I seem to be on a bit of a roll in the kitchen. After three weeks’ rest from the AGA it appears that I have bounced back full of enthusiasm and skill.
The delicious sausage casserole at the weekend has been closely followed by a lovely pea risotto with prawns yesterday and today I made my best ever assault on the classic Spaghetti Carbonara. Even the bread is playing the game.
I can’t wait to cut in to that at tea time to see if it lives up to its promise.
The local shop has started stocking Bacheldre Mill flours. Now, much as I adore their organic stoneground white flour, I really do not care for their malted grain style that they produce. It makes a nasty heavy and sticky loaf that is too dark for my taste. Today I mixed some strong white in at 150 g white : 350 g malted. I also worked the life out of it – 15 minutes in the Kenwood and 10 more on the table. I also chose to knock it back and give it a second rising, which the standard Granary recipe does not require. Then I baked it in the dome. I think all the effort was worth it. That looks like a cracking good loaf to me.
Got to go, the electricity is about to go off for bird’s nest removal activities.