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Bread and baked goods

Squid ink bread

Published on 26 January 2022

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A soft fragrant bread with Cuttlefish with Late Treviso Radicchio, Toasted Crumbs and Squid Ink Bread, recipe on blog. I split recipe into two posts. Slice and freeze bread if you resist eating immediately; lovely with fish or extra virgin olive oil.

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Ingredients

INGREDIENTS FOR A 29 X 9 LOAF TIN

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Method

Introductory photographs from the original

0 steps completed out of 13

  1. Step 1 of 13

    I put flour, yeast, salt and oil in mixer or bowl for hand mixing.

  2. Step 2 of 13

    I add water.

  3. Step 3 of 13

    I knead with hook until combined.

  4. Step 4 of 13

    I add ink sachet, or fresh ink sac if preferred.

  5. Step 5 of 13

    I knead about ten minutes until elastic and turn onto surface.

  6. Step 6 of 13

    I knead by hand into smooth ball, cover in lightly floured bowl and rise in switched-off oven with light on for 2 hours.

  7. Step 7 of 13

    It should double.

  8. Step 8 of 13

    After two hours, I gently flatten on lightly floured surface.

  9. Step 9 of 13

    I roll to tin length.

  10. Step 10 of 13

    I put seam down in tin lined with parchment strip.

  11. Step 11 of 13

    I cover and rise another 1 hour and a half in switched-off oven with light on until doubled.

  12. Step 12 of 13

    I bake at 200°C for 20 minutes, using fan.

  13. Step 13 of 13

    I unmould and cool before slicing.

Original source: https://incucinaconlilly.com/2022/01/26/pane-al-nero-di-seppia/

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