Saffron Blooms
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La Belle Cuisine - More Bread Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith,"

Pain de Fenouil et Saffran Jacques Collet
(Jacques Collet's Fennel and Saffron Bread)

"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating

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  Boulangerie
Barloga, Dennis
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Village, Aix-En-Provence
Wilson, D.
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Pain de Fenouil et Safran Jacques Collet
(Jacques Collet’s Fennel and Saffron Bread)


Bistro Cooking
By Patricia Wells, 1989, Workman Publishing Company, Inc.

“Jacques Collet is a young, energetic, and ambitious baker from Aix-en-Provence, where he runs several bread shops known as Boulangerie du Coin. His fragrant boutiques are filled with several dozen different creations, including compact molded breads bursting with oatmeal and barley, sunburst-shaped loaves packed with crushed sunflower seeds, long breads filled with fresh Provençal herbs and
tiny black olives, as well as this saffron and fennel seed-flavored version designed
as an accompaniment to the Mediterranean fish soup, bouillabaisse. The addition
of hard durum wheat flour, or semolina, helps give the bread a hard, crispy,
buttery flavor, perfect for dipping in the rich fish soup.”

1 1/4 cups 31 cl) lukewarm water
1 tablespoon or 1 package active dry yeast
1 tablespoon sugar
2 to 2 1/4 cups (280 to 315 g) unbleached, all-purpose flour
2 teaspoons sea salt
1 tablespoon fennel seed, freshly ground
1/8 teaspoon ground saffron
1 cup (175 g) semolina (pasta) flour
Coarse cornmeal

 1. In a large mixing bowl, combine the lukewarm water, yeast, sugar, and 1 cup (140 g) of the unbleached flour. Stir until thoroughly blended. Proof for about 5 minutes.
2. Once proofed and foamy, add the salt, fennel seed, and saffron, and stir to blend. Add the semolina flour, little by little, stirring to blend. Stir in up to 1 1/4 cups more unbleached flour, working the dough until it is too stiff to stir. Place the dough on a lightly floured work surface and begin kneading, adding additional unbleached flour if the dough is too sticky. 3.  Knead until the dough is smooth and satiny, about 10 minutes.
3. Place the dough in a bowl. Cover and let rise at room temperature until doubled in bulk, about 1 hour.
4. Sprinkle a baking sheet with coarse cornmeal. Punch down the dough. Shape the dough into a firm ball and set on the baking sheet. Cover with a cloth and let rise again until doubled in bulk, about 1 hour.
5. After about 40 minutes, preheat the oven to 375 degrees F (190 C)
6. Bake the bread in the center of the oven until the crust is crisp and brown, about 40 minutes. Set on a rack to cool before slicing. Yield: 1 loaf
 

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