Chestnut, Cranberry, and Rosemary Laminated Pain d’Épi

Fresh rosemary and fragrant chestnuts lend warm savory notes to this buttery Chestnut, Cranberry, Rosemary Laminated Pain d’Épi studded with sweet cranberries.

Chestnut, Cranberry, Rosemary Laminated Pain d’Épi

  • 3⅔ cups (466 grams) plus 1¼ cups (159 grams) bread flour, divided
  • 1¾ cups (420 grams) plus 2 teaspoons (10 grams) warm water (105°F/41°C to 110°F/43°C), divided
  • 2⅛ teaspoons (4 grams) instant yeast, divided
  • 6 teaspoons (18 grams) kosher salt, divided
  • 1 teaspoon (4 grams) granulated sugar
  • 1¼ cups (183 grams) Roasted Chestnuts (recipe follows), chopped
  • ¾ cup (96 grams) dried cranberries
  • ¾ cup (170 grams) unsalted butter, softened
  • 2 tablespoons (4 grams) chopped fresh rosemary
  • 1 large egg (50 grams)
  • 2 cups (480 grams) ice water
  • ¼ cup (56 grams) olive oil
  1. In a medium bowl, combine 1¼ cups (159 grams) flour, ½ cup
  2. (120 grams) warm water, and ⅛ teaspoon yeast. Cover with plastic wrap, and let stand at room temperature for 16 hours.
  3. In the bowl of a stand mixer fitted with the dough hook attachment, beat yeast mixture, 1¼ cups (300 grams) warm water, 4 teaspoons (12 grams) salt, sugar, remaining 3⅔ cups (466 grams) flour, and remaining 2 teaspoons (4 grams) yeast at medium-low speed for 6 minutes. Increase mixer speed to medium, and beat for 2 minutes. Add Roasted Chestnuts and cranberries, beating just until combined, about 1 minute. Shape dough into a ball.
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour. Between 2 sheets of plastic wrap, shape butter into a 10×8-inch rectangle. Sprinkle with rosemary, and wrap in plastic wrap. Refrigerate for at least 20 minutes or up to 24 hours. Let stand at room temperature for 10 minutes before using.
  5. Preheat oven to 400°F (200°C). Position oven rack to lowest level, and place a large cast-iron skillet on rack. Line a baking sheet with parchment paper.
  6. Freeze dough for 10 minutes. On a lightly floured surface, roll dough into a 16×10-inch rectangle. Unwrap butter block, and place in center of rectangle. Fold dough edges over to enclose butter block. Roll dough into a 24×8-inch rectangle. Fold one short side over 3 inches. Fold other short side over 9 inches, making ends meet. Fold dough in half, creating an 8×6-inch rectangle. Roll into an 18×8-inch rectangle. Fold dough into thirds, like a letter, creating an 8×6-inch rectangle. Cover with plastic wrap, and let rest for 10 minutes.
  7. Roll dough into a 19×11-inch rectangle. Trim ½ inch off all sides of dough. Cut dough in half lengthwise, creating 2 (18×5-inch) rectangles. Starting at one long side, roll up 1 rectangle, pinching seam to seal. Transfer to prepared pan. Repeat with remaining dough.
  8. Using kitchen scissors, make a 45-degree cut into dough 1 inch from end, leaving about ¼ inch of dough uncut. (Be careful not to cut all the way through dough.) Lay dough piece over to one side. Make another 1-inch cut, and lay to other side. Repeat process until you reach end of dough. Repeat with remaining loaf.
  9. In a small bowl, whisk together egg and remaining 2 teaspoons (10 grams) warm water. Brush egg wash onto dough. Pour 2 cups (480 grams) ice water in cast-iron skillet, and place loaves in hot oven.
  10. Bake until deep golden brown, 25 to 30 minutes. Brush with oil, and sprinkle with remaining 2 teaspoons (6 grams) salt. Let cool slightly on a wire rack. Serve warm. Store in airtight container at room temperature for up to 4 days.

3.5.3251

 

Roasted Chestnuts

  • 6 cups (892 grams) whole chestnuts in shells
  1. Preheat oven to 425°F (220°C). Using a sharp paring knife, cut an “X” in rounded side of chestnuts. (This lets steam escape, and will prevent them from exploding.) Place on a rimmed baking sheet, cut side up.
  2. Roast until shells curl away from nutmeats, 20 to 30 minutes.
  3. Wrap hot chestnuts in a kitchen towel, and squeeze gently to further loosen shells. Let stand until cool enough to handle. Peel shells from nutmeats. Use immediately, or store in a resealable plastic bag at room temperature for up to 24 hours.

 



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