The books pictured here are what I call my nomad bread baking library.
I could list all the recipes for bread I looked at in a number of these books. I could list several reasons that I shouldn’t have picked the bread I did. But I won’t. Instead I’m going to give you the reason I picked the recipe for Beaujolais Bread from A Passion for Bread.
454 grams white bread flour, unbleached, unbromated, 16 oz; 3.5 cups(I used half bread flour + half spelt and 9 grain blend from King Arthur)
7 grams fine sea salt, .24 oz; 1 1/8 teaspoons
5 grams instant dry yeast, .18 oz; 1.5 teaspoons
21 grams honey, .75 oz; 1 tablespoon
320 grams Beaujolais wine, 11.2 oz; 1 1/4 + 2 tablespoons
113 grams salami cut into 1/4 inch cube; room temp, 4 oz; 1 cup for the 1st baking
1. Scale all dry ingredients in a large bowl.
2. Add the honey to the dry ingredients and using your hands bring loosely together then form a well in the center.
(Confession: I mixed the honey and the wine together … )
3. The wine should be between 82° F and 84°.
Frequently scrape your fingers and the bowl to gather all ingredients into the dough ball. The bowl should be quite clean.
The dough will be soft, slightly wet and extremely sticky.
The dough should be just coming together. (taste to be sure salt was added)
Turn the dough out onto the counter.
The dough will be very sticky; do not give into the temptation to add more flour.Kneading wet dough:
Hold hands, palms facing up, at opposite sides of the dough mass. Slide your fingers under the dough and lift the dough an inch or so from the surface. Squeeze your thumbs and index fingers together to form a tight OK sign through the dough. While holding the OK sign, continue to curl thumbs and index fingers tightly together to pinch off a portion of dough. Working as quickly and smoothly as possible, moving the dough mass in approximately 1 to 1.5 inch increments, until the entire dough mass has been worked through. You should begin to feel the dough coming together.
“Remember, your hands are your memory-pay attention to the feel of the dough as it comes together.”Turn dough a quarter turn and continue lifting, pinching and turning until it begins to take on an identifiable shape and becomes less and less sticky; taking anywhere from 5 to 15 minutes. Resist the urge to add flour. A scraper is useful in collecting all the dough off the work area. Consider the dough kneaded when it forms into a ball. The dough should be soft, pliable and hold it’s shape; it should not be stiff and dry.Form dough into ball: using both hands, lift front and fold over, quickly dropping it down to the counter. Repeat 4-5 times until a ball is formed. Use the scraper to ensure all the dough is gathered.Using the palms of your hands, flatten the dough ball into a rectangle. Scatter the salami evenly down the middle. Wrap the sides up and over salami, pinch dough together, turn and repeat until the salami is incorporated.
This is the bacon and rosemary I kneaded in on the 2nd baking.
This is the salami I used in the 1st baking.
Form into a ball. Again lifting from the front, fold it over onto itself in one movement then dropping dnow onto the counter. Repeat 4 to 5 times until ball forms. Using your scraper to be sure all the dough is gathered.
The dough should no longer be sticky. If it continues to be sticky repeat the folding process until it is no longer sticky.
5. First fermentation
3 hours Total time, fold each hour
The dough should register between 72° and 80°F Record the time you finish this step in your log noting the required time for the first bulk fermentation. The wine will extend the fermentation, probably to about three hours.
Use a container, either a large glass bowl are A clear rising container large enough to allow the dough to rise without coming in contact with the lid. Taking care to maintain the round shape, transfer the ball to the bowl or rising bucket. Cover the container.
Fermentation will take about one hour in a warm 75 to 80 degrees Fahrenheit draft free place.
Does the counter lightly with flour. Place the dough onto floured counter. Pat into a thick square. Lift the two right corners and fold into the center patting the seam lightly. Lift the left two corners and fold into the center lightly patting the seam down. Repeat with the top two corners and the bottom two corners meeting in the middle patting down the seams.
