Bread Experience Home | Baking Store | Bread Recipes | Bread Cookbooks | About Us | Contact Us | What's New | Privacy

RSSFacebook Twitter Pinterest Google+


Make these Pretzel Croissants and Smile

Print Friendly and PDF

I adore soft pretzels and when you pair them with flaky, buttery croissants, what’s not to like about that? 

When I found out we were making pretzel croissants for the Bread Baking Babes, I knew it was going to be good. The problem for me was the timing. I reviewed the directions and wasn’t sure if I could fit these rolls in my schedule. I had to do a bit of planning to make it work, but I’m happy to say I figured it out and it was well worth it!  These pretzel croissants are a flaky, crispy and buttery delight!

pretzel-croissants_641

 

It’s best to read the instructions all the way through (a couple of times) before you even begin to think about making these croissants. And make sure you’re not rushed or in a grumpy mood when you start. You’ll save yourself a lot of frustration.

I was fussy and grumpy when I started the process of making these croissants. As a result, the dough and I were not in agreement. The dough would not cooperate. I finally realized (or admitted) it was me that wasn’t cooperating. So I took a step back, and told myself to “Smile! Stop complaining and just enjoy the experience.” Once I did that, things went much smoother. Remember, it’s all about the dough. So just relax and work with it not against it.

pretzel-croissants_305

 

It takes a few days to make these pretzel croissants, but it is worth it when you bite into one of the crispy, buttery rolls. You’ll be transported into another zone and forget all about the time you spent planning.

I was able to fit these delights in my schedule because the dough can be frozen for up to a week. I made the dough one weekend and baked the croissants the next weekend.

If you want to extend the enjoyment like I did, bake half the croissants one day, refrigerate the remaining dough (wrapped in plastic to keep it from drying out), and bake the rest of the rolls the next day. I actually waited two days to bake the remaining rolls so I could share them with a friend and not eat them all myself. Both batches tasted great! My taste tester enjoyed them as much as I did.

 

Pretzel Croissants

yield: 1 dozen

slightly adapted from Pretzel Making at Home by Andrea Slonecker

Note about timing: The dough takes from 24-48 hours from start to the time you form them. The butter block should be formed sometime while the dough is rising. Baked baking soda is an alternative to using lye; it needs 1 hour in the oven (see notes at end).

For the dough:
1/2 cup (120 ml) lukewarm milk (~110° F)
7 g (1/4 ounce / 2-1/4 teaspoons) active dry yeast
3 tablespoons firmly packed brown sugar (golden or dark)
410 g (3-1/4 cups) unbleached AP flour + more for sprinkling
(I used white KAMUT flour instead of all-purpose flour)
2 tsp. fine sea salt 1 ounce (2 T) unsalted butter, cubed, at room temp
1/2 cup (120 ml) cold pilsner-style beer*

*I used water instead of beer. KAMUT flour absorbs more liquid than regular flour so I used 3/4 cups + 2 T of water 

For the butter block:
340 g (12 ounces / 24 tablespoons) cold unsalted butter
2 tablespoons unbleached all-purpose flour

To finish:
60 grams (1/4 cup) baked baking soda (see notes at end)
1 egg yolk beaten with 1 tablespoon milk
coarse salt
sesame seeds and/or poppy seeds, optional

Making the dough:

Stir the yeast and 1 tablespoon of the brown sugar into the lukewarm milk and allow to sit  until foamy, 5 minutes or so.

Whisk the flour, remaining brown sugar, and salt in a large bowl. Use your fingertips to rub the butter into the flour mixture, breaking it up into tiny flour-coated pieces the size of breadcrumbs. Stir in the yeast mixture and the beer using a wooden spoon or rubber spatula to form a shaggy mass.

Turn the dough out onto an unfloured work surface and knead eight to ten times, until all of the flour is just incorporated. You don't want to over work it, because you don't want the butter to melt too much. The dough will not be a smooth mass; you will see some flecks of butter. It should be soft and tacky, but not sticky. Adjust as needed with flour or water.

