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Ce pain est vraiment très bon. Il est un peu sucré à cause du miel mais ce n'est pas trop. Il se marie très bien avec du beurre salé.
Ingredients
Dough
- 1 ¼ Cup warm milk (should be just warmed to the touch)
- 1 Tbsp/packet Red Star Platinum Yeast
- ⅓ Cup honey
- 3 Tbsp. butter, softened
- 1 ¼ Cup white whole wheat flour
- 1 ¾ Cup unbleached, all-purpose flour
- 1 ½ tsp. kosher salt
- ¾ Cup old-fashioned oats
Topping
- Small amount of honey, warmed
- Small amount of old-fashioned rolled oats
Instructions
- Place warm milk and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute.
- Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated (add small amounts of additional flour if dough is too sticky).
- Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
- Cover and let rise until doubled.
- Remove dough from bucket and deflate.
- Roll dough into a small rectangle, then roll up from long side. Pinch seams. Gently fold ends under and place, seam-side down in a large greased loaf pan (or form two smaller loaves and place in two smaller pans).
- Cover with a clean dishtowel and let rise until the loaf is nearly doubled.
- Gently brush the melted honey onto the top of the loaf and sprinkle the old-fashioned oats over the honey.
- Bake at 350°F for 35-45 minutes. You may want to tent the top of the bread after ½ hr. to prevent over-browning.
Ingrédients pour les brioches
- 35g de levure fraîche (levure de boulanger)
- 30 cl de lait
- 120g de beurre
- 100g de sucre
- 1 gros œuf
- 1 cuil. à café de sel
- 1 cuil. à soupe de cardamome fraîchement moulue
- 750g de farine
Ingrédients pour la garniture
- 120g de beurre à température ambiante
- 50g de sucre
- 2 cuil. à soupe de cannelle
Ingrédients pour le glaçage
- 1 gros oeuf
- 2 cuil. à soupe d’eau
- 2 cuil. à soupe de perles de sucre
Instructions
- Émietter la levure fraîche dans un petit bol et dissoudre la levure dans quelques cuil. à soupe de lait. Faire fondre le beurre et verser le lait dedans. Ajouter tous les autres ingrédients et pétrir la pâte pendant environ 10-15 minutes (important). Faire reposer sous couvert d’un torchon pendant environ 30 minutes à température ambiante pour faire lever la pâte.
- Étaler la pâte sur 3 mm d’épaisseur et 30 cm de large. Étaler le beurre à température ambiante sur toute la surface, puis saupoudrer le sucre et la cannelle par dessus.
- Rouler la pâte dans le sens de la longueur de telle sorte qu’elle forme un long rouleau, puis couper en 25 tranches. Les placer sur une feuille de papier sulfurisé ou mieux, dans des caissettes de taille moyenne. Déposer sur une feuille de papier sulfurisé et laisser lever sous couvert d’un torchon pendant environ une heure ou jusqu’à ce que les petites brioches aient doublé de taille.
- Battre ensemble l’oeuf et l’eau et badigeonner les petites brioches de ce mélange. Ajouter les perles de sucre par dessus pour décorer. Enfourner à 220°C pendant 5-6 minutes puis laisser refroidir sur une grille avant de servir.
C'est bon, mais ce n'est pas ma recette préférée. Je ne pense pas que j'en referai.
Ce pain est énorme. Mais comme il est très bon, ce n'est pas bien grave.
Par contre, je n'aime pas trop la recette en volume. J'aurais du peser les éléments pour la prochaine fois s'il y en a une.
Je n'ai pas aimé l'ordre d'ajout des différents ingrédients. Il y a des endroits où la farine ne s'est pas mélangée correctement au niveau des noix. Je pense qu'il faille humecter les noix avant de mettre la farine.
Ingredients
- 6 to 7 cups (125 grams per cup) all-purpose flour
- ¼ cup sugar
- 2 teaspoons active dry yeast
- 2 teaspoons ground cinnamon
- 2 teaspoons salt
- 1 cup raisins
- 1 cup chopped walnuts
- 3 cups cool water (70° to 75°)
Instructions
- In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours.
- Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment.
- Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if it is browning too much. Remove loaf from Dutch oven and cool completely on wire rack.
Ce n'est pas un mauvais pain mais je ne suis pas satisfait de la texture de la croute. J'ai déjà fait certains pains utilisant une technique similaire qui avaient un meilleur résultat. Je pense que l'utilisation du yaourt est à l'origine de ce problème de croute.
Je vais donc mettre de coté cette recette pour me concentrer sur d'autres qui ont un résultat plus intéressant.
Ingredients
- 3 cups (405 grams) bread flour
- 1 ½ tsp (8 grams) salt
- ¼ tsp instant dry yeast (if fermenting for 18 hours), or ¾ tsp instant dry yeast (if fermenting for 6 hours)
- 1 ½ cup + 2 tbsp (385 grams) plain unsweetened yogurt containing active cultures
Instructions
- In a stand-mixer with dough-hook, or in a large bowl by hands, mix bread flour, instant dry yeast, salt and plain yogurt on medium-low speed for 2 min until a dough forms. If the dough is too dry and has difficulty coming together, add 1 tbsp more plain yogurt. If you'd like, continue to knead the dough on medium-low speed, or with your hands, for a few more minutes until springy. The dough should be very sticky, but able to retain shapes.
- Cover the bowl with plastic wrap and let ferment at room-temperature for 18 hours (NO MORE than 20 hours or the yogurt may spoil and become bitter!), or 6 hours depending on your schedule (note that the amount of yeast varies). The dough should almost doubled when finished.
- After fermentation, dust the counter with flour then transfer the dough on top. Use just enough flour to prevent the dough from sticking, fold the dough gently (without crushing all the air bubbles inside) over itself like folding a letter. Turn 90 degrees and fold again. Then shape the dough into a ball-shape. Transfer to a piece of floured parchment paper, then cover a large bowl on top and let proof again for 1 ~ 2 hours. The dough is ready when it almost double in size again, and should not spring back when you press it with a finger.
- 45 minutes before the dough's ready, preheat the oven on 450F/225C with a large dutch oven, or a heavy-bottom pot (both should come with lid) inside. To bake the bread, lift the parchment paper to transfer the dough into the preheated pot, cover the lid and bake for 30 min. Then remove the lid, and bake until the crust is golden browned.
- Let cool on a rack for 20 min.
Wow ! C'était vraiment bon. On s'est régalé à la maison, ils sont partis en moins d'une journée.
Ingredients for the dough
- 110 ml (⅓ + ⅛ cup) lukewarm full fat milk
- 200 ml (½ + ⅓ cup) lukewarm ale (or water)
- 40 g (scant 3 tbsp) butter melted
- 1 tbsp dark brown soft sugar
- 7 g (1 sachet/2 tsp) fast action yeast
- 500 g (4 + scant ¼ cups) strong white bread flour
- 1 rounded tsp salt
Ingredients to finish
- 1.5 litres water
- 3 tbsp bicarbonate of soda (baking soda)
- 1 egg beaten
- flaky sea salt
Instructions
- In a large bowl, whisk together the milk, ale, melted butter, sugar and yeast. Add the flour and salt and mix to form a dough. Turn out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. Place into a large, lightly oiled bowl, cover with clingfilm and either place in the fridge to rise overnight, or in a warm place until doubled in size - about 1.5 hours.
- If the dough was refrigerated, let it come up to room temperature for about half an hour before proceeding with the next step.
- Knock back the risen dough then divide it into eight even pieces (I use a scale for accuracy). Shape each piece into a ball then roll it out into a sausage, about 15cm long. Place them well spaced apart on a lightly greased baking tray then leave to rise, uncovered (but not in a drafty spot) for about 30 minutes, until puffy.
- Preheat the oven to 200C/400F/gas mark 6; line two baking trays with greased baking parchment (the buns have a tendency to stick). Bring the 1.5 litres of water to the boil in a large pan, stir in the bicarbonate of soda then turn down the heat until the water is not even simmering.
- Poach the risen buns two at a time for 30 seconds per side (I use a stopwatch) then use a fish slice to transfer them to the lined baking trays; repeat with the remaining buns.
