It is November and temperatures are cooling down here in Switzerland, et la saison de fondue d'hiver est sur nous. Le seul accompagnement traditionnel avec fondue est du pain. à cet effet, la découverte de cette recette de pain était une révélation complète pour moi, et j'espère que cette recette tiendra la même valeur pour vous. Typically the bread you use for fondue is a farmer style bread, usually a ‘medium’ on the dark scale, firm and airy, yet not dense. En Suisse, it’s usual to use a mouvement (blé) bread from the baker. The problem with ruchbrot is that it’s a standard bread, one that we usually eat for breakfast, et à cet effet, it’s nothing special.
This new recipe just enhanced my fondue game! As you can see from the pictures the bread is sliced in perfect dipping cubes before the bake, but after the first rise. The bread was perfect, ingenious, incroyable! It’s crunchy crusty outside is the perfect support system for your dipping bread, yet light and airy on the inside. Moreover, I managed to add a new tradition to a standing old recipe. Sometimes it pays to take a chance in meal preparation. Tonight was one of those circumstances. In closing, this bread is amazing, délicieux, ingenious, hearty, doux, and an utter surprise. It’s an entirely new concept but what a great idea!
Fondue pain (pain fondue)
- 500 grammes la farine blanche
- 60 grammes graines de sésame
- 1 1/2 c sel
- 10 grammes levure fraîche or a packet of dry
- 1 SCT sucre
- 3 1/2 DL eau
- Combine the water, sugar and yeast and let sit and dissolve for about 5 min. In a mixer, or by hand, combine the wet with the dry. Cover, and let rise for about 1.5hr. À ce stade,, after the dough has risen, on a slightly floured surface flatten it out in a circle form like pizza, then fold the bottom the center, the right side to the center, the top to the center, and finally the left side to the center. then, once more, flatten it out like a pizza dough shape (round), cover and let sit for 30 min. Note: this step is to flatten out the air pockets, so that the dough doesn’t rise like a normal loaf of bread)
- Dough after the second rise
- Set your oven to 200 degrees Celsius. On a baking sheet lined with paper, put the flat disc of dough on, and add a bit of flour to the top. Either with a knife, or a ravioli roller, cut the dough, first up, then across. Be sure the pieces are no larger than 1″. It’s a bit tricky because the dough is airy and soft, but keep your cutter floured and just plow through
- Cuire au four environ 25 procès-verbal, then let cool on a rack.
- break apart your pieces by hand…should be very easy to do.
- picture of the underneath