Macatia bread is a bread made from cane sugar. It is one of the foundations of the gustatory heritage of several islands of the Indian Ocean: Reunion, Mauritius, Madagascar and the Comoros .
It is a ball between bread and brioche. From breakfast to afternoon tea, soak up the Oceanian culture withEric Kayser 's recipe!
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Eric Kayser's macatia bread recipe
Ingredients:
500g T65 flour.
125g of cane sugar.
100g of natural leaven.
10g of yeast.
10g of coarse salt.
10g of liquid vanilla from Reunion Island or vanilla bean.
250g of water at 20°C.
A little peanut oil for shaping.
Utensils:
A mixer.
A horn.
A thermometer.
A tea towel.
A pastry cutter.
A brush.
Oven-safe rack and parchment paper.
Time:
Kneading: about 10 minutes
1st growth: 2 hours
Resting: 30 minutes
2nd growth : 1h30
Cooking: 20 minutes at 230°C
Preparation:
Start by pouring the water into the mixer. Then add the sugar, the natural leavening and the flour. Start your mixer on 1st speed.
Add the yeast on one side. And when the yeast is set, add the salt. Switch to second speed for three to four minutes.
When these first ingredients are well mixed together. Switch back to first gear and add your vanilla.
Check that your ingredients are well kneaded by making a small ball between your hands.
Stop your mixer. Lightly flour your mixing bowl. Place your dough in it, slightly rounded.
Take its temperature. It should be between 25°C and 26°C.
Cover with a cloth. Let it rise for 2 hours.
Divide your dough into 2 pieces of about 490g. Uncover it and cover it with a clean cloth. Let it rest for 30 minutes.
Place your dough pieces on the unfloured work surface. Flatten them out and bring all the edges to the center. Using your little finger, roll the dough into a single seam.
Brush your seam with peanut oil. Add a touch of flour. And lightly flour your cloth. Place your dough pieces on top, seam side down.
Cover your dough pieces. And let it grow 1h30.
Wet, very slightly your breads on the side (but, especially not on the weld).
Bake for 20 to 25 minutes at 230°C.
And for even more ease, you can follow the recipe on video:
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Location
Eric Kayser
85, Boulevard Malesherbes
75008 Paris 8
Official website
www.maison-kayser.com
