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Saltless Tuscan Bread / Pane Toscano by Gordon Ramsay

Saltless Tuscan Bread / Pane Toscano






Saltless, yet it is never bland! This Tuscan bread is more substantial than the French bread, and although it hasn’t the airy lightness of a French baguette, it is not heavy like some German bread either. Fresh tomatoes and basil layered on a large slice of Tuscan loaf would make a perfect snack or like what I did, spread the bread with cheese Toscana
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One explanation of the saltless bread is that the Tuscans, well known for being tightfisted couldn’t bear to pay the government salt tax and chose instead to make bread without it. Perhaps, but gastronomes point out that the Tuscan bread is perfectly suited to their cuisine, which is full of strong flavors.

  • 350 g German #550 flour (AP or bread flour)
  • 110 g Water at 20C/68F
  • 1 package / 7 g Instant dry yeast
  • 30 g Olive oil
  1. Pour the boiling water over the 250 grams flour in a bowl. Stir until you have a smooth thick paste. Cool and and let rest covered with a plastic wrap overnight in the fridge. The next day, take the dough out of the fridge and let rest for an hour to bring the paste to room temperature.
  2. Place the paste and the rest of the ingredients in the bowl of your stand mixer and stir on low speed until combined. Increase the speed to medium and continue mixing until the dough is smooth and leave from sides of mixing bowl. Transfer the dough to a lightly oiled bowl. Cover and let rise until double in bulk, about one hour. Turn the dough onto a lightly floured work surface and divide it in half. Round each dough up and let the dough balls rest, covered, for 15-20 minutes.
  3. After resting, shape the dough into batards. Proof the shaped batards, covered,on a piece of parchment paper or in moulds or pans for about one hour. Meanwhile, preheat the oven and the bricks to 220C/450F. Once the dough has doubled in size, sift flour on the surface of the batards to create a rustic appearance. Score the bread and carefully transfer them on the bricks in the oven. Bake the bread for 50 minutes. Cool on a wire rack.






Spinach Coconut Rolls by Gordon Ramsay

Spinach Coconut Rolls






This spinach coconut roll recipe is a twist on the classic cinnamon roll. Naturally green sweet bread dough with a coconut filling–delicious, healthy and fun!
Spinach is known as a rich source of iron. According to the USDA, spinach contains a relatively high level of iron, compared to other vegetable and meat sources.

Dough Filling
  • 265 g All-purpose flour
  • 6 g Active dry yeast
  • 4 tbsp Sugar
  • 1/4 tsp Salt
  • 1 Egg
  • 140 ml Creamed spinach
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    , thawed
  • 70 g Butter
  • Some egg wash (for brushing)
  • 4 tbsp Butter
  • 2 tbsp Sugar
  • 1/2 Egg
  • 4 tbsp Dried coconut shreds
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  1. Place all the dough ingredients, except butter, in a mixing bowl fixed with dough hook. Stir until a dough ball forms. Add in butter and knead until the dough has become smooth and elastic.
  2. Place it in a lightly greased bowl, covered and let rise in a warm place for about 60 minutes until the dough has doubled in size. Coat your finger with flour and press your finger into middle of the dough, the indentation should remain visible for a few seconds.
  3. While the dough is fermenting, you can prepare the filling. Beat the sugar and butter until light. Add in egg and coconut shreds and stir until mixed.
  4. Punch down the dough to release the gas during the proof. Divide it into 2 portion. Cover with a plastic wrapper and let rest for about 15 minutes. Roll each into a 28x15cm rectangular dough. Spread half of the filling on the top and roll up. Cut each into 7 pieces.
  5. Place them in a lightly greased 28cm round baking pan. Let rise for about 60 minutes and brush with egg mixture. Bake in a preheated 175C/350F oven for about 18-20 minutes.




Cucumber Pickle Juice Rye Cob Adapted From Dan Lepard by Gordon Ramsay

Cucumber Pickle Juice Rye Cob Adapted From Dan Lepard



© 2020 | http://angiesrecipes.blogspot.com


© 2020 | http://angiesrecipes.blogspot.com

A simple and quick rye bread, adapted from Dan Lepard’s “The Handmade Loaf”. The “secret ingredient” here is the pickle juice with some extra dill. The bread came out with great texture and tasted so delicious.

  • 200 g Dark rye flour, toasted
  • 300 g Bread flour
  • 3/4 tsp Salt
  • 350 g Cucumber pickle juice at 20C/68F
  • 1+1/4 tsp Fresh yeast, crumbled
  • 5 g Dried dill
  1. To toast the rye flour, preheat the oven to 200C/400F. Spread the rye flour in a thin layer over a baking sheet, and bake for 15 minutes, or until the flour has turned a light tannish brown. Remove from the oven and allow to cool.

  2. Combine the flours, and mix with the salt. In another bowl, whisk the pickle juice with yeast and dill. Mix this liquid and the flour together with your hands. Squeezing it through your fingertips. When roughly combined, cover the bowl and leave it for 10 minutes. Tip the dough out on to a lightly oiled work-surface and knead gently for 10-15 seconds. Return the dough to the bowl, leave for a further 10 minutes, then knead once more for 10-15 seconds. Repeat one more time.

  3. Stretch the dough out on the work-surface and pat it out lightly into a rectangle. Fold one end, a third of the length, back to the centre. Fold the other end back over it, so you have three layers. Repeat after 30 minutes and 1 hour. Divide the dough into two equal pieces, and shape each into a round. Place both on a flour-dusted baking sheet, leaving a space between for the cobs to grow. Cover and leave for 1 hour, or until doubled in size.
  4. Preheat the oven to 210C/410F. Cut a slash across the center of each cob. Bake in the center of the oven for 55 minutes until the cobs are a good rich brown colour and when tapped on the bottom, sound hollow. Leave to cool on a wire rack.


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