tag:blogger.com,1999:blog-48985681370922742702024-02-02T02:07:10.119-08:00The Red Book CookFood MattersThe Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-4898568137092274270.post-70562735303023113952015-10-24T02:07:00.000-07:002015-10-24T02:07:35.047-07:00Blessed are the Cheesemakers<br />
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<tr><td class="tr-caption" style="text-align: center;">Caerfai Farm Cheddar and Caerphilly</td></tr>
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Historically, cheese making dates back at least 5000 years. No one can be sure exactly how it came into being but most theories suggest that it began with our discovery that animals could be milked. Who that person was and what they thought they were doing at the time is still a mystery.<br />
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Once obtained, the milk had to be stored. A common receptacle would have been the stomach of a ruminant which could then be carried on horseback. Unknown to these early nomads, ruminants' stomachs contain an enzyme we know today as rennet which coagulates milk making it easier for the baby animal to digest. The rocking motion of the horse churned the milk combined with rennet resulting in a separation of thick curds and watery whey. The whey made a refreshing drink and the curds provided an easily consumed high protein meal. <br />
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This simple process is still used today, if you heat milk and add an accidulant such as lemon juice the curds will separate and you can press them to make fresh cheese. Herbs or sweeteners can be added, or it can be formed to make cheeses such as paneer.<br />
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In the middle East, salt was added to help preserve the cheese resulting a somewhat hard and rather tasteless base product. However, in Europe the natural bacteria in the atmosphere and less need for salt due to the cooler temperatures meant the cheese could be matured for longer resulting in a deeper and more pronounced flavour. The bacteria unique to the area would provide a regional cheese. <br />
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And this process has remained very similar amongst artisan cheese makers to this day. One such producer worthy of note is the Caerfai Farm in St David's, Wales. <br />
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Located just metres from the Pembrokeshire coastline, Linda Evans has been producing three types of quality artisan cheese on their 180 acre organic dairy farm since 2004 when she took over from her father who had first produced cheese in 1996.<br />
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To hear Linda talk about how she produces cheese you wonder why everyone isn't doing it, she makes it sound deceptively simple.<br />
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Their organic raw (unpasteurised) milk is warmed and a vegetarian rennet added to start the coagulation. At this point a starter culture is also added. This is to replace the bacteria which would have originally been in the atmosphere and provide the flavour or character of the cheese. These are easily bought nowadays and are usually under the generic label of 'type'; 'cheddar' type or 'brie type', for example.<br />
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She then separates the curds from the whey and grinds the curds into a finer mix which is known as 'cheddaring'. The curds are then placed into a mould and left to set before being turned out and wrapped in a muslin cheese cloth. An interesting note here is that Linda used to employ a traditional method of sealing the cheese with lard instead of cheesecloth. However, this created such an effective air tight seal that a blue-ish vein developed which people then associated with other types of cheese and not cheddar.<br />
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<tr><td class="tr-caption" style="text-align: center;">Caerfai Cheddar maturing</td></tr>
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For the Caerphilly the process is similar only a different starter culture is used, the cheese is brined for 24 hours after being unmoulded and it matures for a maximum of six weeks, Linda recommends an optimum time of three weeks for the best flavour. <br />
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<tr><td class="tr-caption" style="text-align: center;">Caerfai Caerphilly</td></tr>
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There are a few points to note about Linda and Caerfai which are a sign of the real artisan and should be a benchmark for all our food producers.<br />
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Firstly, Linda was very generous with her time and showed me around the whole dairy talking me through the process of how she produces her cheese. The ability to meet the people who produce our food is something which is becoming increasingly rare leading to a lack of knowledge about what we eat and drink. <br />
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Secondly, the quality of their cheese comes before a desire to make a huge profit. There are only 60 cows on Caerfai farm, not many for 180 acres. However, they want to keep the best possible environment for their cows giving them enough space to live a natural life. Happy cows produce better milk which produces better cheese. <br />
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Finally, they know what they are talking about. As we increasingly outsource the production of what we eat to huge multinational companies we are left with very few who really understand the history or what it takes to make that product from beginning to end, people who understand the importance in the quality of every ingredient and step in the production. Linda and Caerfai represent all that is good about food production and what we need to maintain our glorious food culture.<br />
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And what a cheese they make. Their cheddar is absolutely to die for, a depth of flavour which is striking and a gorgeous back note with a nutty finish. The Caerphilly is a softer cheese on the palate due to it maturing for a maximum of six weeks as opposed to the seven to eight months for the cheddar. <br />
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If you are in Wales look out for Caerfai Farm cheeses and support a real artisan producer of really good quality food.<br />
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<a href="http://www.caerfaifarm.co.uk/">www.caerfaifarm.co.uk</a><br />
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<br />The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0tag:blogger.com,1999:blog-4898568137092274270.post-52781333445995449782015-06-21T07:25:00.001-07:002015-06-21T07:25:29.938-07:00<h2 style="text-align: center;">
<u>Patisson and Basil Bread</u></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aCtp3B_PERbXsr0Mye3WK5e_xo5n90AWNv31ywTTzVIhYszrNVDOxdFfL79dcIoaSvkDa2pz5nXXdqklj9_uKYV12YOSJAfAk7mbOSaBIk9jfJj7-91CahZx6oeOs5gYogo_xPJ2JEs/s1600/patty+pan+3+loaves.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aCtp3B_PERbXsr0Mye3WK5e_xo5n90AWNv31ywTTzVIhYszrNVDOxdFfL79dcIoaSvkDa2pz5nXXdqklj9_uKYV12YOSJAfAk7mbOSaBIk9jfJj7-91CahZx6oeOs5gYogo_xPJ2JEs/s640/patty+pan+3+loaves.JPG" width="640" /></a></div>
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Anyone who has grown squash of any kind knows how quickly they can grow and how soon you have a glut and need to think of interesting things to do with them.</h3>
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<tr><td class="tr-caption" style="text-align: center;">Patty Pan<br />
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My patty pans came through about two weeks ago and I've been loving them lightly grilled with a little sea salt and nothing else. Identifiable by their distinctive crimped edges, the French name for patty pan is patisson which comes from a word for a cake made in a scalloped mould. They have an almost creamy flavour and are best picked small. However, today I noticed this 400 gram monster which had been hiding from me and I knew it was time to dream up something different.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBn1FQZ9vK4ukuhcqlhhNyzdg80WlJgcNCl9_5dJwWkG4QevdZTmoly6AA2YL_Df7eyzmDggsR4WlpYpcIWGaD6-pXxDjz5XDQgGtsdlqcBy8N74WTBGyFu04OllVQGU0tG3jUen-8XDY/s1600/Patty+Pan+stalk+off.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBn1FQZ9vK4ukuhcqlhhNyzdg80WlJgcNCl9_5dJwWkG4QevdZTmoly6AA2YL_Df7eyzmDggsR4WlpYpcIWGaD6-pXxDjz5XDQgGtsdlqcBy8N74WTBGyFu04OllVQGU0tG3jUen-8XDY/s320/Patty+Pan+stalk+off.JPG" width="320" /></a></div>
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Right next to my patty pan and courgette beds my basil is growing great guns, so I thought I would create my own version of the slightly better known courgette bread. It works well as it packs in extra flavour, but also a beautiful moistness. It's fairly easy on the eye with the colourful basil running through it as well.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgangUQipyXpZDPkese5WGSfG5G5mHC9ZTfKj5iCKyeB0_4mkrs-Db4M3drkLcumV-D2c1fbbg5_BH6JhJHzbICDtH2EhPdX_3vOeBNEYneOxHH2JkNrny1OVOp0sgMvLfmOwwNjM39msI/s1600/Patty+pan+Basil.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgangUQipyXpZDPkese5WGSfG5G5mHC9ZTfKj5iCKyeB0_4mkrs-Db4M3drkLcumV-D2c1fbbg5_BH6JhJHzbICDtH2EhPdX_3vOeBNEYneOxHH2JkNrny1OVOp0sgMvLfmOwwNjM39msI/s320/Patty+pan+Basil.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Basil</td></tr>
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One thing to note here is that the patty pan brings extra liquid, therefore increasing your hydration. Using a 65% hydration as I am here, plus the squash gives you a ciabatta like consistency for your dough. This means you really need a mixer. If doing it by hand you either need to squeeze every last drop of moisture from the patty pan or reduce your hydration.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGr583CoV4n8gtnl5zr39xpsCSBRtc-jh3niM_gTrRLoznXDNF2V9QgJMoPRDDlRkvWKofokHpirYC8cYfkyq4p-BxJQLsn6jve-pm3Lr2bF4Rm0cogWq9c-gEVN-yiilcevS-oCbfy0/s1600/patty+pan+crumb+shot+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGr583CoV4n8gtnl5zr39xpsCSBRtc-jh3niM_gTrRLoznXDNF2V9QgJMoPRDDlRkvWKofokHpirYC8cYfkyq4p-BxJQLsn6jve-pm3Lr2bF4Rm0cogWq9c-gEVN-yiilcevS-oCbfy0/s320/patty+pan+crumb+shot+3.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The higher hydration gives this bread a beautiful soft open crumb</td></tr>
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You can of course experiment with the amount of patty pan and basil. I'm using 15g of fresh basil which gives quite a nice light complimentary flavour. Remember that my basil was 30 seconds from picking to chopping, if you are using basil that's not quite so fresh you may need to increase the amount.<br />
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I'm using the basic recipe for white bread for this recipe. All I'm doing is adding in grated patty pan and finely chopped basil to the dry ingredients and continuing on as normal. Please read my post on 'White Bread White Choice' for all the details on ingredients and techniques. It will also be handy to read the 'Ciabatta Matters' post for notes on dealing with higher hydration breads.<br />
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<u><span lang="EN-US">Ingredients<o:p></o:p></span></u></div>
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<span lang="EN-US">500g strong baker’s flour<o:p></o:p></span><br />
<span lang="EN-US">200g grated patty pan</span><br />
<span lang="EN-US">15g chopped fresh basil</span></div>
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<span lang="EN-US">7g of fast acting dried yeast<o:p></o:p></span></div>
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<span lang="EN-US">325 ml water at room / blood temperature<o:p></o:p></span></div>
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<span lang="EN-US">9g salt<o:p></o:p></span></div>
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<span lang="EN-US">12 g caster sugar<o:p></o:p></span></div>
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<span lang="EN-US">15 ml vegetable oil<o:p></o:p></span></div>
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Bread mixer with dough hook</div>
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<span lang="EN-US">Electric weighing scales<o:p></o:p></span><br />
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<span lang="EN-US">Begin by sieving your flour into the bowl of your mixer. Add in the salt, sugar and dried yeast. Give it a mix.<o:p></o:p></span><br />
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<span lang="EN-US">Add your grated patty pan and chopped basil</span></div>
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<span lang="EN-US">Make a well in the bottom and add in your water and oil. </span><br />
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<span lang="EN-US">Turn on your mixer, slowly at first and then start to speed up. You may need to use a rubber spatula to get all the flour incorporated. Once mixed, turn the mixer up high. It will look wet and you will think at first that it will never come together. Have faith and it will. It took me almost 20 minutes. What you are looking for is the the dough to come away cleanly from the sides of the mixing bowl as it's mixing. When you stop the machine and lift the dough hook you should be able to stretch your dough even though it's so wet.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLdk2E2JjJDb0PmANmREazJzRPDcQg4_tnw7IKdsmc1C39u7cW2vRoJKMqeo3kg3jFNXHFsSsRob13GtdTA35K0Jpgk-18BVeaAkP3qNjIYQ345GdqOfDDoUngvuW-JaC_4YprVrs5WUE/s1600/Patty+pan+wet+dough.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLdk2E2JjJDb0PmANmREazJzRPDcQg4_tnw7IKdsmc1C39u7cW2vRoJKMqeo3kg3jFNXHFsSsRob13GtdTA35K0Jpgk-18BVeaAkP3qNjIYQ345GdqOfDDoUngvuW-JaC_4YprVrs5WUE/s320/Patty+pan+wet+dough.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's a wet mix!</td></tr>
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When you are happy, return to a lightly oiled bowl and allow to double in size at room temperature.</div>
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Using your scales divide the dough into equal sizes according to how you are going to do your final prove.</div>
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I’m doing three loaves so my 1050g of raw dough went into three loaves of 350g. </div>
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Prepare your cold baking tray. I dusted mine with fine polenta as I like the crunch it brings but you can use flour.</div>
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Pre heat your oven to 220 ° C.</div>
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Wash and wet your hands between forming each loaf. This will mean the dough will not stick to you.</div>
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Using your dough cutter, cut and weigh the right amount. For me 350 grams. Give it a quick stretch, fold it over on itself and then shape into your desired shape. Lay on to the prepared tray. Liberally sprinkle flour on top. </div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85zAhFGfvDX9Ru4r4FmGygtd7EIbDyx9VPhoou5k7_YX4irliblMgTRVNj_UBKbHQEbBhunLQKDCYYySfOLyu8fvsPO-69KehvnadhtmhXXosOyDBv2V5DaWBZgSjEiVnOAvX8YAR46Y/s1600/Patty+pan+shaped.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj85zAhFGfvDX9Ru4r4FmGygtd7EIbDyx9VPhoou5k7_YX4irliblMgTRVNj_UBKbHQEbBhunLQKDCYYySfOLyu8fvsPO-69KehvnadhtmhXXosOyDBv2V5DaWBZgSjEiVnOAvX8YAR46Y/s200/Patty+pan+shaped.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shaped</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWP0kR2I5ToQLz_pP8q_znJIQKJCgKPVxh80cxDGcC_Y4FANwltetaswGb-pr_t9uKa7XyVdL3cYINn8gAZ-OtUEtiev2LKovupooUynLYWPlgOdW0nNI4ErCA1DnF2ZoN6EL7UzsYgo/s1600/patty+pan+shaped+and+floured.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWP0kR2I5ToQLz_pP8q_znJIQKJCgKPVxh80cxDGcC_Y4FANwltetaswGb-pr_t9uKa7XyVdL3cYINn8gAZ-OtUEtiev2LKovupooUynLYWPlgOdW0nNI4ErCA1DnF2ZoN6EL7UzsYgo/s200/patty+pan+shaped+and+floured.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Floured and ready to prove</td></tr>
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Cover and leave to prove again. Depending on the weather and temperature of your kitchen 40 - 45 minutes. Don't expect a massive doubling in size from this one. </div>
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<span lang="EN-US">Transfer to the oven. </span></div>
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<span lang="EN-US">These three loaves took 30 minutes but remember that all ovens are different so use your judgment. You want a loaf which is coloured on the crust, feels ‘light for the size’ and sounds hollow when tapped. Those three indicators should do you well. <o:p></o:p></span></div>
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<h4>
<span lang="EN-US">Transfer to a cooling rack and leave until cool. Enjoy with something nice, like a decent sauvignon blanc to compliment the basil. </span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWRi4Tw2mabHk-OXBet_otePA4ACkiRwtJyf_KOUy8QoGAJn23P4KLohxl_yNKxxHeuTfp-Qb77yDhmWQxR4Yv_BcE4v4KOADd89hf8f65KjC_b9v1sSIPZ9b9q2lvN50-qWuxAlwgRY/s1600/patty+pan+3+loaves+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWRi4Tw2mabHk-OXBet_otePA4ACkiRwtJyf_KOUy8QoGAJn23P4KLohxl_yNKxxHeuTfp-Qb77yDhmWQxR4Yv_BcE4v4KOADd89hf8f65KjC_b9v1sSIPZ9b9q2lvN50-qWuxAlwgRY/s320/patty+pan+3+loaves+2.JPG" width="320" /></a></div>
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The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com1tag:blogger.com,1999:blog-4898568137092274270.post-8873182630767602702014-11-28T07:41:00.000-08:002014-11-28T07:41:46.772-08:00Khorasan. A bread of biblical status<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHqiPPn2SP-3gEfDcA6rYDJgz-wX2NBYJ6idTrXuJci7qCvjxXO9BJworiVvSr8OIztblOhiZE4zT-lcR3AoOadmGplKMYGYUOLWkLvCiPvgFp27E9_sLKrqqkhyEGACefwnJBNFnSzU/s1600/A+2+loaves.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHqiPPn2SP-3gEfDcA6rYDJgz-wX2NBYJ6idTrXuJci7qCvjxXO9BJworiVvSr8OIztblOhiZE4zT-lcR3AoOadmGplKMYGYUOLWkLvCiPvgFp27E9_sLKrqqkhyEGACefwnJBNFnSzU/s1600/A+2+loaves.JPG" height="356" width="640" /></a></div>
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<h4>
Also called
‘Camel’s Tooth’, ‘King Tut’s Wheat’ or the ‘Prophet’s Wheat’, Khorasan is a
grain shrouded in mystery and legend.</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijq7H36XTlEGaSQcG01kceURCWri9lQEsJ7ecNjlw61cLxoJxwVyRpOF2JZ6YWl9ea0FDZDCVat7W0IooBYj5wSCn8sj5k7OPtmiDYyKICRXC4w09SzqywzeHSwSrTOUB6z6SzV5t_9kc/s1600/A+loaf+and+slice.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijq7H36XTlEGaSQcG01kceURCWri9lQEsJ7ecNjlw61cLxoJxwVyRpOF2JZ6YWl9ea0FDZDCVat7W0IooBYj5wSCn8sj5k7OPtmiDYyKICRXC4w09SzqywzeHSwSrTOUB6z6SzV5t_9kc/s1600/A+loaf+and+slice.JPG" height="177" width="320" /></a></div>
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<span lang="EN-US">Among
Turkish farmers who still grow this ancient wheat, there is a rumour that
Khorasan is the wheat that Noah took on the ark.<o:p></o:p></span></div>
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<span lang="EN-US">Many
believe that it originated in what is now called the ‘fertile crescent’ in the </span><st1:place><span lang="EN-US">Middle East</span></st1:place><span lang="EN-US">, and takes its name from the
Persian </span><st1:place><st1:placetype><span lang="EN-US">province</span></st1:placetype><span lang="EN-US"> of </span><st1:placename><span lang="EN-US">Khorasan</span></st1:placename></st1:place><span lang="EN-US"> in what is today northern </span><st1:country-region><st1:place><span lang="EN-US">Iran</span></st1:place></st1:country-region><span lang="EN-US">.