Place the dough in a large, clean bowl. You can oil the bowl before placing the dough in it, but I found it wasn’t necessary because of the butter in the dough. Cover with plastic wrap. Place in refrigerator for 8 to 24 hours (24 will give you the best flavor).

pretzel-croissants_207

 

Making the butter block:
Beat the butter and flour together in the bowl of a stand mixer, using the paddle attachment until it forms a smooth mass (or by hand, using a lot of elbow grease). This should take about a minute. You want the butter to be pliable without beating air into it or melting it.

Spread the butter between 2 large sheets of plastic wrap (or parchment or wax paper), and use a rolling pin to shape into a rectangle that is about 8"x9". Use a straight edge to form corners, but work quickly as you want the butter to stay cool. Wrap in plastic and refrigerate until you're ready to roll out the dough.

pretzel-croissants_213

1st turn:
Scatter a little bit of flour on your work surface, then turn the dough out onto it. Roll it out into a rectangle that is 10"x15" and about 1/4" thick. Using your hands, gently pull and stretch the dough to form straight edges and sharp corners. Brush excess flour off of the dough. Set the dough with a long edge facing you.
Mentally divide the dough into 3 equal portions. Place the butter block over the right 2/3 of the dough, leaving a 1" border on the outer edges. Fold the empty left portion of the dough over the middle third. Now, lift and fold the right section of dough over that. You should have 3 layers of dough that encase 2 layers of butter. Pinch the outsides and the seams together and lightly press the layers together using a rolling pin. This completes the first turn. Wrap in plastic and refrigerate for 1 hour.

2nd turn:
Remove the dough from the fridge and set it on your lightly floured work surface. Roll dough out into a 10"x20" rectangle, pulling and stretching to form straight edges and sharp corners. Brush off any excess flour. Set the dough with a long edge facing you. Fold both of the short ends in to the center, leaving a 1/4" gap where they meet (think of a book jacket). Fold one side of the dough over the other. Lightly press the layers together using a rolling pin, and square and sharpen the edges and corners. This completes the second turn. Wrap in plastic and refrigerate for 1 hour.

3rd (and final) turn:
Lightly dust your work surface and the top of the dough with flour. Roll dough out into a 10" by 15" rectangle. Do another trifold, as done in the first turn (mentally divide into thirds, then fold one third over the center, followed by the last third). Square the edges and sharpen the sides; wipe off excess flour. Wrap in plastic and refrigerate for at least 2 hours, but up to another 24 hours.

(At this point, you can wrap the dough tightly in plastic wrap, slide it into a freezer baggie, and freeze for up to 1 week. Defrost overnight in the refrigerator before proceeding to final shaping.) This is what I did.

pretzel-croissants_208 pretzel-croissants_211
pretzel-croissants_217 pretzel-croissants_220
pretzel-croissants_221 pretzel-croissants_224

Final shaping:
Line two rimmed baking sheets with parchment paper and set aside.
Lightly dust your work surface and top of your dough with flour. Roll out into a 15"x18" rectangle that is ~1/4" thick. Pull and stretch to form straight edges and sharp corners. Patch any holes where butter may have popped through by dusting them with flour.  Brush any excess flour off the dough.

Cut the rectangle in half lengthwise, creating two 15"x9" sheets of dough. Using a pizza cutter or bench scraper, cut each piece of dough into three equal strips, the short way. Then cut each strip in half diagonally, so that you left with 6 triangles. Repeat with other piece of dough.

Beginning at the base, roll the triangles up, tugging on the tip to elongate it slightly, then gently pressing it into the dough. Place on the prepared baking sheets with the tips tucked under, and curve the ends to form crescent shapes.
Cover the croissants with damp, clean kitchen towels and allow to rise at cool room temperature until they have almost doubled in size and feel spongy, ~2 hours.

At this point, slide the croissants into the refrigerator for 20 minutes while you prepare the dipping solution. Preheat oven to 425° F, positioning one rack in the upper third of the oven, and one in the lower third.