- Brush the buns with beaten egg then use a lame, extremely sharp knife or razor blade (I use an old fashioned razor blade) to cut three fairly deep diagonal slashes in each bun. Sprinkle the buns with flaky sea salt.
- Bake in the preheated oven for about 15-20 minutes, until deep brown; don't take them out too early - a lot of the flavour comes from the dark colour.
- Transfer the buns to a wire rack to cool. Eat on the day they are baked.
Vraiment facile à faire et super bon. À refaire !
Ingredients
- 1 ⅝ cups or 390 mL or 390 g of water
- 1 cup or 106 g of walnuts
- 1 cup or 128 g of craisins, i.e. dried cranberries
- 2 cups or 312 g all-purpose or bread flour, more for dusting
- 1 cup or 156 g of whole grain flour
- ¼ teaspoon or 1 g of instant yeast
- 1 ¼ teaspoons or 9 g of salt
Instructions
- Pour the water into a small bowl. Add walnut and craisins and stir them a little to make sure they are wetted from all sides. If you don't do this step, you may get dry flour pockets in the creases of the walnuts and/or craisins.
- Let the water sit for a few minutes.
- Combine the white flour, whole grain flour, yeast and salt in the large plastic bowl.
- Mix these dry ingredients well with the fork.
- Pour the water, walnuts and craisins onto the flour mixture.
- Stir everything with the fork until it's well blended. No flour residue should be at the walls or bottoms of the bowl. Just shaggy and sticky dough. Make sure all the flour is worked into the dough glob.
- Cover the bowl with its plastic top.
- Place the bowl at a spot that has and maintains room temperature. 70F / 25C is ideal. I always put it next to a heating vent in the center portion of our house.
- Let the dough rise for at least 12 hours, preferably about 18 hours. Which means, forget about the bread for a while.
- The dough is ready when its surface is dotted with bubbles. The dough should be covering the entire bottom of the bowl.
- If the inside of the top of the bowl is wet, dry it of, place it upside down on the table and flour it. Alternatively, you can use a large cutting board.
- Dig your hands underneath the dough from all sides until you can lift all of it out.
- Place the dough on the flour covered surface.
- Sprinkle some more flour on top of the dough, then fold it over on itself twice.
- Sprinkle some more flour on top.
- Wash the large bowl, dry it, and place it over the dough, i.e. cover the dough.
- Let the dough rest for about 15 minutes.
- Lift the bowl up from the top. Turn the bowl around and then place the dough into it. I usually place the side that was facing upwards downwards.
- Cover the bowl with its top and place it in a location that gets warm when preheating the oven.
- Let the dough rise for 90 minutes.
- Put the glass or ceramic pot together with its top into the oven.
- Heat up the oven to 400 F / 200 C.
- Let the oven and the pot heat up for 30 minutes.
- Using the oven mittens, remove the pot from the oven and place it on top of the oven. Take the lid off and place it on the side. Remember that the pot and the lid are hot, so don't place them on anything that can melt.
- Remove the plastic lid from the plastic bowl with the bread.
- With the silicone spatula, drop the entire dough ball/glob into the hot pot.
- Sprinkle some flour on top.
- Close the metal lid and place the pot back in the oven.
- Bake if for 30 minutes with the lid closed.
- Bake it for another 15 minutes without the lid.
- Again with the oven mittens, take the pot out of the oven and remove the lid.
- Keep using the mittens to remove the bread with both hands from the pot. The bread may sometimes sticks a little to the bottom. Be careful to avoid touching the hot pot.
- Lay the bread on a grid or screen to let it cool down.
- After 1-2 hours you need to decide whether you prefer a hard crunchy crust or a softer crust.
- For a hard crunchy crust you are done.
- For a softer crust, place the bread in one of those flimsy shopping bags and loosely tie its handles together. That will keep more moisture in the bread and creates a nice not to hard crust. (Do not apply the bag too early. It can cause a too high moisture level in the bread and the bread will have a very slight soggy feel to it.)
- Let the bread cool down entirely. I typically wait until the next day.