The name ‘Khorasan means ‘where the sun arrives from’ in Persian. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pH098qcpCC5vfC4u-foOFrOReA-IaCyJzu6GEOUfZqIc5V73-bjG-0pGUpM007DOgoTltXKaeMoqHVs7ZUry66j23-bLgLT_F1-n4IJifdgeFu38A8ezq0auqWHn9OsGZDZDMY_obhM/s1600/603fertilecrescent_large.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pH098qcpCC5vfC4u-foOFrOReA-IaCyJzu6GEOUfZqIc5V73-bjG-0pGUpM007DOgoTltXKaeMoqHVs7ZUry66j23-bLgLT_F1-n4IJifdgeFu38A8ezq0auqWHn9OsGZDZDMY_obhM/s1600/603fertilecrescent_large.png" height="138" width="200" /></a></div>
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<span lang="EN-US">Legend has
it that it was the wheat that fed Pharaohs in ancient </span><st1:country-region><st1:place><span lang="EN-US">Egypt</span></st1:place></st1:country-region><span lang="EN-US">.
Indeed, it is commonly accepted that Khorasan was introduced back into
modern times by an American airman in 1949 who obtained just a handful of
grains from King Tut’s tomb in </span><st1:country-region><st1:place><span lang="EN-US">Egypt</span></st1:place></st1:country-region><span lang="EN-US"> and brought it back to </span><st1:state><st1:place><span lang="EN-US">Montana</span></st1:place></st1:state><span lang="EN-US"> in the </span><st1:country-region><st1:place><span lang="EN-US">US</span></st1:place></st1:country-region><span lang="EN-US"> where he began to cultivate
it. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp0klNheIX9z50oLc33up2-FxP7fBsgJENwdorI8K0sg9ftrYl-ZTrNgz8JzQyLhQcWnnNR8DJ4oWyZg3h9tV_yaqdqrjjyfnk5GpbLV08NenquAHwQeQCOsT0C4tnBCqqvrRrRFmItxs/s1600/5002-GoldMaskOfKingTut.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp0klNheIX9z50oLc33up2-FxP7fBsgJENwdorI8K0sg9ftrYl-ZTrNgz8JzQyLhQcWnnNR8DJ4oWyZg3h9tV_yaqdqrjjyfnk5GpbLV08NenquAHwQeQCOsT0C4tnBCqqvrRrRFmItxs/s1600/5002-GoldMaskOfKingTut.jpg" height="200" width="138" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">King Tut</td></tr>
</tbody></table>
Whether the kernels would be able to
germinate after thousands of years is most definitely open to question.<o:p></o:p></span></div>
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<span lang="EN-US">But how can
you resist baking a bread from a grain with such a history? <o:p></o:p></span></div>
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<span lang="EN-US">Believed to
be a very close relation to modern day durum wheat which is often used for
pasta, Khorasan is an ancient grain which contains far more goodness than its
contemporary equivalents. This is
because it has been cultivated and modified less and therefore retains more nutrients. Many people who have trouble digesting wheat
breads find Khorasan much more agreeable.
Nutritionally it boasts 30% more protein and 65% more amino acids than standard
wheat as well as being rich in Vitamin E, zinc and magnesium. <o:p></o:p></span><br />
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<span lang="EN-US">You can see here that the flour is robust and a little coarse. It has a very slightly nutty smell to it.</span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbT7Y5OGf3beHs8TYgVVhzi8GSEXTI7N7dpx3SE7Ni2M8-aKdH_qso7ks2SCuEy5V1zwdTGpvN7KVwBIIl3ok9oIjobTO_UbLuhNUopVqqhkFwReH7RFRJ-cvZ3ldDLBaQoJGfP0B2Fs/s1600/a+flour.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbT7Y5OGf3beHs8TYgVVhzi8GSEXTI7N7dpx3SE7Ni2M8-aKdH_qso7ks2SCuEy5V1zwdTGpvN7KVwBIIl3ok9oIjobTO_UbLuhNUopVqqhkFwReH7RFRJ-cvZ3ldDLBaQoJGfP0B2Fs/s1600/a+flour.JPG" height="111" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Khorasan flour</td></tr>
</tbody></table>
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<span lang="EN-US"><br /></span>
<span lang="EN-US">I’m using
fresh yeast here but you can use dry or fast acting. Just use 7g instead of the 14g of fresh. The honey can be
replaced with sugar if you wish.<o:p></o:p></span></div>
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<span lang="EN-US">This is
quite a wet mix so you do need the electric mixer. If you want to do it by hand then reduce the
water by about 20ml to make it easier to knead.<o:p></o:p></span></div>
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<u><span lang="EN-US">Ingredients<o:p></o:p></span></u></div>
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<span lang="EN-US">250g Strong
baker’s flour<o:p></o:p></span></div>
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<span lang="EN-US">250g
Khorasan flour<o:p></o:p></span></div>
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<span lang="EN-US">14g Fresh yeast<o:p></o:p></span></div>
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<span lang="EN-US">375ml water
at room / blood temperature<o:p></o:p></span></div>
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<span lang="EN-US">9g salt<o:p></o:p></span></div>
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<span lang="EN-US">18g Honey<o:p></o:p></span></div>
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<span lang="EN-US">15ml
Sunflower oil<o:p></o:p></span></div>
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<u><span lang="EN-US">Utensils<o:p></o:p></span></u></div>
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<span lang="EN-US">A large
mixing bowl<o:p></o:p></span></div>
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<span lang="EN-US">Electric mixer with dough hook<o:p></o:p></span></div>
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<span lang="EN-US">Electric
weighing scales<o:p></o:p></span></div>
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<span lang="EN-US">Baking tray<o:p></o:p></span></div>
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<span lang="EN-US">Cooling
rack<o:p></o:p></span></div>
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<span lang="EN-US">Dissolve the
fresh yeast in about 100ml of the room temperature water. Add in the honey to the water. Leave for around 10 minutes.<o:p></o:p></span></div>
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<span lang="EN-US">Sieve your
two flours together with the salt into the mixing bowl. <o:p></o:p></span></div>
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<span lang="EN-US">Add your
oil to the water, yeast and honey.<o:p></o:p></span></div>
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<span lang="EN-US">Make a well
in the bottom and add in your water.
Reserve a little just to make sure you get the right consistency. You should be able to collect all of the
flour and liquid together into a complete shaggy mass with no extra flour left
around the bowl. This will be quite a
wet mix.<o:p></o:p></span></div>
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<span lang="EN-US">Cover and
let sit for at least 10 minutes for the moisture to absorb as much as possible
before kneading. Up to an hour if you
can.<o:p></o:p></span></div>
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<span lang="EN-US">Now
transfer the dough to the electric mixer, attach the dough hook and mix until
you have a soft, elastic and pliable dough.
Up to 10 minutes. <o:p></o:p></span></div>
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<span lang="EN-US">When you
are happy, return to a lightly oiled bowl and allow to double in size at room
temperature.<o:p></o:p></span></div>
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<span lang="EN-US">When the
dough has doubled in size knock back and remove from the bowl. <o:p></o:p></span></div>
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<span lang="EN-US">Shape into
a ball and place on a lightly floured baking tray. Dust with flour and then cut a cross into the
top with a sharp knife. <o:p></o:p></span></div>
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<span lang="EN-US">Leave to prove
for a second time until risen again.
This will be a shorter time than the first. <o:p></o:p></span></div>
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<span lang="EN-US">Pre heat
your oven to 220 ° C conventional and place your baking tray in the oven. If you are using a steam bath technique put
you empty tray under to heat up as well. <o:p></o:p></span></div>
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<span lang="EN-US">The dough
is ready when you press a finger gently to dent the dough and the dent remains.<o:p></o:p></span></div>
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<span lang="EN-US">Return to
the oven with a big spray of water into the oven or pour cold water onto your
heated tray in the bottom of the oven. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Bake for 10
minutes on 220 ° C then turn your oven down to 200° C for a further 30
minutes. A total of 40 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Remember
that ovens vary so take them out when they are done not simply at the end of
the cooking time. Bake the loaf not
recipe!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Remember… <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span lang="EN-US">loaves coloured on the crust<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">feeling ‘light for the size’<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">sounding hollow when
tapped. <o:p></o:p></span></li>
</ul>
<div>
<br /></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwztWY1bBSZ-50WgHfsPut9v2yV6hbDc7Zq1D93EcLoWbgXDN-d1gourZVopor4uYGp25VuMg3IzMDquAYVn7hl3k-_V0kabQ8dVMiDAbAuIl_glgFQSBObLoPHQtRDqgKiRSVNfXW1Ms/s1600/A+slice.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwztWY1bBSZ-50WgHfsPut9v2yV6hbDc7Zq1D93EcLoWbgXDN-d1gourZVopor4uYGp25VuMg3IzMDquAYVn7hl3k-_V0kabQ8dVMiDAbAuIl_glgFQSBObLoPHQtRDqgKiRSVNfXW1Ms/s1600/A+slice.JPG" height="177" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIp4g3z0t_9tYvTYCUvLwtVoniDpv7pCCkf_bA4ycOylHZeugOH-ch0YMyRRtBzgd8yB43x51ZkxPyIXyxQDoKMuXDBIpmxrKsABPW2bJ_trQ8ZliMbRAHMXvgeiLVB1ouZTiojy8vn88/s1600/A+loaves+++slices.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIp4g3z0t_9tYvTYCUvLwtVoniDpv7pCCkf_bA4ycOylHZeugOH-ch0YMyRRtBzgd8yB43x51ZkxPyIXyxQDoKMuXDBIpmxrKsABPW2bJ_trQ8ZliMbRAHMXvgeiLVB1ouZTiojy8vn88/s1600/A+loaves+++slices.JPG" height="177" width="320" /></a></div>
<h4>
Enjoy this and know that you are eating something similar to what nourished the ancient kings of Egypt.</h4>
<div class="MsoNormal">
<br /></div>
<div style="background: white; line-height: 16.8pt; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0tag:blogger.com,1999:blog-4898568137092274270.post-72203305850349775112014-11-23T03:41:00.001-08:002014-11-23T03:41:21.051-08:00The Red Book Cook: Unleash the Yeast!<a href="http://theredbookcook.blogspot.com/2014/11/unleash-yeast_23.html?spref=bl">The Red Book Cook: Unleash the Yeast!</a>: Ladies and Gentlemen, I’d like to introduce you to Saccharomyces Cerevisiae. You want to make bread? You need to get to know her a lit...The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0tag:blogger.com,1999:blog-4898568137092274270.post-31462904139618690422014-11-23T03:39:00.001-08:002014-11-23T03:39:38.855-08:00Unleash the Yeast!<div class="MsoNormal">
<h4>
<span lang="EN-US">Ladies and
Gentlemen, I’d like to introduce you to<span class="apple-converted-space"> </span>Saccharomyces Cerevisiae. You
want to make bread? You need to get to know her a little.</span></h4>
</div>
<div class="MsoNormal">
<br /></div>
<div align="center">
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable">
<tbody>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
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height:150pt'>
<v:imagedata src="file:///C:\DOCUME~1\user\LOCALS~1\Temp\msohtml1\01\clip_image001.jpg"
o:href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMx_QWkTxhxDO2QCn1h8V87fIjK42Aj2SqvRx8YnlJyjIlGoqGRh0STvxb5C7eZ35h4cNk-waRxi0trd8hqPC-2EXRgucyXU-4dykPt0IT-yeWvArN37_nfvlD8m_r02MhY8sax68mjY4/s1600/20100911_232323_Yeast_Live.jpg"/>
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</td>
</tr>
<tr>
<td style="padding: 3.0pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
Saccharomyces Cerevisiae<o:p></o:p></div>
</td>
</tr>
</tbody></table>
</div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMx_QWkTxhxDO2QCn1h8V87fIjK42Aj2SqvRx8YnlJyjIlGoqGRh0STvxb5C7eZ35h4cNk-waRxi0trd8hqPC-2EXRgucyXU-4dykPt0IT-yeWvArN37_nfvlD8m_r02MhY8sax68mjY4/s1600/20100911_232323_Yeast_Live.jpg" imageanchor="1"></a><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">I say 'her'
for a good reason. Let me paint you a picture; millions of years ago when
the dinosaurs walked the Earth, some plant species developed an ingenious
method of spreading their seeds a widening distance. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">They
wrapped them in a sweet tasting flesh which birds loved to eat, seeds and all.
The seeds were then deposited a set number of hours later a good distance
away. The birds were kind enough to leave an appropriate amount of
fertiliser as part of the deal to help the seeds get started.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br />
Stay with me here...<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br />
Not long after that an entrepreneurial fungus realised that it could latch on
to the fruit and feed away devouring the natural sugars on its skin using
oxygen to convert the sugars to carbon dioxide. Should no oxygen be
available then it fed anyway, but transformed the sugars into alcohol. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br />
This clever little fungus multiplied by 'budding', or creating daughter cells.
Hence, 'her', she's lexically female. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Sometimes
this budding process enabled them to create alcohol whether oxygen was present
or not. As alcohol is a poison, this helped the fungus to kill off its
rivals and therefore maintain a serious advantage. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br />
That's why decomposing fruit smells alcoholic. Could this be why humans
have a penchant for alcohol? Our ancestors associated it with sweet,
heavily ripened fruit, the world's first alcopop! <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br />
In more contemporary times, this fungus' ability to create alcohol has been
used to brew beer and its ability to to give off carbon dioxide to leaven
bread. This amazing fungus is what we refer to today as 'yeast'.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br />
Yeast is truly remarkable stuff, a fungus which exists around, on and in
us. There are thousands of recognized types and is arguably the world's
first domesticated organism.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<h4>
<span lang="EN-US">So how have
humans put it to use?</span></h4>
<h4>
<span lang="EN-US"><br /></span><span lang="EN-US"> </span></h4>
<div class="MsoNormal">
<span lang="EN-US">The first
breads leavened by yeast would have been through pieces of dough left over from
the previous batch of bread in which the natural yeast in the air had started
to ferment naturally. The word 'ferment' derives from the Latin 'fervere'
which means 'to boil' or 'seethe', which is exactly what yeast appears to do
when activated.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Throughout
history there have been many different approaches to harnessing yeast to leaven
breads. The ancient Egyptians first used left over dough then progressed
to using beer froth or 'barm' which of course had yeast in it. You now know the
etymology of the word 'barmy'. Barm was so important in the middle ages
that it was referred to as '<span style="background: white;">goddisgoode', </span> because
it was made with the blessing of God.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The Romans
would mix grape juice with wheat bran, allow it to ferment and form into small
cakes which were dried in the sun. These cakes could be soaked in water
to reactivate the yeast when needed. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Basically,
a sloppy mix of natural yeast, flour and water was used to leaven breads for
centuries. This is what we know as <i><b>'sour dough starter'</b></i> today. No one really knew why
this worked or that yeast was in fact, alive. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Right up
until 1859 when Louis Pasteur proved how yeast operates. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div align="center">
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable">
<tbody>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwXVeS_O6asV-FcESuO69vZbdCKdhJhMIbBzEc75CxMrR-DZ7vkaZ5DGDOk3klEqlK7KMisqRA-W8JUFeMa49N1iLqVQ90v-PuOOT6ae9PLiiuFAn_jhvxf7wcnFKiWzolLdIC1HgDTo/s1600/pasteur(1).jpg" height="140" style="margin-left: auto; margin-right: auto;" v:shapes="_x0000_i1026" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Louis Pasteur</td></tr>
</tbody></table>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCwXVeS_O6asV-FcESuO69vZbdCKdhJhMIbBzEc75CxMrR-DZ7vkaZ5DGDOk3klEqlK7KMisqRA-W8JUFeMa49N1iLqVQ90v-PuOOT6ae9PLiiuFAn_jhvxf7wcnFKiWzolLdIC1HgDTo/s1600/pasteur(1).jpg" imageanchor="1"><span style="text-decoration: none; text-underline: none;"><!--[if gte vml 1]><v:shape
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</td>
</tr>
<tr>
<td style="padding: 3.0pt 4.5pt 4.5pt 4.5pt;"><br /></td>
</tr>
</tbody></table>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Pasteur was
the first to show how yeast is a living organism. This led to the ability
for scientists to cultivate the cells, concentrating them into a block and then taking the water content away from the original sludgy
mixture. This block or 'cake' is what we would recognise as<span class="apple-converted-space"> </span><i><b>'fresh yeast'</b></i><span class="apple-converted-space"> </span>today.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">However,
fresh yeast has a very limited shelf life. During the second world war
there was a need for a yeast with greater longevity. It was reduced to
small granules, dried, and a natural coating was allowed to form around the
granule, thus enabling it to be kept indefinitely. Much like the ancient
Roman version it is reactivated in water. This is what we know as<span class="apple-converted-space"> </span><i><b>'dried yeast'</b></i><span class="apple-converted-space"> </span>today.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">To make
life even easier, these granules were reduced in size so that they could be
added straight to the dry mix of flour with no 'pre - rehydrating' necessary.
This is what we know as<span class="apple-converted-space"> </span><i><b>'fast acting yeast'</b></i><span class="apple-converted-space"> </span>today.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<h4>
<span lang="EN-US">
So how does yeast actually work?</span></h4>
<br />
<div class="MsoNormal">
<span lang="EN-US"><br />
It's a living organism. Like all living organisms, it feeds. Yeast
feeds predominantly on sugars which can be found naturally in flour. When
water is added to the flour, enzymes immediately break down the starches and
release sugars which the yeast feeds on like Cookie Monster with the munchies.
