Brulé bread

I wanted to make a red wine-based bread, but one that wasn’t bitter and with dried fruit to soften the flavour, so I tried and tried again until I got this rred bread.
For the choice of wine I relied on a Chianti, which was cooked with the brulé method, or mulled wine, added to the flour for the dough, and then cooked in a pot.

In the home oven to bake bread, water should be sprayed before placing the loaf in the oven. This is to increase the humidity in the cooking compartment and thus allow the bread to further develop its leavening, preventing the crust from hardening.
In the pot, on the other hand, the humidity that forms inside the small space is sufficient. This is how the cooking of the bread begins with the pan closed and then uncover it in the last 10/15 minutes and thus give the crust the possibility of becoming very crispy.
Don’t forget to equip yourself with a saucepan with a lid, preferably cast iron with a diameter of 22-24 cm. It’s fine that it’s also made of earthenware, steel, aluminum, as long as it has a lid and all the finishes suitable for the oven, without plastic parts.

VIN BRULÉ – MULLED WINE

INGREDIENTS:

65 g. Sugar.
1 Orange peel.
2 Cloves.
1 Leaf then.
600ml. Red wine.

PREPARATION:

To prepare mulled wine, pour the sugar into a saucepan, then flavor it with cloves, a bay leaf, ground cinnamon or a cinnamon stick, and orange peel ①. Add the wine ②.

Put the saucepan on the fire and bring to a boil ③, then let it simmer over low heat for a total of about 20 minutes. After this time, filter the wine ④ to remove spices and peel. Leave to cool until it reaches 22 – 25°C ⑤.

THE BRULÉ RED BREAD

INGREDIENTS:
250g. All-purpose Flour.
250g. 00 Flour.
350-400g. Brule’ wine
4 g. Dry yeast.
100g. Dried apricots.
10 g. Salt.

PREPARATION:

Put the flour and baking powder in the mixer, add the wine a little at a time and start kneading ①. Add the salt and leave to knead until it is completely kneaded, i.e. until the dough detaches from the container ② and gathers in the center in a smooth and elastic ball. If the dough rolls up along the hook, stop the mixer and remove it ③.

Grease the dough with a spoonful of oil and let the dough rest for about 30 minutes, covered with a damp cloth or plastic bag.
Cut the dried apricots into small pieces. Roll out the dough on a work surface and divide it into 4 parts.

After having floured the proofing basket, roll out the first piece of dough, a part of apricots ( 3 layers), and continue like this until the last layer of dough ⑥ – ⑨.

Put the proofing basket in a plastic bag, seal it and let it rise for about 2 hours ⑩.

Transfer the dough ⑪ onto a lightly floured piece of parchment paper ⑫ and place it in the cast iron pan ⑬, previously heated to 260°C – 500°F.

Cook for the first 20 minutes at 260°C – 500°F, then 30 minutes at 235°C – 450°F, then remove the lid and cook for another 20 minutes at 200°C – 400°F, making sure that don’t burn the top.

Remove the bread from the pan, remove the parchment paper and let it cool on a raised and open wire rack. In this way, no humidity will form and the bread will be crunchy on the outside and soft on the inside.

Cut it and enjoy it like this, or with cheese.