In a bowl, whisk together the warm water, yeast, and a pinch of sugar and let it rest until fluffy for 5-7 min.
In a large bowl (preferably of a stand mixer), put flour, milk, remaining sugar, salt, eggs, vanilla, and yeast.
Mix them until combined for about 3-4 minutes. Then, cover it with a cloth or plastic wrap and let it rest at room temperature for 10-12 minutes.
After that, knead the dough by stand mixer or hand. Add room temperature butter to the dough and continue to knead for 12-15 minutes.
Cover the dough with plastic wrap and keep it in the refrigerator overnight. If you have limited time, you can keep it for around 3 hours.
Instructions day 2
Prepare the chocolate paste; in a medium saucepan, place the butter and chocolate and stir over low heat until the chocolate is completely melted. Remove the pan from the heat and add the cocoa, powdered sugar, coffee, and salt. Whisk until the ingredients are well combined and let it cool at room temp.
Transfer the dough onto a floured counter and using a rolling pin, roll out the dough into a 26x16 inch (70x40cm) rectangle. Spread the chocolate mixture on the dough with a spatula.
Tightly roll up the dough from the long side, transfer the roll to a baking sheet and leave it in the freezer for 5-10 minutes for it to be cut easily.
Remove the roll from the freezer and using a knife cut down the middle lengthwise. Knit the dough sides as in the IG Reel, curl into a circle and fix the ends to make a wreath. Transfer to a baking sheet carefully. Cover the wreath with plastic wrap or a clean kitchen towel and let it rest for 60-75 minutes.
Preheat the oven 340-350F. Bake for 30-35 minutes, until its top turns brown.
Remove from the oven and brush with caramel syrup. Decorate it and serve.
Wheat bran, cornmeal, or additional flour for dusting
In a medium bowl, stir together the flour, salt, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Make sure it’s really sticky to the touch; if it’s not, mix in another tablespoon or two of water. Cover the bowl with a plate, tea towel, or plastic wrap and let sit at room temperature (about 72 degrees F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 hours and (my preference) up to 18 hours. This slow rise – fermentation – is the key to flavor.
When the first fermentation is complete, generously dust a work surface (a wooden or plastic board is fine) with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. When you begin to pull the dough away from the bowl, it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky – do not add more flour. Use slightly floured hands or a bowl scraper or spatula to lift the edges of the dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
Place a cotton or linen tea towel (not terry cloth, which tends to stick and may leave lint in the dough) or a large cloth napkin on your work surface and generously dust the cloth with wheat bran, cornmeal, or flour. Use your hands or a bowl scraper or a wooden spatula to gently lift the dough to cover it and place it in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, making an indentation about ¼ inch deep, it should hold the impression. If it doesn’t, let it rise for another 15 minutes.
Half an hour before the end of the second rise, preheat the oven to 475 degrees F, with a rack in the lower third position, and place a covered 4 ½ to 5 ½- quart heavy pot in the center of the rack.
Using pot holders, carefully remove the preheated pot from the oven, and uncover it. Unfold the tea towel, lightly dust the dough with flour or bran, lift up the dough, either on the towel or in your hand, and quickly but gently invert it into the pot, seam side up. (Use caution – the pot will be very hot; see photos, page 55.) Cover the pot and bake for 20 minutes.
Remove the lid and continue baking until the bread is a deep, chestnut color but not burnt, 15 to 30 minutes more. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly. Don’t slice or tear into it until it has cooled, which usually takes at least an hour.
Original recipe uses 8g salt.
Try: After taking lid off dutch oven, put oven on baking sheet. prevents burnt bottoms
Try: After bake is done, turn off oven, crack door, and let bread sit in oven for 20 minutes curing crust
Bake bread darker!
SALT Many people, me included, felt Mr. Lahey’s bread was not salty enough. Yes, you can use more salt and it won’t significantly affect the rising time. I’ve settled at just under a tablespoon.
TIMING About 18 hours is the preferred initial rising time. Some readers have cut this to as little as eight hours and reported little difference. I have not had much luck with shorter times, but I have gone nearly 24 hours without a problem. Room temperature will affect the rising time, and so will the temperature of the water you add (I start with tepid). Like many other people, I’m eager to see what effect warmer weather will have. But to those who have moved the rising dough around the room trying to find the 70-degree sweet spot: please stop. Any normal room temperature is fine. Just wait until you see bubbles and well-developed gluten — the long strands that cling to the sides of the bowl when you tilt it — before proceeding.
THE SECOND RISE Mr. Lahey originally suggested one to two hours, but two to three is more like it, in my experience. (Ambient temperatures in the summer will probably knock this time down some.) Some readers almost entirely skipped this rise, shaping the dough after the first rise and letting it rest while the pot and oven preheat; this is worth trying, of course.
OTHER FLOURS Up to 30 percent whole-grain flour works consistently and well, and 50 percent whole-wheat is also excellent. At least one reader used 100 percent whole-wheat and reported “great crust but somewhat inferior crumb,” which sounds promising. I’ve kept rye, which is delicious but notoriously impossible to get to rise, to about 20 percent. There is room to experiment.
