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Ingredients
| Baking Tray Mixture: | Espresso Butter: |
| 310g Wheat Flour, Type 550 | 100g Butter, Soft |
| 70g Rye Flour, Type 1150 | 3 Tablespoons Espresso, Strong, Cold |
| 70g Polenta | A Few Drops Worcester Sauce |
| 2 1⁄2 Teaspoons Dried Sourdough Extract | A Few Drops Tabasco |
| Approx. 10g 1 Teaspoons Dried Yeast | 1 Pinch Ground Cardamom |
| 1 Teaspoons Sugar | 1 Pinch Nutmeg, Freshly Ground |
| Approx. 270ml Water | 1 Pinch Cinnamon |
| 1 Tablespoon Olive Oil | Pepper, Freshly Ground |
| 1 Teaspoons Lemon Juice | Herb-Flavoured Salt |
| Approx. 1 ½ Teaspoons Salt | In Addition: |
| Greaseproof Paper |
Methods
1. For the dough, add all the ingredients to a mixing bowl and knead into a smooth, soft dough. Shape into a rectangle of 20x30 cm, place into a tin which has been greased with oil and cover with cling film. Leave the dough to rest in the refrigerator for 12 hours. Allow it to rise in a warm place until the volume has doubled.
2. Roll the dough out onto a work surface covered with flour and roll the dough over three times around lengthwise. Place onto a baking tray which has been lined with greaseproof paper and bake as per the setting procedure listed below. Leave the baked bread to cool.
3. For the espresso butter, stir the butter until light and fluffy. Mix in all the other ingredients and season with pepper and herb-flavoured salt.
Setting Procedure
4D Hot Air
220 °C
Added steam, setting 03
Baking time: 20-25 minutes
*Recipe is created for Series 4 and 6 Ovens (do check locally for availability). Settings procedure can be differed depending on oven used.
Tip
Leave the dough to rise in the oven! To do so, set the heating type to 'Dough proving' and temperature at 40 °C.
If the dough is twisted slightly, the crust will break open wonderfully when baked.
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