I was overjoyed when I found this recipe in Normandy last year, as it combined olives and bread which are two of my favourite salty things. I love how the dough is stretched out exposing the layers below.
Pain Brié
Prep Time: 30 minutes
Resting Time: several hours
Cook Time: 30 minutes
Ingredients:
2 tablespoons dried yeast granules (or 2 packages active dry yeast)
4 cups unbleached bread flour, unbleached
3 teaspoons salt
Directions:
Dissolve the yeast in one cup of lukewarm water in a large bowl. After a minute or two, add one cup of flour and mix. Then add a second cup and knead by hand until smooth; the dough should be dry and not stick to your hands. Cover the bowl with a towel and let the dough rise overnight at room temperature. The next day, punch the dough down and add 3/4 of a cup of lukewarm water, the salt and the remaining flour, one cup at a time, mixing all the while. If you are using a stand mixer, use your dough hook; otherwise knead by hand, working the dough until dry. Now, either knead for several more minutes in your stand mixer or place the dough on a lightly floured surface and knead for a good five minutes.
Take the dough on your board and pound it heavily with a rolling to flatten it.
Fold the dough and pound it again until flat.
Repeat this process 7 or 8 more times.
Now let the dough (and the cook) rest for ten minutes. Form the dough into a ball, place on a board or counter and cover with plastic wrap. Let the dough rise for two and a half hours at room temperature.
4 cups unbleached bread flour, unbleached
3 teaspoons salt
Directions:
Dissolve the yeast in one cup of lukewarm water in a large bowl. After a minute or two, add one cup of flour and mix. Then add a second cup and knead by hand until smooth; the dough should be dry and not stick to your hands. Cover the bowl with a towel and let the dough rise overnight at room temperature. The next day, punch the dough down and add 3/4 of a cup of lukewarm water, the salt and the remaining flour, one cup at a time, mixing all the while. If you are using a stand mixer, use your dough hook; otherwise knead by hand, working the dough until dry. Now, either knead for several more minutes in your stand mixer or place the dough on a lightly floured surface and knead for a good five minutes.
Take the dough on your board and pound it heavily with a rolling to flatten it.
Fold the dough and pound it again until flat.
Repeat this process 7 or 8 more times.
Now let the dough (and the cook) rest for ten minutes. Form the dough into a ball, place on a board or counter and cover with plastic wrap. Let the dough rise for two and a half hours at room temperature.
Pre-heat the oven to 425 degrees F.
With a small, sharp knife, make five parallel cuts, approximately 1/4" deep, along the top of the loaf.
Place the loaf on a lightly buttered cookie sheet and bake for
40 minutes or until browned and hollow sounding when knocked on the
bottom.
mmmmm!! I am loving this mine will look like a mess though! bet this tastes magnificent!
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