Bruno Albouze Mushroom Hazelnut Bread
ShareTweetSaveShareSave to BigOven

Mushroom Hazelnut Bread

Yields12 ServingsPrep Time35 minsCook Time1 hrTotal Time1 hr 35 minsRating

Ingredients

Starter
 400 g Bread flour
 280 g Spring water at 68ºF/20ºC
 8 g Salt
 2.50 g Instant yeast or 5g fresh yeast
Dough
 700 g All-purpose flour
 50 g Rye flour
 500 g Spring water at 60ºF/15ºC
 10 g Salt
 350 g Starter, leave out an hour before mixing
 5 g Instant yeast or 10g fresh yeast
 80 g Mushroom base, or dried mushroom soup*
 2 g Porcini mushroom powder (optional)
 250 g Mushroom medley, cleaned
 125 g Hazelnuts, toasted and crushed

Directions

Starter
1

Make a day ahead. Pour water first in the mixer bowl. Add flour, salt and yeast. Mix on low to combine – increase speed to medium and mix for 8 min. Make a tight ball. Transfer in a lightly oiled bowl, cover and leave out for 2 hours and place in the refrigerator overnight. Use half of the starter for the recipe; save and freeze the remaining starter for later use.

Cooking Mushrooms
2

Mushroom stock: bring half of the spring water (250g) to a boil and dissolve mushroom base and porcini powder. Remove from heat and add the remaining cold water; let cool to 60ºF/15ºC.
Meanwhile, heat up a frying pan, toast hazelnuts and crush. In the same pan, sautee mushrooms on high heat with a drizzle of olive oil for about 6 min. Transfer mushrooms in a large plate (drain if too wet), season with ground black pepper, add nuts and chill.

Mixing Dough
3

*If using dried mushroom soup, add up 30g water to the dough.
In a 7qt (7.5L) mixing boil, add mushroom stock, flours, salt and instant yeast – mix on low to combine. Increase speed to medium-high and mix for 6 to 8 min. Add starter and continue mixing for 5 min more and incorpotate the chilled mushroom-hazelnut mixture. Internal dough temperature should reach 75/79ºF(24/26ºC).

Fermentation & Shaping
4

Cover and let ferment for an hour (called bulk or primary fermentation). Degas/deflate and let ferment for another hour (2 hours total). Transfer dough onto a floured work surface; gently deflate and fold into a fat pillow (seam side down). Let rest 5 min, flip dough (seam side up) and transfer on a floured baker’s couche (best for proffing bread) otherwise floured silicone mat. Cover and let proof for an hour.

Baking
5

To find you Dutch oven click here

Preheat oven to 480ºF/250ºC with a ≈ 7qt/7L Dutch oven for 30 minute prior baking. Divide proofed bread in half – transfer one loaf onto another tray lined with silicone mat; cover and chill. Carefully, remove hot Dutch oven from the oven. Gently, grab the couche and slide bread upside down in the hot Dutch oven; put the lid back on and bake for 60 minutes. Bake remaining bread as is for an hour, or divided into 4 pieces straight over a large pizza stone for 35 minutes. Let cool to room temperature – Enjoy!

Leave a Reply

Sign up for Bruno Albouze's Newsletter

Be first to know about new recipes and special offers from Bruno Albouze’s Real Deal Cooking Channel

Connect with Chef Bruno Albouze on Social Media

Secure Online Payments & Donations

Pay Pal and credit card logos

Happy Holidays Sale

Bruno Albouze Signature Apron

Beautiful woman wearing Bruno Albouze Signature Apron
Scroll to Top