Bread French Baguette & Poblano Cheddar Heirloom Blue Cornbread Recipe
Make Bread French Baguette & Poblano Cheddar Heirloom Blue Cornbread Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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French Baguette Dough
Poblano Cheddar Heirloom Blue Cornbread
Method
French Baguette Dough
- 1
In a large bowl, whisk together bread flour and instant yeast. Stir in salt. Gradually add water to form a shaggy dough.
- 2
Knead and first rise
Turn dough onto a lightly floured surface and knead 6-8 minutes until smooth and elastic. Alternatively mix on medium speed in a stand mixer with a dough hook. Place dough in a lightly oiled bowl, cover, and let rise 60-90 minutes until doubled.
- 3
Stretch and fold, bulk fermentation
Gently stretch and fold the dough every 30 minutes for the first 1.5 hours to develop gluten. Keep dough in a warm, draft-free environment.
- 4
Divide and shape
Turn out dough onto a floured surface and divide into 3-4 equal pieces. Roll/shape into baguette shapes. Place on parchment-lined baking sheet or into a floured couche for final proof.
- 5
Final proof
Cover and proof 45-60 minutes until the dough passes the finger-dent test (gently pressed, should spring back slowly).
- 6
Bake with steam
Preheat oven to 450 F (230 C). Create steam in the oven (place a pan of hot water on bottom rack). Bake baguettes for 20-25 minutes until deeply golden and hollow-sounding when tapped. Cool on a rack before slicing.
Poblano Cheddar Heirloom Blue Cornbread
- 7
Preheat oven to 425 F (220 C). Grease a 9x13 inch (23x33 cm) baking pan or cast iron skillet.
- 8
Roast and dice peppers
Roast poblano peppers until skins blister and char. Peel, remove seeds and membranes, then dice.
- 9
Mix dry ingredients
In a large bowl, whisk together blue cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt.
- 10
Mix wet ingredients
In separate bowl, whisk buttermilk, eggs, and melted butter until smooth.
- 11
Combine batter
Pour wet mixture into dry ingredients; stir just until combined. Fold in shredded cheddar cheese and roasted poblano peppers.
- 12
Bake and cool
Pour batter into prepared pan. Bake 20-25 minutes, until a toothpick inserted in center comes out clean. Let cool 10-15 minutes before slicing.