Mushroom Hazelnut Bread

Mushroom Hazelnut Bread - Bruno Albouze - THE REAL DEAL

Mushroom Hazelnut Bread Recipe
Mushroom hazelnut bread is an excellent addition to poultry, game, roasted meat, bbq, soups, veggies and toasted with eggs…

Makes 2x 2.2lb/1kg loaves
Starter/Fermented Dough/Pâte Fermentée. Make a day ahead or 12 hours prior kneading.
3 cups (400g) bread flour
1.1 cups (280g) spring water
2 tsp (8g) salt
0.18 ounce (5g) fresh yeast or 2.5g instant yeast.
Pour water first in the mixer bowl. Add flour, salt and yeast. Mix on low to combine – increase speed to medium and mix for 8 min. Make a tight ball. Transfer in a lightly oiled bowl, cover and leave out for 2 hours and place in the refrigerator overnight. Use half of the starter for the recipe; save and freeze the remaining starter for later use.

Final Dough / Ideal room temperature for bread making: ≈72/75ºF(22/24ºC).
5.4 cups (700g) all-purpose flour
0.4 cup (50g) rye flour
2 cups (500g) spring water at 60ºF/15ºC
2.2 tsp (10g) salt
0.8 lb. (350g) starter, leave out an hour before mixing
0.4 ounce (12g) fresh yeast or 5 grams instant yeast.
2.7 ounces (80g) mushroom base, or dried mushroom soup*
1/4 tsp (2g) porcini mushroom powder (optional)
8 ounces (250g) mushroom medley, cleaned, feet trimmed off and chopped
4 ounces (125g) hazelnuts, toasted and crushed.
*If using dried mushroom soup, add up 2 tablespoons (30g) water.

Mushroom stock: bring half of the spring water (1 cup/250g) to a boil and dissolve mushroom base and porcini powder. Remove from heat and add the remaining cold water; let cool to 60ºF/15ºC. Meanwhile, heat up a frying pan, toast hazelnuts and crush. In the same pan, sautee mushrooms on high heat with a drizzle of olive oil for about 6 min. Transfer mushrooms in a large plate (drain if too wet), season with ground black pepper, add nuts and chill.

In a 7qt (7.5L) mixing boil, add mushroom stock, flours, salt and instant yeast – mix on low to combine. Increase speed to medium-high and mix for 6 to 8 min. Add starter and continue mixing for 5 min more and incorpotate the chilled mushroom-hazelnut mixture. Internal dough temperature ≈75/79ºF(24/26ºC). Cover and let ferment for an hour (called bulk or primary fermentation). Degas/deflate and let ferment for another hour (2 hours total). Transfer dough onto a floured work surface; gently deflate and fold into a fat pillow (seam side down). Let rest 5 min, flip dough (seam side up) and transfer on a floured baker’s couche (best for proffing bread) otherwise floured silicone mat. Cover and let proof for an hour – Preheat oven to 480ºF/250ºC with a ≈ 7qt/7L Dutch oven for 30 minute prior baking. Divide proofed bread in half – transfer one loaf onto another tray lined with silicone mat; cover and chill. Carefully, remove hot Dutch oven from the oven. Gently, grab the couche and slide bread upside down in the hot Dutch oven; put the lid back on and bake for 60 minutes. Bake remaining bread as is for an hour, or divided into 4 pieces straight over a large pizza stone for 35 minutes. Let cool to room temperature – Enjoy!

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