Back in the bread-making routine today, with yesterday’s delivery of new yeast. We had a cold night – cold enough to stop the swanky electronic shower from functioning this morning, and my bread flour was icy cold to the touch. I am learning though – in the old days I would have pre-warmed the flour …
Tag archives: Bread
Gone in seconds
I made doughnuts at the weekend. Just simple ones – plain balls rolled in cinnamon sugar. They were snaffled before I could take a photograph! We needed the brain food, we were working. From 500g of flour I made sixteen small doughnuts (about 35g of dough) and fashioned the remaining dough into a Chelsea Bun …
Me, that flour, and the Beaucaire – a cheesy tale of life on the Windswept Acre
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 …
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Pain façon Beaucaire
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, …
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 …
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 …