Phew, I finally made my Rewena Paraoa (Maori bread) For BBBabes, I am very late, but I made it. If nothing was wrong with my starter on the first day, or second day, I could have made it before the deadline, which was yesterday, the 29th. I do hope Lien will forgive me for this, as I promised her that I will participate.
I started to make my starter on Sunday afternoon, I followed the recipe to the letter, and was full of hope. Monday evening, nothing happened to my starter, no bubbles, not even one tiny bubble. I saw that my starter turned into somewhat bluish color, and some liquid pooling around the edge. I was worried, and I thought about dumping the whole thing and just start over. Then, I decided to see if the whole starter was actually turned blue, I was so glad it didn't. So, I discarded the top layer including the liquid around the edge, and transfer the bottom layer into another glass jar. I was full of hope once again. But then, lost my hope (again) the next day as nothing was happened, once again. I was surprised why didn't I just give up?. Perhaps, I was in a state positive mind, which was pretty bizarre considering how easily I give up with things that doesn't work or difficult to do. This time, I told myself maybe miracle would happen on Wednesday! So, on Wednesday morning, as soon as I got up, I checked my starter. Voila, my starter greeted me with smile. Those bubbles were the pretties I've ever seen in my life (I am exaggerating). I made the bread immediately.
Now, since I discarded some of the starter due to that disturbing color, I did not have the exact amount as needed in the recipe (330 grams). When I knead the dough it was a little bit on the drier side, I assumed that this occur because of the amount of starter I used. To resolved this, I added a little bit of water a spoonful at a time. I didn't really remember how much water it was, as I just went by the feel of what I think was the right dough consistency.
As for the stenciling, I used my fava bean leaf for pattern, then cover it with black sesame seeds. it turned out pretty good. This is probably not the traditional way of making your Rewena Paraoa though, I am sure Lien wouldn't mind that I played around a little bit with the design.
Texture was really great, as chewy as I like it, with its nice open crumbs, tasted really really delicious with hint of potato and perfumed with rosemary, so what not to like?
I'd like to thank Lien for introducing this wonderful Maori bread, thank you. To view for full recipe, please visit Lien at Notitie Van Lien.
For BBBabes and YeastSpotting!