Salami & Brie Sandwich on Buttermilk Seed Boule
A homemade bread boule that makes for amazing sarmies topped with all the fixings from your favourite cheese and charcuterie platter.
- Yields: 1 |
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 50 mins
1 C (250 ml) mixed seeds (flax, sunflower, pumpkin)
10 g instant yeast
12 g salt
1 Tbsp (15 ml) sugar
1 Tbsp (15 ml) olive oil
500 g buttermilk, room temperature
¼ C (60 ml) water
Dutch oven/ cast iron pot
blade or serrated knife
2 large tomatoes, sliced
2 salami logs, peeled and sliced
2 brie cheeses, sliced into long strips
whole gherkins, sliced lengthwise
1 red onion, sliced thin
salt and pepper
Pour the seeds into a dry frying pan and set it over medium-high heat. Dry toast the seeds until they are starting to turn golden then remove from the heat and pour the seeds out of the pan to cool.
In a large mixing bowl, add the flour, yeast, salt, sugar, olive oil and buttermilk. Mix to combine; if the dough is looking a little dry, add the ¼ C water. Mix well to combine then turn the dough out onto a work surface and knead the dough for 6-8 minutes. Place the dough back into the bowl then cover and it rest for 20 minutes.
After 20 minutes, add the toasted seeds to the bowl and squeeze them through the dough to evenly distribute. Turn the dough out onto the work surface and knead for another 2-3 minutes to incorporate the seeds.
Oil the bowl lightly with olive oil, then place the dough back into the bowl. Leave the dough in a warm spot to prove until it doubles in size.
Once the dough has doubled in size, lightly flour your work surface and turn it out. Use your fingers to gently press the dough ball to degas it. To shape your round loaf, pull the bottom of the loaf closest to you up and fold it up and over about ¾ of the way. Then pull the sides of the dough out and fold the right side about ¾ of the way over then do the same with the left side. Imagine you are wrapping a parcel. Pull the top piece up and over to seal the parcel. Now flip the dough over so the seams are on the bottom then cup your hands around the ball and move them in a circle motion to round the ball off. This will also help seal the seams.
Line a colander with a tea towel and liberally dust it with flour. Dust the top of the loaf with flour, then flip it into the colander flour side down so the seams are facing up. Pinch together the seams if you need to seal them up some more. Cover and leave in a warm spot to double in size again. While your dough is proving again, place a Dutch oven or cast iron pot into the oven. Turn the oven on to 230 ºC and let it preheat for an hour.
When the dough has doubled in size, carefully remove the Dutch oven from the oven. Turn the dough out onto the square of baking paper. Use a blade or a serrated knife to score the loaf with an X shape then lift it up using the baking paper and carefully drop it into the pot. Cover with the lid and place it back into the oven. Set a timer for 20 minutes. After 20 minutes, Remove the lid from the pot and turn the heat down to 210 ºC. Continue baking for another 25-30 minutes. Let the loaf cool on a wire rack for at least 1 hour before slicing.
Slice the loaf, then give the slices a generous spread of mayo. Top the bottom slices with rocket and slices of tomato then season well. Add slices of brie and salami to build your sandwich. Finish with pickles and red onion and top with the remaining slice of bread. Tuck in!