FLAVORINGS The best time to add caraway seeds, chopped olives, onions, cheese, walnuts, raisins or whatever other traditional bread flavorings you like is after you’ve mixed the dough. But it’s not the only time; you can fold in ingredients before the second rising.
COVERING BETWEEN RISES A Silpat mat under the dough is a clever idea (not mine). Plastic wrap can be used as a top layer in place of a second towel.
In a bowl, blend flour, baking soda, baking powder and salt together. Set aside. Next, in a stand mixer, cream together butter and sugar until fluffy; about 3 minutes. Add the eggs and vanilla and mix on low until combined. Next, gradually incorporate the dry ingredients, mixing on low until everything is moist; about 1 minute. Finally, add in the buttermilk with your mixer on its lowest speed until the batter is smooth and no lumps remain.
Preheat the oven to 350°F. Then, prepare two 9-inch cake pans by greasing them with butter and lining with parchment paper. We will be baking two cake layers at a time—we’re going to assume you don’t have eight 9-inch cake pans in your cupboards!
Add about 3/4 cup (212 grams) of the cake batter to each pan and then spread into an even layer using the back of a spoon.
Bake for 10-12 minutes or until the cake is slightly golden and set in the middle. Remove from the oven and let cool in the pan for 5-10 minutes, then carefully remove the cake layers and transfer to a wire rack to finish cooling. Repeat until all eight layers are baked.
In a medium saucepan over medium heat, whisk together the sugar and evaporated milk and cook until the mixture is warm. Reduce the heat to medium-low and then add the chocolate, cocoa powder and butter. Stir the mixture until the chocolate and butter have melted and the mixture has warmed through. Continue to cook the frosting until it has thickened, about 6-8 minutes. Remove from heat and then stir in the vanilla. Let cool to room temperature.
Begin by placing the bottom layer of cake on a plate or cake stand. Then, spread a generous, even layer (2-3 tablespoons) of fudge frosting over the cake. Top with the next layer of cake and then repeat.
When you reach the final layer, spread the remaining fudge frosting on the top and down the sides of the cake. We recommend using an offset spatula to get the frosting nice and smooth.
J'ai gouté ça il y a bien longtemps. C'est vraiment délicieux.
Marinated ox heart
1 ox heart, trimmed and cubed meat
3 red chillies, long, finely chopped
1 bulb of garlic, crushed
ají panca, 2-3 tbsp (or you can use smoked paprika if you can't find any)
3 tbsp of ground cumin
100ml of olive oil
300ml of red wine vinegar
flat-leaf parsley, chopped, to serve
Roasted yellow pepper sauce
3 yellow peppers
3 Scotch Bonnet chillies, yellow
5 spring onions
1 bulb of garlic
1 lemon, cut into quarters
ground cumin, 1-2 tsp
2 tsp ají panca, (or you can use smoked paprika if you can't find any)
To make the anticuchos, simply stir together the marinade ingredients and coat the ox heart cubes in it. Leave it, covered, in the fridge for at least 4 hours, or overnight
Preheat the oven to 180°C/gas mark 4
To make the yellow pepper sauce, cut the peppers and chillies in half and place in a roasting tin with the onions, lemon wedges and whole head of garlic. Drizzle generously with oil and season with salt and pepper and roast in the oven for about 30-40 minutes, or until the peppers are soft and golden
Leave to cool for a few minutes until you can handle them. Peel off the pepper skins and pop them in a food processor, along with the scotch bonnets (minus the seeds), the squeezed out roasted garlic and the lemon flesh (minus the pips)
Dry fry the spices for a minute or two and add them to the food processor. Season and blitz to purée. You can add a splash of oil to slacken if needed. Taste for seasoning, adjust as necessary and serve
Adjust seasoning as necessary
Once ready to cook the anticuchos, heat a griddle or barbecue until smoking hot, or you can pop them under a very hot grill. Dry off the majority of the marinade, keeping some for basting, and thread the meat on to kebab skewers
Cook for a couple of minutes on each side, basting with the reserved marinade and serve with a scattering of chopped flat leaf parsley and roasted yellow pepper sauce
Preheat the oven to 375° F. Lightly butter a 28 cm (10″) tart pan with removable bottom.
Cream together the butter and sugar until fluffy and light.
Add in the egg, and mix.
Stir in the flours, pinch of cardamom, and baking powder just until combined into a pliable ball.
Turn the soft dough into your greased pan and use your hands to spread it into an even layer across the bottom and up the sides of the pan.
Prick the bottom with a fork and bake the empty crust for 10 mins. Remove from the oven and let cool slightly.
While your crust bakes, in a bowl whisk together the sour cream, egg, sugar, vanilla, and cardamom. The filling will have a thin, pourable consistency.
Spread the blueberries evenly across the par-baked crust. Carefully pour the filling over and around the berries and spread gently with a spatula until the crust is filled evenly.
Carefully return to the oven and bake for 25-30 minutes, or until the edges are golden brown and the filling around the edges is set. The center should not look like uncooked liquid, but neither too dry and firm.
Remove from the oven and cool at room temperature for at least 40 mins.
Serve warm or at room temperature, with ice cream or whipped cream if you like, maybe with a few extra berries on top.
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