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">As the
yeast feeds on the sugars it produces alcohol and carbon dioxide in the form of
bubbles which raise the dough. The gluten in the dough forms around the
bubbles creating the texture of the final bread. This stage is called
'proving', 'proofing' or sometimes 'blooming' the dough.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">According
to Harold McGee, the optimum temperature to raise dough is 27° C, much lower
than most recipes suggest. In fact, the longer the yeast takes to raise
the dough the tastier your final bread will be.</span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Yeast will work faster at
warmer temperatures but will also secrete more unpleasant by-products. So
give it some time and prove at a cooler temperature. This is called
'retardation' and often used by skilled artisan bakers.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br />
Yeast is a tough little thing too. The only thing that will kill it is a
temperature of 140° C or the 'Thermal Death Point'. When frozen it becomes dormant and simply awaits reactivation.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br />
When you put your loaf in a hot oven you will see it immediately rise, this is
called 'oven spring' and is the result of the yeast's swan song, its farewell
performance before it dies. This is essential for your bread to have a
decent crumb and one of the reasons why your oven needs to be hot enough to get
a good rise. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Much is
discussed and written about whether dried or fresh yeast is better. In my
experience it is far more about the other ingredients, baking technique and
hydration levels which affect the quality of the finished loaf.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KgYt-cpRxnIscjnrrCl6gx-ukcXZjC_hAyrujxsy4btoKcLCAW0cb45HSesZGhkwys9l5G3Stq7FJ0w7iOikEr2eykia4IEOuFZZgURBJbWh4-v4N0CmFSoyPLrbCtVJmuc4Ctq5HUY/s1600/A+together.JPG" imageanchor="1" style="float: right;"><span style="text-decoration: none; text-underline: none;"><!--[if gte vml 1]><v:shape id="_x0000_i1027" type="#_x0000_t75" alt=""
href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KgYt-cpRxnIscjnrrCl6gx-ukcXZjC_hAyrujxsy4btoKcLCAW0cb45HSesZGhkwys9l5G3Stq7FJ0w7iOikEr2eykia4IEOuFZZgURBJbWh4-v4N0CmFSoyPLrbCtVJmuc4Ctq5HUY/s1600/A+together.JPG"
style='width:1200pt;height:673.5pt' o:button="t">
<v:imagedata src="file:///C:\DOCUME~1\user\LOCALS~1\Temp\msohtml1\01\clip_image005.jpg"
o:href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KgYt-cpRxnIscjnrrCl6gx-ukcXZjC_hAyrujxsy4btoKcLCAW0cb45HSesZGhkwys9l5G3Stq7FJ0w7iOikEr2eykia4IEOuFZZgURBJbWh4-v4N0CmFSoyPLrbCtVJmuc4Ctq5HUY/s1600/A+together.JPG"/>
</v:shape><![endif]--><!--[if !vml]--><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7KgYt-cpRxnIscjnrrCl6gx-ukcXZjC_hAyrujxsy4btoKcLCAW0cb45HSesZGhkwys9l5G3Stq7FJ0w7iOikEr2eykia4IEOuFZZgURBJbWh4-v4N0CmFSoyPLrbCtVJmuc4Ctq5HUY/s1600/A+together.JPG" height="112" v:shapes="_x0000_i1027" width="200" /><!--[endif]--></span></a><span lang="EN-US">There are four main types of yeast that I use
for baking bread. Let's have a look at your options.<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<h4>
<u><span lang="EN-US">Fast
acting dried yeast</span></u></h4>
<div class="MsoNormal">
<br /></div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="float: right; mso-cellspacing: 0in; mso-padding-alt: 4.5pt 4.5pt 4.5pt 4.5pt;">
<tbody>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxm9Z0aaEc2I7n-pPBOz60EKT-M_Bf0j-NCmx4-zyq_5_3ZjcZNdYwVP21XnFWzCHtZuun9MqE5gAi0oIPmIWiAnSbOwlgA8x-cOWdnjxl0p2EeaRwXYUWQg7GjgkXxpHg8KhsDrYNKnQ/s1600/A+fast.JPG" height="221" style="margin-left: auto; margin-right: auto;" v:shapes="_x0000_i1028" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fast Acting Dried Yeast</td></tr>
</tbody></table>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxm9Z0aaEc2I7n-pPBOz60EKT-M_Bf0j-NCmx4-zyq_5_3ZjcZNdYwVP21XnFWzCHtZuun9MqE5gAi0oIPmIWiAnSbOwlgA8x-cOWdnjxl0p2EeaRwXYUWQg7GjgkXxpHg8KhsDrYNKnQ/s1600/A+fast.JPG" imageanchor="1"><span style="text-decoration: none; text-underline: none;"><!--[if gte vml 1]><v:shape
id="_x0000_i1028" type="#_x0000_t75" alt=""
href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxm9Z0aaEc2I7n-pPBOz60EKT-M_Bf0j-NCmx4-zyq_5_3ZjcZNdYwVP21XnFWzCHtZuun9MqE5gAi0oIPmIWiAnSbOwlgA8x-cOWdnjxl0p2EeaRwXYUWQg7GjgkXxpHg8KhsDrYNKnQ/s1600/A+fast.JPG"
style='width:150pt;height:83.25pt' o:button="t">
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</td>
</tr>
<tr>
<td style="padding: 3.0pt 4.5pt 4.5pt 4.5pt;"><br /></td>
</tr>
</tbody></table>
<div class="MsoNormal">
<span lang="EN-US">This is the
quickest and easiest yeast to use. No need to start it up in any way so
when you need to knock up a loaf quickly it works a treat. It
doesn’t bring any extra flavour the way sour dough starter can
so I use it with loaves containing flour with some flavour of its own such a
nice malted wholemeal.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br />
Simply sprinkle the yeast straight into your dry ingredients before adding your
liquid. </span>That’s it, couldn’t be easier.<o:p></o:p></div>
<div class="MsoNormal">
<u><span lang="EN-US"><br /></span></u></div>
<div class="MsoNormal">
<u><span lang="EN-US"><br /></span></u></div>
<div class="MsoNormal">
<u><span lang="EN-US"><br />
</span></u></div>
<h4>
<u><span lang="EN-US">Dried
yeast</span></u></h4>
<br />
<div class="MsoNormal">
<o:p></o:p></div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="float: right; margin-left: 12.0pt; mso-cellspacing: 0in; mso-padding-alt: 4.5pt 4.5pt 4.5pt 4.5pt;">
<tbody>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4JR5ObxlESCDAZ861EB2260LnQlYdVhlxV23Ewy4O_nu1NSLsB2FjtVVc8OO0QMg3jX0UJx0yIATMgmRkpZwFjZTNlFkdncOfbnqDjCspxeGco1Vw4DfNAC1JS4PzwIMSrJ_kTpEa4M/s1600/A+dried.JPG" height="221" style="margin-left: auto; margin-right: auto;" v:shapes="_x0000_i1029" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried Yeast</td></tr>
</tbody></table>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4JR5ObxlESCDAZ861EB2260LnQlYdVhlxV23Ewy4O_nu1NSLsB2FjtVVc8OO0QMg3jX0UJx0yIATMgmRkpZwFjZTNlFkdncOfbnqDjCspxeGco1Vw4DfNAC1JS4PzwIMSrJ_kTpEa4M/s1600/A+dried.JPG" imageanchor="1"><span style="text-decoration: none; text-underline: none;"><!--[if gte vml 1]><v:shape
id="_x0000_i1029" type="#_x0000_t75" alt=""
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style='width:150pt;height:83.25pt' o:button="t">
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</td>
</tr>
<tr>
<td style="padding: 3.0pt 4.5pt 4.5pt 4.5pt;"><br /></td>
</tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Larger
granules than the fast action yeast, this needs to be activated in water before
use. Put the yeast in a bowl and cover with some of the water you have
measured out for your bread. Remember not to use extra water on top of the
specified amount in the recipe or it will affect the hydration balance.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<h4>
<span lang="EN-US"><u><span lang="EN-US">Fresh
yeast</span></u></span></h4>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="float: right; mso-cellspacing: 0in; mso-padding-alt: 4.5pt 4.5pt 4.5pt 4.5pt;">
<tbody>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8EPgvfX3mAip38ocY5d-g0jKdkmKZg5jvZ1hWVunbbPiS57M9qBLiZHeSM8LYtq4lvSROxRCTdRMnlQn10EGf44k8Fv6Vfg7jLLxmSCuV5Do_nwYb8w19AU9hQh6Q-hXjMNmO4hX07tg/s1600/A+fresh.JPG" height="221" style="margin-left: auto; margin-right: auto;" v:shapes="_x0000_i1030" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Yeast</td></tr>
</tbody></table>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8EPgvfX3mAip38ocY5d-g0jKdkmKZg5jvZ1hWVunbbPiS57M9qBLiZHeSM8LYtq4lvSROxRCTdRMnlQn10EGf44k8Fv6Vfg7jLLxmSCuV5Do_nwYb8w19AU9hQh6Q-hXjMNmO4hX07tg/s1600/A+fresh.JPG" imageanchor="1"><span style="text-decoration: none; text-underline: none;"><!--[if gte vml 1]><v:shape
id="_x0000_i1030" type="#_x0000_t75" alt=""
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style='width:150pt;height:83.25pt' o:button="t">
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</td>
</tr>
<tr>
<td style="padding: 3.0pt 4.5pt 4.5pt 4.5pt;"><br /></td>
</tr>
</tbody></table>
<div class="MsoNormal">
<span lang="EN-US">Usually
sold in a block, fresh yeast should have a 'fresh' smell, be moist, soft and
crumble easily. The light ivory colour should not have any dark patches
or discolouration. Once opened, fresh yeast needs to be used up quickly.
However, I buy in small packets and immediately freeze. Crumble the
yeast into a bowl and cover with some of the water you have measured according
to your recipe. </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtSzKGSx64DeBRRTcqtGq7HDlQRQL1HOA9VGQETlf-py3ahFyGSA9T4-xdvCna3CpEJr4LY2AlWAh0VFjp3H8tv69xnmsCsmo_kVWMTDRgV4nk168MKF94txLxovK0YEMnKSQjbr7Fifo/s1600/A+starter.JPG" imageanchor="1" style="float: left;"></a><span lang="EN-US"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<h4>
<u><span lang="EN-US">Sour
dough starter</span></u></h4>
<div class="MsoNormal">
<o:p></o:p></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGudl1GmNefrI1jcJ7QxOPu8tAjuoCe7eBtGJI4CIsszo4wVQYejrqDpWYwLnV2om_1_kHCvrM3la5LY7jIe4gQH5LijTL3y7B1P3h8_PyKb44sLKrSs3xWRuLGhumyNSDUdO4xmgt-bY/s1600/A+starter.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGudl1GmNefrI1jcJ7QxOPu8tAjuoCe7eBtGJI4CIsszo4wVQYejrqDpWYwLnV2om_1_kHCvrM3la5LY7jIe4gQH5LijTL3y7B1P3h8_PyKb44sLKrSs3xWRuLGhumyNSDUdO4xmgt-bY/s1600/A+starter.JPG" height="221" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sough Dough Starter</td></tr>
</tbody></table>
<div class="MsoNormal">
<span lang="EN-US">Using the natural yeasts in the air, sour dough starter is the most natural method for leavening breads and brings amazing results. It takes time to create, look at my post 'Sour Dough Rules' for a more in-depth description of the process. It will keep in the fridge under the right conditions for years. </span>It is most definitely the trickiest to master but brings fantastic results.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9H15o0MlRXe7QLlbUPmbyv_pE0KAFJodP1TdUyL6lm7tUCZU7C5l4tJVbRrNcN6LAXLB82wKvwfTzaf0Oz8Hj2lf9cAtImlZP-MevDoTm_063fe7I3H92LTQWmhLOlEDzkVArR4abXQ/s1600/A+starter.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9H15o0MlRXe7QLlbUPmbyv_pE0KAFJodP1TdUyL6lm7tUCZU7C5l4tJVbRrNcN6LAXLB82wKvwfTzaf0Oz8Hj2lf9cAtImlZP-MevDoTm_063fe7I3H92LTQWmhLOlEDzkVArR4abXQ/s1600/A+starter.JPG" height="200" width="111" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<b><span style="font-size: large;"><br /></span></b>
<br />
<h4>
<span style="font-size: large; font-weight: normal;">So there you have it. All you need to know about yeast. Time to get in the kitchen and start baking!</span></h4>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
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<br /></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="float: right; margin-left: 12.0pt; mso-cellspacing: 0in; mso-padding-alt: 4.5pt 4.5pt 4.5pt 4.5pt;">
<tbody>
<tr>
<td style="padding: 4.5pt 4.5pt 4.5pt 4.5pt;"><div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVyIsXUnMz2W-dqbU0zymDH4qxsMvWenJ3nk0CZ4pzhf_GCXaslubKliD3PDcCa39jj3oC_19Nt09A-jXiyTn4b7SMY7sbi7OUXCyDmmSRxN79dAh9KsG-yBfH2acYN9btFtpaBCUO_I/s1600/A+starter.JPG" imageanchor="1"><span style="text-decoration: none; text-underline: none;"><!--[if gte vml 1]><v:shape
id="_x0000_i1031" type="#_x0000_t75" alt=""
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</td>
</tr>
<tr>
<td style="padding: 3.0pt 4.5pt 4.5pt 4.5pt;"><br /></td></tr>
</tbody></table>
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<span lang="EN-US">With a </span><st1:city><st1:place><span lang="EN-US">Rye</span></st1:place></st1:city><span lang="EN-US"> Smile…</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYVx1vxyk1JoTwZSSgtRc38XBi9IVcNQGaWKj9q1rRejQllt6xDcWrNLZg6O49clrrSch9y7chyphenhyphenwqwjy69dgIxGsDTpb2r_OXR0pNhlK3eVmcsRpGj8L1bqT_uGh6KHzT-_fvBtjO-hng/s1600/Rye+main.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYVx1vxyk1JoTwZSSgtRc38XBi9IVcNQGaWKj9q1rRejQllt6xDcWrNLZg6O49clrrSch9y7chyphenhyphenwqwjy69dgIxGsDTpb2r_OXR0pNhlK3eVmcsRpGj8L1bqT_uGh6KHzT-_fvBtjO-hng/s1600/Rye+main.JPG" height="179" width="320" /></a></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">My friend
Emma from Animal Balance asked me to do a post on vegan bread. It’s actually very simple, I substituted the
butter for sunflower oil and we’re done.
Vegan friendly.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">I made sure
there is a liberal amount of seeds on the top so she can get some protein and thought
I would go with the addition of rye flour for extra flavour.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Rye breads
have been around for thousands of years.
The Vikings used to make an unleavened variety with a hole in the middle
which could be hung up for storage. This meant that the bread could last for years!<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawRG7KsX6kLIpXhv8J6gULScheUNFwHlCVfJRM7cEU2kCSIEzqkKIVFcU85eh-W09ajWnehkVAnCU7JoUngPTxqtXCOrAR3WEGiqede1XDso8rjHQctYrIrZ4m1VsX8s8uq65qmXTiyY/s1600/ragkaka00.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawRG7KsX6kLIpXhv8J6gULScheUNFwHlCVfJRM7cEU2kCSIEzqkKIVFcU85eh-W09ajWnehkVAnCU7JoUngPTxqtXCOrAR3WEGiqede1XDso8rjHQctYrIrZ4m1VsX8s8uq65qmXTiyY/s1600/ragkaka00.jpg" height="163" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Viking Rye Bread</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Rye is
closely related to wheat but has much less gluten. What gluten it does have traps air bubbles
poorly so don’t expect so much of a rise. If you make bread with
only rye flour it is dense with very small air bubbles.</span></div>
<div class="MsoNormal">
<span lang="EN-US"><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-BTAXSFHPyE6RZPfIOzd8fcMWQtNwCypoUMU-9fXL3slPXVYU047w0K0IzCkuLMf76_xluJC2uYDyzEdrpMxGCvrkNQK8sACsFjn9EwU5atHshAMjv1LPZe79BNqp61NRlQhp-qgG3o/s1600/Rye+Slice.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-BTAXSFHPyE6RZPfIOzd8fcMWQtNwCypoUMU-9fXL3slPXVYU047w0K0IzCkuLMf76_xluJC2uYDyzEdrpMxGCvrkNQK8sACsFjn9EwU5atHshAMjv1LPZe79BNqp61NRlQhp-qgG3o/s1600/Rye+Slice.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A closer crumb</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">However,
rye has more sugars than wheat, so<span class="apple-converted-space"><span style="color: #3a3a3a;"> </span></span><strong><span style="border: none windowtext 1.0pt; color: #3a3a3a; font-weight: normal; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0in; padding: 0in;">rye dough ferments faster</span></strong>
so watch the rise!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">You can buy
a variety of different types of r</span><st1:city><st1:place><span lang="EN-US">ye</span></st1:place></st1:city><span lang="EN-US"> flour. Some are very pale as they have been refined
and don’t include the bran or germ form the original kernel. Others become darker and more packed with
nutrients as more of the bran and germ is left in. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The added
teaspoon of malt here gives a great depth but can be omitted if you don’t have
it. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">This is a
really good example of how you can experiment with your bread once you have
mastered the basic white bread technique.
The procedure here is the same, but with 20% of the wheat flour
replaced with rye and hydration increased to 65%. Once you get the basics right you can start
experimenting for yourself with different flours and loaf shapes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Ingredients<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">800g Strong baker’s flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">195g </span><st1:city><st1:place><span lang="EN-US">Rye</span></st1:place></st1:city><span lang="EN-US"> flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">5g Malt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">14g or 2
sachets of fast acting dried yeast<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">650ml water
at room / blood temperature<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">18g salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">36g Caster
sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">30ml
Sunflower oil<o:p></o:p></span><br />
<span lang="EN-US">Seeds for topping</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Utensils<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Large
mixing bowl<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Electric mixer with dough hook<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Electric
weighing scales<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 large
wicker bannetons<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Baking tray<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Cooling
rack<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Sieve your
two flours together into the mixing bowl.
Add in the salt, sugar and dried yeast.
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Add your
oil to the water.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Make a well
in the bottom and add in your water.
Reserve a little just to make sure you get the right consistency. You should be able to collect all of the
flour and liquid together into a complete shaggy mass with no extra flour left
around the bowl.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Cover and
let sit for at least 10 minutes for the moisture to absorb as much as possible
before kneading. Up to an hour if you
can.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Now
transfer the dough to the electric mixer, attach the dough hook and mix until
you have a soft, elastic and pliable dough.
