Smoked flour bread

Smoked flour bread

White, whole wheat, country-style, seeded... We all know bread in many varieties. Well, today we're going to try it with smoked flour. Served with cheese, charcuterie, or a saucy dish, this bread with its pronounced smoky flavor, baked in your Maximus wood-fired oven, will surprise your guests' taste buds.

THE RECIPE IN VIDEO

Ingredients for a beautiful family loaf

1kg of T80 flour

650g of water

5g of fresh baker's yeast

18g of salt

Preparation

First of all, the flour needs to be smoked.

1. Place it in a large dish like the one supplied with the Maximus oven.

2. Place a good pile of wood chips (oak, beech, ash, fir...) on the side of your oven.

3. Place the dish containing the flour on the opposite side of the fireplace.

4. Light the wood chips and half-close the chimney.

5. Close the oven and only half open the door vents.

6. Let your flour smoke for between 3 hours and 3 hours 30 minutes.

After smoking the flour, you can immediately begin preparing your bread

1. The day before making the bread, perform an autolyse . To do this, put the water in a mixing bowl and add the smoked flour.

2. Mix by hand until a smooth paste is obtained.

Chef's tip : Remember to let the water and flour rest at the same temperature for a while before starting your autolyse. This will prevent thermal shock, which can negatively impact the bread's quality.

3. Cover the dough with plastic wrap and let it rest overnight at room temperature.

After a night's rest, it's time to continue making your bread. We can already see the presence of a small membrane which shows the beginning of a gluten network.

1. Add a few drops of water to your yeast to reactivate it.

2. Add the yeast to the mixing bowl, then incorporate it into the dough.

3. Add the salt and knead to incorporate it well. The salt gives the dough flavor and color, but also structure.

4. Knead by hand for 3 to 4 minutes.

5. When the dough is smooth and elastic, let it rise for 30 minutes at room temperature.

After waiting 30 minutes, it's time to shape your bread

1. Lightly flour your dough and your hands.

2. To shape the dough, take it in your hands, stretch it slightly, then fold it underneath. Repeat this several times to give the dough some structure.

3. Turn the dough over and fold it over one last time.

4. Take a basket with a clean, floured cloth and place your dough upside down on the cloth.

5. Fold the cloth over the dough and let it rise for about 2 hours at room temperature (approximately 25°C).

It's time to light your Maximus wood-fired oven!

1. Load small pieces of wood onto the side of the oven.

2. Light the wood. Once the kindling is well lit, you can add two or three logs.

3. Heat the oven to approximately 350°C and then let it cool down to 270°C before baking.

After 2 hours of resting, your bread is almost ready to go in the oven. Remember to have a small bowl of water ready for baking.

1. Close the vents on the oven door and the chimney

2. Turn your dough over onto a peel.

3. Make a slit in your bread so that the gases can escape during baking.

4. Place your bread directly on the oven floor, in the middle of the oven.

5. Pour the bowl of water directly onto the oven floor to create steam. This will help your bread brown during baking.

6. Cook for about 30 minutes, keeping an eye on it.

Chef's tip : to check if your bread is cooked, tap it lightly; if it sounds hollow, it's ready.

All you have to do is resist the urge to eat it until it cools down before enjoying it. Served with cheese or a good beef bourguignon, for example, this smoked bread will add an extra touch to your meal that will impress everyone.

Autolyse: mixing water and flour, which is left to rest to promote good kneading the next day.

Film in contact: film against the dough, without leaving any air. This is the best way to prevent a crust from forming.

To take your culinary experience to a new level, discover the essential accessories for your MAXIMUS and MAXIMUS PRIME wood-fired oven:

• MAXIMUS Accessories