Directions: |
Directions:Mix everything together until evenly combined. Cover, and let it sit for 30 minutes to an hour.
Gently stretch and fold the dough. Dip your hand in a bowl of water, then reach down into the side of the dough bowl, grab a little bit of it, and pull it up and push it down on top of the dough. Rotate the bowl a little bit and do it again to another portion of the dough. Give the dough about ten stretches and folds. Cover the dough, and let it sit for 30 minutes.
Stretch and fold a few more times. After 30 minutes, stretch and fold the dough another ten times. Cover the dough, and leave it alone for another 30 minutes or so. Do this another two times, at 15- to 30-minute intervals.
If you want to shape your pocketbreads in 3 to 4 hours, let the dough sit out somewhere in your kitchen. If you want to shape your pocketbreads anywhere from 12 to 48 hours later, stick it in the fridge.
When ready to shape, use vegetable oil or nonstick spray to coat the individual muffin cups.
Flour your counter and dump out the dough. Cut the dough into 100-gram pieces (to fill up your muffin tin about two-thirds of the way) and use a little bit of flour on your hands to shape them into round balls. Plop the pocketbreads into your muffin tin, seam-side down. When you’re all done, put the whole thing in a plastic bag, so that the tops don’t dry out.
If you want to bake your pocketbreads in 3 to 4 hours, let them sit out somewhere in your kitchen. If you want to bake them anywhere from 6 to 24 hours later, stick them in the fridge.
Once your pocketbreads have risen, preheat your oven to 450°F (230°C) for 20 minutes. If you put the pocketbreads in the fridge, take them out while the oven is preheating so that they can warm up to room temperature before you bake them.
Take the pans out of the plastic bag, slash the top of each pocketbread with a lame, spray their tops with water. Bake for 5 minutes, then quickly open the oven, spray them again, and just as quickly close the oven. Bake for another 25 minutes, and check on them.
Cool for 2 minutes and then take the breads out of the pan, and let them cool on a cooling rack. |
Directions: |
Directions:Soak, covered, 90 grams chopped dried cherries in 120 grams hot water (100°F/38°C) for at least 8 hours. Drain before mixing into the dough.
Add in 45 grams dark chocolate, coarsely chopped when making the dough. |
This recipe for Chocolate Peanut Butter Pocket Breads is from