About 10 minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">When you
are happy, return to a lightly oiled bowl and allow to double in size at room
temperature.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Meanwhile,
flour your bannetons well and throw in liberally your choice of seeds. I’m using a mix of sunflower and pumpkin
seeds here.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">When the
dough has doubled in size knock back and remove from the bowl. Using your scales divide the dough into equal
sizes according to how you are going to do your final prove. This amount gave me two 815g loaves. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">I shaped
each into a ball by gently flattening the ball and then folding the edges to
the middle. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">I’m using
large oblong shaped bannetons here so I then elongated the loaf to adjust to
the shape of the basket.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">N.B. If you don't have bannetons then simply shape your loaves and leave to rise on your baking tray at this stage.</span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSLwXEug-7NlajJwl7OEQ-NXlJS_11RmFNhb_0AQjq4AU_xKMa26vIeY59Zt7AFTg5g2ivam60V9H0Xrl-mXkTKkFMCuCJPL7Zc4i26b3hP8AW_DDJjRwQ3341TLN0K0_fC4sdVn9jtw/s1600/Rye+in+banneton+side.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFSLwXEug-7NlajJwl7OEQ-NXlJS_11RmFNhb_0AQjq4AU_xKMa26vIeY59Zt7AFTg5g2ivam60V9H0Xrl-mXkTKkFMCuCJPL7Zc4i26b3hP8AW_DDJjRwQ3341TLN0K0_fC4sdVn9jtw/s1600/Rye+in+banneton+side.JPG" height="177" width="320" /></a><span lang="EN-US"> </span></div>
<div class="MsoNormal">
<span lang="EN-US"></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXHIISaoww2vr6jyn7SLTsuJQIpHKfFQ-9foYMI7Ylg5UvKLla_SKQQHVwMGVXez5nc2eX-AXzsgvEzKHRzboQx5jbWfPibVqLwtqt0fUkGpJchA4AnyvW94i143-QSYUXUPzeA6-CfM/s1600/Rye+in+banneton+top.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXHIISaoww2vr6jyn7SLTsuJQIpHKfFQ-9foYMI7Ylg5UvKLla_SKQQHVwMGVXez5nc2eX-AXzsgvEzKHRzboQx5jbWfPibVqLwtqt0fUkGpJchA4AnyvW94i143-QSYUXUPzeA6-CfM/s1600/Rye+in+banneton+top.JPG" height="110" width="200" /></a><span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<br /></div>
I then
turned the dough into the floured and seeded banneton upside down as I will
later turn it onto the baking tray back on to the under side. <o:p></o:p><br />
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
Leave to
prove for a second time until risen again.
This will be a shorter time than the first. </div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
Pre heat
your oven to 220 ° C conventional and place your baking tray in the oven. If you are using a steam bath technique put
you empty tray under to heat up as well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The dough
is ready when you press a finger gently to dent the dough and the dent remains.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Remove the
baking tray from the oven and sprinkle with a little flour.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Now turn
the dough onto your pre heated and floured tray, spray with water, sprinkle
with more flour and then very lightly carve three lines in the top with a very
sharp knife. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Return to
the oven with a big spray of water into the oven or pour cold water onto your
heated tray in the bottom of the oven. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Bake for 10
minutes on 220 ° C then turn your oven down to 200° C for a further 40 minutes. A total of 50 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Don't forget that ovens vary so take them out when they are done not simply at the end of
the cooking time. Bake the loaf not
recipe!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Remember… <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span lang="EN-US">loaves coloured on the crust<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">feeling ‘light for the size’<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">sounding hollow when
tapped. </span></li>
</ul>
<div>
<span style="font-size: x-large;"><br /></span></div>
<div>
<span style="font-size: x-large;">Enjoy</span></div>
<div>
<span style="font-size: x-large;"><br /></span></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0PsgTxskMB2WYWDpDev210f9J6sVkeimdsuG94s3Y3cyRw62k2nVWIovpb18H0OyDuIP6dFYZszOkivhIPkhgUOkSAw7EpxtuuIDJT5pSntkJHkdgzxBYURNtT-YLm0vgXFD0w84lMro/s1600/Rye+above.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0PsgTxskMB2WYWDpDev210f9J6sVkeimdsuG94s3Y3cyRw62k2nVWIovpb18H0OyDuIP6dFYZszOkivhIPkhgUOkSAw7EpxtuuIDJT5pSntkJHkdgzxBYURNtT-YLm0vgXFD0w84lMro/s1600/Rye+above.JPG" height="358" width="640" /></a></div>
The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0tag:blogger.com,1999:blog-4898568137092274270.post-41480864443468252482014-10-18T14:00:00.000-07:002014-10-18T14:00:01.006-07:00Sour Dough Update<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrz1suf7PwlxZjokYRHlhj0MM23vB7XCgE8S6XYi3DaszuHR6rjacTTMh18Q36EuvkK8JH-vfhWY2Qx1FDqJcEVKpX4DBT2fHP9XXefDGbMFBKTY85zH61J86NGhHffTqPvFG7BKdRwPw/s1600/Ukr+Sour+Dough.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrz1suf7PwlxZjokYRHlhj0MM23vB7XCgE8S6XYi3DaszuHR6rjacTTMh18Q36EuvkK8JH-vfhWY2Qx1FDqJcEVKpX4DBT2fHP9XXefDGbMFBKTY85zH61J86NGhHffTqPvFG7BKdRwPw/s1600/Ukr+Sour+Dough.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sour Dough in the garden.</td></tr>
</tbody></table>
<div class="MsoNormal">
<span lang="EN-US">Well, it’s
been almost three months since I created my starter and I’m pleased to say that
it is still alive and well and producing decent loaves of beautiful sour dough
bread, flavoursome with a gorgeous texture.<o:p></o:p></span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3qETht_hk-5OvFC72H-Iydk8H1GxyNgEkPuaL-ZMR0trgTiqwvMUjrEFniol9hQflr1eFCFNu02ee0JplRHBYKuBnJ6HJK2RI8psowZJKcx93hTuHJo3MO9BIU-UQfBZJBnDNQFjJCI/s1600/A+starter.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3qETht_hk-5OvFC72H-Iydk8H1GxyNgEkPuaL-ZMR0trgTiqwvMUjrEFniol9hQflr1eFCFNu02ee0JplRHBYKuBnJ6HJK2RI8psowZJKcx93hTuHJo3MO9BIU-UQfBZJBnDNQFjJCI/s1600/A+starter.JPG" height="200" width="111" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3 months old this week!</td></tr>
</tbody></table>
<div class="MsoNormal">
<span lang="EN-US">I am able
to leave it in the fridge for weeks at a time and reactivate it with a good
feed to get it going again. When left
alone for a while it does develop quite a strong ‘alcohol’ smell which is a by
– product of the feeding but that disappears when you work up the sponge.<o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmeB7XS2zOl9ZWRfMT9tB8kOUbGc-2h0k4PyqaQCK2aRImVhIkhqofBR5QCh-2IQO4nP_N403LY9h_VOTk0WHPx5am1_3hTz8GKUv2Vgx7QfYXHnOEJH8d9ee05zuBVigt4wJi8y0SxvY/s1600/A+separate.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmeB7XS2zOl9ZWRfMT9tB8kOUbGc-2h0k4PyqaQCK2aRImVhIkhqofBR5QCh-2IQO4nP_N403LY9h_VOTk0WHPx5am1_3hTz8GKUv2Vgx7QfYXHnOEJH8d9ee05zuBVigt4wJi8y0SxvY/s1600/A+separate.JPG" height="111" width="200" /></a></div>
<div class="MsoNormal">
<span lang="EN-US">It also
separates when left alone as you can see here but returns to normal when
mixed. <o:p></o:p></span></div>
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<div class="MsoNormal">
I'm keeping it in a 2 litre Kilner style jar with a clip lid which gives me enough room to give it a good feed when needed.</div>
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<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">I must say a huge thank you to Ballymaloe Cookery School as they have been most interested in my progress and still giving me
advice by email. Now that goes to show
Ballymaloe is a school that actually really cares about their students’
progress even after the course has finished.<o:p></o:p></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCE5W8KncH67R8kQZ2Xetpzd3ibmGVxZkCREH67mo4mrWJaXx9Jd_b-Ce8JrVHLXLB4PmK-A8DHfRGY_4TbHP0So7IKQ3-OkhG3X4EpCh7_XkHlEIVNpmI8_fhfUc-5dYuA7tRU91A3Y/s1600/A+slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcCE5W8KncH67R8kQZ2Xetpzd3ibmGVxZkCREH67mo4mrWJaXx9Jd_b-Ce8JrVHLXLB4PmK-A8DHfRGY_4TbHP0So7IKQ3-OkhG3X4EpCh7_XkHlEIVNpmI8_fhfUc-5dYuA7tRU91A3Y/s1600/A+slice.JPG" height="179" width="320" /></a></div>
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<div class="MsoNormal">
<span lang="EN-US">A few
things of note...<o:p></o:p></span></div>
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<div class="MsoNormal">
<span lang="EN-US">Firstly,
follow the procedure carefully! On one
occasion I didn’t do the float test and ended up with a very flat loaf indeed
as the starter wasn’t at the active stage.
The activity of the yeast is of paramount importance to get a well risen
loaf.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Secondly,
it’s tough doing it by hand. Whilst I
got good and tasty results, it is extremely hard going kneading by hand due to
the high level of hydration in the dough.
I have bought a Kenwood mixer for the first time to make life easier and
I must admit I love it. Although I still
believe that we should all learn how to make bread by hand first so you know
the stages from flour to loaf intimately. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Thirdly, it
really does need that level of hydration.
As I was experimenting I tried
reducing the amount of water to make it easier to knead. It was not as good by a long chalk. Get the water in there no matter how sloppy
it is.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">And
finally, sour dough toast with seasoned fried field mushrooms is a thing of
beauty. Tasty enough for you to give up
the search for a meaningful relationship. </span></div>
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<br /></div>
<div class="MsoNormal">
If you want the full details on Sour Dough then check out my post...</div>
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<br /></div>
<div class="MsoNormal">
http://theredbookcook.blogspot.com/2014/07/sough-dough-rules.html</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YrVuVxQ2HCNZADOD-gI_OSP_UKtM_X-p24J4Fr4ypbkvVpTNillB9CcweuXJ5AVUvfJ6n7guTcBZXxhgq3LhoBy5-R2xY4Fy25rfAF3EdnPaBSU_iF66gcUopTqfDBnoveFHeddYhqY/s1600/Ukr+Sour+Dough+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YrVuVxQ2HCNZADOD-gI_OSP_UKtM_X-p24J4Fr4ypbkvVpTNillB9CcweuXJ5AVUvfJ6n7guTcBZXxhgq3LhoBy5-R2xY4Fy25rfAF3EdnPaBSU_iF66gcUopTqfDBnoveFHeddYhqY/s1600/Ukr+Sour+Dough+2.JPG" height="223" width="400" /></a></div>
<o:p></o:p><br />
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<span lang="EN-US">Bon Appetit<o:p></o:p></span></div>
The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0tag:blogger.com,1999:blog-4898568137092274270.post-72274750565846045092014-10-14T08:00:00.000-07:002014-10-14T08:00:00.546-07:00Orange and Almond Cake<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2yiPgXWfks74pv_9kNNp1sJhAfldvxDPVc3QCi51cXyivjlQTCeS-3zaglT2E3PwIHlGuP2PxgOIWQcYOSbgCN9LTjGBQJhbf52RaP_4Rh8mVJCzR7ZsaeJjumG_dwkTRxCxZ7_cQqs/s1600/A+cake+above.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2yiPgXWfks74pv_9kNNp1sJhAfldvxDPVc3QCi51cXyivjlQTCeS-3zaglT2E3PwIHlGuP2PxgOIWQcYOSbgCN9LTjGBQJhbf52RaP_4Rh8mVJCzR7ZsaeJjumG_dwkTRxCxZ7_cQqs/s1600/A+cake+above.JPG" height="223" width="400" /></a></div>
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<span lang="EN-US">Sweet and
sticky with a beautiful nutty flavour laced with orange and cinnamon. This is a really impressive cake which simply
develops the basic sponge recipe and elevates it to a massive crowd pleaser. </span><st1:city><st1:place><span lang="EN-US">Orange</span></st1:place></st1:city><span lang="EN-US"> and almond is a great combination
and has a real taste of the </span><st1:place><span lang="EN-US">Mediterranean</span></st1:place><span lang="EN-US">.<o:p></o:p></span></div>
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<span lang="EN-US">Making an
orange and cinnamon syrup to be poured over the cake when cooked brings a glorious
stickiness and also gets more flavour into the sponge.<o:p></o:p></span></div>
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<span lang="EN-US">Make sure
you buy whole almonds with the skin on as the flavour is so much better than
the pre – skinned ones. Almonds can be replaced with hazelnuts if you prefer.<o:p></o:p></span></div>
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<span lang="EN-US">I’ve chosen
a simple segmented orange and mint accompaniment to balance the sweetness but
you could easily use crème fresh instead.<o:p></o:p></span></div>
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<span lang="EN-US">Read my
post on how to bake a sponge for the basics…<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><a href="http://theredbookcook.blogspot.com/2014/07/rachel-allen-fairy-cakes-and-me.html">http://theredbookcook.blogspot.com/2014/07/rachel-allen-fairy-cakes-and-me.html</a><o:p></o:p></span></div>
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<span lang="EN-US">The technique is the same but with a few added twists…<o:p></o:p></span></div>
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<div style="margin-bottom: .0001pt; margin: 0in;">
<u><span lang="EN-US">Ingredients</span></u><o:p></o:p></div>
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<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">For the cake…<o:p></o:p></span></div>
<ul type="disc">
<li class="MsoNormal"><span lang="EN-US">2 eggs weighed in their shells<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">Equal quantities of caster sugar, butter
and self raising flour.<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">The zest of one large orange<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">75g whole almonds with the skin on.<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">A little whole milk</span><o:p></o:p></li>
</ul>
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<span lang="EN-US">For the syrup…</span><o:p></o:p></div>
<ul type="disc">
<li class="MsoNormal"><span lang="EN-US">A small stick of cinnamon <o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">75g caster sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">75 ml water<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">The juice of one large orange<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<span lang="EN-US">To serve…<o:p></o:p></span></div>
<ul type="disc">
<li class="MsoNormal"><span lang="EN-US">Two large oranges<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">A sprinkling of caster sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">Chopped mint<o:p></o:p></span></li>
</ul>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<u><span lang="EN-US">Utensils</span></u><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<ul type="disc">
<li class="MsoNormal"><span lang="EN-US">A big mixing bowl</span><o:p></o:p></li>
<li class="MsoNormal"><span lang="EN-US">An 18cm cake tin</span><o:p></o:p></li>
<li class="MsoNormal"><span lang="EN-US">A wooden spoon</span><o:p></o:p></li>
<li class="MsoNormal"><span lang="EN-US">A metal spoon</span><o:p></o:p></li>
<li class="MsoNormal"><span lang="EN-US">A skewer</span><o:p></o:p></li>
<li class="MsoNormal"><span lang="EN-US">A sharp filleting knife.</span><o:p></o:p></li>
</ul>
<div style="margin-bottom: .0001pt; margin: 0in;">
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<div style="margin-bottom: .0001pt; margin: 0in;">
<u><span lang="EN-US">Method</span></u><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Pre – heat your oven to 180 °C / Fan 160 °C<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Have your cake tin greased and ready to go.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Blanche your almonds by pouring boiling water onto the
almonds in saucepan. Leave for a couple
of minutes. Drain. You should be able to squeeze the almond and
it pops out of the skin cleanly. If not, repeat the process until it does.</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
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<span lang="EN-US"></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<o:p></o:p><br />
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<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Place the almonds on a baking tray and put in your pre - heated oven to brown. About 10 minutes
should suffice but keep your eye on them as they must not burn!<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Reserve 8 of the nicest looking almonds for decoration
and then bash the rest into coarse pieces in a pestle and mortar or under a tea
towel with a rolling pin works well.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US"><br /></span></div>
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<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Using the wooden spoon cream the butter, orange zest
and sugar together in the mixing bowl until pale and fluffy and lots of air has
been incorporated. 10 minutes should do it depending on the strength of
your arm!<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Whisk your eggs in a separate bowl and gradually start
to add a little at a time to your butter / sugar mix. Beat well between
each addition and incorporate all the egg before adding more. If it looks
like it has split then you can add a teaspoon of flour to stabilize it.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Once all the egg had been added then sieve your flour
into the bowl. Sieving gets rid of lumps and incorporates more air.</span><o:p></o:p></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Fold in the flour using the large metal spoon.
Check for dropping consistency. Add milk a little at a time if the
mixture is too thick.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Then fold in the bashed up almonds.</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Spoon<span class="apple-converted-space"> </span>the mixture into your pre – greased cake tin. Try to smooth it level and have the edges
higher than the centre as it will rise more in the middle. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Put it straight into the oven and bake for 25 - 30
minutes depending on your oven. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Meanwhile, make your syrup…<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">In a small saucepan place the sugar, water, orange
juice and cinnamon stick. Bring to a
gentle simmer and let it seethe until it has reached a sticky syrupy state yet
is still most definitely mobile. It
needs to be a pouring consistency.
Remember also that it will thicken as it cools, you can always return to
the heat to reduce more if needed.</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br />
<span lang="EN-US"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip01_W36rVj-4VSGVu4Cm2Zk7FWmXjk4oiNZAeGPK4vvlQfdFY1o2MrUEzmkFIonzWXhQyluqHMt75MSiPRJpNpyVw9XTqa8cIX9cORa1sEnz-ceyK7JA8ArpEB9lUWVpexokiUSzHCQU/s1600/A+syrup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip01_W36rVj-4VSGVu4Cm2Zk7FWmXjk4oiNZAeGPK4vvlQfdFY1o2MrUEzmkFIonzWXhQyluqHMt75MSiPRJpNpyVw9XTqa8cIX9cORa1sEnz-ceyK7JA8ArpEB9lUWVpexokiUSzHCQU/s1600/A+syrup.JPG" height="179" width="320" /></a></div>
<o:p></o:p><br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Now the </span><st1:city><st1:place><span lang="EN-US">Orange</span></st1:place></st1:city><span lang="EN-US"> and Mint…<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Simply segment the orange (there are lots of
instructional videos on YouTube) and then mix with chopped fresh mint and a
sprinkling of caster sugar depending on the sweetness of your orange!<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Remove the cake from the oven and insert a skewer.
