Pesto Tarte Soleil

I decided to bake a second loaf today on a whim to bring with us on our visit to my inlaws.  I didn’t plan ahead so an instant dry yeast leavened loaf was the only thing to do.  I had a bottle of pesto in my cupboard that has been staring at me every time I opened the cupboard so decided to do this laminated bread which I gave a fancy name even though it isn’t all that fancy to make, although it looks it.

IMG_1397.jpeg

IMG_1399.jpeg

Ingredients

3¼ cups plus 2 tablespoons (422 grams)

all-purpose flour, divided

1 tablespoon (12 grams) granulated sugar

1 (0.25-ounce) package (7 grams) instant yeast

6 g salt

1 cup (240 grams) whole milk 

¼ cup (57 grams) unsalted butter, softened

2 large eggs (100 grams

Pesto - I used store bought, 212 mL.

Directions

1. In a small pot add milk and butter.  Using medium heat, warm the milk to melt the butter.
2. In the bowl of a stand mixer fitted add the milk/butter mixture.  Once cool to warm room temperature, add eggs, salt, sugar and IDY.  Add flour and mix until there is no dry flour.  Fermentolyse for 5-10 mins.
3. Knead using the standmixer until there is good gluten development.  Using my Ankarsrum Assistent this took about 4 mins.
4. Transfer the dough to a damp countertop and do a letter fold, then tighten the dough into a tight ball.  Place the dough into a bowl and allow the dough to double, about 40-60 mins.
5. Line a large cookie sheet with parchment paper.
6. Punch down the dough.  Release the dough from the bowl to a lightly floured countertop.  Divid the dough into four approximately equal pieces.  Snape each quarter into a tight boule.  Cover and rest for 10-15 mins.
7. Roll 1 boule into an 11” circle.  Transfer to the parchment paper lined cookie tray.  Spoon then brush about ⅓ of the pesto onto the dough circle leaving a ½” border.
8. Repeat #7 for two more boules of dough stacking each on top of the previously pesto covered circle before adding and spreading the pesto.
9. Roll the final boule again into an 11” circle and stack this on top as well.
10. Preheat oven to 375°F bake.
11. Place a 1.5” round cutter in the center of the dough circle pressing lightly to leave an impression but not cutting through the dough.
12. Using a long knife or pizza cutter make 16 equally spaced cuts from the outside edge to the center circular impression.
13. Twist each piece of dough in alternating directions 3 to 4 times.  Pinch adjacent pairs of twisted dough together at the ends to form points.
14. Cover and allow to double in size about 30 to 45 mins.
15. Just before baking, brush with egg and milk wash.  Optionally sprinkle sesame seeds in the center circle.
16. Bake for on baking steel lowest rack.  18 mins until golden brown.   After  18 mins moved up to the middle rack to completely bake and become golden brown.
17. Allow to cool, enjoy.

My index of bakes.