Waiter there's something in my... Pain abricots pistache
Some weeks ago I was in Switzerland and had the opportunity to look over the shoulder of Mr. Wofisberg, who was the "Champion d'Europe de la Boulangerie" of 1999. The report of this visit - part one, part two and part three - is online and more to follow. Only in German, sorry.
The Boulangerie Pâtisserie Wolfisberg has also a website, where one can see what kind of bread Wolfi bakes. One bread catched my eye: Pain abricots pistaches. It's described as follow:
Pain abricots pistaches
makes 2 small loaves
150 g water
1 g fresh yeast
95 g flour, type 400
55 g flour, type 720
Final dough
150 g lukewarm water
5 g fresh yeast
1 ts miel de caña or honey
300 g poolish
200 g flour, type 400
120 g flour, type 720
30 g dried apricots, cut into small pieces
70 g pistachios, coarsely chopped
8 g salt
Poolish:
Dissolve yeast in water, stir in flours to make a thick mixture. It should be like a thickened, gloppy pudding. Cover bowl with plastic wrap and let stand at room temperature for one hour, after that transfer to fridge for 15-20 hours.
Final Dough:
Dissolve yeast and miel de caña in some of the water, with the rest of the water dissolve poolish.
Mix flours, add dissolved yeast and poolish mix on low speed 1.5 (Bosch MUM 8) for 3 minutes. Add apricots, pistachios and salt and mix another 6 minutes on a higher speed 2 (Bosch MUM 8). Dough should be smooth and still a little sticky. Cover and let rise for 35 minutes. Make one stretch & fold let rise another 40-55 minutes.
Cut dough in half and shape loaves as described here.
Cover and let rise for 60 minutes. Slash each loaf with one cut.
More entries and recipes in English.
The Boulangerie Pâtisserie Wolfisberg has also a website, where one can see what kind of bread Wolfi bakes. One bread catched my eye: Pain abricots pistaches. It's described as follow:
Pain abricots pistaches, les femmes l’adorent, pourquoi? Parce qu’il est sensuel!
Apricot pistachio bread, women love it, why? Because it's sensual!
Pain abricots pistaches
makes 2 small loaves
150 g water
1 g fresh yeast
95 g flour, type 400
55 g flour, type 720
Final dough
150 g lukewarm water
5 g fresh yeast
1 ts miel de caña or honey
300 g poolish
200 g flour, type 400
120 g flour, type 720
30 g dried apricots, cut into small pieces
70 g pistachios, coarsely chopped
8 g salt
Poolish:
Dissolve yeast in water, stir in flours to make a thick mixture. It should be like a thickened, gloppy pudding. Cover bowl with plastic wrap and let stand at room temperature for one hour, after that transfer to fridge for 15-20 hours.
Final Dough:
Dissolve yeast and miel de caña in some of the water, with the rest of the water dissolve poolish.
Mix flours, add dissolved yeast and poolish mix on low speed 1.5 (Bosch MUM 8) for 3 minutes. Add apricots, pistachios and salt and mix another 6 minutes on a higher speed 2 (Bosch MUM 8). Dough should be smooth and still a little sticky. Cover and let rise for 35 minutes. Make one stretch & fold let rise another 40-55 minutes.
Cut dough in half and shape loaves as described here.
Cover and let rise for 60 minutes. Slash each loaf with one cut.
More entries and recipes in English.
Was lustig ist: ich habe vor einiger Zeit ein Müslibrot ebenfalls mit (unter anderem) Pistazien und Aprikosen gebacken und fand die Kombination auch optisch sehr gelungen. Erscheint wohl nächste Woche bei den Küchengöttern.