“Star Bread” Secrets Revealed! Make Bakery-Quality Loaves.

Posted on 02 December 2019

For decades I’ve sought this holy grail of bread recipes. Star bread, the American cousin of what I consider the finest bread in Italy, is the stuff of legends. Italian bakers introduced it to Springfield, Massachusetts, and a few other places in the state about a hundred years ago. Specialty Italian bakeries hooked customers on the twisty-shaped loaves, also called “horn bread” or “bolognese bread.” Those bakeries have dwindled to a handful, and star bread always sells out—often before it reaches the shelves.

What makes it so special? The hard, golden brown, impossibly smooth crust has the crunch of a dry breadstick. In contrast, the soft crumb inside is fine, compact, and as bright as a Hollywood smile. Once you bite in, you can’t stop. The flavor and textures are pure delight. And who can resist the shape that offers not two, but four crunchy ends?

My husband Dan grew up in Springfield, and his family celebrated holidays and special occasions with star bread. They would cut small rounds from the horns and make little sandwiches of thinly sliced Italian cheeses and cold meats for appetizers. But why shouldn’t we have it year-round for sopping olive oil, mopping up pasta sauce, and for everything a good Italian bread is designed to do?

Star bread is getting harder to find. Around here, nobody has ever heard of it. So what choice do I have but to bake it myself?

There’s one serious catch. No recipe. Not in any cookbooks. Nowhere. Even Google comes up short. In 2008, The Boston Globe printed a recipe, but it didn’t work.

There’s a secret. And nobody’s talking. Omerta.

Over the years, I’ve cornered commercial bakers for advice. One told me I simply couldn’t make it at home because I needed “special equipment.”

The owner of a family-run bakery in Agawam recently responded with a look so steely cold I was afraid the loaves around her would flash freeze. “Sure you can have our recipe,” she said as if I held her at gunpoint, “but only if you pay big money for it.”

I thank her, though, because had she spilled her family secret I would not be sharing it with you now. No Recipephany. In the face of the stonewalling, we set out to get to the bottom of this mystery.

Dan tracked down star bread’s illustrious ancestor, Coppia Ferrarese. It comes from the Emilia-Romagna region in Northern Italy and dates back to the 13th Century. The name means “Ferrara couple” because bakers form the bread by joining two rolls of dough at their centers–“coupling” them. This regional treasure, like Parmigiano-Reggiano, has earned PGI (Protected Geographical Indication) status and must meet strict regulations set by the EU to carry the name Coppia Ferrarese.

This is the bread brought to Springfield by the Italian bakers. What started out as an elegantly slim, sculpted bread, evolved into a plump “H”-shaped loaf in Springfield. (Oddly, it has never had a star shape.)

Then Dan found the Coppia Ferrarese PGI official document. It reveals all. So now I can tell you what I see as the two key secrets to star bread.

First, the dough is hard and somewhat dry, the opposite of what I had expected to make such a soft crumb. Imagine stiff playdough with a silky finish. Once you’ve mixed the dough, put away the flour. There will be none on your hands, counters, floor…you get the picture. The small amount of oil and shortening (Italians use lard) makes the dough downright fun to handle and the process incredibly tidy.

Second–and here’s the revelation—you need to roll this non-sticky, pliable dough many times through a “special metal cylinder” to compress it and make the surface smooth. How does a home baker manage that? We dragged out our trusty pasta machine. It did the trick—a fine substitute for the massive rolling machines at bakeries. This was the Big Breakthrough.

I cobbled together this recipe using the PGI guidelines, other sources, and my own bread-baking experience. I wanted to make it simple and fun for home bakers like me (although it’s no Raegan’s No-Knead Focaccia). This produces a loftier loaf than Coppia Ferrarese (more like Springfield’s star bread), both beautiful and scrumptious. And, thanks to the pasta machine, it captures the signature textures of this Italian marvel.

I hope you try it and come away a Star Baker. If you don’t have a pasta machine, well, sorry. Hand rolling may work, but I haven’t tried. I’m still experimenting, so please let me know how it goes and if you’ve got any suggestions. Let’s see if together we can preserve this distinctive special-occasion bread. It’s so fun and rewarding to make, you might find that baking it creates its own joyful occasion.

Star Bread
(Modified Coppia Ferrarese)
1. Starter
Mix the night before baking:

  • 1 1/2 teaspoons instant yeast (SAF-instant red label, or Fleishmann’s RapidRise)
  • 3 ounces warm water (90 ml)
  • 1 ½ cups bread flour (200 g)

Stir ingredients in a medium bowl, then knead briefly to combine. Cover bowl loosely with plastic wrap and let sit overnight. It will look and feel like bread dough.

NOTE: This makes about three times what you need for this recipe. Why do this? I’m not sure if it will work as well if made in a smaller amount. You can freeze leftover starter, though, to save a step when you make more star bread up to a few weeks later. I’ve tried it and it works as well as fresh.
2. Star Bread Recipe and Process
Special equipment: Pasta machine.
Suggested: Heavy-duty stand mixer; kitchen scale.
I derived this recipe from a formula that specified weight, not volume. For accurate dough hydration, I recommend using a scale.
Makes 2 loaves, each about 15 ounces before baking, and about 13 1/2 ounces after baking. Recipe easily halves.

  • ½ cup starter (100 g, or about about 3.5 ounces) Use recipe above.
  • 4 cups bread flour (500 g)
  • 1 teaspoon instant yeast (SAF-instant red label, or Fleishmann’s RapidRise)
  • 6 ounces cold water* (180 ml), plus up to 3 tablespoons more
  • 3 tablespoons shortening (38 g)
  • 4 teaspoons olive oil (20 ml)
  • 1 1/2 teaspoons salt
  • 1 teaspoon diastatic malt powder (available from King Arthur Flour)
    *Use cold water in the stand mixer so the dough won’t heat up. If kneading by hand, use tepid water.
  1. Tear starter into a few pieces and combine with all other ingredients in a large bowl. Knead by hand for about 24 minutes until dough is smooth and elastic. Or, knead in a heavy-duty stand mixer using the dough hook for about 20 minutes. This is a hard dough, so it will be dry at first and will take a long time to cohere. Add drops of water near the end as you knead to keep it pliable, up to 3 tablespoons. It will feel more like pasta dough than bread dough.
  2. Cover bowl loosely with plastic wrap and proof dough in a warm place for 45 minutes. It will relax and get easier to handle.
  3. Cut dough into quarters, and form each quarter roughly into a strip. Run through the pasta machine at the thickest setting. Fold and repeat for a total of 10-20 passes. (We are still working on what’s the best number. Ten seems to work fine, but the PGI specifies 15-20.) The dough strips should get very smooth and each should measure about 3 x 16 inches when done.
  4. For each loaf, roll up two strips by hand and join them in the center. Follow this video explaining the steps.
  5. Repeat for the second loaf.
  6. Place each on an ungreased cookie or baking sheet. Cover loaves with plastic wrap and proof for 70-90 minutes (or a half hour longer if your room is cool). They will grow, but not quite double.
  7. Meanwhile, preheat oven to 435 degrees convection bake, or 450 degrees regular bake.
  8. Bake one at a time in the center rack of the oven 18-20 minutes. Rotate sheet midway. Lower heat to 425 convection after 10 minutes if is getting too dark too fast. The loaf is done when it turns golden brown and sounds hollow when tapped on the bottom. Also, a cake tester should come out clean. Cool on a wire rack. Both dough and baked bread freeze well.
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