fold as described & let rise for another hour.

To shape dough:

1. ) dust work surface w/ flour. Scrape dough onto work surface. Dust dough & hands w/ flour.

2.) Using minimal pressure, push dough into an 8-10" square. Fold top left corner diagonally toward the center & do same with right side (like a paper airplane).

3.) roll dough from peak to bottom forming a log. Place on baking sheet that is lined w/ parchment paper. Dust parchment paper w/ cornmeal.  Tuck the ends of the loaf. Cover & wrap, let rise 1 hour.

4.) preheat oven to 500. make a 1/2" deep slit in top, starting & ending 1 1/2" from the ends. Spritz or brush loaf w/ water. Bake for 10 min.

5.) reduce heat to 400. Spray or brush loaf w/ water again. Bake for 35 min.  (water will give it the browned, crisp texture.)

6.) remove from parchment & cool on rack.

 

I too have an hour round trip to Delallo's.  My husband actually likes this bread better than Delallo's (it even looked like their loaf of talonica), and I don't have to drive to Jeanette to get it.

If you don't mind the time it takes for the 4 rises, the bread is tasty and worth the extra effort. I hope that this recipe will work for you.

Heather

GretchenTHE FIRST's picture

This post is 11 years old!! (post #25446, reply #18 of 20)

This post is 11 years old!!

89vette's picture

Bread Recipie (post #25446, reply #19 of 20)

I just finished eating a sandwich with the Talonica bread feom Delallos .  It's my favorite but I'd love to be able to make my own.  I saw your recipie and will try it.  What flour do you use?  On the bag from the store it says they use wheat and semolina flour. 


Thanks

shywoodlandcreature's picture

old thread (post #25446, reply #20 of 20)

sorry - misposted