Prepare the dipping solution:
Add the baked baking soda in 8 cups of cold water and stir until completely dissolved. One by one, dip the croissant dough into the dipping solution, allow the excess to drip off, then set back on the lined trays.

Finish them off (finally):
Brush the tops with the egg wash, then sprinkle with coarse salt and sesame seeds or poppy seeds, if using.

Slide into preheated oven immediately and bake for 14-18 minutes (rotating pans from front to back and top to bottom halfway through), until they are deeply browned, crispy, and flaky. They should feel light and airy if you pick them up.
Transfer to a wire rack to cool for 10 minutes before serving. They are best enjoyed the day they are made, ideally warm from the oven. Store any extras in a paper bag for a day. You can reheat them by placing them in a 350° F oven for ~5 minutes.

pretzel-croissants_232 pretzel-croissants_236
pretzel-croissants_239 pretzel-croissants_241
pretzel-croissants_244 pretzel-croissants_247
pretzel-croissants_252 pretzel-croissants_261

 

Notes:
Baked baking soda is an alternative to working with lye that still lends pretzels their dark, burnished crust. To make the baked baking soda, spread 1/4 cup (~70 grams) of baking soda out on a baking tray lined with parchment paper or foil (or in a pie pan). It will decrease in weight, but shouldn't decrease in volume. Slide it into an oven that has been preheated to 250° F/120° C and bake for 1 hour. Cool completely, then store in an airtight container at room temperature. If you see lots of pretzels in your future, make a large batch to store since it keeps indefinitely.

pretzel-croissants_257

Remember to smile while you’re making these. You’ll be rewarded. They are fabulous!

Thanks to Heather of girlichef for choosing these rolls as the monthly challenge for the Bread Baking Babes.

The Bread Baking Babes (current dozen) are:

 

If you want to join in as a Bread Baking Buddy, just make the Pretzel Croissants (you may adapt) - and then email Heather your link at girlichef (at) yahoo (dot) comSubmissions are due by April 29th.  Once you've posted, you'll receive a Buddy badge for baking along, then watch for a roundup of all of the BBBuddies posts a few days after the close of submissions.

 

 

Happy Baking! 

Cathy

A Sourdough Bread for all Seasons and Flours

Print Friendly and PDF

I set out to make the sourdough sandwich bread that was featured in the Artisan Bread Bakers Facebook group. One of the bakers shared her recipe for a kid-friendly sourdough with a soft crust.  This sounded like a wonderful recipe so I decided to make it immediately.

Somewhere along the way, I got the inspiration to try this formula using three different types of flours. It was a rewarding experiment.

Soft Crust Sourdough

 

I made three different loaves: one using regular all-purpose flour, another using all-purpose Spelt flour and the other using white KAMUT flour.

I followed the same formula but made slight adjustments to the hydration due to the absorption characteristics of each flour. 

Each loaf is shaped into a batard shape, but scored differently. Each loaf is unique in flavor and texture due to the characteristics of the different types of flour and the scoring method used.

Crumb shot of Soft Crust Sourdough

 

I call this a sourdough bread for all seasons and flours because it can be made with different types of flours, but it can also be baked as a soft crust sourdough sandwich loaf in a loaf pan (or freeform) to please picky kids or adults or if you prefer a chewy crust, bake it freeform on the baking stone at a higher temperature and reduce the bake time.

 

Sourdough Bread for all seasons

Adapted from Kid Friendly Soft Crust Sourdough by Nancy Winkelmann

Makes: 1 Loaf

Leaven: This bread uses a 166% hydration starter. Refresh the starter as follows:

In the evening combine:

All-purpose or Bread Flour Spelt Flour KAMUT Flour
1/8 cup starter 1/8 cup Spelt starter 1/8 cup KAMUT starter
7/8 cup water 3/4 cup water 1 cup water
7/8 cup AP or Bread flour 7/8 cup Spelt flour 7/8 cup KAMUT flour
1/2 tablespoon rye flour 1/2 tablespoon rye flour 1/2 tablespoon rye flour

Cover and leave the leaven at room temperature until it is bubbly, active, and passes the float test (8-12 hours). 

