Step by step recipe:
- 3 min.
- 5 min.In this recipe water is replaced by wine, but the same rules about temperature apply to wine:
In bread-making, the water temperature is always important. It's not a fixed value, but related to 3 other temperatures: 1) the temperature of your flour, 2) the room temperature in your kitchen, and 3) the basic temperature of this recipe, which is 56-60°C.
You can calculate the temperature of the water for this recipe in one click, using this small calculator.
- 1 hour
- 10 min.
- 5 min.Dice 175 g Comté cheese.
- 5 min.
- 10 min.Knead for 10 minutes.
- 3 min.After 10 minutes of kneading, add the walnuts and Comté. Continue kneading just until these are well mixed in.
- 1 hour 30 min.Gather the dough into a ball and transfer to a clean bowl. Cover with a plastic sheet.
Leave to rest for 1 hour 30 minutes.
- 20 min.After resting, cut the dough into pieces of the required size and roll into balls.
Cover the balls with a plastic sheet and leave to rest for 20 minutes.
- 2 hoursAfter this resting, shape the balls into loaves and lay in proving baskets (bannetons) or tins (or your choice of mould) lined with a cloth.
Leave for 2 hours.
- 3 min.Preheat the oven to 460°F (240°C).
Turn the loaves out and slash the tops.
- 35 min.Bake for about 35 minutes, not forgetting the steam.
- Take out of the oven when nicely browned and leave to cool on a wire rack.
Remarks:To be sure the wine is at the right temperature, it is best to microwave it in its container by 10 second bursts, checking with an electronic thermometer each time. If you do not have a microwave, heat the wine in a small pan on low heat until it reaches the right temperature.
If you are baking your bread in a proper bread oven, sit each loaf on a sheet of cooking parchment, otherwise the cheese will stick them to the oven floor. Of course, if you do not have the authentic ingredients from the Jura (such a pity!), you can use any dry white wine and an easily available cheese like Emmental. These will work just fine.