Mushroom Hazelnut Bread

This Mushroom Hazelnut Bread is the perfect companion to rich, hearty meat stews. Its earthy, nutty flavor and dense, slightly chewy texture make it ideal for soaking up savory broths and complementing tender chunks of meat. Enhanced with mushrooms and toasted hazelnuts, each slice adds a delightful depth of umami and crunch. Whether served warm with a dollop of butter or simply torn and dunked straight into the stew, this bread elevates every bite into a comforting, rustic feast."

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The perfect companion to rich, hearty meat stews...

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Yeast Base Starter

Pour the water into the mixer bowl first. Add the flour, salt, and yeast. Mix on low speed until combined, then increase to medium and mix for 8 minutes to form a thick, dough ball. Transfer it to a lightly oiled bowl, cover, and let it ferment at room temperature for 2 hours. Then, place it in the refrigerator overnight. The next day, use half of the starter for your recipe. You can save and freeze the remaining half for later use.

Mushroom Stock

In a saucepan, bring half of the water (250g) to a boil. Whisk in the mushroom base and porcini powder until fully dissolved. Remove from heat and stir in the remaining cold water. Set aside until the temperature reaches 60ºF/15ºC.

Mushroom Mixture

Place a dry skillet over medium heat. Add the hazelnuts and toast, shaking the pan frequently, until fragrant and lightly browned. Transfer to a cutting board, let cool slightly, then crush them coarsely. In the same skillet, heat a drizzle of olive oil over high heat. Add the mushrooms and sauté for about 6 minutes, until browned and any released liquid has evaporated. Transfer the cooked mushrooms to a bowl. Season with ground black pepper, stir in the crushed hazelnuts, and refrigerate until ready to use.

Mixing Dough

*If using dried mushroom soup, increase the water in the dough by 30g.
In the bowl of a stand mixer, combine the mushroom stock, flours, salt, and instant yeast. Mix on low speed until a shaggy dough forms. Then, increase the speed to medium-high and knead for 6 to 8 minutes.
Add the starter and continue to knead for another 5 minutes, until the dough is smooth and elastic. Reduce the speed to low and add the chilled mushroom-hazelnut mixture, mixing just until it is evenly distributed. Be careful not to over-mix. The target final dough temperature is 75-79°F (24-26°C).

Bulk Fermentation

Cover the bowl and let the dough ferment at room temperature for 1 hour. Perform a gentle fold to degas the dough, then cover and ferment for 1 more hour (2 hours total).

Shaping

Turn the dough out onto a lightly floured surface. Gently degas it and shape it into a tight round (boule), creating surface tension by pulling the dough underneath. Place it seam-side down and let it bench rest for 5 minutes.

Final Proof

Carefully flip the dough so the seam side is now up. Place it into a floured baker's couche for support. Cover with a damp cloth or plastic wrap and let it proof for approximately 1 hour.

Baking

Place your Dutch oven (with the lid on) inside your oven. Preheat to 480ºF (250ºC) for 30 minutes.
Gently divide the proofed dough in half. Place one half on a parchment-lined tray, cover it, and refrigerate.
Bake First Loaf: Carefully remove the hot Dutch oven. Take off the lid. Gently roll the first loaf from the couche onto your hand or a piece of parchment, and then carefully lower it into the Dutch oven (it's fine if the seams are on top). Score the top of the loaf with a sharp knife or razor blade. Cover with the hot lid and bake for 30 minutes. Then remove the lid, reduce the oven temperature to 425ºF (220ºC), and bake for another 15-20 minutes until the crust is deeply browned.
Bake Second Loaf: Repeat the process with the second, chilled loaf. Alternatively, for a different shape, divide the second half of dough into 4 pieces and bake them directly on a preheated pizza stone for approximately 35 minutes.

Bread Storage

Let the mushroom hazelnut bread cool completely after baking. The best way to keep your bread from staling is to keep it in a large paper bag or wrapped in parchment (avoid plastic when bread is too fresh-it will soften the crust). It will stay fresh for 2-3 days. Another way to keep bread fresh for longer is to slice it at room temperature, place the stack in freezer bags, and freeze it immediately. Avoid freezing bread that has already begun to stale, unless you intend to use it for cooked dishes like croutons, breadcrumbs, or stuffing.
To Thaw: Take out the slices or loaf as needed. Let it thaw at room temperature for an hour or so. For a quick revive, place the frozen bread slices in a preheated 350°F (175°C) oven. Put the frozen bread in, turn off the heat and leave bread in for 5-10 minutes.

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