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November 25, 2013


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Rachel at The Crispy Cook

Such lovely photography for this post. Thanks for sending it along to Cook the Books.


Simona, I am going to make this with the squash I have collected over the last few weeks that need to be put to use. I almost always make bread using an overnight fermentation. It needs less yeast, but not sure how much less in this recipe since the squash will make a denser dough and perhaps it will not rise as much. I usually don't refrigerate it at all, just shape it and let it rise for a couple of hours, and then bake it in a pot . This rye bread is also very dense, and one of my favorites, but I need a new recipe. Looking forward to the quark recipe so I will have some whey on hand! http://www.sallypasleyvargas.com/2011/11/morning-after-morning-after-going-cold.html#more


ho perso l'abitudine al teatro. ho perso tante buone abitudini in realtà.
a volte mi lascio travolgere dalla situazione piuttosto angosciosa italiana e mi perdo nei pensieri tristi: ci vorrebbe proprio un bel Goldoni per fare due sane e libere risate!
che dire del pane alla zucca di Chioggia?
peccato che abiti un po' distante dall'Italia, tu sei una di quelle persone che ho conosciuto tramite il blog che vorrei poter guardare negli occhi e abbracciare.
un abbraccio, virtuale, ma un abbraccio


A fabulous bread and gorgeous B&W picture!



Deb in Hawaii

That is one beautiful bumpy squash! ;-) I am sorry you didn't enjoy the book more but, I am glad it helped inspire such a wonderful loaf of bread. I am going to use that walnut tip. I have Deborah Madison's book in my collection but had not come across (or paid attention to?) that tip before. Since we don't get fresh cracked walnuts here often, I am excited to try it to improve the flavor.

Simona Carini

Hi Sally. I decreased the amount of yeast based on general advice on adjusting a recipe for delayed fermentation. The crumb texture I got was nice. Also, after my test, I found this post which confirms that the full amount is too much. However, I had not thought about cooking it in a pot, the way you do, which I've done for other breads so I'll try that next time and see what happens. Let me know if you try making this bread. I am getting a bit addicted to it.

Grazie delle tue parole, Sandra. Vorrei davvero che ci conoscessimo di persona e ho idea che succedera' presto :) Vedere l'Arlecchino a Berkeley e' stata una grande emozione. Non andiamo spessissimo a teatro, ma ogni volta e' una gioia.

Thank you, Rosa.

Hi Deb. I think that every book I read teaches me something. In this case, it taught me that humor is a tricky thing to pull off when you cross cultural boundaries. Again, I am glad it inspired other people on the right track. The walnut treatment instructions are in the recipe for walnut bread, which was one of the first breads I made and it is quite nice.


That's a pretty lookin loaf of bread. Love the color and the wonderful grigne. And i was shocked when you said the squash came from Organic Matter's Ranch which I buy from at the local farmers market.


Karin Anderson

Isn't that a great bread? We in the US are a bit spoiled being able to buy canned pumpkin puree in good quality. I want to try it with sweet potatoes, too.

Andrea Meyers

Beautiful bread and squash, Simona! We are fortunate to have a farm nearby that grows about 40 different varieties of heirloom squash. They are so pretty and colorful.

Simona Carini

Thanks Josh. I hope you mean "shocked" in a good sense. They have wonderful produce and had a very nice pumpkin patch in October.

It is, Karin. In fact, I just took out of the oven another loaf. That's a nice idea to try using sweet potatoes.

Thank you, Andrea. I'd go nuts in such a place. I am already a big hoarder of squashes from various farmers. I have been able to keep some of them for months, thanks to a cool storage space I have. Indeed, they are so pretty that sometimes I have to push myself hard to cook them.


I am sorry the book wasn't your cup of tea, but I love this bread!!!!

Simona Carini

Thank you, Debra.

Johan Zietsman

Nice work. We have lots of squash this time of year, so here I have a brilliant idea for a special loaf.

Thanks for sharing!

Simona Carini

Thank you Johan. I am a big fan of squashes and am also always on the lookout for nice ways of using them. I recommend this bread: it is quite good.

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