Boquerones
Piquillo Peppers, Olive Oil, Chives, Brioche
Chef Juan Cassalett of Malagón | Charleston, SC
Adapted by StarChefs | October 2024
INGREDIENTS
Brioche:
Yield: 3 loaves
1.648 kilograms whole milk
1.5 kilograms all-purpose flour
1.5 kilograms bread flour
752 grams levain
360 grams eggs
152 grams granulated sugar
72 grams kosher salt
16 grams yeast
600 grams butter
To Assemble and Serve:
Yield: 1 serving
1 piquillo pepper, halved
2 boquerones
2 anchovies in olive oil
1 teaspoon olive oil
1 teaspoon minced chives
METHOD
For the Brioche:
In the bowl of a stand mixer fitted with a dough hook attachment, add milk, flours, levain, eggs, sugar, salt, and yeast. Mix 7 minutes on medium speed. Slowly incorporate butter, continuing to mix until well combined. Transfer dough to a large nonreactive container. Seal and let sit 30 minutes. Transfer to a lightly floured work surface, then stretch and fold. Return dough to container and let sit an additional 30 minutes. Repeat stretch and fold process twice. Divide dough into three 1.2 kilogram-portions. Shape into balls then let rest an additional 30 minutes. Shape into logs and transfer to 3 greased loaf pans, seam-side-down. Let dough rest 2 hours, or until dough has doubled in size. Heat oven to 500°F. Cover pans with lids and bake 40 minutes. Remove lids and continue to bake until cooked through. Remove from pans and transfer to wire racks. Let cool.
To Assemble and Serve:
On a work surface, cut 2 slices Brioche. Toast until golden. Place toasted Brioche on a serving plate. Top each Brioche slice with 1 half piquillo pepper followed by 1 boquerón and 1 anchovy. Finish with olive oil and chives.