Même si le résultat est décevant sur la forme, le goût est vraiment très bon. À refaire.
Ingredients
- 400g flour Type 550
- 275g cold Water
- 3g fresh yeast
- 8g Salt
Instructions
- Mix flour with water and let it rest for 20min (autolysis).
- Add yeast and salt and knead for 5 min by hand.
- Let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times.
- Ferment the dough for 12 hours (overnight) at room temperature.
- The next morning heat baking stone in the oven to 250°C.
- In the meantime divide the dough into two pieces and press each piece into a square of 15 cm x 15 cm.
- Spread a thin layer of oil on top of one of the square.
- Remove a part of the oil again with a paper towel, to ensure that it is a really thin layer!
- Now place the other dough square on top and cut it into four squares.
- Place two squares upright with a tip facing upright.
- Proof on a couche for 35 min.
- Bake the loaves on the hot stone for 22 min at 250°C with steam, until the crust is golden brown.
Chocolate Coffee Babka Wreath
Dough ingredients
- 1 tbsp yeast (11g)
- 50 ml warm water
- 3 tbsp granulated sugar
- 200 ml milk
- 2 eggs
- 1 tbsp Vanilla
- 460 g flour
- 100 g butter
Chocolate Filling ingredients
- 110 g butter
- 150 g semi-sweet chocolate
- ½ cup powdered sugar
- ½ cup cocoa
- 1 tbsp instant coffee
- Pinch of salt
Caramel Syrup ingredients
- ½ cup granulated sugar
- ½ cup water
Instructions day 1
- In a bowl, whisk together the warm water, yeast, and a pinch of sugar and let it rest until fluffy for 5-7 min.
- In a large bowl (preferably of a stand mixer), put flour, milk, remaining sugar, salt, eggs, vanilla, and yeast.
- Mix them until combined for about 3-4 minutes. Then, cover it with a cloth or plastic wrap and let it rest at room temperature for 10-12 minutes.
- After that, knead the dough by stand mixer or hand. Add room temperature butter to the dough and continue to knead for 12-15 minutes.
- Cover the dough with plastic wrap and keep it in the refrigerator overnight. If you have limited time, you can keep it for around 3 hours.
Instructions day 2
- Prepare the chocolate paste; in a medium saucepan, place the butter and chocolate and stir over low heat until the chocolate is completely melted. Remove the pan from the heat and add the cocoa, powdered sugar, coffee, and salt. Whisk until the ingredients are well combined and let it cool at room temp.
- Transfer the dough onto a floured counter and using a rolling pin, roll out the dough into a 26x16 inch (70x40cm) rectangle. Spread the chocolate mixture on the dough with a spatula.
- Tightly roll up the dough from the long side, transfer the roll to a baking sheet and leave it in the freezer for 5-10 minutes for it to be cut easily.
- Remove the roll from the freezer and using a knife cut down the middle lengthwise. Knit the dough sides as in the IG Reel, curl into a circle and fix the ends to make a wreath. Transfer to a baking sheet carefully. Cover the wreath with plastic wrap or a clean kitchen towel and let it rest for 60-75 minutes.
- Preheat the oven 340-350F. Bake for 30-35 minutes, until its top turns brown.
- Remove from the oven and brush with caramel syrup. Decorate it and serve.
Ingredients
- Bread flour 430 grams
- Water 345 grams of water
- Yeast 1 gram of yeast (1/4 tsp)
- salt 12 grams (2 tsp kosher)
- Wheat bran, cornmeal, or additional flour for dusting
Instructions
- In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it’s really sticky to the touch; if it’s not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise – fermentation – is the key to flavor.
- When the first fermentation is complete, generously dust a work surface (a wooden or plastic board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky – do not add more flour. Use slightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
- Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or a wooden spatula to gently lift the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about ¼ inch deep, it should hold the impression. If it doesn’t, let it rise for another 15 minutes.
- Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 ½ to 5 ½- quart heavy pot in the center of the rack.
- Using pot holders, carefully remove the preheated pot from the oven, and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution – the pot will be very hot; see photos, page 55.) Cover the pot and bake for 20 minutes.
- Remove the lid and continue baking until the bread is a deep, chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don’t slice or tear into it until it has cooled, which usually takes at least an hour.
Notes
- Original recipe uses 8g salt.
- Try: After taking lid off dutch oven, put oven on baking sheet. prevents burnt bottoms
- Try: After bake is done, turn off oven, crack door, and let bread sit in oven for 20 minutes curing crust
Bake bread darker! - Notes from Bittman → No Kneading, but Some Fine-Tuning - The New York Times
- SALT Many people, me included, felt Mr. Lahey’s bread was not salty enough. Yes, you can use more salt and it won’t significantly affect the rising time. I’ve settled at just under a tablespoon.
- TIMING About 18 hours is the preferred initial rising time. Some readers have cut this to as little as eight hours and reported little difference. I have not had much luck with shorter times, but I have gone nearly 24 hours without a problem. Room temperature will affect the rising time, and so will the temperature of the water you add (I start with tepid). Like many other people, I’m eager to see what effect warmer weather will have. But to those who have moved the rising dough around the room trying to find the 70-degree sweet spot: please stop. Any normal room temperature is fine. Just wait until you see bubbles and well-developed gluten — the long strands that cling to the sides of the bowl when you tilt it — before proceeding.
- THE SECOND RISE Mr. Lahey originally suggested one to two hours, but two to three is more like it, in my experience. (Ambient temperatures in the summer will probably knock this time down some.) Some readers almost entirely skipped this rise, shaping the dough after the first rise and letting it rest while the pot and oven preheat; this is worth trying, of course.
- OTHER FLOURS Up to 30 percent whole-grain flour works consistently and well, and 50 percent whole-wheat is also excellent. At least one reader used 100 percent whole-wheat and reported “great crust but somewhat inferior crumb,” which sounds promising. I’ve kept rye, which is delicious but notoriously impossible to get to rise, to about 20 percent. There is room to experiment.
- FLAVORINGS The best time to add caraway seeds, chopped olives, onions, cheese, walnuts, raisins or whatever other traditional bread flavorings you like is after you’ve mixed the dough. But it’s not the only time; you can fold in ingredients before the second rising.
- COVERING BETWEEN RISES A Silpat mat under the dough is a clever idea (not mine). Plastic wrap can be used as a top layer in place of a second towel.
Testé et approuvé !
Vraiment très bon.
C'est excellent ! J'ai remplacé la poudre d'ail par un mélange d'ail et d'onion caramélisés et séchés.
À refaire !
Ingredients
- 80g (1/3c) milk - cold out of fridge is fine
- 80g (1/3c) warm water
- 1 & ½ tsp yeast - instant or dry active
- 10g (2tsp) sugar
- 10g (2tsp) vegetable oil
- 250g (2c) flour - I use half AP & half bread flour - you can use all bread if preferred
- ½ tsp salt
- dash of garlic powder - to taste - I use about 1-2 tsp
- dash of dried oregano - or another herb - optional
- 1-2 tbs softened butter or margarine
- shredded cheese - to taste
Instructions
- Mix together milk, water, yeast, sugar in a large bowl. If you want to check if the yeast is alive, leave it to 'bloom' for few minutes (should foam up). I know my yeast is fine, so I don't wait. Just stir together to dissolve the yeast. Then add the oil, flour, sprinkle over the salt, garlic powder, dried oregano.
- Stir with a spoon to form a dough. Lay down a large piece of plastic wrap and lightly oil it allover. Put the dough on top. Using the plastic wrap, "fold & press" the dough for about two minutes. That's the "kneading" done! Put the dough back in the bowl, cover, and leave to proof until doubled, should take 45-60min.
- Lay down the same plastic wrap again. Take the dough out. Fold & press once of twice to form a neater shape. Put another piece of plastic on top, roll the dough out into a sheet approx 40x18cm. Spread the butter/margarine on the dough, leaving a half inch gap at the top. Sprinkle on some more garlic powder or use fresh garlic paste if you like. Sprinkle on the cheese. Roll up the dough, press as you roll but no need to be tight, pinch the seam to seal.
