And a new recipe fromEric Kayser, one! Not content with having already revealed to us quite a few recipes for breads and brioches of his own - and we thank him for it -, the baker reveals to us this time a bread recipe that is quite original.
Indeed, for this new recipe, Eric Kayser innovates and unveils a cornbread recipe cooked... in a casserole dish! A soft bread with a beautiful yellow color!
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Eric Kayser's recipe for cornbread cooked in a casserole dish
Ingredients:
100g corn flour
150g of wheat flour
160g water at 20°C
50g of natural leaven
5g of salt
3g fresh baker's yeast
1 tablespoon of olive oil (to grease the bottom of the pan)
Preparation:
Kneading by hand: To gain efficiency and speed, start by adding the water to a bowl, then the yeast and leaven. Mix by hand until all the water has been absorbed and you no longer feel any lumps under your fingers. Add the two flours and salt and mix well. You may have a few lumps left, this is due to the corn flour which is gluten free.
Kneading in a food processor: Add the water, yeast and sourdough to the mixer. Start mixing on first speed until completely absorbed. Add the two flours and salt, then switch to second speed for a few minutes until all ingredients are fully incorporated. Stop your mixer and place your dough on your lightly floured work surface
Incorporate air into your dough by "blowing" it with both hands. That is, pick it up with your fingers while incorporating air inside. Grease your chicken dish with a little olive oil. Lightly ball up your dough and let it rest in the bowl for 45 minutes. Remove it from the bowl and place it on your lightly floured work surface. Form your dough into a pre-ball by resting all sides on the center. Do not try to get a perfect ball so as not to damage the dough.
Cut your parchment paper to fit the shape of your casserole. Place your dough in the middle of your casserole covered with parchment paper. Let the dough grow for 1h30 with the lid on the pan. Seal your ball (be careful, it is very fragile). Put the lid back on the pan. Bake for 35 minutes at 250°C. Take your bread out of the pan as soon as it comes out of the oven, while it is still warm, and remove the parchment paper if it is still wrapped around it. Indeed, if you do not let your bread breathe right after taking it out of the oven, it will keep this humidity and risk to soften the whole crust of your bread.
And for even more convenience, you can follow Eric Kayser's recipe step by step in the video below:
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Location
Eric Kayser
85, Boulevard Malesherbes
75008 Paris 8
Official website
www.maison-kayser.com
