A benoîton is a bread stick, and these benoîtons aux noisettes, hazelnut bread sticks with cranberries are completely moreish! These tasty morsels are excellent for snacks, social gathering meals and as an appetiser. Comply with the steps on this hazelnut bread sticks recipe for an irresistible nutty nibble!
Makes 16
Energetic time: 1½ hours
Toasting time for flour and hazelnuts: 35 minutes
Bulk fermentation time: half-hour
Resting time: half-hour within the fridge
Proofing time: 1½ hours
Cooking time: 8–10 minutes
Storage: As much as 2 days in a plastic bag
EQUIPMENT
Stand mixer + dough hook
Instantaneous-read thermometer
INGREDIENTS
1 cup + 2 tbsp (3½ oz./100 g) hazelnut flour
¾ cup (3½ oz./100 g) entire hazelnuts
3¼ cups (14 oz./400 g) white bread flour (T65)
Scant ½ cup (3.5 oz./100 g) flippantly overwhelmed egg (2 eggs), effectively chilled
⅔ cup (150 g/150 ml) entire milk, effectively chilled
0.5 oz. (15 g) recent yeast, crumbled
1¾ tsp (9 g) salt
Scant ⅓ cup (2 oz./60 g) sugar
¼ cup (50 g/56 ml) hazelnut oil
3½ tbsp (50 g/50 ml) entire milk, effectively chilled (for bassinage)
Scant 1 cup (3½ oz./100 g) dried Cranberries
METHOD
Getting ready the dough
Preheat the oven to 350°F (180°C/Fuel Mark 4). Unfold the hazelnut flour over a baking sheet lined with parchment paper and toast for about 20 minutes till deeply golden; guarantee it doesn’t burn as any blackened bits will style bitter. Unfold the hazelnuts over a baking sheet lined with parchment paper and toast for about quarter-hour till dry, crisp, and golden within the heart. Let cool and chop finely. Let cool utterly earlier than utilizing.
Knead the toasted hazelnut flour, bread flour, eggs, ⅔ cup (150 g/150 ml) milk, yeast, and salt within the bowl of the stand mixer for five minutes on low pace till effectively mixed. Improve the pace to excessive and knead for 7–8 minutes till the dough is supple, clean, and elastic. Add the sugar and hazelnut oil and blend till clean. Incorporate the 3½ tbsp (50 g/50 ml) milk for bassinage as wanted, relying on the consistency of the dough: it must be gentle and sticky. With the mixer working on low pace, add the toasted hazelnuts and cranberries. Improve the pace to excessive and blend for 1 minute to make sure even distribution with out crushing the hazelnuts and cranberries.
If, at this level, they aren’t evenly distributed, end mixing them in by hand, folding the dough a number of instances. Make certain the dough temperature doesn’t exceed 77°F– 79°F (25°C–26°C). Place in a clear bowl, cowl with plastic wrap, and let ferment for half-hour at room temperature.
Shaping and proofing the dough
Flatten the dough right into a rectangle measuring 9½ × 11¾ in. (24 × 30 cm), with a thickness of ¼ in. (5 mm). Place on a floured dish towel and let relaxation for half-hour within the fridge. Reduce the dough into 16 rectangles measuring 1¼ × 6 in. (3 × 15 cm) and place on a baking sheet lined with parchment paper, with the floured facet going through up. Let proof in a steam oven set to 75°F (24°C), or place on a rack in a turned-off oven above a bowl of boiling water, for 1½ hours.
Baking the benoîtons
Place a rack within the heart of the oven and one other rack immediately beneath it. Place a heavy-duty rimmed baking sheet on the underside rack and preheat the oven to 475°F (240°C/Fuel Mark 9). Convey 1 cup (250 ml) water to a simmer. Place the benoîtons on the baking sheet within the oven and thoroughly pour the simmering water into the rimmed sheet on the decrease rack to create steam. Rapidly shut the oven door and bake the benoîtons for 8–10 minutes till they start to paint. They need to stay gentle and tender inside. Switch to a rack and let cool.
Extracted from French Boulangerie: Recipes and Methods from the Ferrandi College of Culinary Arts by FERRANDI Paris (Flammarion, 2024).
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