- Cut the log into ten pieces. I bake in a loaf pan lined with foil and brushed with vegetable oil. Place the ten dough pieces in the pan. Let proof again for 30-45min, until almost doubled.
- Bake in a Pre-Heated oven, 195C (380F) or fan 175C (350F), for 20-22min. Ideal baking temp & time can vary, depending on your oven. Brush on a little butter on top while hot to soften the crust and give it a little shine. Best enjoyed while warm.
Ingredients
- 463g de farine
- 14g de levure
- 31g de sucre
- 30g de formule pour bébé (j'ai utilisé du lait en poudre à la place)
- 9g de sel
- 41g de beurre fondu
- 220g d'eau tiède
- 1 gros œuf
- des graines de sésame
Instructions
- Mélanger la farine, la levure, le sucre, le lait en poudre et le sel.
- Ajouter le beurre fondu, l'eau et l'œuf.
- Mélanger avec la feuille du mélangeur.
- Pétrir 3 minutes à vitesse 3.
- Mettre la pâte dans un bol huilé.
- Laisser pousser pendant 2h.
- Dégazer.
- Faire 6 à 8 boules en fonction de la grosseur désirée.
- Badigeonner avec de l'huile d'olive.
- Laisser pousser pendant 1h.
- Badigeonner avec un œuf battu ou du lait (j'ai utilisé du lait de coco).
- Faire cuire 20 minutes à 218°C.
Ingredients
- ½ Cup boiling water
- 1 envelope (1oz. pkg) onion soup mix
- 1 Tbsp. butter
- 1 Cup warm water
- 1 Tbsp/packet Red Star Platinum Yeast
- 1 Tbsp. sugar
- 3½-4 Cup unbleached all-purpose flour
Instructions
- Mix first three ingredients together in a bowl. Whisk to dissolve soup mix and melt butter. Let cool til warm.
- Place the 1 cup of warm water and the yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute.
- Add one cup of flour, then additional dough ingredients, including the cooled onion soup mixture. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated.
- Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.
- Punch the dough down and divide into 12 equal pieces.
- Place in a greased 7x12” rectangular pan. Cover and let rise until they have “filled” the pan (or close to it).
- Bake at 375 for 20-25 minutes, or until golden. Brush tops lightly with butter. ENJOY!!
Ingredients
- 460 g / 1 lb 1 oz (31/2 cups) rye flour
- 260 g / 9 1/4 oz (2 cups plus 2 tablespoons) plain (all-purpose) flour
- 1 litre / 34 fl oz (4 1/4 cups) cultured milk
- 400 g / 14 oz (1 cup plus 2 tablespoons) golden syrup
- 15 g/ 1/2 oz (1 tablespoon) salt
- 3 teaspoons bicarbonate of soda (baking soda)
Instructions
- Line a 3-litre/101 fl oz (121/2-cup) heatproof vessel, pot or bucket with a lid with some baking (parchment) paper.
- Mix all the ingredients together in a bowl until fully combined, then transfer to the prepared vessel.
- If you do not have access to a suitable geothermal area, place the vessel – with the lid on – in the oven at 90ºC/195ºF for 12 hours. Let the bread cool completely on a wire rack before cutting into it.
Ingrédients
- 750 g farine
- 300 g de cerneaux de noix
- 300 g raisins secs
- 150 g de sucre
- Zeste d'un citron non traité
- 125 g beurre
- 40 g levure de boulanger fraîche
- 2 œufs + un jaune
- 25 cl d'eau
- 1 pincée de sel
Instructions
- Dans un saladier, mettez la farine en fontaine, puis ajoutez 2 pincées de sel, et la levure préalablement délayée dans 25 cl d’eau tiède.
- Mélangez avec le sucre, le beurre mou, les œufs battus et pétrir pendant 10 minutes minimum.
- Ajoutez les noix concassées, les raisins secs, et le zeste de citron finement haché, pétrissez le tout .
- Recouvrez d'un torchon et laisser lever au moins trois heures à température ambiante.
- Préchauffer le four à 180°C (thermostat 6).
- Dégazer votre pâte en la pétrissant de nouveau.
- Formez ensuite un pain rond, badigeonnez-le de jaune d’œuf.
