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.
How was the bread?
untested yet
Not too bad. Not as good as proper Granary flour but a great improvement on using the Bacheldre stuff on its own. I’ll try the Toast Test later