A few weeks ago I made these little beauties - mini loaves made with Västerbottensost, which is a lovely Swedish cheese. I followed Bertinet’s standard bread recipe from Dough, and worked in about 100grams of the cheese, which tastes a bit like a tangier, but softer parmesan. There’s a lot of resting and proving in this recipe, but it’s worth the wait.
To make the standard white bread dough:
500 grams of strong white bread flour
350 grams of water (it needn’t be warm, and is best weighed rather than measured in a jug)
5 grams of dried yeast (10 grams if you’ve been lucky enough to find fresh)
10 grams of sea salt
Mix all the ingredients together in a bowl (no need to soak your yeast or any faff like that). You might worry that it’s too watery, but trust me, it’s absolutely fine.
Once mixed, tip the dough out onto a clean work surface. DON’T flour the surface - this adds too much flour to the recipe and your dough will become stodgy. I used to make this mistake all the time.
Start to work the dough. Bertinet uses the french fold technique and it works for me. It’s easy and quite fun and consists of slapping the dough onto your surface and stretching it back.
Here’s a video of @topfife using the French Fold: http://kneadbymouth.posterous.com/baguette
Or just watch Bertinet do it a bit faster on Saturday Kitchen: http://www.youtube.com/watch?v=xHQSNuy9krk&feature=player_detailpage#t=209s
You’re looking to make the bread quite elastic-y and stretchy. It should take about 6 minutes.
Now put the dough into a bowl (you can lightly flour the bowl if you like at this stage, but semolina is better), cover with clingfilm and leave in a warm place to prove. I use our kitchen window if it’s sunny. If it’s not I stick on the radiator underneath. Leave for 1 hour.
Turn the dough out onto a surface and flatten out. Work in the grated cheese by rolling and folding. Ensure it’s evenly distributed and leave to rest for a further 30mins
Divide the dough into equal pieces, fold and shape into balls and place into mini-loaf tins (or shape into buns/rolls). Leave for about 60-90mins, or until the dough has doubled in volume.
Preheat your oven to 210°C (gas mark 6). Bake the loaves for 15-20mins until golden brown. They should make a hollow noise when you tap them.
Leave to cool on a rack and eat up.
**At this stage, you can make a Fougasse pretty quickly by splitting your dough in half and shaping into two leaves. Dust with semolina and bake on an oven tray or pizza stone for 15 minutes. You’ll end up with something deceptively impressive looking: