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  1. #1
    Join Date
    May 2007
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    Gold Coast
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    Default Madia - Sicilian Dough Tray

    It's olde worlde to mix yeast bread and pizza dough by hand. Many cultures seem to have variants of wooden cabinets in which to mix, knead and rise the dough. I made this small one after I originally found some references to a Sicilian "Madia" or pizza and bread making trough.

    This one is made in Jacaranda and has been oiled with Liquid Paraffin. Lots of compound angle cuts to test my new slider....

    IMG_20210905_104323.jpg IMG_20210905_104357.jpg IMG_20210905_104414.jpg

    The madia: an ancient bread-making tool | Bottega di Calabria
    Pizza napoletana fatta in casa: la ricetta di Davide Civitiello - YouTube
    Franklin

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  3. #2
    Join Date
    Nov 2020
    Location
    Oregon, USA
    Age
    22
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    65

    Default

    Thanks for this. I remember my grandmother telling me about making bread communally like this when she was a young girl in Sicily in the early 1900's. She taught me to make bread when I was a child in the 1960's and here I am still doing it. Today, in fact! Good memories.

  4. #3
    Join Date
    Jun 2011
    Location
    Melbourne, Australia
    Posts
    32

    Default

    That style was also traditionally used for hand mixing / kneading mince and seasoning in salami making. My folks have a jumbo sized variant, approx 1500mm L x 600mm W x 250 D, but sans the lid, for that very purpose. Supported on trestles, it will hold 100kg of pork mince.

  5. #4
    Join Date
    Oct 2016
    Location
    New Zealand
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    238

    Default

    Beautiful.

  6. #5
    Join Date
    Feb 2015
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    Hobart
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    528

    Default

    What a beauty & thanks for the lead re pizza napoletana fatta in casa! Very good explanation on making pizza dough.
    Makes me hungry just typing it !!!!

    Cheers,
    Yvan

  7. #6
    Join Date
    Feb 2015
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    Hobart
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    75
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    528

    Default

    Quote Originally Posted by Salv View Post
    That style was also traditionally used for hand mixing / kneading mince and seasoning in salami making. My folks have a jumbo sized variant, approx 1500mm L x 600mm W x 250 D, but sans the lid, for that very purpose. Supported on trestles, it will hold 100kg of pork mince.
    Where do they source the casings?

    Cheers,
    Yvan

  8. #7
    Join Date
    May 2007
    Location
    Gold Coast
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    68
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    Default

    Thanks all. I did originally make a prototype out of some radiata pine to work out the angles. For the prototype I used a drop in base but went for a planted base on the final version.

    The pine was offcuts from some stair stringers and surprisingly wasn't very stable, warping a bit after being sized and assembled, particularly the base. I couldn't find any suitable Hoop Pine which I wanted to use for the final version but we've used the Jacaranda one a couple of times and it is looking very solid with no sign of movement so far.
    Franklin

  9. #8
    Join Date
    Jun 2011
    Location
    Melbourne, Australia
    Posts
    32

    Default

    Forgot to mention, nice work, Fuzzie.

    Hmmm.....some of the aunties would love one of these as a gift.

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