For this kitchen tour (all information here), I went to choose a recipe at Queen leaf here and it’s Try this! who comes to pick up a recipe from me. At Reinefeuille, I saw lots of recipes that I liked (onion-bacon tart, blueberry squares, C. Felder’s chocot cake, lemon and raspberry flan) but being in shortage of bread, I finally chose a bakery recipe. It’s a recipe that I wanted to test for a long time, a bread based fine semolina. As I did not have chestnut flour, I did not use any. This bread was really delicious, very fine and to be remade with chestnut flour because it must bring a lot of flavors. Thank you Reinefeuille!
For 1 loaf, you will need:
210 ml of water
230 g fine semolina
120 g T65 flour
1 sachet of baker’s yeast
1 tsp of salt
1 tsp olive oil
1 tsp of sugar
1 tsp lemon juice
Prepare the dough by putting the ingredients in your bread maker in the order recommended by the manufacturer, then start the dough only program.
At the end of the program, vCheck your dough and take it out of the machine. Flour your work plan. Shape your bread as you wish, for me in the shape of a pancake put to bake in a pie mold.
Leave to rise for about 30 minutes away from drafts.
Bake in a preheated oven at 220 ° C and cook for about 30 minutes.
Lower if the bread is baking too quickly. Once your bread is out of the oven, let it cool on a rack.
Enjoy your meal !
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