GEORGE F. LEE / GLEE@STARBULLETIN.COM
Christopher Bates moves loaves of bread into the oven during a class with Didier Rosada at the Y. Hata corporate kitchen.
Artisan bread takes seedless-grape topping
Master breadmaker Didier Rosada passed on techniques for artisan breads in workshops held during the past two weeks at Y. Hata & Co.
Rosada is head instructor at the National Baking Center in Minneapolis and the San Francisco Baking Institute. He trained and led the Bread Bakers Guild Team USA to victories at the Paris Coupe du Monde de la Boulangerie in 1996 and 1999.
His master classes for professional chefs and home bakers yielded a number of recipes. Here's one of the easiest for home use:
Panella de Uva
2 cups flour
4 tablespoons whole-wheat flour
1 3/4 cups water
1 teaspoon dry instant yeast
1 1/2 teaspoons salt
3 1/2 tablespoons sugar
1/3 cup chopped walnuts
1/3 cup pine nuts
» Topping :
Combine all ingredients except nuts. Knead until gluten starts to develop (surface of dough will become smooth and wet).
Add chopped nuts and incorporate evenly into dough. Place dough in a container and cover with plastic wrap so surface doesn't dry out.
Let dough rest 30 minutes, then punch down and fold. Let dough rest another 30 minutes.
Give a second punch and fold. Let dough rest 1 hour.
Divide dough into 3 equal parts. Shape each part into a light ball and let rest 30 minutes.
Flatten each portion with a rolling pin into a 1/4-inch-thick round circle. Place on sheet pan. Let rise 1 hour at room temperature.
Preheat oven to 380 degrees. Press some seedless grapes into surface of dough and sprinkle with sugar. Bake 15 minutes.
Nutritional information unavailable.