"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Monday, August 12, 2013

minty rosemary rye batards

The variety of flours used to make this bread leaves you a rustic bread

Yield: 2 batards
970 calories per batard
Active time: 15 minutes
Total time: 6 hours

1 tablespoon agave nectar
2 teaspoons yeast
1½ cups lukewarm water
2 cups high gluten flour
1 cup whole wheat flour 
1/2 cup rye flour
1/2 cup semolina flour
1 teaspoon salt 
1 teaspoon pepper (I used a citrus blend)
1 teaspoon rosemary
1 teaspoon dried mint

1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes. See “seeded multigrain truffle rolls” for photos of fermenting yeast.

2. In your stand mixer bowl, combine the remaining ingredients  and “stir”

3. Pour in the yeast mixture and “stir” until a shaggy dough forms.

4. Increase the stand mixer speed to 2 and knead until a smooth dough forms, about 5 minutes.

5. Turn the dough out onto your counter top, knead by hand a few turns, and shape into a ball.

6. Place the dough in a large bowl, cover with plastic wrap, and set aside to double in bulk, about 2 hours.

7. Turn the dough out onto your counter top, divide into two pieces, and shape each into a batard.

8. Place the baguettes into a welled pan or onto a parchment or silpat lined baking sheet.

9. Cover with plastic wrap and set aside to rise until doubled in bulk, about 2 hours.

10. With about 30 minutes left in the final proof, preheat your oven to 400 degrees.

11. Bake until a deep golden brown, about 50 minutes.

Original recipe found here.

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