This is really a wonderful wonderful recipe which comes from Bread from J. Hamelman. I really urge to try it because I simply cannot stop eating it !
The recipe calls for a stiff levain build and I used my stiff levain 12 hours after feeding him.
RECIPE ( 2 large loaves)
Stiff levain build :
bread flour 6.4 oz
water 3.8 oz
mature culture 1.3 oz
Final dough :
bread flour 1lb, 1.6 oz
whole-wheat flour 8 oz
water 1lb, 1.3 oz
butter, soft 1.6 oz
salt .6 oz (1T)
yeast .17 oz, instant dry (1 1/2 tsp)
levain 10.2 oz (all less 2 T + 1 tsp)
hazelnuts (roasted and skinned) 4 oz
dried prunes, coarsely chopped (I used figs in this recipe) 4 oz
1. Make the final build approx 12 hours before the final mix.
2. Add all ingredients to the mixing bowl, except hazelnuts and prunes (fig). Mix on first speed for 3 mins, Turn the mixer to second speed and mix for approx 3 mins more, to moderate gluten development. Add the nuts and prunes (fig) and mix on first speed just until they are evenly incorporated.
3. Bulk fermentaion 1-1.5 hrs
4 Fold after 45 mins.
5.Divide the dough into 1.5 pound pcs, and final proof fir 1 hr.
6. Bake with normal steam at 460f for 40-45 mins. Lower th oven temp to 420f after 15 mins to avoid excessive browning due to the prunes .
Mando questa ricetta a Zucchero & Cannella, é un pane veramente squisito che vi straconsiglio !! Come al solito se non funziona il traduttore Google fatemelo sapere !!
Gattara, restauratrice di tessuti, appassionata di cucina e soprattutto di pasticceria. Un marito dalle mille passioni (ultima la bicicletta) e due fantastici bambini.
Cat lover, textile conservator, I love cooking and even more baking. I'm married to Andrea and have two wonderful kids.