* Exported from MasterCook *
Bread, Pecan Currant Batard
Recipe By :Jessamyn Waldman Rodriguez
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Low Fat
Nuts Posted
Side Dish Snacks
Amount Measure Ingredient -- Preparation Method
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3/4 cup pecan halves -- toasted, (85g)
1 cup dried currants -- (160G)
2 cups bread flour -- plus more for shaping, (635cm)
1 3/4 cups warm water -- plus, (415g)
2 tablespoons warm water
1 tablespoon kosher salt -- plus
2 teaspoons kosher salt
1/4 teaspoon active dry yeast
155 grams Pate Fermentee -- (2/3C) see Note 1
canola oil
Makes 2 loaves (8"/20cm)
Note 1: Risen and deflated, cut into walnut-sized pieces. See recipe
for Pate Fermentee in this digest.
This bread is an elegant addition to any cheese board. It gets scored
five times on each side in a sort of ladder pattern.
Put the pecans and currants in a lg bowl and cover with hot water.
Combine the bread floiur and warm water in a stand mixer fitted with
a dough hook. Mix on low speed until well combined, about 2 min. Let
rest for at least 20 min.
Add the salt, yeast, and pate fermentee and mix on low speed to
integrate, about 2 min. Increase the speed to med to med-high and mix
until the dough is smooth, pulls away from the sides of the bowl (and
leaves the sides clean), has a bit of shine, and makes a slapping
noise against the sides of the bowl, about 5 mi. You will know the
dough is ready when you lightly tug a piece of the dough and it
doesn't pull right off - it snaps back.
Drain the pecans and currants (discard the soaking liquid) and add
them to the dough. Mix on low speed until just combined.
Coat the inside of a lg bowl with oil and transfer the dough to it.
Cover the bowl with plastic wrap (or put the whole thing into a lg
plastic bag) and let stand at room temp until the dough is softer
that a firm balloon, is supple, and leaves an indentation when
pressed lightly about 2 hrs.
Turn the dough out onto a lightly floured work surface and divide it
into 2 equal pieces (each weighing about 25oz/720g). Preshape each
piece of dough using a loose log roll (see Note below). Let rest for
10 min. Working with one piece at a time (and leaving the other under
loose plastic wrap, flatten your dough slightly and reshape using
another log roll. Now you want to make your roll look like a batard
with rounded ends. There should be one long seam along the bottom of
the loaf. Apply slight downward pressure with the pinky sides of your
hands to round the ends slightly Repeat the process with the second
piece of dough.
Line the backs of 2 rimmed baking sheets with parchment and put the
loaves, seam side down, on the pans, Put the baking sheets in large
plastic bags or cover the loaves loosely with plastic wrap and let
them rise until the loaves are soft and plump, about 1 hr. If you
touch the loaf lightly, your finger will leave an indentation.
Meanwhile, put a pizza stone on the middle rack of the oven and
pre-heat to 500F/260C. Set a baking dish in the bottom of the oven.
Use a bread lame or very sharp paring knife to score 5 (1 12"/4cm)
slashes on each side of one loaf (10 slashes in all). Slide the dough
onto the pizza stone in one swift movement. Put 10 ice cubes in the
baking dish at the bottom of the oven (this will create steam) and
reduce the oven temp to 425F/220C after 10 min. Put the other loaf on
the baking sheet, covering tightly, in a cool place
Bake until the bread is browned on top, the exposed currants are
slightly charred and the loaf sounds hollow when you tap it on the
bottom, 20-25 min. Transfer to a wire rack (discard the parchment) to
cool completely. Meanwhile, score and bake the second loaf.
Store bread that will be consumed within 24 hrs in a paper or cloth
bag. After that, store in a plastic bag at room temp.
Note: creating the log roll:
The log roll is a common shape and is used either as the final shape
or as a preshape. Folding the dough over itself a few times creates
a taut skin and develops structure and a clean seam. It also helps to
make sure your loaves are of uniform density so they rise and bake
evenly. Working with one piece of dough at a time, lightly flatten
the dough with your hands so it forms a rough rectangle. With the
short side facing you, fold the tip of the dough toward you, fold the
top of the dough toward its center. Press down with the pads of your
fingers to create the "roll". Seal the seam and create a taut surface
and tight roll. Fold the new top edge over the center so it aligns
with the bottom edge and press this seam down, again being mindful of
creating surface tension. There should now only be one seam on one
side of your dough. Give it a few rolls on the floured surface so
that your folded dough forms a cylinder, the log. The length and
height will depend on the amount of dough.
Source:
"The Hot Bread Kitchen Cookbook"
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Per Serving (excluding unknown items): 115 Calories; 3g Fat (23.5%
calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 520mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 1/2 Fat.