[Sca-cooks] Panforte

[David Walddon]

Bear, 
Did you make your candied gourd? 
Are the loaves traditional bread loaves or what shape are they? 
Emilio and Helewyse, 
Can you re-send the bibliographic data? 
Thanks 
Eduardo 


________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net



On Jan 29, 2011, at 7:23 AM, Terry Decker wrote:

> A while back, Emilio and Helewyse presented us with a period panforte recipe from
> "Del compendio de secreti rationale" by Leonardo Fiorvanti.  Helewyse kindly
> provided a translation.  I've been working on the recipe and for your
> entertainment here is the most recent preparation from my kitchen.
> Transcript and translation are appended to keep all of them together.
> 
> Bear
> 
> Panforte
> 
> Flour                                  900 grams (7 1/2 Cups)
> Water                                 474 grams (2 Cups)
> Honey                                   85 grams (1/4) cup
> Yeast                                      1 Tablespoon
> Salt                                         2 Teaspoons
> Pepper                                    1 Teaspoon
> Cumin                                   1/4 Teaspoon
> Cloves                                  1/4 Teaspoon
> Saffron (optional)                   2 or 3 threads
> 
> Candied Gourd                     96 grams (1/2 Cup)
> Candied Orange Peel            96 grams (1/2 Cup)
> 
> 1 beaten egg white for glaze (optional and beyond the actual recipe)
> 
> In a bowl, mix the candied fruit and 60 grams (1/2 Cup) of flour.  Mix together until the fuit is thoroughly coated.  I replaced the candied gourd with fruit cake mix, being without candied gourd.
> 
> Dissolve the honey in 237 grams (1 Cup) of just boiling water.  Add the saffron.  Set aside to cool.  If saffron is considered a scribal error, use 237 grams (1 Cup) of warm water when adding the liqour to the dry ingredients.
> 
> Proof the yeast in 237 grams (1 Cup) of warm water.  Add a pinch of sugar to
> activate the yeast, if necessary.
> 
> Combine 720 grams (6 Cups) of flour, salt, pepper, cumin and cloves in a mixing bowl.  Blend together.  Add the yeast mixture and beat it in.  Add the cooled honey mixture and beat it in.  The result should be a sticky, soft dough.  Add the remaining flour two other three Tablespoons at a time and work it in until the dough is only slightly sticky, hard dough.  Knead on a lightly floured surface or in the mixer.  Add small amounts additional flour if necessary during kneading.  Due to the honey, the actual amount of flour needed may vary from the amounts specified in the recipe.  If the dough becomes too dry to stick together add water, one tablespoon at a time until it does.
> 
> Place the dough ball in a lightly oiled bowl and cover.  Allow to rise until doubled.  Approximately two to three hours.
> 
> On a lightly floured surface, flatten out the raised dough.  Divide into two equal parts if two loaves are desired.  Scatter the fruit mix on the flattened dough.  Roll up the dough, so the fruit is evenly distributed throughout.  Shape into one or two loaves, as desired.
> 
> Scatter corn (maize) meal or other coarse meal on a baking sheet (to prevent the dough from sticking) place the loaf or loaves on the meal.  Cover and let rise until doubled. About one to two hours.
> 
> Brush beaten egg white on the crust(s), if desired.
> 
> Bake at 350 degrees F for 40 minutes.  Turn the loaves out on racks to cool.
> 
> 
> 
> 
> Del modo di fare il pan forte, che si fa nelle speciarie Cap 39 Libro
> Quinto.  Il  pan forte che si fa nelle spetiarie che a Roma lo chiamano pan
> pepato,  perciohe vi entra il pepe, a Bologna lo chiamano pan spetiale,
> percioche  vi mettono dentro di piu sorti di spetie, & a Venetia lo chiamano
> pan forte dal pepe che vi mettono, & in altri luochi lo chiamano in  diversi
> altri modi; una in quanto al modo di farlo e quasi tutto uno,  & si fa cosi
> cioe, si piglia farina, & se gli fa il suo levato  come si fa per fare il
> pane, & poi si impasta con acqua e mele tanto  di uno quanto di l'altro, &
> vi si mette pepe, zafarano, comino,  garofali, zucche condite, scorze di
> naranze condite; di tutte le  sopradette cose quella quantita che pare allo
> speciale, che si convenga  in detto pane; & impastato che sara, fare il
> pane, & lasciarlo  levare, e poi farlo cuocere nel forno, avvertendo che il
> forno non sia  trooppo caldo quando vi si metto il detto pane, & questo e
> molto  salutifero (salutisero) allo stomaco rispetto alle specie che vi
> entrano.
> 
> 
> The way to make "pan forte" that is made by the Spiciers (Chapter 39, Fifth
> book)  The  strong bread that is made by the spiciers of Rome is called
> Peppered  bread, because it contains pepper, in Bologna it is called spiced
> bread  because they put inside many more types of spices, and in Venice they
> call it strong bread because of the pepper they put in, and in other  places
> it is called in many other ways, however in all these places the  way of
> making it is almost only one, and one makes it thus that is, one  takes
> flour, and one gives it it's raising agent (bigo) the same as one  does for
> making bread, and then one pastes it (mixes it) with water and  honey more
> of the  one (first) than the other (second), and one puts into it pepper,
> saffron, cumin, cloves, candied gourd (could be squash given time period  of
> writing) and candied orange peel, and all these above things one  puts in in
> the quantity that is the opinion of the spicier, that one  agrees is better
> to add to this bread; and when it is mixed make the  bread and leave it to
> raise, and then put it to cook in the oven, taking  care that the oven is
> not too hot when you add the bread, and this is  very healthy to the stomach
> because of the spices it has inside.
> 
> 
> 
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