The Bread Connection is a four-handed project.  Maria Pia and I want to find recipes for tasty savoury breads and convert them so we can use sourdough. Needless to say that I'm not the expert in sourdough conversions.  Maria Pia is.


The first recipe converted  to LM that we suggest is:

 BREAD WITH GRAPES AND SAUSAGES  recipe using sourdough

 500 g flour 0,
 260 g water,
100 g sourdough,
10 g. of  malt or wildflower honey or sugar,
1 / 2 teaspoon dried garlic powder,
1 / 2 teaspoon dried onion powder,
1 teaspoon of salt,
1 cup of grapes
 300 / 500 g of sausage skinned and broken into small pieces


Shape the loaf and allow to rise in a warm place for about an hour ( do a "finger test" in a hidden corner of the loaf) and bake in preheated oven at 230 °C for 20 minutes and   at 190°C for another 20 minutes or until, with the knocking knuckles on the bottom of the loaf, it  sounds hollow. The sausage should be left raw.  The fat will melt and flavour the bread, making it even more tasty.
I work, so I need my dough to rise slowly so that Iìll be home when the rising process is over, therefore I  place the dough to rise for 20 to 24 hours in the refrigerator in a Bormioli jar leaving the lid a bit loose, except of course after  shaping the bread. If you decide to use this method, the salt* and other flavorings * * in this recipe are added during the second proving.





BREAD WITH GRAPES AND SAUSAGE - original recipe from Quick breads Nicoletta Negri & Nathalie Aru

It is most likely a  muffin mixture (in fact, in the instructions  it says to work the doughfor a very short time).  So the Muffin Club will also be happy about this post.

330 g. of  plain flour (all purpose)
10 g. of baking powder,
1 teaspoon of baking soda,
310 ml of water,
10 g. of sugar,
2 eggs,
500 g. of  sausage,
1 cup of white grapes,
1 / 2 teaspoon of garlic powder,
1 / 2 teaspoon of onion powder,
butter for the mold,
 1 teaspoon of salt.

 Grease and flour a round  22 cm. mold.
 In a large bowl place the flour, baking powder, baking soda, onion, garlic, raisins and salt.
 In a separate container, beat the eggs with the sugar, add 310 ml of lightly salted water and the peeled sausage.
 Fold this mixture into the mix of flour and yeast and, with few turns of , mix all ingredients briefly using a wooden spoon. Non prolungate troppo l'operazione per non compromettere il risultato finale. Not not mix for  long to avoid ruining the end result.
 Bake for 55-60 minutes.
Check if the bread is cooked by inserting a skewer in the centre.  If it comes out dry it mean that the bread is ready .
Transfer the mold on a grill and wait 10 minutes before taking the bread out and serving.

Under translation :)

Bread with Flour Mix and Sourdough

125 g. of sourdough,
63 ml. of water,
125 g. of wholemeal flour,
125 of flour 0,
63 ml. of water,
250 g. of kamut flour,
150 ml. of water,
9 g. of salt,
the usual handful of sunflour seeds or whatever you like best

First rising
125 g. of sour dough,
125 g. of wholemeal flour,
63 g. of water,
lievitazione: circa 24 ore in frigo oppure una notte a temperatura ambiente

Second rising
impasto ottenuto,
125 g. flour0,
63 g. water,
lievitazione: circa 24 ore in frigo oppure un’ora e mezza a temperatura ambiente (questo tempo è indicativo perchè dipende dalla temperatura della cucina)

Impasto
impasto ottenuto.
250 g. of kamut flour,
150 ml. of water,
una generosa manciata di semi di girasole, oppure di olive o noci

lievitazione: circa 2 o tre ore in teglia