It took my all-purpose and Spelt leavens about 14-16 hours to ripen, but it only took the KAMUT leaven 8 hours. I fed all of the starters before I began this process, but the all-purpose and Spelt starters hadn’t been fed for a few weeks before being fed. The KAMUT starter had been fed and used recently so the leaven ripened much quicker.

Formula:

260g refreshed starter (all of above)
108g water (75F) *
88g milk (75F) *
15g honey
8g coconut oil, melted (or vegetable oil)
1 small egg, beaten
465g flour (Bread flour, AP flour, all-purpose Spelt, or white KAMUT)
15g sea salt (after autolyse)

* I used the same amount of liquid in the final dough for each version. 

Water absorption of the three different flours compared to bread flour: 

  • All-purpose flour: The original formula utilizes bread flour. I used all-purpose flour so I had to add a little more flour during mixing to keep it from being too sticky. I used the same amount of water in the levain as you would for bread flour.
  • Spelt flour:  Spelt doesn’t absorb water as well as bread flour so I reduced the amount of liquid in the levain and added a bit more flour to the final dough.
  • KAMUT flour: KAMUT absorbs water better than bread flour so I increased the amount of water in the levain and reduced the amount of flour used in the final dough by 30g. 

 

Mix and Autolyse: Measure your starter into a large bowl, and set aside. In a separate bowl, combine all the wet ingredients (water, milk, honey, coconut oil, and egg). Pour wet ingredients into starter, and stir to combine. Add flour to the wet mixture, and stir or mix until no dry bits remain. Cover bowl and autolyse for 20 minutes.

After autolyse, add salt, and work into dough using pinch/stretch/fold (if mixing by hand), or by mixer. If using a mixer, mix about 2 minutes. If kneading by hand, turn out onto surface and knead, stretch/fold until smooth (about 5 minutes). Dough is easy to work with, and not overly sticky.

Bulk Ferment: Place dough in a large oiled bowl, cover and bulk ferment about 4 hours, performing 2 stretch/folds during the first 90 minutes. Dough will increase by more than half, and become pillowy.

Turn out dough onto lightly floured surface, shape into a rough round and bench rest 10 minutes.

soft-crust-sourdough_107 soft-crust-sourdough_111


Shaping: Shape dough gently without degassing. These loaves do really well shaped in the batard shape. Or you can shape them into a regular loaf shape and bake in a loaf pan. See variation at the bottom of the post for directions. 

Place the loaf seam side up in flour-dusted, linen-lined basket or banneton.

soft-crust-sourdough_112

Final Proof:  This loaf can be baked the same day, or retarded overnight in the fridge. (You can do this for up to 2 days and still got good results). If you are making two loaves instead of one, you can stagger your baking over two days, rather than baking two loaves at once.

I baked the Spelt loaf the same day, but retarded the all-purpose and the KAMUT loaves overnight. I got good oven spring with all three loaves.

If baking the same day, continue to prove dough (covered) at room temperature for an additional 2-3 hrs. If retarding, this can be baked directly from the fridge, or proofed on the counter for 30-60 minutes.

Preheat oven to 400F with baking stone (at least 30 minutes). Sprinkle semolina on your peel or place the proofed loaf on parchment paper.  If you aren’t using parchment paper, a little flour on the bottom of your loaf helps prevent the dough from sticking to the peel, and lets it slide right onto the baking stone cleanly.

Score Loaf: Invert loaf onto parchment paper and score. As I mentioned, I tried three different scoring methods. I used 3 slashes on the Spelt loaf (first loaf below). I slashed the all-purpose flour-loaf directly down the center (middle photos) and added some slashes along the sides. For the KAMUT loaf (third set of photos below), I used a zig zag scoring method using a straight-edge lame. Each scoring method produced a unique loaf.

soft-crust-sourdough_115 soft-crust-sourdough_207
soft-crust-sourdough_123 soft-crust-sourdough_202
soft-crust-sourdough_144 soft-crust-sourdough_212

 

Baking: Slide the loaf (on the parchment paper) onto the preheated baking stone, spritz with water (using a spray bottle), and immediately close the door. Bake 20 minutes.

