Pinot Noir – Andouille Bread

Pinot Noir – Andouille Bread is a savory bread that goes well with brothy soups and stews.


Pinot Noir – Andouille Bread
(Adapted from recipe courtesy of, 2016)

Makes 2 loaves

For the starter:

1 3/4 cups farina 00 flour
Pinch active dry yeast
3/4 tsp Kosher salt

For the bread:

1/4 cup starter
1 2/3 cups pinot noir
1 Tbsp active dry yeast
1 Tbsp Kosher salt
4 cups farina 00 flour
9 oz. finely chopped, fully-cooked andouille sausage

To make the starter: In the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, salt and 2/3 cup of water. Mix on low speed until a smooth dough forms, about 2 minutes. Scrape into a bowl and cover with plastic wrap. Let stand at room temperature for 4 hours.

To make the bread: In the bowl of a stand mixer fitted with a dough hook, combine 1/4 cup of the starter with the pinot noir, yeast and salt. Stir until smooth. Add the flour and mix on low speed until the dough forms, increase to medium speed and knead until smooth, about 5 minutes. Add the andouille and knead for 5 minutes more. Transfer to a large bowl that has been coated with cooking spray. let stand until the dough has doubled in size, about 1 hour.

Divide the dough into two balls and shape each into a 12-inch-long by 3-inch-wide loaf with tapered ends. Transfer to a Silpat-lined baking sheet, cover with plastic wrap and let stand for 90 minutes.

Heat oven to 400F. Position a rack in the middle of the oven and another at the bottom of the oven. Place a small pot with 1 cup of boiling water on the lower rack. Place the baking sheet with the bread loaves on the middle rack and bake until the crust is golden brown, about 35 minutes. Transfer loaves to a wire rack to cool.

Digiprove sealCopyright secured by Digiprove © 2016
Print Friendly, PDF & Email