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Rēwena Paraoa
Māori Sourdough Bread
Rēwena paraoa is a traditional Māori sourdough bread made with a fermented potato starter, known as a 'bug'. This unique bread has a slightly tangy flavour and a soft, slightly dense crumb, making it a perfect accompaniment to hearty stews and traditional dishes.
🧂 Ingrediente
- 1 Medium potato or kumara(for starter)
- 3 cups Plain flour(plus extra for dusting and kneading)
- 4 tsp White sugar(divided)
- Water(warm, as needed)
- 1 tsp Salt
- 0.25 tsp Instant dried yeast
- 1 tbsp Liquid honey
- 4 Ice cubes(for oven steam)
👨🍳 Instrucțiuni
- 1
To make the starter bug: Wash the potato/kumara, boil until very soft (do not add salt). Strain the cooking water and set aside. Mash the potato/kumara and cool slightly. In a bowl, combine mashed potato/kumara with 1 cup of flour, 2 tsp sugar, and about ¾ cup of the reserved potato water to form a thick batter. Cover with a cloth and keep in a warm place for 24-48 hours, or until bubbly and fermented.
💡 Sfaturi Profesioniste: The warmer the spot, the faster the starter will ferment. If it's cold, place it on top of a warm oven (turned off). - 2
Feed the starter daily for 2-3 days: Add ½ cup flour, 2 tsp sugar, and ¾ cup warm water (or potato water if available) each day. Mix well and keep in a warm place. The starter should be bubbly and have a slightly sour smell.
💡 Sfaturi Profesioniste: Feeding the starter is crucial for developing its flavour and leavening power. - 3
To make the dough: In a large bowl, combine the active starter (about 2 cups), the remaining 2 cups of flour, salt, honey, and yeast. Gradually add warm water, mixing to form a soft, slightly sticky dough. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
💡 Sfaturi Profesioniste: The dough should be soft but manageable. Add a little more flour if too sticky, or a splash of water if too dry. - 4
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1-1.5 hours, or until doubled in size.
- 5
Gently punch down the dough, shape it into a round loaf, and place it on a baking tray lined with parchment paper. Cover and let rise again for about 45-60 minutes.
- 6
Preheat oven to 230°C (210°C fan/Gas Mark 8). Place a small ovenproof dish with 4-5 ice cubes on the bottom shelf of the oven.
💡 Sfaturi Profesioniste: The steam created by the ice cubes helps to create a crisp crust. - 7
Bake the loaf for 10 minutes at 230°C, then reduce the oven temperature to 210°C (190°C fan/Gas Mark 6) and bake for a further 35-45 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
💡 Sfaturi Profesioniste: If the crust is browning too quickly, you can loosely tent the loaf with foil. - 8
Remove from oven and cool on a wire rack. Serve warm with butter, or alongside traditional New Zealand dishes.
💡 Sfaturi Profesioniste: Rēwena paraoa is best enjoyed fresh.
💡 Sfaturi Profesioniste
- ✓Patience is key when making the starter bug. Don't rush the fermentation process.
- ✓Use a good quality flour for best results.
- ✓The dough can be a bit challenging to handle; avoid overworking it.
- ✓Experiment with different flours (e.g., wholemeal) for variations in flavour and texture.
✨ Idei de Variații
Inspirație pentru propria versiune a acestei rețete
- Add a small amount of mashed kumara to the dough for added moisture and sweetness.
- Incorporate herbs like rosemary or thyme into the dough for an savoury twist.
- Shape the dough into smaller rolls instead of a large loaf.