Well, that was interesting. “Interesting” as in “nowhere near as easy as I had expected it to be.” Making the batter was simple and fast – just whisk together the flour, yeast, milk and water. I used a balloon whisk, forgetting that I have a spanking new dough whisk, as yet unused. It took a …
Tag archives: fresh yeast
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 …
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 …
21st Nov ’12: Plain White Stoneground
It feels slightly strange to be working backwards but catching up in the right order would have been tedious, I think. I have been blogging my baking exploits elsewhere and only today elected to separate this part of my life out into a new blog. At some point I’ll summarise how we got here in …