British Chef, Noel Roche, makes an incredible Smoked Paprika Bread / Pan con Pimentón Ahumado

By Prensa 20 septembre 2013 Leave a comment Go to comments

Noel Roche, a British chef from Sussex, presents its fresh and original Smoked Paprika Bread Recipe.

El chef británico, Noel Roche nos ofrece una sugerente y original receta para elaborar Pan con Pimentón Ahumado.

 

Ingredients:

 

  • 450g of granary flour
  • 50g of plain white bread flour
  • 15ml of good extra virgin olive oil
  • 300 ml of warm water,(200ml cold and 100ml of boiling water)
  • 5g of granulated sugar
  • 4 teaspoons of smoked paprika 
  • A good pinch of Maldon sea salt
  • 1 1/2 teaspoons of dried bread yeast
  • 10g of chopped rosemary leaves
  • 20g of pumpkin seeds

 

In a measuring jug, add the sugar to the water and mix well, whisk in the yeast and cover to activate, set aside and in a mixing bowl, combine the oil, paprika, salt, flour and rosemary together well. 

When the yeasty water starts to foam add this to the flour and stir in. 

Form a workable dough. On a floured surface begun to knees the dough, stretching and working the dough to firm the gluten strands that will give not only a great structure but allow the bread to rise and be consistent.

 When the dough is smooth and elastic, stretchy and easy to work, (about 10mins of good kneeding should do this), fold in the pumpkin seeds by stretching the dough out into a 'square' and scattering the pumpkin seeds over and folding and kneading them into the dough.

 When incorporated, place the dough on a floured surface and allow to prove, or rise, in a warm place, covered. I use my oven set to the minimum temp of 50 deg c, covering the dough with the glass bowl I mixed in leaving a gap so the dough can breathe. Leave for 45-60 mins until the dough has doubled in size. Heat the oven to 230c. 

When hot put the bread in the oven, minus the covering!! For 15 mins then reduce the heat to 200 deg c for 20-30 mins.

The bread is ready when you tap the base and it sounds hollow. Remove and cool on a wire rack.

Slice, eat and enjoy!!!

More details on his official Facebook profile: 

https://www.facebook.com/fromfieldtoforkandbeyond?ref=hl

 

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