If it comes out clean with no mixture sticking to it then it is ready. If
there is any mixture on the skewer return to the oven for another few
minutes. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Allow to cool a little and then release from the tin
and put on a cooling rack. While still
warm, pierce the top all over with the skewer to create small holes for the
syrup to penetrate.</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br />
<span lang="EN-US"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILFLAx7m7lZ9MEpYtTkf13pbXBbszH1gTIilwz7RSy7L4PS-j7UkgKjf2RphyphenhyphenoKC5gYXDC4j9_kPa4oYQCJ7Cpn76O5ZSIM8-k-hz-3jzlITMPyJxr3hQ2R_sgu9fijORdboY7ufTqkw/s1600/A+cake+decor.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiILFLAx7m7lZ9MEpYtTkf13pbXBbszH1gTIilwz7RSy7L4PS-j7UkgKjf2RphyphenhyphenoKC5gYXDC4j9_kPa4oYQCJ7Cpn76O5ZSIM8-k-hz-3jzlITMPyJxr3hQ2R_sgu9fijORdboY7ufTqkw/s1600/A+cake+decor.JPG" height="179" width="320" /></a></div>
<o:p></o:p><br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Pour the syrup all over making sure it gets into all
the holes and is smoothed over the whole top of the cake.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Decorate with the reserved almonds and pieces of
orange. The rest of the orange can be
served by the side of each slice.</span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br />
<span lang="EN-US"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRRqzQ4QWljYJr2GHIOk4MekMMAuJTxB_-96aZJaepxH8uaFIeATY8a1RGPctBI4-7VuHJ7ccc0VqMs9A3oHxX88EP3tZJIIM6uYuWvefEoPZ_mJ_njdJC3qhkCkRRPwvc1PpkUh6_hLY/s1600/A+slice.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRRqzQ4QWljYJr2GHIOk4MekMMAuJTxB_-96aZJaepxH8uaFIeATY8a1RGPctBI4-7VuHJ7ccc0VqMs9A3oHxX88EP3tZJIIM6uYuWvefEoPZ_mJ_njdJC3qhkCkRRPwvc1PpkUh6_hLY/s1600/A+slice.JPG" height="223" width="400" /></a></div>
<o:p></o:p><br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span lang="EN-US">Lovely at any time.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0tag:blogger.com,1999:blog-4898568137092274270.post-52437262088662127472014-10-12T05:01:00.000-07:002014-10-12T08:19:42.469-07:00A Highland Wedding Tradition - Shortbread.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcr9nVUAoTNmiGiEYU8TC89wPxynwPFZaabHpMaEDGCM0XGAMXZO2MM7vo4GYyf2L840XgLE3RkIduZ71vlj1LR1ncnbUYOZZfw1aY7zQMhHnbY16Vl-WHSjMTBcuTYE7r2oPPDBVaaY/s1600/A+sun.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlcr9nVUAoTNmiGiEYU8TC89wPxynwPFZaabHpMaEDGCM0XGAMXZO2MM7vo4GYyf2L840XgLE3RkIduZ71vlj1LR1ncnbUYOZZfw1aY7zQMhHnbY16Vl-WHSjMTBcuTYE7r2oPPDBVaaY/s1600/A+sun.JPG" height="179" width="320" /></a></div>
My friend and housemate from Ballymaloe Cookery School, Katie, is getting married this Saturday. I am absolutely bummed that I can't be there, so I wanted to research and dedicate a post to Katie and her groom, Nick, wishing them joy and happiness from their wedding day onwards.<br />
<br />
<br />
<br />
<br />
<br />
Slushy stuff over, let's talk Scottish wedding traditions! Of all the Scottish traditions I found that I could post on a family friendly blog such as this I discovered Shortbread.<br />
<br />
Apparently, it was tradition that the bride would have shortbread broken over her head upon arrival back at the new marital home. I can't find any suggestion of why, so if anybody knows then please tell.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsG67lK8ZnKkY115TXo_j12houCa-gmk-933D_SriMr0LwYWFD8mC3WoOxVG2vF0cpANfVdhB5j23NZN1hhLe5DcM-fufvmdOiRFPXzwpri2-r4l86PqWK1GC0xadpA1vVKPJKblpZo5k/s1600/A+butter.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsG67lK8ZnKkY115TXo_j12houCa-gmk-933D_SriMr0LwYWFD8mC3WoOxVG2vF0cpANfVdhB5j23NZN1hhLe5DcM-fufvmdOiRFPXzwpri2-r4l86PqWK1GC0xadpA1vVKPJKblpZo5k/s1600/A+butter.JPG" height="111" width="200" /></a>Why is it called 'shortbread'? Well, firstly it is short, as in crumbly due to the high amount of shortening or fat, in this case butter. Think of 'shortcrust' pastry which is high in butter content and should also be crumbly.<br />
<br />
<br />
<br />
But why 'bread'? Most accounts have it that the original shortbread was indeed bread dough which was left over and then baked twice in the biscuit tradition with added sugar to make a sweetened and hard biscuit.<br />
<br />
As time went on the bread was replaced by the simply flour, sugar and butter combination we know today. This was of course more expensive and therefore reserved for special occasions such as weddings.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzMkvk-8yNDPmWkSYEbE0luHPmb_l5eLT-XE1D2qXWa41jSIRyp4jMLdQ6YJ3oZSTnEMkN9eN5TNIvAEqHdtGobRg3C3n4eY_T2bKgUKVVYhMSi40iUQ0pX9dJ9O0avfKPWsDcH_aR7E/s1600/A+ingredients.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzMkvk-8yNDPmWkSYEbE0luHPmb_l5eLT-XE1D2qXWa41jSIRyp4jMLdQ6YJ3oZSTnEMkN9eN5TNIvAEqHdtGobRg3C3n4eY_T2bKgUKVVYhMSi40iUQ0pX9dJ9O0avfKPWsDcH_aR7E/s1600/A+ingredients.JPG" height="111" width="200" /></a></div>
<br />
The rule of thumb for the quantities is 1:2:3. Or 1 part sugar to 2 parts butter to 3 parts flour. That's what I'm using here, but please adjust to your own taste.<br />
<br />
If you research shortbread recipes you'll find a plethora of different quantities and ingredients. Some call for plain flour only, others to mix in either cornflour, rice flour or semolina flour to bring an extra crunch. A good pinch of sea salt brings an extra depth.<br />
<br />
<br />
There do seem to be certain elements on which most people agree though.<br />
<br />
<ul>
<li>Only 3 base ingredients? Use good ones. Decent caster sugar and good quality butter and flour. </li>
<li>As it's short, don't work the dough. It should be crumbly and melt in the mouth, overworking the dough will toughen it. Bring it together quickly.</li>
<li>A short resting time in the fridge before baking helps the texture.</li>
<li>Shortbread should be pale so a low oven and longer cooking than more conventional biscuits.</li>
<li>There are 3 main shapes for shortbread. The triangular petticoat tails, rectangular bars or a circular biscuit shape.</li>
</ul>
<div>
<br /></div>
<div>
<br /></div>
<div>
Here are 2 versions for you to try. The first is using flour and cornflour while the second is using a flour and semolina flour mix.</div>
<div>
<br /></div>
<div>
<u><span style="font-size: large;">Petticoat Tails</span></u></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Mp8JQc4zBTflLsicF_PigT-WEnpn7d5FJQ9SISLx1BGk0g3YIFQ9Aq8qJeGtFYaWJUVP-12V-hubIGqBWFzxFrAcymsZs2E5bZ-2m6C6qFXyVUp-pgjnRVKFBax6BiVsl-yzgZLKte4/s1600/A+close+up.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Mp8JQc4zBTflLsicF_PigT-WEnpn7d5FJQ9SISLx1BGk0g3YIFQ9Aq8qJeGtFYaWJUVP-12V-hubIGqBWFzxFrAcymsZs2E5bZ-2m6C6qFXyVUp-pgjnRVKFBax6BiVsl-yzgZLKte4/s1600/A+close+up.JPG" height="111" width="200" /></a></div>
<br /></div>
<div>
<u>Ingredients</u></div>
<br />
<div style="text-align: right;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieYd7hUvxcSWN8a5i347LHL2-FsuG0aQKloPNnrM1UUlixiNmaorU-CUvk7da-4xyces9qgDpjYGV33-pUqR7uslrmNuNni2iwWJQXdsamIXOwKTO5tD1UqIUWvCpDv995WX2AxyUnRMI/s1600/A+cornflour.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieYd7hUvxcSWN8a5i347LHL2-FsuG0aQKloPNnrM1UUlixiNmaorU-CUvk7da-4xyces9qgDpjYGV33-pUqR7uslrmNuNni2iwWJQXdsamIXOwKTO5tD1UqIUWvCpDv995WX2AxyUnRMI/s1600/A+cornflour.JPG" height="200" width="111" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cornflour</td></tr>
</tbody></table>
<br />
50g Caster sugar + more for sprinkling<br />
100g Good quality softened butter<br />
120g Plain flour<br />
30g Cornflour<br />
A pinch of good quality sea salt<br />
<br />
<u><br /></u>
<u><br /></u>
<u><br /></u>
<u>Utensils</u><br />
<br />
A mixing bowl<br />
A wooden spoon<br />
A 20cm removable metal cake tin base (Sides not needed, just the base)<br />
A sharp knife<br />
A fork<br />
<br />
<u>Method</u><br />
<br />
Pre - heat your oven to 160 ° C conventional / 140<span lang="EN-US"> ° C fan.</span><br />
<span lang="EN-US"><br /></span>
<span lang="EN-US">Using the wooden spoon cream the butter and sugar in the mixing bowl until light and fluffy.</span><br />
<span lang="EN-US"><br /></span>
<span lang="EN-US">Sieve the flour, cornflour and good pinch of sea salt into the butter and sugar and bring together completely but working the dough as little as possible. It should be soft and malleable at this stage.</span><br />
<span lang="EN-US"><br /></span>
<span lang="EN-US">Using your hands work it quickly into a disc to fit on to the cake tin base. </span><br />
<span lang="EN-US"><br /></span>
<span lang="EN-US">Flatten off with a rolling pin if you like but make sure it is of an even height to ensure even cooking.</span><br />
<span lang="EN-US"><br /></span>
<span lang="EN-US">Crimp the edges of the disc using your finger and thumb.</span><br />
<br />
Using the sharp knife mark the disc into 8 equal segments and then make holes using the fork prongs.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYU3qtS1ZOZPFnNWZFZfrnzVeO_ve6b8z6-ZoaAxMULwvaoEMi-TI66ygs4ZIR72dLyvqm0_8Prl0tyfsw537XF-Xg78QRe-MPccBh9OVsGMJ-D9DK1_EJosxqfov1rNKO4W_x38tKkus/s1600/A+petticoat+Pre+Bake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYU3qtS1ZOZPFnNWZFZfrnzVeO_ve6b8z6-ZoaAxMULwvaoEMi-TI66ygs4ZIR72dLyvqm0_8Prl0tyfsw537XF-Xg78QRe-MPccBh9OVsGMJ-D9DK1_EJosxqfov1rNKO4W_x38tKkus/s1600/A+petticoat+Pre+Bake.JPG" height="179" width="320" /></a></div>
<br />
<br />
Let it rest in the fridge for 20 minutes or so until firmed up.<br />
<br />
Place into your pre - heated oven and bake for 40 minutes.<br />
<br />
Sprinkle with extra caster sugar and immediately cut into segments before it cools. As it's heavy on the butter it will feel soft and pliable when warm. Allow to cool completely before eating so as to get that lovely short and crumbly texture.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-0IQXTykdYgmnxWRug5Fs7NXwvPF38jsvJttqRxiGkIi1lCTecdei8qdUAbuQTDNQ7kqo1vnNd_eioAcBhmLQU7lXezCyJ8Ywr-EIOXf1iVdj3h9PQT8YaO8UVCYzus5B3Ot1Ao5vlk/s1600/A+above.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-0IQXTykdYgmnxWRug5Fs7NXwvPF38jsvJttqRxiGkIi1lCTecdei8qdUAbuQTDNQ7kqo1vnNd_eioAcBhmLQU7lXezCyJ8Ywr-EIOXf1iVdj3h9PQT8YaO8UVCYzus5B3Ot1Ao5vlk/s1600/A+above.JPG" height="179" width="320" /></a></div>
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<br />
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u><span style="font-size: large;">Bars</span></u></div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
<div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u>Ingredients</u></div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmL22lQ0ivseRUfmanoSu-GiuCVa_pofAnZHJDmIuDU6zQxtZYg7n2j3PIC_FPXkdt64C3vGuRRjAcrEO0dCdwAz0SX-infim0TUcFXzMcedih9qVHG0EFCnZLqB9mO5V7LBkE1Wi_3Eo/s1600/A+semolina+flour.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmL22lQ0ivseRUfmanoSu-GiuCVa_pofAnZHJDmIuDU6zQxtZYg7n2j3PIC_FPXkdt64C3vGuRRjAcrEO0dCdwAz0SX-infim0TUcFXzMcedih9qVHG0EFCnZLqB9mO5V7LBkE1Wi_3Eo/s1600/A+semolina+flour.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Semolina Flour</td></tr>
</tbody></table>
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
50g Caster sugar + more for sprinkling</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
100g Good quality softened butter</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
120g Plain flour</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
30g Semolina Flour</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
A pinch of good quality sea salt</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u>Utensils</u></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
A mixing bowl</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
A wooden spoon</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
A 20cm removable metal cake tin base (Sides not needed, just the base)</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
A sharp knife</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
A fork</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u>Method</u></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Pre - heat your oven to 160 ° C conventional / 140<span lang="EN-US"> ° C fan.</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US"><br /></span><span lang="EN-US">Using the wooden spoon cream the butter and sugar in the mixing bowl until light and fluffy.</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US"></span><br />
<span lang="EN-US"><br /></span>
<span lang="EN-US">Sieve the flour, cornflour and good pinch of sea salt into the butter and sugar and bring together completely but working the dough as little as possible. It should be soft and malleable at this stage.</span><br />
<div>
<span lang="EN-US"><br /></span></div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US">Using your hands work it quickly into a rectangle. I did use a rolling pin here to really flatten it evenly </span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US"><br /></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US"><br /></span>
<span lang="EN-US"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfthleREWtLSFnq14xuSDRLWaadmQL7-_xLW7rwg7At58VD6D8VixGXaNf056TEd8vdYcVgSGETxwbOQqEPuh9VXGGvx_Met4bn1ERP_I3IOf8Hnatslr63ypdqIDjTt20yytXfQFJzh8/s1600/A+bars+pre+bake.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfthleREWtLSFnq14xuSDRLWaadmQL7-_xLW7rwg7At58VD6D8VixGXaNf056TEd8vdYcVgSGETxwbOQqEPuh9VXGGvx_Met4bn1ERP_I3IOf8Hnatslr63ypdqIDjTt20yytXfQFJzh8/s1600/A+bars+pre+bake.JPG" height="177" width="320" /></a><span lang="EN-US">Divide it into even rectangles wide enough to take the fork marks.</span><br />
<br />
<span lang="EN-US"></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span lang="EN-US"><br /></span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Let it rest in the fridge for 20 minutes or so until firmed up.</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br />
<br />
<br />
<br />
<br />
Place into your pre - heated oven and bake for 40 minutes.<br />
<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EwH36wHJpeyqYVrJLccj2__gD8nr0uHrnEA4ly3wZ7UxvMMHVFyKo_Lg6X7NKu4BozSxTV7-GU0cC-9-9-BR2141qVxnI1JoLyNrw4YMU1VaG1JMSfA_q7CJ_n6CJCfbZJkUpmkBwv0/s1600/A+bar+above.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0EwH36wHJpeyqYVrJLccj2__gD8nr0uHrnEA4ly3wZ7UxvMMHVFyKo_Lg6X7NKu4BozSxTV7-GU0cC-9-9-BR2141qVxnI1JoLyNrw4YMU1VaG1JMSfA_q7CJ_n6CJCfbZJkUpmkBwv0/s1600/A+bar+above.JPG" height="179" width="320" /></a></div>
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Sprinkle with extra caster sugar and immediately cut into segments before it cools. As it's heavy on the butter it will feel soft and pliable when warm. Allow to cool completely before eating so as to get that lovely short and crumbly texture.</div>
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<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Enjoy these with a wee dram of decent highland whisky.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTK5_AsXT-JT9s_PUNU34WOXz-0ShZbEEAqSSuEEmbKwJ4qizQcOpZtkgCuuiHYlOf3Da0XHf4FlexLoUVG-4BxUFNDCqfLXoHedVE9oWfEW0ccgHz5OtbJ43yczj67M0IyoGso501aOQ/s1600/A+dram.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTK5_AsXT-JT9s_PUNU34WOXz-0ShZbEEAqSSuEEmbKwJ4qizQcOpZtkgCuuiHYlOf3Da0XHf4FlexLoUVG-4BxUFNDCqfLXoHedVE9oWfEW0ccgHz5OtbJ43yczj67M0IyoGso501aOQ/s1600/A+dram.JPG" height="179" width="320" /></a></div>
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<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
That's what I'll be doing on Saturday as I raise a glass to Katie and Nick.</div>
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<span lang="EN-US"><br /></span>
<span lang="EN-US"><br /></span>
<span lang="EN-US"><br /></span>
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<br />The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0tag:blogger.com,1999:blog-4898568137092274270.post-73923443089955289062014-10-12T03:09:00.001-07:002014-10-12T03:09:08.404-07:00The Red Book Cook: Ciabatta Matters<a href="http://theredbookcook.blogspot.com/2014/10/ciabatta-matters.html?spref=bl">The Red Book Cook: Ciabatta Matters</a>: Imagine the scene…. A 19 th century Italian olive farmer in Puglia has finished his morning’s work in the grove and takes a rest un...The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0tag:blogger.com,1999:blog-4898568137092274270.post-50228137700063450002014-10-12T03:03:00.001-07:002015-06-21T04:20:10.852-07:00Ciabatta Matters<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">Imagine the
scene….</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfIj9Y-YSSBnIZlwuSKIe9rJj6cEwPPU82PxkX1O-NN7K3ST_fRCXDIZlg3U93C27VpCjYsagxMd3MTlnjB12qKOOy0nD7v737ZCZDHwyslSm8lz29MfzCYYOTQ0UUPNaujPKdPsZjrg/s1600/A+slice+++loaves.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfIj9Y-YSSBnIZlwuSKIe9rJj6cEwPPU82PxkX1O-NN7K3ST_fRCXDIZlg3U93C27VpCjYsagxMd3MTlnjB12qKOOy0nD7v737ZCZDHwyslSm8lz29MfzCYYOTQ0UUPNaujPKdPsZjrg/s1600/A+slice+++loaves.JPG" width="400" /></span></a></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b><i><span lang="EN-US">A 19<sup>th</sup>
century Italian olive farmer in </span></i></b><st1:state><st1:place><b><i><span lang="EN-US">Puglia</span></i></b></st1:place></st1:state><b><i><span lang="EN-US"> has finished his morning’s work in
the grove and takes a rest under a tree for his lunch. He unwraps the cloth to reveal a crusty loaf
of ciabatta stuffed with creamy soft cheese, ripe tomatoes and thin slices of
ham.<o:p></o:p></span></i></b></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<b><i><span lang="EN-US" style="font-family: inherit;">A bread steeped in
Italian tradition going back centuries, recipes passed down from Nonna to Mama
through many generations, a taste of Italy unchanged for millennia...<o:p></o:p></span></i></b></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">Well, you
can imagine all you want, but that’s nothing like the truth!<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">Ciabbatta is
a 1980s child! The same age as Prince William to be precise.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span lang="EN-US">That’s
right. 1982. Bakers in </span><st1:country-region><st1:place><span lang="EN-US">Italy</span></st1:place></st1:country-region><span lang="EN-US"> were concerned about the rising
popularity of sandwiches made from imported French baguettes which was taking away their
business. So a passionate ex racing car
driver named Arnaldo Cavallari retreated to his kitchens until he had created
the recipe for Ciabatta. </span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">Naming it after
the Italian word for ‘slipper’ due to its shape, a legend that has adorned
delis and snack bars the world over was born.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYkbefEboNunP8rI5zxKgtsAMuiRSpkH94QpMmvKYc7nmFTuf2ojs2lUyUils6sl3ahRBxsouyGInD03yF98FcaEyf_OuIHJAZaKImzXzBjHDAAd-fj8KxhPGijedkV-PYozrJFiUb-U/s1600/A+arnaldo.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYkbefEboNunP8rI5zxKgtsAMuiRSpkH94QpMmvKYc7nmFTuf2ojs2lUyUils6sl3ahRBxsouyGInD03yF98FcaEyf_OuIHJAZaKImzXzBjHDAAd-fj8KxhPGijedkV-PYozrJFiUb-U/s1600/A+arnaldo.jpg" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-family: inherit; font-size: small;">Arnaldo Cavallari</span></span></td></tr>
</tbody></table>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">And it’s
good too.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span lang="EN-US">Versions
vary around </span><st1:country-region><st1:place><span lang="EN-US">Italy</span></st1:place></st1:country-region><span lang="EN-US">; in the north a crisper crust with a
soft light crumb, in </span><st1:state><st1:place><span lang="EN-US">Tuscany</span></st1:place></st1:state><span lang="EN-US"> a denser crumb with a more open
texture is favoured. Traditionally made with a strong wheat flour
but it is varied with wholemeal flours and added flavours such as olives or