You can cover the loaf with a roasting pan during the first 20 minutes, then remove and follow the directions below. I didn’t use a roasting pan. I just baked the loaf uncovered on the baking stone the entire time. It didn’t take my loaf 40 minutes to bake so adjust the time accordingly.

After 20 minutes, reduce oven to 350F. Bake an additional 20-25 minutes, rotating once for even browning. The bread will have a pale blonde crust.

Cool completely on wire rack. Store bread in plastic bag for soft crust.

Soft Crust Sourdough

Variation: This bread can also be made in loaf pans. Bake uncovered (in the loaf pan without the baking stone) at 350F for 40 minutes. After baking, brush top of hot loaf with butter, if desired.

Thanks to Nancy for sharing her recipe for this wonderful soft crust sourdough.

 

Happy Baking!

Cathy

Chocolate Bunny-Bear Bread and Memories

Print Friendly and PDF

I have fond memories of Easter with my family. Everyone would get dressed up, even my brother, and after church, we would have our photos taken. I didn’t particularly like getting my photo made. I still don’t, but I did enjoy wearing the matching Easter outfits my mom made for my sisters and I. Sometimes, we even had hats and purses to go with the dresses. That was a lifetime ago when little girls still wore dresses most of the time, even to school. 

Chocolate Bunny-Bear Bread

On Easter Sunday, we sometimes got a chocolate bunny in our basket along with jelly beans and other goodies. It was extra special when you got a chocolate bunny. I continued this tradition with my sons. They always enjoyed biting the bunny’s ear off first. I know, but that’s what little boys do.

This year, I decided to create a new tradition by making Chocolate Easter Bunny Bread. I seem to be better at shaping bears than bunnies so this one looks more like a bear than a bunny.

I’m calling it a Chocolate Easter Bunny-Bear Bread because I can.   From some angles, he sort of  looks like Piglet from Winnie the Pooh and Friends. I like Piglet, but I wanted a bunny so I’m sticking with Bunny-Bear.

Chocolate Bunny-Bear Bread

My oldest son told me that most of the chocolate bunnies he got in his Easter baskets had yellow eyes so I used yellow skittles for this bunny-bear’s eyes.

I only had one cup of all-purpose flour so I made up the difference with home-milled white whole wheat flour that I sifted (about five times) to remove a lot of the bran. It worked pretty well. The whole wheat gave the loaf a darker color, but I’m okay with that.

The dough for this chocolate bunny bread is very easy to make. It can be mixed and proofed in a bread machine. Then the dough is removed from the pan, the bunny loaf is shaped and allowed to proof, then you bake it, cool it and decorate (if desired).  The dough can be prepared in all-size bread machines.

 

Chocolate Easter Bunny-Bear Bread

Makes: 1 Loaf

Adapted from: http://www.breadexperience.com/easter-bread-recipe.html

Ingredients:

Dough

  • 2/3 cup milk
  • 1 large egg
  • 2 tablespoons butter, cut up
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup unbleached all-purpose flour
  • 1 1/4 cups white whole wheat, sifted (several times)
  • 1/3 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2 1/2 teaspoons Bread Machine Yeast
  • 2 tablespoons milk, for brushing
  • chocolate morsels

Decorations (optional)

  • Jelly beans or other candy (I used Skittles)
  • Decorating icing, optional
     

Directions:

Measure milk, egg, butter, vanilla, salt, flours, sugar, cocoa and yeast into bread machine pan in the order suggested by manufacturer.

Process on dough/manual cycle.

When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half.

For body, knead chocolate morsels into 1 half; form into ball. Place on bottom end of greased large baking sheet; flatten to make 5-inch round. For head, remove 1/3 of remaining half; form into ball. Place on pan above body; flatten slightly, pinching to attach.

