bake - September/October 2020 - 58

formula of the month

INGREDIENTS
Levain Build
* 60 grams mature sourdough
starter
* 110 grams warm water
Final Dough Mix
* 210 grams levain
* 200 grams whole milk
* 100 grams water
* 2 eggs
* 80 grams light brown sugar
* 50 grams melted unsalted
butter
* 2 grams vanilla extract
* 300 grams all-purpose flour
* 200 grams bread flour

Pecan Praline
Monkey Bread
DIRECTIONS

for a couple of minutes. Drop tablespoon-

To build the levain: In a tall jar or medium

size portions of the mixture onto the pre-

bowl, mix the mature starter, flour, and

pared sheet pan. Let cool completely be-

warm water until incorporated. Cover with

fore crumbling the pralines.

a lid or clean kitchen towel and leave in a

To make the buttery glaze: In a small

warm place for 3 to 4 hours, or until dou-

bowl, stir together the granulated sugar,

Pecan Pralines

bled in size. You can use your levain im-

cinnamon, and nutmeg. Place 50 grams

* 200 grams evaporated milk

mediately.

of melted butter in a small bowl and set

* 5 grams salt

* 200 grams granulated sugar

To make the final dough mix: In a large

aside.

* 200 grams light brown sugar

bowl, whisk the levain, milk, water, eggs,

To shape and proof the dough: Turn the

* 80 grams unsalted butter

melted butter, brown sugar, and vanilla un-

dough out on to a floured work surface,

* 3 grams salt

til combined. Add the flours and salt.

divide it into 25-gram balls and shape

* 2 grams vanilla extract
* 300 grams pecan halves
Buttery Glaze
* 150 grams granulated sugar
* 10 grams ground cinnamon
* 3 grams ground nutmeg
* 100 grams melted unsalted
butter, cooled, divided, plus
more for coating the pan
* 100 grams light brown sugar
* 5 grams vanilla extract

58 < SEP-OCT 2020 | bakemag.com

Using your hands, mix the ingredients:

each piece using the balling up technique.

Cover the dough and let rise at room

Coat a 23-centimeter Bundt pan with but-

temperature for 4 hours. Refrigerate the

ter and crumbled pralines. Save a little

dough overnight, or for 10 hours.

crumbled praline for sprinkling the fin-

To make the pecan pralines: Line a sheet

ished dough. Dip each dough ball into the

pan with parchment paper and set aside.

melted butter and then into the spiced

In a saucepan over medium heat, combine

sugar mixture.

the evaporated milk, sugars, butter, salt,
and vanilla and bring to a boil while stir-

Place the coated dough balls into the
prepared cake pan.

ring constantly. Once you see the mixture

Preheat the oven to 375°F (190°C).

boiling and bubbling, remove it from the

Bake the monkey bread for 35 minutes,

heat and add the pecans. Stir vigorously

or until golden brown.

NEW WORLD SOURDOUGH : ARTISAN TECHNIQUES FOR CREATIVE HOMEMADE FERMENTED BREADS

* 120 grams bread flour


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bake - September/October 2020

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