marjoram.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUPrgBuPppIoW-_x3mFYPgihq7a2HvA5ISsWO7DTA5z9uKaLDz2YEBb6r4vqRKTiJr8GlxQQOYzIbGAWso5Yo8HD-yq3Mcr5UiSijSeM0qo9FrhFVrHVGdJQYvtUmNAOPfRTgRAVPYqM/s1600/A+sandwich.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUPrgBuPppIoW-_x3mFYPgihq7a2HvA5ISsWO7DTA5z9uKaLDz2YEBb6r4vqRKTiJr8GlxQQOYzIbGAWso5Yo8HD-yq3Mcr5UiSijSeM0qo9FrhFVrHVGdJQYvtUmNAOPfRTgRAVPYqM/s1600/A+sandwich.JPG" width="200" /></a><span lang="EN-US" style="font-family: inherit;">It’s designed
to be sliced horizontally along the loaf and not down like a traditional slice,
the perfect sandwich shape.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLkWPJxMo7ximBn3NGUpGcQltIyHgo1awXBdYb_VI6myOHPKZnzRsWc3KERDj7mAq-PhlQhSKtFqAtXU3xnc8Kb6S-WbgRbY9ALniUk5dmCthHyBuC_HubKoVjofj9FfVgV9v2l1G2yRk/s1600/A+Mixer+022.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLkWPJxMo7ximBn3NGUpGcQltIyHgo1awXBdYb_VI6myOHPKZnzRsWc3KERDj7mAq-PhlQhSKtFqAtXU3xnc8Kb6S-WbgRbY9ALniUk5dmCthHyBuC_HubKoVjofj9FfVgV9v2l1G2yRk/s1600/A+Mixer+022.JPG" width="111" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">Mixer with dough hook.</span></td></tr>
</tbody></table>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;"><br /></span>
<span lang="EN-US" style="font-family: inherit;"><br /></span>
<span lang="EN-US" style="font-family: inherit;"><br /></span>
<span lang="EN-US" style="font-family: inherit;"><br /></span>
<span lang="EN-US" style="font-family: inherit;"><br /></span>
<span lang="EN-US" style="font-family: inherit;"><br /></span>
<span lang="EN-US" style="font-family: inherit;">It’s made
from a very wet dough, Cavallari says it should be an 80% hydration or 800ml of
liquid for every 1000g of flour. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">That’s
wet! </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">Difficult to knead too, so a mixer with a dough hook is really required
here. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">It’s also a
bread which needs to be started the day before as it uses a pre - ferment
called a ‘biga’ as a starter. This is
nothing too complicated, you simply mix together yeast, flour and water into a
sloppy dough, cover and leave at room temperature overnight. I usually make mine on a Friday or Saturday night if I know I can bake at lunchtime the next day. </span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">In the morning you have what looks like a
bubbling liquid on the surface but is actually quite stable and elastic when
you dive into it. </span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /><span lang="EN-US"></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMa17DtnobVVjFV6vb7gJp8efanLlTjCdowUNI7mCpiX3Vcr21wl1TtxxC76luDV49ezGjHzWZg4H4vYxvJ3Wh563x-gHUtiy7QplK943euasbeS7gZkZjmb6LqNUJ_Js8L8l7IKFlN0/s1600/A+biga+close+up.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: inherit;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyMa17DtnobVVjFV6vb7gJp8efanLlTjCdowUNI7mCpiX3Vcr21wl1TtxxC76luDV49ezGjHzWZg4H4vYxvJ3Wh563x-gHUtiy7QplK943euasbeS7gZkZjmb6LqNUJ_Js8L8l7IKFlN0/s1600/A+biga+close+up.JPG" width="200" /></span></a></div>
<span style="font-family: inherit;">The overnight process
has allowed the gluten in the flour to start strengthening which some people
believe was originally needed due to the lower protein content of traditional Italian
flour. The pre - ferment helped to
develop the gluten more and thus give it a firmer texture. It also gives the yeast time to work its
magic and develop the all important flavour. </span><br />
<div class="MsoNormal">
<span style="font-family: inherit;"><br /><span lang="EN-US">
<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">The shaping
of the final loaf is tricky in the home environment. Pro bakers make it look very easy, flipping
the dough from proving boards to baking trays with ease. You need to make sure that you flour your
surface well and use a decent dough cutter.
Try to get your pieces as even in size and shape as possible. Don’t worry if they look a little flat at the
shaping stage, they will puff up in the oven I promise!<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: inherit;"><br /></span>
<span lang="EN-US" style="font-family: inherit;">Here I must credit Ballymaloe Cookery School for first introducing me to the process of how to make ciabatta and for this recipe.</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<u><span lang="EN-US" style="font-family: inherit;"><span style="font-size: large;">Biga</span><o:p></o:p></span></u></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<u><span lang="EN-US" style="font-family: inherit;">Ingredients<o:p></o:p></span></u></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">7 g fresh yeast<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">400 ml warm water<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">500g strong white bread flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">In a large,
non metallic, mixing bowl crumble the fresh yeast and pour on 50ml of the
water, blood temperature is best. Allow this to sit for about 10
minutes until it turns creamy and a bit frothy. If you want to use dried yeast then just halve the quantity of yeast.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">Then add in
the rest of the water and the flour and mix really well with a wooden
spoon. It should come together into a
gloopy, thick, pasty dough. Cover this
with cling film and allow to sit at room temperature overnight or for up to 24
hours. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEjY69Q24FX4B_vAe4zKen9PtK7B94fYTCv3SaHHiM-sp8bv3wzyafkKEXYuODukOS2BWxrqLq-mscBBzdf0NPk7iTdtD32nbCPxlXWvhlD8tELvO75rXUS-aX2_nEoboW0dhHIHuumQ/s1600/A+biga.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEjY69Q24FX4B_vAe4zKen9PtK7B94fYTCv3SaHHiM-sp8bv3wzyafkKEXYuODukOS2BWxrqLq-mscBBzdf0NPk7iTdtD32nbCPxlXWvhlD8tELvO75rXUS-aX2_nEoboW0dhHIHuumQ/s1600/A+biga.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">My biga</span></td></tr>
</tbody></table>
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<span lang="EN-US" style="font-family: inherit;">When ready
the biga should have about doubled in size and have a beery fermented smell.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<u><span lang="EN-US" style="font-family: inherit; font-size: large;">The
Ciabatta<o:p></o:p></span></u></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<u><span lang="EN-US" style="font-family: inherit;">Ingredients<o:p></o:p></span></u></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">7g fresh yeast<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">400ml warm water<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">1
tablespoon olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">550g biga<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">500g strong white bread flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">15g salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">Take the
bowl of your mixer and crumble the yeast into the bottom. Add on 100ml of the warm water and let sit
for ten minutes. If using dried yeast, halve the quantity of yeast.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: inherit;"><br /></span>
<span lang="EN-US" style="font-family: inherit;">N.B. You can replace the 100ml of water with milk here and it becomes Ciabatta Al Latte.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">Add in the
oil, remaining water and the biga. The
remaining biga can be put into a jar and mixed in with your next batch for
extra flavour. Best to keep it in the
fridge. <o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span lang="EN-US" style="font-family: inherit;">Blend with
the paddle beater until it is mixed through.
Then add the sieved flour and salt and mix for a further 10
minutes. <o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">Change the
paddle to the dough hook. Beat for about
20 – 25 minutes until it comes away clean from the side of the bowl and is a
firm yet sticky stringy mass. Get it mixing at the highest speed you can. It will
still be very wet at this stage.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">Remove this
to a big oiled bowl which is large enough so that the dough can expand. Cover and leave at room
temperature until it has doubled in size.
This should be between one and two hours depending on the conditions in your kitchen.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">Flour your
work surface well. The dough is very
sticky.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">N.B. Do not
knock back the dough!<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">Gently stretch and shape it to make an even slightly rectangular shape. Using your dough cutter, cut into even size pieces and fold over on to itself to create that 'slipper' form. This amount of dough makes 4 big loaves or 6 - 8 smaller ones depending on what you want. </span></div>
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<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Flour your baking trays. I'm actually using fine polenta at the moment which brings a lovely final crunch to the finished loaf. </span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Gently get your loaves onto the tray, cover and leave to rest for about 40 - 45 minutes.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Pre - heat your oven 220 ° C conventional / <span lang="EN-US">200 ° C fan.</span></span></div>
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<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">When the loaves have rested for 40 - 45 minutes, dust with more flour and put them in the oven to bake for 20 - 25 minutes.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">When done they should feel very light for their size and sound hollow when tapped.</span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: inherit;">Transfer to a cooling rack and resist the temptation to eat until cool.</span><br />
<span lang="EN-US" style="font-family: inherit;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DCbnayYVqVEnIi0BdKBdHNg0uL_4mAam3JMcjD7ivhS80NmS_r7Ij9VbetFc6EDAGn48xVUXqXJwDehi9Sn7uB8NMNqN0m9FdA7ULgHKaPtsdWYNDN-jRXp-mT9FnT9EjzUALKsMjG4/s1600/A+slice+++loaves.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DCbnayYVqVEnIi0BdKBdHNg0uL_4mAam3JMcjD7ivhS80NmS_r7Ij9VbetFc6EDAGn48xVUXqXJwDehi9Sn7uB8NMNqN0m9FdA7ULgHKaPtsdWYNDN-jRXp-mT9FnT9EjzUALKsMjG4/s1600/A+slice+++loaves.JPG" width="320" /></a><span lang="EN-US" style="font-family: inherit;"><br /></span></div>
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<span lang="EN-US" style="font-family: inherit;"><a href="http://www.omniglot.com/soundfiles/italian/bonappetit_it.mp3" style="font-size: xx-large; line-height: 19px; max-width: 728px; padding: 0px; text-decoration: none; word-wrap: break-word;">Buon appetito!</a></span></div>
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<tr style="border-collapse: collapse; margin: 1px; max-width: 728px; padding: 2px; vertical-align: top;"><td style="border-collapse: collapse; line-height: 19px; margin: 1px 1px 11px; max-width: 728px; padding: 2px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0f72COk0BD7mqryOHMH33mGX1upbI6QeCqY2b0To-ACByQdcDYEw5FQTWgFXAfW02hYDVC1lA8yYLHJ4tfUVU-VmL_0Jz6LpF_h6OhGS_QbKiOODAibEQp0FUwrb7Xf_Qb3RHJ3KxqHg/s1600/A+loaves+above.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0f72COk0BD7mqryOHMH33mGX1upbI6QeCqY2b0To-ACByQdcDYEw5FQTWgFXAfW02hYDVC1lA8yYLHJ4tfUVU-VmL_0Jz6LpF_h6OhGS_QbKiOODAibEQp0FUwrb7Xf_Qb3RHJ3KxqHg/s1600/A+loaves+above.JPG" width="320" /></a></td></tr>
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<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F2.bp.blogspot.com%2F-l2bb4Qd7MzQ%2FVDjsy8Vs-WI%2FAAAAAAAAASo%2FWlVsKLGLXvg%2Fs1600%2FA%252Bloaves%252Babove.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0f72COk0BD7mqryOHMH33mGX1upbI6QeCqY2b0To-ACByQdcDYEw5FQTWgFXAfW02hYDVC1lA8yYLHJ4tfUVU-VmL_0Jz6LpF_h6OhGS_QbKiOODAibEQp0FUwrb7Xf_Qb3RHJ3KxqHg/s1600/A+loaves+above.JPG" -->The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0tag:blogger.com,1999:blog-4898568137092274270.post-58202920062066331002014-09-28T03:01:00.001-07:002014-10-03T12:53:23.663-07:00Buck The Trend. Bake Buckwheat Bread!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_b0j0eyuImtBui-h2qFuPGIetDUpYkJdxwYUMq5L5rNmM06fTlvuhczNszKo4BuFajeZcp7pb56JV0jDAriS5AJnC7b2xCsJmj1Fx3xt4OTEbKtjMtK58CafrXKxWDjghA5SccyTTZ_E/s1600/BuckWheat+Bread+above.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_b0j0eyuImtBui-h2qFuPGIetDUpYkJdxwYUMq5L5rNmM06fTlvuhczNszKo4BuFajeZcp7pb56JV0jDAriS5AJnC7b2xCsJmj1Fx3xt4OTEbKtjMtK58CafrXKxWDjghA5SccyTTZ_E/s1600/BuckWheat+Bread+above.JPG" height="179" width="320" /></a></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Fancy a
beautiful slice of bread with a taste of </span><st1:place><span lang="EN-US">Eastern Europe</span></st1:place><span lang="EN-US">? </span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Then buckwheat bread is a great
alternative and tastes fantastic. Absolutely heavenly when toasted and
slathered in honey.</span></div>
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<br />
<span lang="EN-US"></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZs6IZ5ls9r8eGvLAjqJBvoegW0VjHJvD__8XKEFsQQ0MvtB0Wo8vV83hLc303PoSFmRJLb7NJnIRbPAGSQm4lcUiomWl7FSGzKv-tfSh6gr38RCLeWma5lGcbARc4C669SRzzeYExMU/s1600/Buckwheat+Bread+Toast+Side.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIZs6IZ5ls9r8eGvLAjqJBvoegW0VjHJvD__8XKEFsQQ0MvtB0Wo8vV83hLc303PoSFmRJLb7NJnIRbPAGSQm4lcUiomWl7FSGzKv-tfSh6gr38RCLeWma5lGcbARc4C669SRzzeYExMU/s1600/Buckwheat+Bread+Toast+Side.JPG" height="177" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdREBB-KliW49x91-F4K2puzdOAGMK9x9vCCFsX9mNlRoFiQ0h9q2rQ9m9cuIRCHoz4GzZ7W0MJzcKHZm4zm8oViNJm09xcqSTaJR9jfoLVu3q9Azt8_NHQjND8URUmeqOAzX_4nl9tao/s1600/Buckwheat+Bread+Toast+above.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdREBB-KliW49x91-F4K2puzdOAGMK9x9vCCFsX9mNlRoFiQ0h9q2rQ9m9cuIRCHoz4GzZ7W0MJzcKHZm4zm8oViNJm09xcqSTaJR9jfoLVu3q9Azt8_NHQjND8URUmeqOAzX_4nl9tao/s1600/Buckwheat+Bread+Toast+above.JPG" height="200" width="111" /></a></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It is also a great conduit for stronger more mature
cheeses. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Buckwheat flour has a quite distinctive flavour and beautiful earthy quality. It rounds out the bread and brings a depth to
the otherwise bland plain white wheat flour. </div>
<br />
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<br />
<span lang="EN-US"></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDO_DlR6CzZvLSHVL08REKsFKtpvPO6ZSXkRTr8ABPckVgrzEx59E5QKch70FLtYUomJD25Eppt1WZMaZ167gYA4hwy5PthbyfUD8BzqSYrDnP5FC-CQCJHqrNPP7amH_ai7Bimtqyhs/s1600/Buckwheat+BreadFlour+in+jar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDO_DlR6CzZvLSHVL08REKsFKtpvPO6ZSXkRTr8ABPckVgrzEx59E5QKch70FLtYUomJD25Eppt1WZMaZ167gYA4hwy5PthbyfUD8BzqSYrDnP5FC-CQCJHqrNPP7amH_ai7Bimtqyhs/s1600/Buckwheat+BreadFlour+in+jar.JPG" height="179" width="320" /></a></div>
<o:p></o:p><br />
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<br /></div>
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<span lang="EN-US">Hugely
popular in </span><st1:country-region><st1:place><span lang="EN-US">Ukraine, </span></st1:place></st1:country-region><span lang="EN-US">buckwheat is called ‘Grechka’ which
comes from the Ukrainian for ‘Greek’ as it was introduced to </span><st1:place><span lang="EN-US">Eastern Europe</span></st1:place><span lang="EN-US"> by the Greeks around the 7<sup>th</sup>
Century. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Despite the
name, buckwheat is not a wheat, grain or grass. It’s
actually related to rhubarb and the kernels which are ground are technically a fruit! However, when ground these fruit behave much like a grain and therefore able to be ground into flour. <o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">High in minerals and fiber there is evidence that we have eaten buckwheat for around 8,000 years.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The
etymology of buckwheat comes from the fact that the large seeds resembled large
Beech tree seeds. Sanskrit for Beech is
‘Buk’ which is how we get ‘Buckwheat’. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">I am using
a ratio of 4:1 of wheat to buckwheat flour here. You can alter that ratio but be aware that
buckwheat flour has no gluten in it which will mean the higher the ratio of
buckwheat the less elasticity you will have in the crumb. </span></div>
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<span lang="EN-US"></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1OiW6fACtQg_Ud-JjHwukRKI26FHObIUzl49nC4UeJxd6nZuX6jADubNogKlDrqrfo38o0siWt-StH9Oog_gO-hMqp2h2ijDRdZmIVaMNyYDlWFNAcJS3OKvECWyHnJBJ1glzzV0zUM/s1600/Buckwheat+Bread+Flour+on+Spoon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1OiW6fACtQg_Ud-JjHwukRKI26FHObIUzl49nC4UeJxd6nZuX6jADubNogKlDrqrfo38o0siWt-StH9Oog_gO-hMqp2h2ijDRdZmIVaMNyYDlWFNAcJS3OKvECWyHnJBJ1glzzV0zUM/s1600/Buckwheat+Bread+Flour+on+Spoon.JPG" height="179" width="320" /></a></div>
<u><o:p></o:p></u><br />
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">I am using
a higher water content here in comparison to the Basic White Bread recipe so
I’m using the mixer which makes it easier to knead the wetter dough. That’s also the reason why I’m letting it sit
before kneading for a longer period. You
can do it by hand but you’ll need to persevere!</span></div>
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<br />
<span lang="EN-US"></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8lvSMOpbGpWWsrxb1lpAQ2wmc4qFOTQ08pul67uctTc-TXwYaZFv1yxpYBrb-A17EOZcprKMfHitC3FroK9JZB4XQinTmafQD7Hdr_3uWd0bMkd6Y_Ne6JfwVxXHTSfRX5uF-aevVR0/s1600/Buckwheat+Bread+Mixer+front.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8lvSMOpbGpWWsrxb1lpAQ2wmc4qFOTQ08pul67uctTc-TXwYaZFv1yxpYBrb-A17EOZcprKMfHitC3FroK9JZB4XQinTmafQD7Hdr_3uWd0bMkd6Y_Ne6JfwVxXHTSfRX5uF-aevVR0/s1600/Buckwheat+Bread+Mixer+front.JPG" height="320" width="179" /></a></div>
<o:p></o:p><br />
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US">I recommend
reading my post on White Bread for the background on all the basic bread techniques you need to get great bread. </span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><a href="http://www.theredbookcook.blogspot.com/2014/09/white-bread-white-choice.html">http://www.theredbookcook.blogspot.com/2014/09/white-bread-white-choice.html</a> <o:p></o:p></span></div>
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<u><span lang="EN-US">Ingredients<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">400g Strong baker’s flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">100g
Buckwheat flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">7g or 1
sachet of fast acting dried yeast<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">350ml water
at room / blood temperature<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">9g salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">18g caster
sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">25g cold
butter<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Utensils<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">A large
mixing bowl<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Electric mixer with dough hook<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Electric
weighing scales<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 wicker bannetons<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Baking tray<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Cooling
rack<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Begin by
sieving your two flours together into the mixing bowl. Add in the salt, sugar and dried yeast. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Rub the
butter into the flour so it all disappears.
