XVII – Pain Rustique with Parmesan and Green Soya Beans
This is my version of bread which became very popular in Japan some years ago. Apparently some Italian restaurant in Tokyo started serving this some years ago and it became so popular, other restaurants and bakers followed suit, so did home bakers.
It’s basically basic French lean dough made with small amount of yeast and long, cold retardation, filled with young green soya beans or young broad beans and Pecorino or Parmesan. It would’ve be more ‘Italian’ if you use broad beans, but 'edamame' (枝豆 = young soya beans) version seems to be slightly more popular there; a sort of French got married to Italian by Japanese matchmaker. :p
My verson uses same dough as my regular baguette dough (Hamelinet poolish baguette ). To that, I add about 60-70g young soya beans (frozen. Defrosted) and 30-40g Parmigiana Reggiano (chopped small) by scattering them over the dough when letter-folding the dough twice to shape it into a pave just before the dough goes into the final proof.
Sometimes I bake it large like that, in that case in a pre-heated Pyrex casserole with a lid on for 20 minutes @ 240C and another 20 minutes without a lid @ 200C, like this......
(Using a Pyrex casserole upside down, the lid as a cover)
Other times, I cut it into 6 small pieces, like petite paves (no need to shape. just cut it with sharp bench knife), bake them for 10 minutes @ 240C with steam on hot baking stone and 10-12 minutes more without steam @ 200C, as it's always done in Japan. (For some reason, they seem to think that sort of roughly cut small rolls, like petite pave  are called ‘rustique.’ Another case of something lost in translation….:p)
And these are how they look like….
A large pave
This large one was for my friend, so no crumb shot, but here’s the petite pave version I baked a few weeks ago for ourselves…..of which I only remembered to take a photo after I sliced into the last remaining piece. Blame my brain….
Note : You can adjust the amount of soya/broad beans and cheese to your liking, of course, but please try not to over-load with cheese too much. Cheesy note is supposed to be in the background of this bread as a contrast to bring out the delicate sweetness of flavour and aroma of young beans, not to overwhelm it. The beans are in the leading role and the cheese is there to support it.