Return the Dough to the bowl seam side down cover return to A warm draft free place for about an hour. Record the time in your log.
Repeat this process one more time Record each time in the log returning the ball to the warm draft replace. Total Time three hours.
I wished for a more vine like stem but it eluded me.
Flour the counter. Scrape the dough onto the counter and allow to rest 30 seconds.
If the dough is very sticky at this point dust your hands with flour but do not add additional flour. Use the bench scraper to lift the dough if it sticks to the counter but do not pull and do not stretch the dough. Press the dough into a rectangle 12 inches by 4 to 5 inches wide. Be sure the dough is not sticking to the counter by lifting it to gently up. Cut the dough into 16 equal pieces with the bench scraper.
Use parchment paper or a silicone liner in a baking sheet.
Roll 15 pieces into a small ball shape for rolls, the last piece Will become the grapevine. Create a triangle by setting for balls together in a line followed by a line of three balls then two balls and finally one ball. Angle the remaining four balls to one side of the triangle so that the entire piece resembles a large cluster of grapes with the smaller one to the side.
With the last piece of dough roll it into a rope about 10 inches long and shape it into a curve grape vine shape that you attach to the top of the grape cluster. Dust with flour.
8. Final fermentation
Final fermentation may take from 60 to 90 minutes. If it over proofs but dough will be unusable. Set the timer so that you can record the time it takes for the final fermentation. Place the baking sheet in a warm 75 to 80°F draft free place. Final fermentation will take from 60 to 90 minutes.
Preheat the oven to 450° with a baking stone about 30 minutes before you are ready to bake. An effective and cheap way to achieve a crisp crust is to cover the bread with a stainless steel bowl when it is first placed in the oven on the lowest oven rack.
Determine the dough is ready to be baked by uncovering and making a small indentation in the center of the role with your fingertip. The dough is ready to be baked if the indentation slowly and evenly disappears.
Slide the baking sheet into the oven onto the pre-heated baking stone.
Here the directions call for using a stainless steel mixing bowl to cover the grape cluster in the oven. My daughter-in-law had the perfect stainless steel bowl which I used. I believe it’s more likely you may have a rectanglular
pan that would fit over the grape cluster. What ever you find to fit over it, bake it for 10 minutes with the dough covered and then remove the bowl. Continue to bake until the bread is golden brown has a thick crust, total additional time 15 to 20 minutes. The total time baking then would be 25 to 30 minutes. The bread will be fully baked if it registers 185 two 210° F.
When fully baked transfer to cooling rack for at least one hour to cool.
If you don’t want to use wine perhaps for juice would be the best substitute. Another addition that might give some of the wine color would be fairly finely ground walnuts. I am very open to any creativity you may have with this bread; feel free to use a touch of sourdough if you wish. I should have cut my salami smaller. I’m really looking to make this with rye and then again with sprouted wheat. If you’ve not baked with sprouted wheat, I encourage you to give it a try if you can find it. I’ve found it really gives a beautiful aroma of wheat to everything I’ve used it in.
You should note: the yeast here is not proofed, it is not dissolved in liquid before being mixed in with the flour.
If the wine needs warming, place the bottle in a bowl of warm water.
Lionel Vatinet introduces this bread in the following way: “I spent much of my youth at my grandparent’s beautiful stone house, which is surround by a vineyard in the Rhone region of France. This bread pays homage to the first grape harvest of the year. Once again, this recipes uses the Basic Country French Bread (see page 75) and then, with just a little slight of hand, turns into something unusual and spectacular. Using wine as the liquid slows the fermentation process, so you have to allow extra time. Since the bread is shaped into a grape cluster, it is the perfect centerpiece for an appetizer buffet to celebrate the arrival of November’s Beaujolais Nouveau. Guests are encouraged to pull off a “grape” to enjoy with their glass of wine. A wonderful way to celebrate the harvest!”
Round-up will be as close to the end of June as possible!