Text 10470, 99 rader
Skriven 2007-01-13 11:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: meece
=============
 -=> Quoting Mark Lewis to Jim Weller <=-

 JM> They are cute to watch, but don't have much personality.
 
 JW> I have just discovered they go absolutely NUTS for popcorn.

 ML> the kids?

The rodents. They like stale bread crumbs and nut dust too.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Triple Chestnut Bread
Categories: French, Breads
  Servings: 2 lb loaf

           FOR THE SPONGE:
      1 c  warm water
      3 T  chestnut or other strong
    dark honey
      1 t  yeast
    1/2 c  chestnut flour
      1 c  unbleached white flour
           FOR THE DOUGH:
      1 c  cool water
  1 1/2 c  chestnut flour
  1 1/2 c  unbleached white flour
  2 1/2 t  fine sea or kosher salt
    Olive oil for the bowl
      1 c  coarsely chopped
    vacuum-packed chestnuts
           more flour as needed

Dissolve the honey and yeast in 1/4 c. of the warm water. Let stand
until foamy. Add the remaining 3/4 cup warm water and stir. Mix in the
flours thoroughly. Cover tightly with plastic film and let rise 2-4
hours.

Uncover the bowl and inhale the aroma of the contents. If you used
chestnut honey, a miraculous alchemy will have occurred. The contents of
the bowl will smell exactly like a chestnut tree in full bloom. Having
inhaled your fill, add the cool water, the chestnut flour, and 1 cup of
the white flour. Stir into a thick dough. Put a 1-cup measure of flour
beside your kneading board, sprinkle some of this flour on the board,
and scrape the contents of the bowl onto the board. Sprinkle with more
flour and start kneading. As this is a sticky dough, a dough cutter is
very helpful in scraping the dough off the board in the initial stages.
Continue kneading, adding generous sprinkles of flour from your cup,
until the dough is smooth, holds its shape, and doesn't stick to clean
hands. (This dough will never be as elastic as a wheat dough.) Form it
into a ball, sprinkle the board with flour, and place the dough on it.
Cover with a towel and leave to proof for 20 minutes.

Uncover the dough, and in three turns, sprinkle on and knead in the
salt. Knead until smooth, adding tiny sprinkles of flour if necessary.
Oil a large ceramic bowl with olive oil. Form the dough into a ball,
turn it upside down in the bowl, and flip it over. Cover tightly with
plastic wrap and allow to rise until double in bulk, around 3 hours.

Turn the dough out onto a board onto which you have spread the chopped
chestnuts. Fold and knead them in until evenly distributed. For a
single, 2-pound loaf, form the dough into a tight ball, pinching the
seams on the bottom to seal. Alternatively, divide the dough in two for
one-pound loaves. If you are using a banneton (round basket lined with
linen for proofing loaves), flour it liberally with chestnut or white
flour and put the ball of dough into it seam side up. Flour the dough
lightly and cover with plastic wrap. If you have no banneton, cover a
baking sheet with baking parchment and place the ball of dough on it
right-side-up. Flour the top of the loaf lightly and cover it with
plastic wrap. Either way, leave to rise until not quite doubled in bulk
(about 1 1/2 times original bulk). Preheat the oven to 425 F. If you
used the banneton, cover a baking sheet with baking parchment, cover the
banneton with the sheet, parchment side down, and flip over. Carefully
pull away the banneton. Slash the top of the loaf with a very sharp
knife or razor blade in a tic-tac-toe pattern. Place a broiler pan in
the bottom of the oven, pour a cup of water into it to create steam, and
immediately put the loaf in the oven. After 10 minutes, reduce the heat
to 375 F. Bake another 20-30 minutes, or until very deep brown. Rotate
the loaf in the oven once during baking, but otherwise don't open the
oven. Cool on a rack. This dark, dense, slightly sweet bread is
delicious just as it is, served with a selection of cheeses, or for
breakfast with chestnut honey.

Mary-Anne

MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... I'm a bit slow responding. Drinking takes up so much of my time. - Kev
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