For the cream crumbs:
150 g cream 35-36% fat
For the pre-ferment:
220 g flour
5 g salt
half a teaspoon active dry yeast (or 0.5 g fresh yeast)
170 ml water
For the final dough:
270 g flour
20 g whole wheat flour
150 ml water
1 teaspoon active dry yeast (or 0.8 g fresh yeast) pre-ferment
50 g cream crumbs
7 g salt
10 g cumin
To make pre-ferment:
Place all the ingredients in a bowl and mix until smooth with a spoon. Cover with a plastic wrap or dish towel and leave at room temperature for 2 hours. Refrigerate overnight.
To make cream crumbs:
Bring the cream to a boil. Heat over low heat until the fat separates, and the milk solids turn into nutty brown crumbs. Leave to cool.
Final dough:
1. Dissolve the yeast in 50 ml water. Mix the rest of the water with preferment.
2. Place all the ingredients except salt in a stand mixer bowl. Stir with a hook on the lowest speed.
3. Add salt and mix for six minutes on speed 2. The final dough should be smooth and a bit sticky.
4. Cover with plastic wrap or dishtowel and let rise for 30 minutes.
5. Transfer the dough onto a flat surface, stretch and fold (the exact Strech & Fold instruction can be found on Zorra’s blog here). Cover and set aside for another 30 minutes.
6. Shape the dough into one big or two small loaves. Transfer to a baking sheet lined with parchment paper. Let rise for 45 minutes.
7. In the meantime preheat the oven to 420°F (220°C).
8. Just before baking, spray or brush the loaves with some water and slash with a sharp razor. 9. Transfer to the preheated oven. Bake for 15 minutes, open the oven door to release the steam, bake for 20 minutes more. If the bread turns too dark, cover with aluminum foil.
10. Transfer to a wire rack to cool.
Original entry: http://forthebodyandsoul.blogspot.com/2008/10/cumin-bread.html
Copyright © 2008 For the Body and Soul. All rights reserved.
