gathering it all together
Today was designated leftover day and we shall be raiding the ‘fridge for our main meal. Plenty of time left then for playing in the kitchen – especially as it was not at all outdoors weather… Mr L wanted to begin our cheese adventures with an attempt on an Halloumi-style cheese and I wanted to …
Continue reading “Me, that flour, and the Beaucaire – a cheesy tale of life on the Windswept Acre”
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, …
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 …
(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 …
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 …
I had great baking plans for today but I think that they will come to naught. Yesterday’s trip to town was not particularly fruitful. The Pineapple Mission failed, so I didn’t buy the rum either. Nor did I find non-homogenised milk for cheese-making. I did bring home Spelt flour – I want to make a …
