I know… snow should be enjoyed by being outdoors and making the best out of it. No way. This year snow means to me feeling cozy and lazy at home. Mostly due to the lack of spare time (rather than inspiration) I have not baked much either. And my sourdough is sleeping in the cold too (safe and well-fed in our fridge).
Today I baked a lazy bread. Just threw all the ingredients in my kitchen machine, let all rest for the night, threw the fermented dough in a rising basket for 2 hours, and baked. The smell of roasted almonds was all over the place. Cozy. Perfect.
ALMOND BREAD WITH DURUM
You need: 500 g water, 550 g bread flour, 200 g durum wheat flour, 100 g almonds, 20 g salt, 10 g fresh yeast.
How to: mix all the ingredients together except the almonds in a mixer bowl and knead with a dough hook for 15 minutes at medium/low speed. Add the almonds and mix for further 5 minutes. Let rest for the night in the fridge, covered with plastic foil. In the morning, place the dough in a rising basket and let rise, loosely covered with plastic foil and in a plastic bag, for 2 hours. Transfer on a hot baking dish or stone and bake for 50 minutes, the first 20 minutes at 250 degrees and the rest at 190. Use steam if you like a crusty crust.
CONSIDERATIONS: Being someone who takes bread baking seriously, I have been quite disinclined to try easy looking methods. This particular one comes from Baka, a fairly new Swedish magazine on baking, with beautiful pictures and interesting articles. But the recipes? I often find them too scant when it comes to details -thing which can lead to catastrofic results in the kitchen. This time I tried to trust them but… they wrote to bake the bread for 45 minutes at 250 degrees. Right: my loaf was almost burned after 25 minutes. So I lowered the temperature and it was ok. What if I did not check? Fire in my kitchen? Oh the wonderful food magazines…
Anyway, the bread was good. The almonds really made a difference and felt like something new to the palate. The use of durum wheat and the long kneading time made a very compact crumb, which was delish with a little butter. With my fix to the baking time and temperature this is a good method for some serious comfort bread on a very lazy day. Yawn… I think the almonds just made me more sleepy. Goodnight!
This is going to YeastSpotting.