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galette bressane

I came across a new food blog for me when I was researching masonry ovens.  I would really like a masonry oven but have not gotten built yet.  But I do wish to experiment with building one.  And then baking breads in it.  Lucy's Kitchen Notebook had a recipe for Galette Bressane which is traditionally baked in a masonry oven.  The bread/cake sounds so good and the story she told with it was lovely as well.  I did decide to use my sourdough starter as the yeastie beasties.  I think it adds a lot of flavor even though this is not baked with a wood fire.  My Tall Short Person thinks if you top with the greater amount of sugar that I have in the recipe, that it tastes like a sugar brioche.  I would have to agree.  With a cup of tea or coffee, it makes a lovely breakfast or not so sweet dessert.  

We will call it cake.

Galette Bressane

sourdough starter

1 cup flour

3/4 cup water

170 to 340 grams flour (2 to 3 cups)

2 eggs with enough water added to make 130 grams

80 grams (a bit more then 1/3 cup) butter

30 grams (2 tablespoons) sugar

1 pinch salt (two finger)

1 egg, beaten

20 grams creme fraiche (I used a 1/4 cup)

1 pinch salt (two finger)

20 to 40 grams granulated sugar (2 to 4 tablespoons)

8 to 12 hours before you wish to start mixing the dough, combine the sourdough starter, 1 cup flour, and 3/4 cup water in a large bowl.  Cover and let ferment.

After 8 to 12 hours, remove a bit of starter for next time.  In the remaining sponge, mix the sugar, butter, egg and water mixture, and 1 pinch salt.  Mix in enough flour to make a very soft dough.  "Knead" for five minutes.  This was really more a bringing together to make a smooth dough.  Put in a large ziploc and refrigerate for 12 to 24 hours.

After refrigeration, cover a baking sheet with parchment paper.  Roll the dough out until it is 1/4 inch thick.  Let rise for two hours.

Preheat oven to 450 degrees.

Mix the creme fraiche with a pinch of salt.  Pinch the sides of the dough so there is a 1/2 inch high ridge.  Paint with the egg.  Getting the outside is good.  Spread the creme fraiche mixture over the center but not past the edges.  Sprinkle with the 2 to 4 tablespoons of granulated sugar.

Bake for 12 minutes.  Make sure that there is a pan underneath or you may have some of the creme fraiche end up on the bottom of the oven.

Not the best picture in the world I know, but this is another of those things that seemed to disappear rather quickly.  The Tall Short Person came searching for more the next day.  I actually am going to mix the dough up to go in the refrigerator shortly.  It does really remind me of an easy sugar brioche.  But not so dry.  Which of course, makes me smile.

Dessert with tea tomorrow!


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