The Fondue Bread
I have always loved the idea of baking bread at home. But yeast and I were never good friends. But ever since I joined the daring bakers, I have been able to overcome this fear. I have baked quite a few breads with yeast and have got it right. But I have never tried out recipes outside of the Daring Bakers. I thought it was about time to venture out on my own and see if the training through the Daring Bakers group had paid off. And must say, it definitely has. I was more confident in what I was doing and knew how to pick a good recipe and voila I managed to bake the perfect baguette with apples and walnuts. And to add to it, it goes perfectly with cheese fondue.
I found this recipe at http://www.kingarthurflour.com/blog/2010/02/11/whats-the-best-possible-way-to-serve-this-bread/. I loved the detail in which she goes and that really helped with my making the perfect baguette. The bread is really easy to make and takes about 5 mins on day one when you make the starter and about 20 mins of active time on the second day when you actually knead and shape the bread. And yes I did buy the special pan (baguette pan) for the bread and it was a good decision. The bread had a great crust and was flavorful and moist and soft inside. The rye flour added to bread adds a nice flavor to the bread. This makes two small or one large loaf of the bread.
For the Starter:
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 1/8 cup rye flour (white, medium, or pumpernickel); OR King Arthur white whole wheat flour
- 1/2 + 1/8 cups cool water
- 1/8 teaspoon instant yeast
For the Dough:
- all of the starter
- 1 cups King Arthur Unbleached All-Purpose Flour
- 1/2 + 1/8 teaspoon salt
- 1/4 teaspoon instant yeast
- 1/2 cup coarsely chopped walnuts, toasted and cooled
- 1/4 + 1/8 cup dried apple pieces
Mix the ingredients listed under started in a mixing bowl and keep it aside for 12-18 hrs.
- Next step would be to add the rest of the flour, salt and yeast to the starter and make a soft dough. I did the kneading with my hands and did not use a stand mixer. You could use a stand mixer if you have access to one.
- Next add the dried apples (do not use fresh apples as the moisture in apples will cause the bread too soggy) and the walnuts to the dough and knead them into the dough. You don’t need to knead the dough too much. Just make sure that all the walnuts and apple pieces are incorporated with the dough.
- Now transfer the dough to a lightly greased bowl and let the dough rise for 60-90 mins or till the dough has doubled in size.
- Once the dough has risen, divide the dough into 2 parts or use all the dough to make one loaf.
- Roll the dough out into an oval shaped piece about 12″ long and 4-6″ wide.
- Fold the dough along the long side and seal the edge using the heel of your hand. Repeat this once again.
- Now shape the dough by tapering the ends.
- Now transfer the dough to a greased baguette pan or onto a parchment paper on a baking sheet.
- Cover the loaves and let it rise for another hour or so. In this time the dough will get puffy.
- When the dough is almost risen, pre-heat the oven to 425 F.
- Now spritz the loaf with some water and make a long slash on the loaf/loaves and transfer it to the oven and bake in the oven for 25 mins or till the bread is browned.
- Transfer the bread to a cooling rack and let it cool completely before cutting it.
I loved this bread. I know I am going to try out healthier versions of this bread. I loved the rye flavor and am sure you will love it too. The crust is nice and brown and the inside of the bread is soft and fluffy. I had this bread with butter and also had it with pasta. It was absolutely delicious. I hope you love it too and a big thanks to blogger at the King Arthur Flour blog. The recipe is awesome and the instructions were brilliant.