French Toast
Ingredients: All-purpose flour, Whole milk, Instant yeast, Whole milk, Bread flour · 1680 min cook time · 842kcal · ₩20,100
Ingredients
150g All-purpose flour, 150g Whole milk, 0.25tsp Instant yeast, 280g Whole milk, 525g Bread flour, 27g Granulated sugar, 13.5g Kosher salt, 3.4g Instant yeast, 1.7g Diastatic malt powder, 40g Unsalted butter, 2cups Blueberries, 1cup Granulated sugar, 0.25whole Preserved lemon, 1pinch Salt, 1splash Lemon juice, 1splash Vanilla extract, 1cup Maple syrup, 1tbsp Red miso, 1splash Mirin, 1splash Spiced rum, 2tbsp Butter, 1cup Heavy cream, 0.25cup Crème fraîche, 1tbsp Sugar, 1tsp Salt, 0.5tsp Vanilla extract, 6whole Large egg yolks, 1.5cups Milk, 1.5cups Heavy cream, 1whole Orange zest, 2tbsp Granulated sugar, 1tsp Vanilla extract, 0.5tsp Nutmeg, 0.5tsp Cardamom, 0.5tsp Cinnamon, 0.5cup Butter, 1cup Dark brown sugar
Instructions
1. Make the polish: Combine 150g of flour, 150g of milk, and 1/4 tsp of instant yeast. Mix until all the flour is hydrated. Cover and let it ferment at room temperature for 12 to 24 hours.
2. Measure the ingredients for the bread: 280g of whole milk, 525g of bread flour, 27g of granulated sugar, 13.5g of kosher salt, 3.4g of instant yeast, 1.7g of diastatic malt powder, and 40g of room temperature unsalted butter.
3. Combine all ingredients except the butter in the bowl of a stand mixer along with the polish. Mix until no dry patches remain. Add the butter one piece at a time, waiting for it to be fully emulsified into the dough before adding the next. Knead for an additional 5 to 7 minutes (10 to 12 minutes total kneading time).
4. Roll the dough into a tight ball. Place it in an oiled bowl, cover it with plastic wrap, and refrigerate for 16 hours for the initial cold ferment.
5. Take the dough out of the fridge. Cut it in half, cut one of those halves into two pieces, and stack those two pieces on top of the other half to make a pseudo-rectangle. Roll it out to a larger rectangle, the same width as your loaf pan (about 13 inches wide).
6. Carefully and tightly roll the dough into a log, making sure no air bubbles are trapped and thoroughly sealing the seam shut on the bottom. Invert it and place it into a generously buttered Pullman pan. Cover with plastic wrap and the lid, and ferment for another 12 hours.
7. Once the dough comes out of the fridge, let it rise for 60 to 90 minutes, depending on the temperature of your kitchen. The dough should reach 80% to 85% of the height of the pan before baking.
8. Preheat the oven to 450°F (232°C). Bake with the lid on for 10 minutes. Reduce the temperature to 400°F (204°C) and bake for another 25 minutes. Take off the lid and bake for another 10 to 15 minutes.
9. Remove the bread from the oven, place it on a rack, and let it cool completely (at least 4 hours) before slicing.
10. Make the blueberry compote: Remove the pulp and seeds from a quarter of a preserved lemon. Finely chop the preserved lemon. Combine 2 cups of blueberries, 1 cup of sugar, the chopped preserved lemon, and a pinch of salt in a saucepan. Bring to a simmer for 5 to 10 minutes. Add fresh lemon juice and a splash of vanilla extract to taste.
11. Make the crème fraîche whipped cream: Combine 1 cup of heavy cream, 1/4 cup of crème fraîche, 1 tbsp of sugar, 1 tsp of salt, and 1/2 tsp of vanilla extract in the bowl of a stand mixer. Whip until stiff peaks form.
12. Make the custard: Combine 6 large egg yolks, 1.5 cups of milk, 1.5 cups of heavy cream (or 3 cups of half-and-half), the zest of one orange, 2 tbsp of granulated sugar, 1 tsp of vanilla extract, 1/2 tsp of nutmeg, 1/2 tsp of cardamom, and 1/2 tsp of cinnamon in a blender. Blend until completely smooth.
13. Stale the bread: Place the sliced bread in a low oven (200°F/93°C) for 1 hour until dry on the outside but still soft on the inside, or let it sit out and stale overnight.
14. Soak the bread: Pour the custard into a high-walled rimmed baking sheet. Place the sliced bread in the baking sheet, making sure to hit the top of each piece of toast with the custard. Let it soak, flipping halfway through, for about 45 minutes (adjust based on bread dryness and personal preference).
15. Make the brûlée topping: Melt 1/2 cup of butter with 1 cup of dark brown sugar in a saucepan, stirring until homogenized. Spread the mixture on the bottom of a non-stick rimmed baking sheet.
16. Place the soaked bread on top of the sugar mixture in the baking sheet. Bake in a preheated 375°F (190°C) oven for about 25 minutes. Take them out, flip them onto a non-stick rack (brûlée side up), and either broil or bake for another 10 to 15 minutes to crisp up the sugar.
17. Plate and enjoy: Stack the brûlée French toast. Top with the preserved lemon blueberry compote, a scoop of crème fraîche whipped cream, a generous sprinkling of powdered sugar, and a drizzle of the red miso pancake syrup.
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