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, les femmes l’adorent, pourquoi? Parce qu’il est sensuel!
Apricot pistachio bread, women love it, why? Because it’s sensual!
No doubt, I had to replicate it for Waiter there’s something in my….
WTSIM is this month hosted by Andrew from Spitton Extra, with the theme dried fruit and nuts.
Pain abricots pistaches
makes 2 small loaves
Poolish
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.
Preheat oven to 250 C. Mist water inside the oven with a spray. Once the loaves are in the oven, turn the heat down to 230 C. Bake for 15 minutes with steam, and another 5 minutes without steam. Cool on a wire rack.
Il est vraiment sensuel!
Bildhübsch!
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.
REPLY:
Müeslibrote scheinen topaktuell zu sein. ;-) Bin auf dein Brot gespannt und schau nächste Woche bei den KGs vorbei.
My – they look gorgeous! Well done.
Alexandra
Wie Petra schon feststellte, ich bin im moment im brotback Fieber;-)) Dieses Brot wird nachgebacken, demnaechst !
Looks sensational – I can just smell it from here!
Thanks for taking part in Waiter!
Stunning photos! Congratulations with your award!
Hello, I just found your blog through Tartelette – congratulations on your prize, what a great bread!
I want to make it this weekend, but would like to make sure the baking time is correct – 15 min + 5 minutes?
so that would be a 20 minute total?
If you could clarify that for me, I’d appreciate it – usually my recipes call for 35 minutes or more, I just want to confirm this is different
thank you!
REPLY:
Thank you for the compliments, I’m flattered . :-)
Regarding the baking time, yes I baked the loaves for 20 minutes in total. After 15 minutes I just opend quickly the oven door to release the steam. These are small loaves, so 20 minutes in my oven are okay. To be sure that they are done just tap on the bottom, the bread should sound hollow.
And please let me know about the result, I hope you will like it.
REPLY:
Thanks so much for your quick reply – after I posted I checked your flour amount, and realized that it was probably a smaller loaf than I normally make. Which is even better, who wants to have all that bread around? :-)
I will definitely make this soon, and will let you know by email, so I won t crowd your nice blog
Thanks again!
REPLY:
I am so sorry to bother you again, but I am finding some conflicting info in the net as to which flour corresponds to 720
some sites say whole wheat, some say rye flour – do you know which kind of American flour should be used? The 400 flour I think is what they sell here as cake flour.
I promise this is the last time I ask for your help.. :-)
REPLY:
You don’t bother me at all. I’m happy to help you if I can. I saw you asked the question in the fresh loaf forum, too. Type 720 is a wheat flour. I bought it in Switzerland where it’s called Halbweissmehl. Unfortunatley I don’t know which is the American counterpart. I would use the all-purpose flour and not the cake flour. The type 720 I would replace by white bread flour (type 600-650). Let me know if it works.
REPLY:
hope that helps:
http://expatchow.blogspot.com/2006_07_01_archive.html
REPLY:
Made the bread on Saturday, absolutely delicious!
THank you very much!
my loaf did not turn as gorgeous as yours, but was definitely very tasty….
I posted a link to the photos on the forum (Fresh Loaf), in case you want to take a look
Thanks again!
During the month of September, I was able to get the original DMBLGIT badges from Matt from MattBites. I can email you a better quality badge for June, if you want!