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Rēwena Paraoa
Maori Sourdough Bread
Rēwena paraoa is a traditional Māori sourdough bread made using a fermented potato starter, often called a 'bug'. It has a unique tangy flavor and a soft, slightly dense texture, distinct from yeasted breads.
🧂 Ingredienti
- 1 medium Potato(peeled and sliced)
- 2 cups Water(for boiling potato)
- 1 tsp Sugar(for starter)
- 1/2 cup Flour(for starter)
- 5 cups Plain flour(plus more for dusting)
- 1 tsp Salt
- 1 tsp Baking soda
- 1 1/2 cups Warm water(approximately, for dough)
👨🍳 Istruzioni
- 1
Prepare the Rēwena starter ('bug'): Boil the sliced potato in 2 cups of water until very soft. Do not add salt. Drain the potato, reserving the cooking water. Mash the potato with about 3/4 cup of the reserved warm water until smooth. Add the sugar and 1/2 cup of flour. Mix to a thick batter consistency. Place in a clean jar, cover with a cloth, and leave in a warm place for 24-48 hours to ferment. It should become bubbly and have a sour smell.
⏱️ 24-48 hours - 2
To make the bread dough: In a large bowl, combine 5 cups of plain flour and salt. Add the active Rēwena starter and about 1 1/2 cups of warm water. Mix until a soft dough forms, adding more flour or water if needed. Knead on a lightly floured surface for about 10 minutes until smooth and elastic.
⏱️ 10 minutes - 3
Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place until doubled in size (about 1-2 hours).
⏱️ 1-2 hours - 4
Gently punch down the dough and shape it into a round loaf or place it in a greased baking tin. Cover and let it rise again for about 30-60 minutes.
⏱️ 30-60 minutes - 5
Preheat oven to 230°C (450°F). Place a baking tray with a few ice cubes in the oven to create steam.
⏱️ 15 minutes - 6
Score the top of the loaf with a knife. Carefully place the loaf into the hot oven. Bake for 10 minutes, then reduce the temperature to 210°C (410°F) and bake for another 25-35 minutes, or until golden brown and it sounds hollow when tapped on the bottom.
⏱️ 35-45 minutes - 7
Let the bread cool on a wire rack before slicing. Serve warm with butter.
💡 Consigli Professionali
- ✓The 'bug' needs to be active and bubbly before you make the bread.
- ✓If your starter isn't very active, you can 'feed' it daily with a little flour, sugar, and water.
- ✓Don't over-knead the dough; it should be soft.
- ✓The steam in the oven helps create a crisp crust.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Some recipes add a small amount of yeast to ensure a good rise.
- Shape into rolls instead of a loaf.