New books in my life this last fornight include Andrew Whitley's " Bread Matters" (more of a bread "bible", it's evangelical about the homemade loaf!) and an earlier Dan Lepard book called "Baking with Passion". Watch this space....
So no loaves in the last week or so BUT that doesn't mean I've been idle... continuing to experiment with all things bread-related!
Naan - I have never made a decent naan bread. I did try once but it ended up being more like a thick bread-like pancake.. hmm... however, a couple of weekends ago I found a great recipe on BBC Good Food's website (a favourite of mine for all sorts of recipes) and gave it a go. Yum! Just made the plain ones and, although I forgot to add salt, I think with the addition of salt and maybe some crushed garlic in with the butter, they would be prefect! A definite success!
Pizza - I have made my own pizza base for years.. sometimes "authentic" white, mostly spelt, more recently spelt and chickpea flour (lovely and crispy!), but always with "quick" yeast. But the more I read about conventional yeasts (fresh, or otherwise), the more I'm convinced that sourdough is the way forward. Allowing thime for the natural yeasts to do their "thing" has got to be more natural and healthier. So, from this stand point I really want to master a sourdough pizza base - can it be done?? Can it really be as good as manufactured yeast??? So, half wholemeal spelt, half white flour, sourdough starter... and..... it worked really well! A bit "doughy" for our tastes, but I think rolled a bit thinner, minimum time for rising, and lined with baking paper and prebaked with some baking beans, this would be a great base!! Kids ate it without a grumble too, so it must have been OK!!!
Rolls - Took the R.C. malted grain and seed recipe I'd used a while back but formed into 13 rolls instead. Gorgeous!!!
Really, I may never buy another mass produced bread product ever again..........
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