Well, the broth was wonderful, but the bread was less than hoped for! I attempted the Pain façon Beaucaire from Richard Bertinet's Dough. Using the Bacheldre Watermill Organic Stoneground Unbleached White flour again, and incorporating some old dough from the Baguettes that I made the other day. This flour is really giving me some headaches, …
It’s Grim Up North
Foul weather has returned. When we were battening down last night, DH tried to seal the kitchen window,which was whistling through the frame. This turned out to be a mistake, as t he window hinge broke. Clean snapped in two. He enlisted my help to try and get the window locked into place - it …
The Flamiche
Oh, my goodness. That may have been my first Flamiche, but it certainly will not be the last. Recipe: Richard Bertinet's Crust: Page 112. Modifications: Recipe is made with 500g flour. Filling is 300g of Crème Frâiche and 3 eggs - I made a ? quantity. The pancetta was replaced by smoked dry cure bacon …
From the Sublime to the Sophisticated
One of the few things that I have lamented all these years of not having a Christmas Dinner, has been the absence of my Boxing Day treat - possibly one of my favourite meals of the year when I was younger. Now that I live in Scotland, Boxing Day is notable for its absence but …
Baguettes: Stage 2
(Baguettes: Stage 1) Well, that went far better than expected. I followed Richard's shaping method and have to confess that making long thin bits of dough was never easier. It is something I have struggled with all my life - I was fond of making plaited breads in my youth but my "sausages" were always …
Baguettes: Stage 1
There is a fire in the hearth and Mr L is in the front room, playing on his keyboard, so I am keeping him company and baking in the kitchen. I have fresh yeast in need of using, and my new copy of Dough and so... I am having a go at Baguettes. I have …