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Make a well
in the bottom and add in your water.
Reserve a little just to make sure you get the right consistency. You should be able to collect all of the
flour and liquid together into a complete shaggy mass with no extra flour left
around the bowl.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Turn out
onto your work surface and allow to sit, covered, for at least 10 minutes for
the moisture to absorb as much as possible before kneading. For this recipe I left it to sit for one
hour.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Now transfer
the dough to the electric mixer, attach the dough hook and mix until you have a
soft, elastic and pliable dough. For me
this was just under 10 minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">When you
are happy, return to a lightly oiled bowl and allow to double in size at room
temperature.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">When
doubled in size knock back and remove from the bowl. Using your scales divide the dough into equal
sizes according to how you are going to do your final prove. This amount gave me two 425g loaves. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">I shaped each
into a ball by gently flattening the ball and then folding the edges to the
middle. Then turn the ball over so the
rough folds are at the bottom. ‘Cup’ the
ball at the bottom with both hands on either side and rotate the ball thereby
aligning the bottom.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Line each
banneton with a clean and floured tea towel.
I used a coarse semolina here which gave me a delicious extra crunch to
the final loaf.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">I then
turned the ball <b><i>upside down</i></b> into the floured tea towel in the banneton as I will
later turn it onto the baking tray back on to the under side. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Leave to
prove for a second time until risen again.
This will be a shorter time than the first. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Pre heat
your oven to 220 ° C conventional and place your baking tray in the oven. If you are using a steam bath technique put
your empty tray under to heat up as well. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The dough
is ready when you press a finger gently to dent the dough and the dent remains.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Remove the
baking tray from the oven and sprinkle with a little flour.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Now turn
the dough onto your pre heated and floured tray, spray with water, sprinkle
with more flour and then very lightly carve a line in the top with a very sharp
knife. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Return to
the oven with a big spray of water into the oven or pour cold water onto your
heated tray in the bottom of the oven. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Bake for 10
minutes on 220 ° C then turn your oven down to 200° C for a further 35
minutes. A total of 45 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Remember that
ovens vary so take them out when they are done, not simply at the end of the
cooking time. Bake the loaf not recipe!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">You want
your loaves coloured on the crust, feeling ‘light for the size’ and sounding
hollow when tapped. Those three
indicators should do you well. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Transfer to
a cooling rack and leave until cool.
Don’t be tempted to slice open before they are cool!<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIQA-nAvqxaNDmjX_9NH8KWkmAOfASpWbtmWfLquezhkmccNhT1T84ZfvKgs8PVk_0K9CETrwMvzwZJs2HkLq1gBa_l5rns3z9xHhszdOKD7pRNeTGcu_EIWyOcN_ybxj-Py0cB3qbRc/s1600/BuckWheat+Bread+sliced.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIQA-nAvqxaNDmjX_9NH8KWkmAOfASpWbtmWfLquezhkmccNhT1T84ZfvKgs8PVk_0K9CETrwMvzwZJs2HkLq1gBa_l5rns3z9xHhszdOKD7pRNeTGcu_EIWyOcN_ybxj-Py0cB3qbRc/s1600/BuckWheat+Bread+sliced.JPG" height="358" width="640" /></a></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;"><span lang="EN-US">Bon
Appetit or ‘Smachnova’ as we say here in </span><st1:country-region><st1:place><span lang="EN-US">Ukraine</span></st1:place></st1:country-region></span><span lang="EN-US"><span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">.</span><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0tag:blogger.com,1999:blog-4898568137092274270.post-10785725911483836462014-09-21T06:35:00.001-07:002014-09-21T06:35:30.954-07:00White Bread, White Choice?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIoD9RF6sRutJmBe82_cyEW05oZd2GLriRK4-1af72meBaviQAzWumNZPQCqJOc8pxSEDuz8kMBINKZQ59Aa6hID2plmB8gNX7ZZ-q54EVMxVfwGMzs6BzUi1JXULv3Fd0AQGtTUg2gQ/s1600/WB+final+loaves.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqIoD9RF6sRutJmBe82_cyEW05oZd2GLriRK4-1af72meBaviQAzWumNZPQCqJOc8pxSEDuz8kMBINKZQ59Aa6hID2plmB8gNX7ZZ-q54EVMxVfwGMzs6BzUi1JXULv3Fd0AQGtTUg2gQ/s1600/WB+final+loaves.JPG" height="179" width="320" /></a></div>
<div class="MsoNormal">
<span lang="EN-US">There are
so many delicious and varied types of bread that we can bake at home using
different techniques, flours and extra ingredients. I’ll be honest with you, basic white bread
isn’t the most interesting, tasty or healthy choice you can make when baking
your own bread. So when learning to bake
bread why on earth bother with a plain white loaf with a single type of boring
white flour and no whistles and bells? <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">That’s the
point. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">There is
nowhere to hide with a plain white loaf.
You have to get your techniques absolutely right and have a sound
understanding of how your ingredients work.
It is a great arena for learning how yeast behaves and why. How to knead?
Why knead? What is really going
on when we prove dough? What happens
when a loaf is put in the oven? <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">If you can
get the basics right on a simple white loaf then the bread baking world becomes
your oyster. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">But by the
way, it’s not that simple!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Let’s take
a quick look at our ingredients...<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Flour<o:p></o:p></span></u></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8xN1snDQHOmLwr-mPcU8ukbhBMoAz6jMJS3SrRvJMOyl1mUUC1ZRBn99XvaKw-Ig47HcyyZ_GmJnkJ1IulQuyi0UFTKudFBVYtfdo3KyywmLgvZYEWSkgdWygV6s00WfsfvFKMLtgtM/s1600/WB+Flour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8xN1snDQHOmLwr-mPcU8ukbhBMoAz6jMJS3SrRvJMOyl1mUUC1ZRBn99XvaKw-Ig47HcyyZ_GmJnkJ1IulQuyi0UFTKudFBVYtfdo3KyywmLgvZYEWSkgdWygV6s00WfsfvFKMLtgtM/s1600/WB+Flour.jpg" height="240" width="320" /></a></div>
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Flour
contains a variety of different substances including protein, sugar, enzymes
starch and lipids. Different flours
contain these base substances in different quantities depending on what the
flour is milled from, for example wheat flour has a lot more protein than rye
flour. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">You need what
is called a ‘strong’ flour or ‘baker’s flour’.
It’s strong because it comes from wheat that is hard due to a high
protein content compared to starch content.
This means that when kneaded the hard proteins form strong bonds which
create that lovely chewy crumb texture we get with a decent white bread. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Compare
this with a cake crumb where a ‘soft’ or plain flour is used. Here the flour has a much higher starch
content which results in the tender crumblier crumb instead of chewy. We hope!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Two of the
natural proteins in bread are gliadin and glutenin. Repeated stretching unfolds and then aligns
these two proteins and forms ‘gluten’ strands.
This makes your dough silky and elastic. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The
etymology of the word gluten is from the Latin word for ‘glue’ so it’s no
surprise that it’s the gluten which holds the bread together in the structure
we associate with white bread by trapping the gas bubbles created by the yeast
which in turn forms the crumb. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">When
dormant the gliadin and glutenin molecules are a tangled mess. When water is added and kneading takes place
the molecule structure changes from tangles to straight and aligned. Hey presto, gluten is formed. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"> <u>Yeast</u></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span lang="EN-US"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatoT8l1x-sctICisKuLbApUY1u3ZPIiPMBJlAUgmvagInZwmIr13zmO_L_Lw1hqNzJmHUleJKuZcTWGjaghM2KNy2-h77MxQtDYEHlmNkC98923EpOv3AOyiODLIWMc2DgH8wrQFrSgA/s1600/yeast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatoT8l1x-sctICisKuLbApUY1u3ZPIiPMBJlAUgmvagInZwmIr13zmO_L_Lw1hqNzJmHUleJKuZcTWGjaghM2KNy2-h77MxQtDYEHlmNkC98923EpOv3AOyiODLIWMc2DgH8wrQFrSgA/s1600/yeast.jpg" /></a></u></span></div>
<span lang="EN-US"><u><o:p></o:p></u></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Wow. Yeast is quite a thing and arguably the
earliest domesticated organism. The etymology
comes through Indo European ‘Yes’ and Old English ‘Gist’ meaning to boil or
bubble. And bubble it does. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">It’s
actually a fungus which comes to life with water and a little warmth and then feeds
on the natural sugars in the flour. As
it feeds away it burps out carbon dioxide which manifests in little gas
bubbles. It’s these bubbles which give
air around the glutinous structure of the dough and cause the bread to rise.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">There are
many types of yeast and it deserves a whole post to itself, but here I’ll
concentrate on a single type. Fast
acting dried yeast. I’m choosing this
type as it’s readily available and the easiest to use. Not that I’m a believer in the easy route but
it’s a good way to start out and once mastered you can quickly progress to
using fresh yeast.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Water<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">A lot is
written about the temperature the water should be. I have found that a blood temperature works
well. Simply dip your finger into the
water and if it feels that there is no change it’s the same temperature as you. Or your blood!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Sugar</span></u><br />
<div class="separator" style="clear: both; text-align: center;">
<u><span lang="EN-US"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2joNl1vvvD4ypSKmqkVzuvxjHBEQNV4W0qPDn3ax6MYOFyVQHNnDRmYf6Sg8LKqG3qVPIwcgcY9N-g1rb66NvfVwWSAaB_CbeDtLbTIDzN3uc-wKF7W7xl6WmBh2_Xe0A0HH-iwfvPwQ/s1600/WB+sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2joNl1vvvD4ypSKmqkVzuvxjHBEQNV4W0qPDn3ax6MYOFyVQHNnDRmYf6Sg8LKqG3qVPIwcgcY9N-g1rb66NvfVwWSAaB_CbeDtLbTIDzN3uc-wKF7W7xl6WmBh2_Xe0A0HH-iwfvPwQ/s1600/WB+sugar.jpg" height="240" width="320" /></a></span></u></div>
<u><span lang="EN-US"><o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">As we know
yeast eats sugar and gives off gas which is what we want to make the dough
rise. Be careful though as too much
sugar can actually inhibit fermentation.
It can also affect the development of the gluten in our dough as it
competes with the protein to absorb water.
If you have ever made a sweet dough you know that it takes longer to
form for this very reason.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">It’s also partly
the sugar which gives our bread the lovely brown crust we are looking for. Something called the Maillard Effect where
sugars turn brown when heat is applied and create depth of flavour. That brown crust in bread gives the whole
loaf extra depth and is really important to your final product.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i><span lang="EN-US">You might wonder why a
lot of commercially produced breads contain so much sugar? The answer is that the traditional way of
bread baking takes time, care and artisan skills. Something which is incompatible with
commercial bakeries because time, care and artisan skills are expensive. So instead of allowing a long proving time
they replace the flavour developed during a real proving with artificial flavourings and sugar. Much cheaper and no skill required. <o:p></o:p></span></i></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Salt <o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Salt is a
flavour enhancer. This means that used
in the right quantities it makes your food taste even more like itself. Tomatoes become more ‘tomatoey’, meat more
‘meaty’. I could go on....<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">You might
think, as I used to, that salt is added only for flavour. But no.