- Enfourner thermostat 180° pendant 40 minutes (un récipient d’eau dans le four)
- Vérifier la cuisson en insérant la lame d’un couteau, s'il ressort propre (et que le dessus est doré) c'est fait !
Pour moi, la cuisson a été beaucoup plus longue. J'ai doublé le temps de cuisson.
Je ne sais pas si c'est à cause de la recette ou du four.
En tout cas, c'est très réussi et très bon. À refaire !
Ingrédients
- 600 gr de farine blanche ou 400 g de farine blanche et 200 g de farine bise
- 36 cl d'eau tempérée (+ ou – 1 cl )
- 20 g de levure fraîche
- 10 g de sucre de canne brut
- 30 g d'huile neutre (colza ou tournesol)
- 12 g de sel
- 1 œuf pour dorer (facultatif)
Préparation
- Dans le bol du pétrin, ajouter l’eau, la levure et le sucre, mélanger un peu.
- Ajouter la farine et commencer le pétrissage en 1ère vitesse pendant 3 minutes ou jusqu’à ce que la pâte se soit formée.
- Actionner la 2ème vitesse et ajouter le sel. Ensuite faire couler l’huile en un mince filet et continuer le pétrissage pour 5 à 6 minutes. La pâte doit être lisse et élastique.
- Si vous n’avez pas de pétrin mécanique, il est tout à fait possible de pétrir manuellement au moins pendant 15 minutes, jusqu’à ce que la pâte devienne bien souple.
- Transférer la pâte dans un grand bol et le recouvrir d’une feuille plastique ou d’un torchon humide et laisser lever pendant environ 90 minutes, + ou – 10 minutes selon la température de saison.
- Une fois la pâte levée, la diviser en 2, replier les pâtons deux à trois fois, les façonner légèrement en long et les laisser reposer sous un torchon humide pendant 15 minutes.
- Reprendre les pâtons et les diviser en 12 morceaux (poids d’env. 85 g) et les bouler.
- Les remettre sous le torchon humide pendant encore 10 minutes.
- Façonner les pâtons ronds en long, environ 13 cm, et aligner deux fois six morceaux (se touchant) sur une plaque recouverte d’un papier cuisson. Cela permettra de fabriquer deux pains tessinois.
- Recouvrir les pains d’un torchon humide et les laisser pousser pendant encore 60 minutes à 24-25°C.
- Une fois bien levés, les badigeonner d’eau ou, c’est ma préférence, les dorer avec un jaune d’œuf mélangé à une goutte de lait.
- Avec une paire de ciseau, tailler chaque morceau au centre des pains et les glisser dans le four à air chaud préchauffé à 200°C avec si possible un peu de vapeur.
- Les faire cuire environ 25 à 30 minutes au total mais après 15 minutes, baisser la température à 180°C. Les pains doivent être bien dorés mais rester clairs.
- Refroidir sur une grille avant de vous régaler.
Ce pain est excellent. Il est léger, aérien et très savoureux. À refaire !
Ingrédients
- 450 g de farine bise T80
- 2,5 c à c de levain fermentescible
- 290 g d'eau
- 2 c à c de sel
- 150 g de noix
Instructions
- Mélanger la farine, le sel et le levain
- Ajouter l'eau peu à peu en pétrissant (au robot ou à la main)
- Lorsque la pâte est souple et homogène, ajouter les noix et pétrir pour les répartir correctement
- Laisser reposer au chaud, récipient couvert d'un linge, 2 heures
- Au bout de ce temps, rompre la pâte et former le pain en boule pour une cocotte ronde, allongé pour une cocotte ovale
- Mettre une feuille de papier sulfurisé au fond de la cocotte et déposer le pain
- Couvrir, laisser lever 45 minutes
- Inciser le pain, couvrir, placer dans le four froid et cuire 50 minutes à 240°C
- Laisser refroidir le pain à l'air sur une grille
Notes :
- j'ai fait cuire ce pain directement sur la plaque sans utiliser de cocotte.
- j'ai préchauffé le four avant d'enfourner ; j'ai donc réduit un peu le temps de cuisson.