Black Pepper Bread
I was curious (again) .... I was wondering if pepper, if baked, would hold its flavour and heat... well it holds it heat a little there is a nice tinge on the tip of the tong after a few bites. But I was supprised what a nice flavour black pepper actually has.
The bread is light,soft with a nice crumb. So; all with all, it worked really well.
Black pepper bread
You can make this dough without the sourdough starter, remove the sourdough and increase the dried active yeast to 20gr. The sourdough just gives that nice extra flavour.
Almond ground raw 20 gr
Black pepper corn toasted 10 gr
Anise seed toasted 5 gr
12% white flour 850 gr
Rye meal stoneground 50 gr
Semolina 100 gr
Gluten flour 25 gr
Water luckwarm 650 ml
Yeast active dried 10 gr
Sourdough starter 60% hydration 107 gr
Salt 20 gr
a) For a starter: mix rye, semolina, water, starter, yeast, 300 gr flour. Activate to double volume
b) Meanwhile: dry toast pepper & anise seed, cool and ground in spice grinder
c) Once the starter has reached the volume, quickly mix ALL ingredients together
d) Auto lease for 20 minutes
e) Kneed to fine window pane test, this takes a while
f) And yes the dough is sloppy
g) Let it rise to double to triple the volume.
h) Divide in 450gr portions
i) Round up, roll out, roll up, quarter turn, roll out and roll up
j) Place on baking tray, I use baking paper
k) Preheat the oven to 200°C, top and bottom heat no fan
l) Make incisions any pattern you like, dust with rye flour
m) Cover with a light cloth, and rest until double in volume
n) Pre-steam the oven with a spray bottle and a little container of water in the oven for 2 minuteso)
o) Bake the loafs for 20 minutes
p) Check by tapping the baked bread on the bottom, it needs to sound hollow
q) Cool on a cooling rack
r) Very nice with some old cheese, like mature Gouda.
s) “Eet smakelijk”