Bread, love and Hangover
with Wilden.herbals and LePolveri
From a herbal tea to a fragrant bread with a strong personality: LePolveri meets Wilden.herbals and the result is a new leavened product.
A bakery alchemist know-how blends with organic herbal teas: this is the story of a perfect understanding.
Aurora from LePolveri has a scientific background. After graduating in chemistry, she decides to experiment with other formulas with a heady scent and a fragrant consistency. She starts training as a baker and, after years of practicing, she is ready to take flight by opening her artisan micro-bakery in Milan. The old alchemical habits die hard and indeed, at LePolveri they are the starting point of a gastronomic offer that is never taken for granted.
Together with Wilden.herbals, Aurora has in fact developed a special bread, with a strong personality and a pungent aroma: the Hangover bread.
Wilden.herbals – Hangover Bread
For her bread, Aurora uses the Remedium n.4 Hangover infusion, useful above all to give a twist to a bad day. The Hangover infusion is a complex recipe, made up of eleven organic herbs, carefully selected.
After leaving it to infuse, Aurora uses it to sprinkle her dough, which thus takes on a new scent and flavor. Among the ingredients perceived on the palate, the gentian stands out. It gives a touch of bitterness, making this bread perfect to accompany full-bodied cheeses. Cardamom follows, which turns into a sudden, light, pleasant and brackish spiciness on the palate, reminiscent of olive bread. An olfactory reference to lemon closes the circle. Curious to try the recipe at home?
Here it is!
Hangover bread recipe
- 600g of type 1 flour
- 420g of warm water
- 150g of mother yeast
- 12g of salt
- 15g infusion tea dissolved without sachet in 50g of water
A couple of hours before preparing the bread, infuse the herbal tea Remedium n.4 Hangover in 50g/ml of water at 90/95 degrees and let it cool down. Coarsely mix flour, water and yeast and let stand for 30 minutes. Add the salt, wait for it to be absorbed by the mixture then pour the herbal tea and its flavored water. Knead until you have a smooth and homogeneous mixture, then transfer everything to an oiled container and leave to rest for about 2 and a half hours. Once the rest time has elapsed, turn it upside down on a floured counter and proceed with the molding by folding the dough on itself first in one direction, then in the other. Place the dough in a bowl with a lightly floured cloth, let it rest for another 3 hours at room temperature or about 10/12 hours in the refrigerator. Heat the oven to the maximum, turn the loaf over the dripping pan, cut the surface as you prefer and bake for about 30 minutes, then open a few seconds and lower the oven to 210-220°C, then cook for another 20 minutes.