This is a loaf made specially to go with a special gift from my favorite niece. OK, I lied. When it comes to nieces, they are all my favorites.
I have not heard of this particular brand of butter until C hauled a bag of these from Melbourne. It was challenging to carry back 1 kg of butter but the sweet kid who thinks of her aunties and uncles even while on holiday did not consider it trouble at all.
For a handcrafted artisanal butter, it is only justifiable to pair it with freshly handcrafted bread. The butter has gone places and I shall savor every bit of it with this bread.
Makes 1 loaf.
Cool boiled water 286g
Bananas, mashed 38g
Honey 1 tsp
Bread flour 285g
Wholemeal flour 156g
Instant yeast 3g
Fine sea salt 4g
Sesame seeds or small seeds
In a mixing bowl, combine the wet ingredients.
In another bowl, mix dry ingredients then combine with the wet ingredients.
Mix until everything comes into a sticky mass.
Transfer to a bread kneader to knead.
Leave to ferment, 1 hour.
I did not punch down the dough. Nor did I proof the dough again. The final dough is slaggy and I handled it mainly using silicon sheets.
Remove fermented loaf.
Gently roll the loaf onto a silicon sheet and coat it with (uncooked) seeds.
Transfer the shaped loaf to a lined baking tray ( I use silicon sheet )
Preheat the oven to 230C, with a glass with about ¼ cup of water for steam.
Mist spray the bread when oven is preheating.
Slash patterns on the loaf with a very sharp blade.
Bake at 230C for 12 minutes.
Reduce temperature to 220C.
Bake at 220C for 15-18 minutes.
Leave the oven door ajar for 10 minutes.
Bread is ready with the surface does not yield and sounds hollow when tapped.
Enjoy with Pepe Saya butter.
The bread has a close crumb and a medium crust, very suitabke ti be eaten as it is.
Credits : Artisan Breads, Eric W Kastel