For nose, pinch off 1/2-inch ball from remaining dough; place on center of head.

Divide remaining dough into 4 equal pieces; roll each to form 5-inch rope. For arms, arrange 2 ropes across body; attach by tucking one end of each under body.

Shape remaining ropes into ears; arrange above head. Attach by tucking one end of each under head.

 

chocolate-bunny-bread_01 chocolate-bunny-bread_04
chocolate-bunny-bread_06 chocolate-bunny-bread_07
chocolate-bunny-bread_08 chocolate-bunny-bread_10
chocolate-bunny-bread_22 chocolate-bunny-bread_23

I started out following the directions, and he actually looked like a bunny to begin with, but he didn’t have any feet.  I just couldn’t bring myself to leave off his feet (per the original instructions) so I took a little bit of dough from his ears and arms and made feet. Then I reshaped the ears and arms. The feet were too small (photo #4 above).  So I took a little bit more dough from the ears and arms and shaped bigger feet (photo #5 above). I kept pulling and reshaping the ears to make them longer, but they kept snapping back so I just left them. The arms looked okay until they were proofed. They had a mind of their own.

Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

After the final proof, I brushed the top of the loaf with milk right before I placed it in the oven to bake. 

Bake at 350°F for 25 to 35 minutes or until done, covering with aluminum foil after 15 minutes to prevent excess browning. Remove from pan; cool on wire rack.

Decorate as desired.

Chocolate Bunny-Bear Bread Chocolate Bunny-Bear Bread

 

I hope you enjoy my Chocolate Bunny-Bear Bread.  I put this loaf in the freezer to enjoy on Easter.  I’ll let you know  how it tastes.

 

Happy Baking!

Cathy

 

 

 

Mini Baguettes and the Train around London

Print Friendly and PDF

When I visited the UK last year, I toured around London with my son on the train system. It was definitely an experience! Not a bad one just a little hectic at times trying to make sure we were on the right line and knew which stop to take so we didn’t miss our next transfer. 

Mini KAMUT Baguettes

I decided it was best not to rent a car while I was over there because 1) I had never been to London; 2) I’m directionally challenged at the best of times; and 3) they drive on a different side of the road than we do in America. It was confusing enough just figuring out which way the cars would be coming at you when you wanted to cross the street. You can laugh all you want, but they actually have signs in a lot of areas that tell you which direction traffic is coming from. Good thing too.

We utilized the London transit system and as a result, were able to enjoy a totally different view of London. The train stations were so big, they reminded me of an airport.

In these stations, they had all sorts of shops and places to eat. This made things very convenient. While you were waiting to catch the train, you could shop and have lunch. Or bring your food to enjoy on the train ride. This might seem silly, but I’m used to MARTA, the Atlanta rapid transit system, and you don’t eat on those trains. Well some people do, but that’s another story.

I really liked the sandwiches over there. I love bread, but I’ve never been a big sandwich eater, mainly because I don’t like mayonnaise. I’ve also never been fond of the infamous BLT sandwich nor do I enjoy ketchup, but I like mustard. I also like PB&J sandwiches, egg salad, tuna salad and some ham and turkey sandwiches, but only if they are spread with mustard. Well it just so happens that they eat mustard over there. It’s a different mustard, but mustard just the same. I was okay with that!

baguettes-in-London

While we were waiting on a train one day, we went in a place to eat and found these sandwiches made with mini baguettes (photo above). They had all different kinds, but I enjoyed the one filled with tuna.

I liked the sandwich so much I decided to recreate it when I got home. I finally got around to making some this past weekend.

These mini baguettes are very easy and can be made in about 4 hours, not including the overnight Pâte Fermentée. Since I made these with KAMUT all-purpose white flour, I had to adjust the hydration in the final dough. Instead of 70% hydration, these are about 84% hydration, but keep in mind that KAMUT flour is more absorbent than regular bread flour so if you use regular bread flour, you might want to reduce the hydration to 70-75%.

