ÉRIC KAYSER ❘ FOOD
and then for 8 minutes on high speed. Incorporate the rosemary-infused oil and mix for 2 minutes. Gather the dough into a ball. Cover with a damp cloth and leave to rise for 2 hours at room temperature, folding over after 1 hour. The dough should expand. 3 Transfer the dough to a greased baking sheet and spread it out with your fingers until it covers the entire surface. Cover with a slightly damp cloth and prove (proof ) for 1½ hours at room temperature. 4 Place a baking pan on the lowest oven rack and preheat the oven to 230°C (450°F). Press your fingers into the dough to make dimples all over the surface, then drizzle with a little oil and spread the oil gently over the surface of the dough, using your hands. Sprinkle with coarse salt. Once the oven is hot, pour 50 ml (3½ tbsp or 1¾ fl oz) water into the hot baking pan. Put the focaccia and pan of water into the oven and bake for 15–20 minutes. 5 Remove the focaccia from the oven, then cool on a wire rack.
SWEET POTATO FLOUR BREAD Makes 3 loaves | Preparation time 20 min | Resting time 3 h 30 min–4 h 40 min | Baking time 35 min
INGREDIENTS
150 g (generous 1 cup/5 oz) sweet potato flour
500 g (scant 4 cups/1 lb 2 oz) white bread flour (T65) + extra for finishing 300 g (1¼ cups/10½ oz) water at 16°C (60°F)
32 g (2 tbsp/1 oz) Liquid Levain 23 g (1¾ tbsp/¾ oz) olive oil + extra for brushing
22 g (3 tsp/¾ oz) honey 10 g (2 tsp) Guérande sea salt 3 g (1 tsp) fresh yeast, crumbled 80 g (½ cup/2¾ oz) pumpkin seeds
METHOD 1 Combine all the ingredients, except the pumpkin seeds and olive oil, in a stand mixer fitted with a dough hook. Mix and knead for 5 minutes on low speed and then on high speed until the dough is smooth and pulls away from the sides of the bowl. Add the pumpkin seeds (set aside a handful for decoration) and knead for 1 minute on low speed. Cover the mixer bowl with a cloth and leave the dough to rise for 1½ hours at room temperature, folding after 1 hour. 2 On a floured work counter, divide the dough into three pieces of equal weight (about 370 g/13 oz each) and loosely shape into balls. Cover with a cloth and rest for 20
minutes at room temperature. 3 Shape the dough pieces into pavé loaves. Brush the tops of the loaves with a little water to moisten and sprinkle with the reserved pumpkin seeds. Transfer to a baking sheet lined with baking (parchment) paper. Cover with a cloth and prove (proof) for 1½ to 2 hours at room temperature. The dough should double in volume. 4 Place a baking pan on the lowest oven rack and preheat the oven to 240°C (465°F). Once the oven is hot, pour 50 ml (3½ tbsp/1¾ fl oz) water into the hot baking pan. Put the loaves and pan of water into the oven and bake for about 20 minutes. 5 Remove the loaves from the oven, brush with olive oil and cool on a wire rack.
MATCHA AND CANDIED ORANGE BREAD Makes 6 loaves | Preparation time 20 min | Resting time 5 h 30 min | Baking time 17 min
INGREDIENTS
10 g (3 tsp/¼ oz) matcha powder 500 g (scant 4 cups/1 lb 2 oz) white bread flour (T65)
500 g (3½ cups/1 lb 2 oz) cake (pastry) flour (T45/farine de gruau)
600 g (2½ cups/1 lb 5 oz) water at 16°C (60°F)
200 g (scant 1 cup/7 oz) Liquid Levain 30 g (2 tbsp/1 oz) caster (superfine) sugar 18 g (heaping 1 tbsp) Guérande sea salt 5 g (1½ tsp) fresh yeast, crumbled
60 g (6 tbsp/2¼ oz) olive oil + extra for finishing
200 g (1½ cups/7 oz) candied orange peel 1 egg, beaten, for glazing
METHOD 1 Combine all the ingredients, except the olive oil, candied orange and egg, in a stand mixer fitted with a dough hook. Mix and knead for 5 minutes on low speed and then for 10 minutes on high speed. Add the olive oil, then incorporate the candied orange peel while mixing on low speed for 1 minute. Cover the mixer bowl with a cloth and leave the dough to rise for 3 hours at room temperature, folding after 1 hour. 2 On a floured work counter, divide the dough into six pieces of equal weight (about 350 g/12 oz each) and loosely shape into balls. Cover with a cloth and rest for 30 minutes at room temperature. 3 Shape the dough pieces into round boules and transfer them to a baking sheet lined with baking (parchment) paper, glaze by brushing with the beaten egg and score with a diamond cross-hatch. Cover with a cloth and prove for 2 hours at room temperature. 4 Place a baking pan on the lowest oven rack and preheat the oven to 240°C (465°F). Once the oven is hot, pour 50 ml (3½ tbsp/1¾ fl oz) water into the hot baking pan. Put the loaves and pan of water into the oven and bake for 17 minutes. 5 Remove the loaves from the oven, brush them with a little olive oil and leave to cool on a wire rack. FT
Feb/Mar 2023 FRANCE TODAY ❘ 73
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