Liver Pâté

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This crusty bread has a wonderfully soft interior thanks to the rolled oats in its pre-dough soaker. The seeds give it pleasant chew and wonderfully nutty flavor & it slices beautifully, making it a good choice for sandwiches và toast.

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 Note that this is an overnight dough, so plan accordingly. Our thanks to lớn Master Baker Jeffrey Hamelman for sharing this recipe with us.


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Soaker

1/2 cup (55g) flax seeds 1/4 cup plus 2 tablespoons (52g) sunflower seeds một nửa cup (45g) old-fashioned rolled oats 1 cup (227g) water, cool một nửa teaspoon salt

Pâte fermentée

một nửa cup + 2 tablespoons (142g) water, cool một nửa teaspoon salt pinch of instant yeast (1/16 teaspoon)

Dough

all of the soaker all of the pâte fermentée 2/3 cup (71g) rye or pumpernickel flour 1 50% cups less 1 tablespoon (324g) water, lukewarm 1 tablespoon (25g) honey 2 teaspoons (12g) salt

To make the soaker: set all of the ingredients until thoroughly combined. Cover the bowl & let rest at room temperature for about 14 hours.

To make the pâte fermentée: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix all of the ingredients until thoroughly combined. Cover the bowl and let rest at room temperature for about 14 hours.

To make the dough: When you’re ready lớn make the dough, combine all of the ingredients in a mixing bowl, or the bowl of your stand mixer. Mix & knead khổng lồ make a supple, elastic dough. If you’re using a stand mixer, set on low speed for 3 minutes to incorporate the ingredients, then on medium speed for about 5 minutes, or until the dough looks fairly well developed.

Gently deflate the dough & divide it into two pieces; each will weigh about 830g. Shape each piece into a rough ball, cover, & let rest for about 20 minutes; this rest will make the loaves easier to lớn shape.

After the rest, shape the two pieces of dough into rounds or logs. Place them on a piece of parchment or a lightly greased baking sheet. If the dough seems very soft, for added support turn the loaves (seam side up) into two floured brotforms (round or oval), or into two bowls lined with floured smooth cốt tông dish towels.

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Cover the loaves và let them rise for 50 khổng lồ 60 minutes at room temperature (68°F to lớn 78°F is ideal).

Towards the end of the rising time, preheat your oven to 450°F. At the same time, place two lidded oven-safe baking pans (such as a cloche, Dutch oven, or long covered baker) into the oven khổng lồ preheat. Make sure the baker you choose is safe to be preheated empty, without anything inside.

When the oven is fully preheated, carefully transfer the loaves lớn your chosen bakers. Slash them several times across the đứng top to allow for expansion.

Cover the bakers and place them in the oven. Bake the bread for 30 minutes. Remove the covers và bake 10 khổng lồ 15 minutes more, or until the bread is golden brown. Its internal temperature should register about 210°F to lớn 212°F on a digital thermometer.

Remove the bread from the oven and turn it out of the pans onto a rack lớn cool completely.

Store the bread at room temperature, loosely wrapped, for up to lớn 5 days; freeze for longer storage.


Want lớn bake your loaves on a stone instead of in Dutch ovens? For extra-crusty crust, showroom steam khổng lồ your oven as follows: While the oven is preheating, place an empty cast iron frying pan on the oven rack below the stone. If possible, adjust stone & pan so that the pan isn"t directly under the stone, making it easier for steam khổng lồ reach the baking bread. Transfer the risen scored loaves lớn the hot baking stone & pour about 1 cup of boiling water into the cast iron frying pan. Steam will billow from the pan upwards to lớn envelop the baking bread; be sure to wear good oven mitts to lớn shield your hands & arms. Quickly close the oven door lớn trap the steam. Bake boules (rounds) for 26 to 28 minutes; bâtards (oval loaves) for 21 to lớn 23 minutes. The finished loaves will be a deep golden brown; remove them from the oven & cool completely on a rack before slicing.