Mini KAMUT Baguettes

 

Mini Pâte Fermentée Baguettes with KAMUT

Adapted from: The Fundamental Techniques of Classic Bread Baking by The French Culinary Institute

Yield: 4 Small Baguettes

Ingredient Amount Baker’s %

Pâte Fermentée*

All-purpose White KAMUT flour 25 grams 100%
Water 17 grams 68%
Kosher salt pinch 2%
Instant yeast pinch 2%
Final Dough:
All-purpose White KAMUT flour 385 grams 100%
Water 325 grams 84%
Kosher salt 7.5 grams 2%
Instant yeast 1 grams .25%

Pâte Fermentée

42 grams 11%
Total 760.5 grams 197.25%

* The formulas for Pâte Fermentée seem to make way too much for one batch so I reduced the formula by 4.

 

Making the Pâte Fermentée: 

Combine the KAMUT flour, salt, yeast and water in a small bowl. Mix by hand until completely blended and knead a minute on the counter. It will be quite stiff. Place it back in the bowl and cover with plastic wrap. Let it rest in the refrigerator at least 8 hours or overnight.

The next day, remove the Pâte Fermentée from the refrigerator, cut it into several pieces, cover the pieces with plastic wrap, and let them warm up to room temperature before mixing into the dough.

kamut-baguettes_104

 

Autolyse:

In the bowl of a stand mixer, combine the KAMUT flour and water using a dough hook. Mix on low speed until the mixture is blended. Turn the mixer off and let the dough autolyse for 15 minutes.

Mix:

Add the salt, yeast and Pâte Fermentée and mix on low speed for 2 to 3 minutes.  Increase the speed and mix for about 5 minutes, or until the dough comes together but is still slightly sticky. 

Bulk Rise:

Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let it ferment at room temperature for 1 hour.

After an hour, uncover the dough and fold it.  Cover the dough again with plastic wrap and let it ferment for 1 hour.

kamut-baguettes_109

 

Prepare the Oven:

An hour before you plan to bake the loaf, preheat the oven to 450 degrees F. with a baking stone on the bottom rack and a steam pan or iron skillet on the top rack.

Divide and Bench Rest:

Lightly flour a work surface. Uncover the dough and divide it into four 6.50oz pieces. Shape the pieces into rough logs, cover with plastic wrap and let them bench rest for 15 minutes.

kamut-baguettes_111 kamut-baguettes_114

 

Shape and Final Proof:

Uncover the dough again and lightly flour surface again if necessary.  Gently press and shape the dough into a baguette.

Place each baguette seam-side down on a floured baker’s couche and bring up the folds of the couche to hold the shape of the loaves. Cover with plastic wrap and let them proof for 30 minutes.

kamut-baguettes_115 kamut-baguettes_122

 

Score and Bake:

Uncover the dough again and score them using a lame or razor. Sprinkle a little flour on top of the loaves before scoring so you don’t drag the lame.

Carefully transfer the loaves to the preheated baking stone. I used my pizza peel and one of the loaves got a little stuck so it ended up with curved shape.

kamut-baguettes_126 kamut-baguettes_131

 

Add several ice cubes to the steam pan or iron skillet and immediately close the oven door. Bake, with the steam, for 25 minutes, or until the crust is a deep golden brown in color. The sides should be firm and the bottom should sound hollow when thumped.

Cool:

Remove the loaves to wire rack to cool.

Mini Pate Fermentee Baguettes

 

I made tuna sandwiches with these loaves.  The photo of the sandwich didn’t turn our very well, but here is a picture of the crumb.

kamut-baguettes_402

 

I’m submitting these baguettes to Bread Baking Day #66, Ultimate Baguettes hosted by Karin from Food for Angels and Devils

BBD #66 - The Ultimate Baguette Recipe (last day of submission April 1, 2014)

 

Happy Baking!

Cathy

You might also enjoy...

Related Posts with Thumbnails