RECIPES

Coconut Brioche

Makes 4 Brioches

Preparation time: 20 min Resting time: 4 h 30 min–4 h 45 min Baking time: 25 min

INGREDIENTS

• 80 g (1/2 cup/3 oz) coconut sugar • 500 g (3 1/2 cups/1 lb 2 oz) plain (all-purpose) flour (T55) • 220 g (1 cup/7 3/4 oz) crème fraîche • 2 eggs + 1 beaten egg for glazing • 15 g (1 1/2 tbsp) fresh yeast, crumbled • 9 g (1 3/4 tsp) Guérande sea salt • 50 g (1/4 cup/1 3/4 oz) coconut oil • 100 g (scant 1/2 cup/3 1/2 oz) butter, softened and diced

METHOD

1 Combine all the ingredients, except the coconut oil, beaten egg for glazing and butter, in a stand mixer fitted with a dough hook. Mix on low speed for 5 minutes until the dough is smooth and pulls away from the sides of the bowl. Incorporate the coconut oil and butter on low speed. The dough should pull away from the sides while remaining slightly sticky. Cover the mixer bowl with a cloth and leave the dough to rise for 2 hours at room temperature. 2 On a floured work counter, divide the dough into four pieces of equal weight (about 270 g/91⁄2 oz each). Loosely shape the dough pieces into balls and place on a tray. Refrigerate for 30–45 minutes. 3 Shape the dough pieces into boules (see page 30), tightening well. Transfer to a baking sheet lined with baking (parchment) paper. Cover with a cloth and prove (proof) for 2 hours at room temperature. 4 Preheat the oven to 150°C (300°F). Brush the brioches with beaten egg and bake for 25 minutes. 2 Remove the brioches from the oven, then cool on a wire rack.

Lentil and Chickpea Flour Bread

Makes 2 Loaves

Preparation time: 20 min Resting time: 4 h 45 min Baking time: 1 h 15 min

INGREDIENTS

• 75 g (2/3 cup/2 3/4 oz) lentil flour • 75 g (2/3 cup/2 3/4 oz) chickpea (gram) flour • 350 g (2 1/2 cups/12 oz) plain (all- purpose) flour (T55) • 300 g (1 1/4 cups/10 1/2 oz) water at 16°C (60°F) • 20 g (2 tbsp/3/4 oz) coconut sugar • 9 g (1 3/4 tsp) Guérande sea salt • 5 g (1 1/2 tsp) fresh yeast, crumbled • 1 tbsp olive oil

METHOD

1 Combine all the ingredients in a stand mixer fitted with a dough hook. Mix and knead for 4 minutes on low speed and then for 4 minutes on high speed. Cover the mixer bowl with a cloth and leave the dough to rise for 3 hours at room temperature, folding after 1 1/2 hours. 2 On a lightly floured work counter, divide the dough into two pieces of equal weight (about 420 g/15 oz each). Roughly shape into balls. Cover with a cloth and rest for 15 minutes at room temperature. 3 Shape the dough pieces into boules (see page 30) and transfer to a baking sheet lined with baking (parchment) paper. Cover with a cloth and prove (proof) for 1 1/2 hours at room temperature. 4 Place a baking pan on the lowest oven rack and preheat the oven to 250°C (480°F). Score the loaves with a cross (see page 34). Once the oven is hot, pour 50 ml (3 1/2 tbsp/1 3/4 fl oz) water into the hot baking pan. Put the loaves and pan of water into the oven and bake for 30 minutes. Lower the temperature to 220°C (425°F) and bake for another 45 minutes. 5 Remove the loaves from the oven, then cool on a wire rack.

Challah

Makes 3 Loaves

Preparation time: 25 min Resting time: 2 h 25 min Baking time: 18 min

INGREDIENTS

• 535 g (generous 4 cups/1 lb 3 oz) white bread flour (T65) • 290 g (scant 1 1/4 cups/10 1/4 oz) water at 16°C (60°F) • 50 g (1/4 cup/1 3/4 oz) caster (superfine) sugar • 15 g (1 1/2 tbsp) fresh yeast, crumbled • 10 g (2 tsp) Guérande sea salt • 30 g (3 tbsp/1 oz) olive oil • Poppy and sesame seeds, for finishing

METHOD

1 Combine all the ingredients, except the oil and seeds, in a stand mixer fitted with a dough hook. Mix and knead for 4 minutes on low speed and then for 2 minutes on high speed. Incorporate the oil and mix for another 2 minutes. Cover the mixer bowl with a cloth and rest the dough for 40 minutes at room temperature, then refrigerate for about 30 minutes. 2 On a floured work counter, divide the dough into nine pieces of equal weight (about 100 g/31⁄2 oz each) and pre-shape to resemble rugby balls. Cover with a cloth and rest for 15 minutes at room temperature. 3 Make a plait (braid) using three dough pieces. Repeat the operation with the remaining dough pieces to make three plaits. Sprinkle with poppy seeds and sesame seeds. Transfer to a baking sheet lined with baking (parchment) paper. Cover with a cloth and prove (proof) for 1 hour at room temperature. 4 Place a baking pan on the lowest oven rack and preheat the oven to 160°C (325°F). Once the oven is hot, pour 50 ml (3 1/2 tbsp/1 3/4 fl oz) water into the hot baking pan. Put the loaves and pan of water into the oven and bake for 18 minutes. 5 Remove the loaves from the oven, then cool on a wire rack.

Recipes taken from THE BREAD BOOK by Éric Kayser, published by Phaidon.

ERIC KAYSER

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