inspiration — palettes — method
Total Active Time: 1 hour and 10 minutes
Total Rest Time: 1 hour and 30 minutes
Cook Time: 30 - 40 minutes
Prep: 30 minutes
Ingredients
Bread
Dough:
2-3 cups all-purpose white flour
**(+ more for maneuverability)
1 and 1/2 cup water (60 F)
2/3 cup gruyère cheese
1 tbsp extra virgin olive oil
1 tbsp honey
1 and 1/2 tsp la baleine salt
2 and 1/4 tsp active dry yeast
Mussels
2 bay leaves
1 chile anchos
1 and 1/2 cup red pearl onions
1 cup ginseng vegetable stock
1 cup white wine
1 and 1/4 cup mung bean sprouts
1 zest and juice lemon
1 tsp salt & salt to taste*
Method
Prep—
Bread
Dough:
1. Prepare your palette board: Measure the following ingredients and place them on a blank slab:
all-purpose white flour
water
gruyère cheese
extra virgin olive oil
honey
la baleine salt
active dry yeast
2. Combine active dry yeast and half of the water in a large mixing bowl. Let proof for five to ten minutes.
3. Add in the salt, honey, and gruyère cheese.
4. With a spoon, knife or your hands, slowly mix in the flour in increments combining it with the dry yeast, water, cheese, honey and salt. 5. Knead until stickiness blends into a nice and firm dough. Dough Dance: 6. Oil the dough.
7. Rest the dough: leave the dough to rest for one hour in a stock pot or dutch oven and cover it with a lid or cloth. 8. Awaken the dough: Do Not Press the Dough. Let Air Bubbles Be. Slide the dough onto a dome or flat floured surface.
9. Stretch the dough: into a four-cornered shape that can be folded into an envelope on all sides. Continue to fold the dough into smaller envelope shapes increasing the height of the dough in each fold until it reaches its maximum folding capacity.
10. Twist the dough: in a clockwise or counterclockwise motion until imperfect creases begin to form atop the dough as a line of “seams”
11. Release the dough: from the arced or linear surface and set it “seam” side down into the soup pot or dutch oven once more and let it rest for an additional thirty minutes— covering the dough in the same form — with a thick cloth or oven lid.
Mussels
1. Prepare your palette board:
Measure and chop the following ingredients and place them on a blank slab:
bay leaves
chile anchos
red pearl onions
white wine
mung bean sprouts
zest and juice lemon
salt
2. Remove ends of onions and peel outer layer.
3. Clean mussels by rinsing under cold water and removing those that are opened.
Heat—
Bread
1. Preheat oven to 500 degrees F for one hour.
2. Fill an oven safe pan or cast iron skillet with water and place it on the lowest rack in the oven fifty minutes after preheat has been set. Fifteen minutes. 3. Place a piece of floured parchment paper on a pizza stone, and then transfer the dough ball onto the paper. 4. Open the oven door and place the bread on the middle rack directly above the boiling water inside of the skillet. Close the door and immediately lower the temperature to 465 degrees F. Cook for twenty minutes.
5. Carefully remove the skillet from the oven. [Do not burn yourself!!!!!]
6. Continue to bake the dough for an additional ten minutes or until crust is golden brown. 7. Remove from oven and let cool.
Mussels
1. Place a soup pot or dutch oven on medium high heat and add oil.
2. Add the pepper, salt, lemon juice and onion and cook for 2-4 minutes.
3. Pour in the ginseng vegetable stock and white wine followed by the mussels. Cook for four to five minutes.
4. Add the mung bean sprouts and lemon zest and cook for an additional 2-3 minutes or until all crack open. Taste and Enjoy!
Color to the Method—
Music to the Method—
Debussy: Clair de Lune
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