Pain de Savoie
Paul Hollywood's Pain de Savoie, slightly adapted.
Servings 10 slices
Calories 358kcal
Equipment
- 20cm Springform Pan
Ingredients
- 400 g Bread Flour
- 100 g Rye Flour
- 10 g Salt
- 8 g Yeast
- 20 ml Olive Oil
- 330 ml Cool Water
- 150 g Laquered Bacon (or any bacon you have)
- 200 g Gruyere Cheese (Paul calls for Comté)
Instructions
- Add flours, salt, and yeast to the bowl of a stand mixer. Be careful not to mix the salt and yeast directly.
- Add all the olive oil and 250ml of the water and start mixing. Add the rest of the water little by little, you may not need it all. You want a soft dough to form.
- Kneed for a few minutes on low to medium.
- Dice and add the bacon, mix until well incorporated.
- Transfer the dough to an oiled bowl and let rise for 2 hours.
- While the dough is rising cube or shred your cheese. (I used the large holes on my shredder to make decent sized chunks)
- Turn out the dough on a floured surface and split it into 3 equal parts. Knock back the pieces and form them into balls.
- Oil your springform pan.
- Roll out one of the balls into a disk roughly the size of your pan and place it in the bottom. Scatter about half the cheese over this first layer. Roll out another dough and place it on top, scatter the rest of the cheese, then rool out the final dough and place it on top.
- Let the formed "layer cake" rise again in a plastif bag, for 1 hour.
- Bake at 445F for 30 minutes.
- Once removed from the oven let it cool in the pan for about 10 minutes before you take it out of the pan and cool completly on a rack.