Looking for a captivating twist on classic bread? This playful creation that combines matcha powder and candied orange peel will transport your taste buds to an enchanting world. The aromatic matcha powder adds earthiness, while candied orange peel provides bursts of sweetness in every bite.
Related recipes:
Recipe Card
Matcha and candied orange bread
This playful creation that combines matcha powder and candied orange peel will transport your taste buds to an enchanting world.
Servings: 6 Loaves
Ingredients
- 10 g 3 tsp/¼ oz matcha powder
- 500 g scant 4 cups/1 lb 2 oz white bread flour (T65)
- 500 g 3½ cups/1 lb 2 oz cake (pastry) flour (T45/farine de gruau)
- 600 g 2½ cups/1 lb 5 oz water at 16°C (60°F)
- 200 g scant 1 cup/7 oz Liquid Levain
- 30 g 2 tbsp/1 oz caster (superfine) sugar
- 18 g heaping 1 tbsp Guérande sea salt
- 5 g 1½ tsp fresh yeast, crumbled
- 60 g 6 tbsp/2¼ oz olive oil + extra for finishing
- 200 g 1½ cups/7 oz candied orange peel
- 1 egg beaten, for glazing
Instructions
- Combine all the ingredients, except the olive oil, candied orange, and egg, in a stand mixer fitted with a dough hook. Mix and knead for 5 minutes on low speed and then for 10 minutes on high speed. Add the olive oil, then incorporate the candied orange peel while mixing on low speed for 1 minute. Cover the mixer bowl with a cloth and leave the dough to rise for 3 hours at room temperature, folding after 1 hour.
- On a floured work counter, divide the dough into six pieces of equal weight (about 350 g/12 oz each) and loosely shape into balls. Cover with a cloth and rest for 30 minutes at room temperature.
- Shape the dough pieces into round boules and transfer them to a baking sheet lined with baking (parchment) paper, glaze by brushing with the beaten egg and score with a diamond cross-hatch. Cover with a cloth and prove for 2 hours at room temperature.
- Place a baking pan on the lowest oven rack and preheat the oven to 240°C (465°F). Once the oven is hot, pour 50 ml (3½ tbsp/1¾ oz) water into the hot baking pan. Put the loaves and pan of water into the oven and bake for 17 minutes.
- Remove the loaves from the oven, brush them with a little olive oil, and leave to cool on a wire rack.
Please note: If you buy books linked to our site, we may earn a commission from Bookshop.org, whose fees support independent bookshops.
Latest posts:
- An exclusive interview with Chef Alain Ducasse, the most Michelin-Starred Chef
- Fear not: Camembert and Brie are not going extinct
- ZappTax: The tax-free revolution for shopping enthusiasts in Europe
- Nine new restaurants awarded Michelin Green Star for sustainability
- 52 restaurants awarded one Michelin Star for 2024