It has another important role to play in the proving process. Like sugar, it actually inhibits the yeast
activity making the dough rise more slowly and evenly. This creates more flavour. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">As it
inhibits the yeast eating up all the sugars, salt therefore helps to make sure
there are more sugars around to give us that brown crust we are after.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Furthermore,
the addition of salt makes the dough stronger as it has a dehydrating effect
and tightens the structure. If you make
a dough without salt but the same ratio of flour to water you’ll notice the
saltless dough is stickier and more likely to rip when kneading.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">As a
guideline, 1.8% salt to the dry weight of flour is about right. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Butter /
Oil</span></u><br />
<div class="separator" style="clear: both; text-align: center;">
<u><span lang="EN-US"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyq-tyymNigt0P3318ah8dbydcyPtqUb_Jsxu40FEY4q-Sagi0YMY16s9rW4Yfe0GuIhgALoC0kttVPM0NzbVH23WFULcn7o7RIIr2H3LbZo6R7KD4N6oi1rsMKU1ZzKZA0e24AxoSkGM/s1600/WB+butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyq-tyymNigt0P3318ah8dbydcyPtqUb_Jsxu40FEY4q-Sagi0YMY16s9rW4Yfe0GuIhgALoC0kttVPM0NzbVH23WFULcn7o7RIIr2H3LbZo6R7KD4N6oi1rsMKU1ZzKZA0e24AxoSkGM/s1600/WB+butter.jpg" height="240" width="320" /></a></span></u></div>
<u><span lang="EN-US"><o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">There is
much discussed about the benefits of oil or butter added to the dough. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">It is
widely accepted that the addition of fats will result in a more tender crumb
and an extended shelf life. French
baguettes have no fat in them and so don’t last as long as those that do. A lot of people argue that bread shouldn’t
have a long shelf life anyway and the ability for supermarket breads to last
for the length of time they do is positively alarming!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">I’m using
butter rubbed in at the dry stage here but I sometimes use olive oil worked in
at the kneading stage which brings extra flavour. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Now let’s
have a look at the crucial stages and processes in chronological order...<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">The
mixing<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">It sounds
obvious but what you are after here is an even distribution of all your
ingredients. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">To this end, use a ridiculously large bowl. The
bigger the better. A simple plastic
washing bowl is perfect, if you can get one with a slightly abrasive surface it
aids the process. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">At this
point it is important to let the dough rest in its shaggy mass before you start
to knead. This gives the flour time to
absorb the water so the dough is less sticky and therefore you are not tempted
to add more flour. If you have got your
quantities right you shouldn’t need to flour your surface during the kneading
process. Do remember however that
different flours absorb different amounts of liquids in different
atmospheres. You might need to adjust
the amount, remember to get an understanding of what the right dough feels like
rather than blindly following the recipe. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">N.B. There
is much written about the ‘autolyse’ method developed by Raymond Calvel the
daddy of French breads which involves letting the dough rest at this stage
without the addition of the salt, sugar and yeast. He’s worth looking up.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Hp1M156E3YNe055FBSmKYmpCUwvMFmXmt_RrjiGwyZTclyfV5eiGUnfoCMVVrCVXX5GNUL0E8eh-uZwnP0ivPHfQAH1a7Lrn1VSYoJycHGr10xl6PNu6USMJLqZwp0nefT2_M6nQD1I/s1600/Calvel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Hp1M156E3YNe055FBSmKYmpCUwvMFmXmt_RrjiGwyZTclyfV5eiGUnfoCMVVrCVXX5GNUL0E8eh-uZwnP0ivPHfQAH1a7Lrn1VSYoJycHGr10xl6PNu6USMJLqZwp0nefT2_M6nQD1I/s1600/Calvel.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raymond Calvel</td></tr>
</tbody></table>
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">The
Kneading<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Kneading
develops the gluten which we need for the texture of good bread. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Furthermore,
the kneading traps air pockets which hold the carbon dioxide given off by the
yeast and provides the structure which allows the bread to rise. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Your dough
is kneaded enough when...<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span lang="EN-US">It’s a nice smooth consistency. Soft and pliable to the touch.<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">It holds its shape. The gluten strengthens the dough so it should
retain its shape when picked up.<o:p></o:p></span></li>
</ul>
<div>
I have found that the best technique is to hold one side of my dough with the heel of my left hand and then stretch the other side away from me with my right hand. Then roll the dough back towards me into a ball again, give it a quarter turn and then repeat.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i><span lang="EN-US">Under kneaded</span></i></b><span lang="EN-US"> dough will retain the shaggy mass
form and will tear easily. It will not
have the strength it needs to hold the gases and structure of the loaf when
baking and will therefore spread outwards rather than up and be rather
flat. It may even collapse as the gases
escape the loaf due to the gluten not holding them in.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i><span lang="EN-US">Over kneaded dough</span></i></b><span lang="EN-US"> will go through the correct silky soft
elastic stage and then become tough. It
will feel tight and you won’t be able to fold it over on itself very
easily. This is almost impossible to do
if kneading by hand. It’s only with a
mechanical mixer that you could work the gluten too much. A good reason to roll up your sleeves and do
it the natural way.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Then we
leave it to ferment...<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">The
Rising<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The dough
is covered to avoid moisture loss and left to rise. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">All the
tiny yeast cells feed on the natural sugars and give off, among other things,
gas. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The ideal
temperature for this to happen is actually much lower than most people think,
about 80 ° F / 27° C. So don’t put in on
a radiator or in the airing cupboard. In
fact many believe that the lower the temperature; the slower the rise, the
tastier the bread. I have often let my
dough rise in the fridge overnight with good results. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">It’s been
shown that yeast produces gas ‘faster’ up to 95° / 35° C but it also tends to
produce more unpleasant smelling byproducts as well. So be patient and let nature work its magic
in its own time.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">When is it
ready? <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span lang="EN-US">It should be about double in
volume. <o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">When poked with a finger it
should not spring back. This means
that the gluten has been fully developed.<o:p></o:p></span></li>
</ol>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">At this
point ‘knock back’ the dough by punching all of the air out of it. This redistributes the yeast evenly as well
as evening out the temperature.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The dough
is then shaped into the form you want to bake it in and, with strong flours, left
to rise a second time. This is usually a
shorter time.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">The
Baking <o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The first
thing that happens when you put the dough in the oven is that the yeast has one
last hurrah before the heat kills it dead.
This is called ‘oven spring’ and manifests itself by a quick rising of
the loaf. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Two very
important things then happen at the same time.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span lang="EN-US">The gluten coagulates and the
starch gelatinizes to create the solid crumb we know in bread.<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">The crust starts to form on the
outside of the loaf and create a crunchy seal.<o:p></o:p></span></li>
</ol>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">This is
really important when it comes to your oven temperature.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br />
<ul>
<li>If your
oven is too cool then the dough expands before the gluten and starch have set
causing the loaf to collapse as there is no solid structure to hold the dough.</li>
</ul>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br />
<ul>
<li>If your
oven is too hot then the crust will seal the loaf preventing your dough from
expanding resulting in a poorer texture.</li>
</ul>
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The crust
of the loaf should brown nicely which bring flavour to not only the outer edge
but permeates through the whole loaf.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Your bread
is cooked when it sounds hollow when tapped and feels ‘light for its size’.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">The
Cooling<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">When the loaf
comes out of the oven the crust is super hot and dry and the centre is cooler
and moist. The bread needs to rest so
the temperature evens throughout and the starch has a chance to solidify. Don’t be tempted to cut in too early!<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<br />
<a name='more'></a><br /><br />
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">So let’s
bake. I am making round loaves using
bannetons but you can use 3 X 500g / 1lb tins. </span><br />
<br /><span lang="EN-US"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUKcHvkMf9G5MtJQbCIW3vEDZtyvX56v5PNmHRTCGrqHIH2hh9KSgE3ahjQtgEH66JNQdIm0SFH2HzGYBF7KaIZjHMWOBnZlYT-cLHFDxi0gX891t1F1PHnGdQjI4eM48_n5J-2rryfg/s1600/WB+Bannetons.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUKcHvkMf9G5MtJQbCIW3vEDZtyvX56v5PNmHRTCGrqHIH2hh9KSgE3ahjQtgEH66JNQdIm0SFH2HzGYBF7KaIZjHMWOBnZlYT-cLHFDxi0gX891t1F1PHnGdQjI4eM48_n5J-2rryfg/s1600/WB+Bannetons.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Bannetons</td></tr>
</tbody></table>
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Ingredients<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">1000g / 1kg
strong Baker’s Flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">14g or 2 sachets
of fast acting dried yeast<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">600ml water
at room / blood temperature<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">18g salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">35g caster
sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">50g cold
butter<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Utensils<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">A large
mixing bowl<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">3 Bannetons
or small wicker baskets <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Electric
weighing scales<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Baking tray<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Cooling
rack<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Begin by
sieving your flour into the bowl. Add in
the salt, sugar and dried yeast. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Rub in the
butter to the flour so it all disappears.
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Make a well
in the bottom and add in your water.
Reserve a little just to make sure you get the right consistency. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjPQlKIdmeWUJeTGbGre5er5O14s-GSQaBswDatFxedvES_wGra9LbrylpQGKXNJ4xsU4FnDtVkuozQm2wf0PAOu34vMrjcjC3AbFOaJmayYo6JeVA3Q44Ff6DRz8lcklBB-hwqyTpO4/s1600/WB+mix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjPQlKIdmeWUJeTGbGre5er5O14s-GSQaBswDatFxedvES_wGra9LbrylpQGKXNJ4xsU4FnDtVkuozQm2wf0PAOu34vMrjcjC3AbFOaJmayYo6JeVA3Q44Ff6DRz8lcklBB-hwqyTpO4/s1600/WB+mix.JPG" height="179" width="320" /></a></div>
<span lang="EN-US"><br /></span>
<span lang="EN-US"><br /></span>
<span lang="EN-US"><br /></span>
<span lang="EN-US">You should be able to collect all of the
flour and liquid together into a complete shaggy mass with no extra flour left
around the bowl.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span lang="EN-US"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZVSjkPhUl3eB_v5gjtzr_UMPlwieNvvL2J0qpQeYCsBB2pEg6OqC9eniKCYQ42fqjuRDgG7d5yS1gOcZ28tEtGTQahrmXos8F0Hdq2SojbaO2XeZt0BDL3XPYd48MnCpdqlMptiLQdao/s1600/WB+shaggy+mass.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZVSjkPhUl3eB_v5gjtzr_UMPlwieNvvL2J0qpQeYCsBB2pEg6OqC9eniKCYQ42fqjuRDgG7d5yS1gOcZ28tEtGTQahrmXos8F0Hdq2SojbaO2XeZt0BDL3XPYd48MnCpdqlMptiLQdao/s1600/WB+shaggy+mass.JPG" height="179" width="320" /></a></span></div>
<span lang="EN-US"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Turn out
onto your work surface and allow to sit for 10 minutes for the moisture to
absorb as much as possible before kneading.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Now start
to knead. Remember it is the final
result of an elastic smooth dough that we are looking for. As you stretch out the dough look for the
elongated strands which indicate that the gluten has been aligned. <o:p></o:p></span><br />
<span lang="EN-US"><br /></span>
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
<div class="MsoNormal">
<br />
<br />
<br />
<br />
<br />
When you
are happy, return to a lightly oiled bowl and allow to double in size at room
temperature.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">When
doubled in size knock back and remove from the bowl. </span><br />
<span lang="EN-US"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2yUs9CZPF1tfxLOnSI9bGhrqRU30Oly0aSyyNoS7u7pDPzNyegauH_t8aPXvyp-LdFaesATNr4q_0PDiYoASyk7kXsqMwHB4Y8Tcwj69IRhxDvjt9Qi-VcUXw3cDcfEO6PaGNJX1-IJk/s1600/WB+knock+back.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2yUs9CZPF1tfxLOnSI9bGhrqRU30Oly0aSyyNoS7u7pDPzNyegauH_t8aPXvyp-LdFaesATNr4q_0PDiYoASyk7kXsqMwHB4Y8Tcwj69IRhxDvjt9Qi-VcUXw3cDcfEO6PaGNJX1-IJk/s1600/WB+knock+back.JPG" height="179" width="320" /></a></div>
<span lang="EN-US"><br /></span>
<span lang="EN-US"><br /></span>
<span lang="EN-US">Using your scales divide the dough into equal
sizes according to how you are going to do your final prove. I’m using three bannetons so my 1650g of raw
dough went into three loaves of 550g. <o:p></o:p></span><br />
<span lang="EN-US"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYxm-t2Ox6b5OfBmLczttLg0HI3BA5nYMNkXDeT9b1gBXZJNyHXuM13mJBVvULOzDGayGsXA660TqJShZxVn5_UGwZ-oMO-hIYfSeU1VDcMOte3vk3l9QDmfe9Nannmdn1TAO0A4b6jw/s1600/WB+Dough.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYxm-t2Ox6b5OfBmLczttLg0HI3BA5nYMNkXDeT9b1gBXZJNyHXuM13mJBVvULOzDGayGsXA660TqJShZxVn5_UGwZ-oMO-hIYfSeU1VDcMOte3vk3l9QDmfe9Nannmdn1TAO0A4b6jw/s1600/WB+Dough.JPG" height="179" width="320" /></a></div>
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Shape into
a ball by gently flattening and then folding the edges to the middle. Then turn over so the rough folds are at the
bottom. ‘Cup’ the ball at the bottom with
both hands on either side and rotate the ball thereby aligning the bottom.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">I then
turned the ball into the floured tea towel in banneton upside down as I will
later turn it onto the baking tray back on to the under side. <o:p></o:p></span><br />
<span lang="EN-US"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzg6Q3ybJGdyFcNSFfWYylseIfj86SOg1tYXpCxM9cuJJfKwqgbk6k50yNGccK0fe2zbeHQnb8XF5vUd4MlwmtTM8oihNMcXHRxIQnY0mZ44bElylhj1YMeX_s2-MwpU_rWMLDMNv9Dh8/s1600/WB+in+Bannetons.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzg6Q3ybJGdyFcNSFfWYylseIfj86SOg1tYXpCxM9cuJJfKwqgbk6k50yNGccK0fe2zbeHQnb8XF5vUd4MlwmtTM8oihNMcXHRxIQnY0mZ44bElylhj1YMeX_s2-MwpU_rWMLDMNv9Dh8/s1600/WB+in+Bannetons.JPG" height="179" width="320" /></a></div>
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">If you are
using loaf tins simply shape the same as the tin and place in the bottom. Remember to oil the tin first!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Leave to
prove for a second time until risen again.
This will be a shorter time than the first. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Pre heat your
oven to 230 ° C conventional and place your baking tray in the oven. If you are using a steam bath technique put
you empty tray under to heat up as well. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The dough is
ready when you press a finger gently to dent the dough and the dent remains.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Remove the
baking tray from the oven and sprinkle with a little flour.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Now turn
the dough onto your pre heated and floured tray, spray with water, sprinkle
with flour and then very lightly carve two or three lines in the top with a
very sharp knife. <o:p></o:p></span><br />
<span lang="EN-US"><br /></span>
Alternatively, brush all over with beaten egg wash for a more golden crust. I personally prefer the more rustic water and flour.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Return to
the oven with a big spray of water into the oven or pour cold water onto your
heated tray in the bottom of the oven. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Immediately
turn your oven down to 200° C<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">These three
loaves took 45 minutes but remember that all oven are different so use your judgment. You want a loaf which is coloured on the
crust, feels ‘light for the size’ and sounds hollow when tapped. Those three indicators should do you well. <o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjF0WKrzbXxDqt4y0CNMnob78CY1Cg2KM_TM7OBKWE0XY4DG9QhSG-ow_x7LJgHaQ8vYzVhD3y_4_xvKzU8_AzstF0zNDbwEeD5it4kvTuYuUUiyKtz26_X-pE-cG3PQHx_AImgoHOc4/s1600/WBFinal+3+banneton.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjF0WKrzbXxDqt4y0CNMnob78CY1Cg2KM_TM7OBKWE0XY4DG9QhSG-ow_x7LJgHaQ8vYzVhD3y_4_xvKzU8_AzstF0zNDbwEeD5it4kvTuYuUUiyKtz26_X-pE-cG3PQHx_AImgoHOc4/s1600/WBFinal+3+banneton.jpg" height="358" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sprayed with water and doused with flour pre bake </td></tr>
</tbody></table>
<br />
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Transfer to
a cooling rack and leave until cool.
Don’t be tempted to slice it open before cool!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvBvd77xWYnZXikPDoffPYWnUzrpaGkUX60ESqPwSMaVY4FEMy3qqKQsvZ0Blx40FXWGPk8EEbIcJGtIZOp6_DnDetrEfSJJZX6ncrKKvugMoFiDNBAAyAk6zYKuEU8ZJ8u81LOsIV-o/s1600/WB+final+3+egg+washed+cafe+morris.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRvBvd77xWYnZXikPDoffPYWnUzrpaGkUX60ESqPwSMaVY4FEMy3qqKQsvZ0Blx40FXWGPk8EEbIcJGtIZOp6_DnDetrEfSJJZX6ncrKKvugMoFiDNBAAyAk6zYKuEU8ZJ8u81LOsIV-o/s1600/WB+final+3+egg+washed+cafe+morris.JPG" height="358" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brushed with egg wash pre bake for a shiny crust</td></tr>
</tbody></table>
<br /></div>
<div class="MsoNormal">
<span style="font-size: x-large;">Happy baking and let me know how you get on!</span></div>
<div class="MsoNormal">
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<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0tag:blogger.com,1999:blog-4898568137092274270.post-90113542571479391612014-08-24T05:23:00.000-07:002014-08-24T05:23:21.362-07:00Roti Roti Roti <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGHnXRL0gwX_v1YxjNNu0qHMiEsOiAk6p3RN-CbSyCliBA5JXzE79UKm6sihe_IOthpGhW5ZyKnxRX9v1bTydveC5jLoQZusqAzNg9_-55dbmSXLk_drWybfCEfbaQLnrWUfvQFpwpww/s1600/Roti+Side.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGHnXRL0gwX_v1YxjNNu0qHMiEsOiAk6p3RN-CbSyCliBA5JXzE79UKm6sihe_IOthpGhW5ZyKnxRX9v1bTydveC5jLoQZusqAzNg9_-55dbmSXLk_drWybfCEfbaQLnrWUfvQFpwpww/s1600/Roti+Side.JPG" height="223" width="400" /></a></div>
<h2>
<span style="font-size: x-large;"><span lang="EN-US" style="background: white; color: #252525; font-family: Mangal;"> </span><span lang="HI" style="background: white; color: #252525; font-family: Mangal;">रोट</span><span lang="HI" style="background: white; color: #252525; font-family: Arial;">ी</span></span><span lang="EN-US" style="background: white; color: #252525; font-family: Arial;"><span style="font-size: x-large;">;</span></span></h2>
<div class="MsoNormal">
<span lang="EN-US">Soft and
slightly chewy with a deep wholemeal taste.
The perfect conduit for a curry and makes the most amazing wraps for picnics
and packed lunches. The roti is one of
my favourite breads and possibly one of the oldest dating back to the dawn of
agriculture.</span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB37Me0GOat3-6D7oVPUa2SeUFcudegBgLaIykdceFEmLi1mR_SjwX-WBwtfoDkg7Q38izooFDDNQ9mmAV68BTsQtqLt4GJmE8YukvWomhfK6eCDgC9Ef35bwkre4Q5d5qkxwgOGhoU8k/s1600/Roti+above.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB37Me0GOat3-6D7oVPUa2SeUFcudegBgLaIykdceFEmLi1mR_SjwX-WBwtfoDkg7Q38izooFDDNQ9mmAV68BTsQtqLt4GJmE8YukvWomhfK6eCDgC9Ef35bwkre4Q5d5qkxwgOGhoU8k/s1600/Roti+above.JPG" height="177" width="320" /></a></div>
<o:p></o:p><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Bread has
been a staple food for humankind for around 30, 000 years with the earliest
being a simple unleavened mix of flour and water which is then baked. A contemporary example is the roti simply meaning
‘bread’ in Sanskrit and found all over the world from the </span><st1:place><span lang="EN-US">Caribbean</span></st1:place><span lang="EN-US"> to </span><st1:country-region><st1:place><span lang="EN-US">India</span></st1:place></st1:country-region><span lang="EN-US">.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"> <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">As my in–laws
hail from Northern India I had the ideal opportunity to watch how it’s made
first hand and compare it to leavened breads.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">When asking
questions about the process of making roti it became very evident that I was
experiencing a tradition that had been passed down through generations and
simply accepted as the way to do it. My
mother-in-law has been making Roti every day for over sixty years. I asked about the quantity of flour to water
and received the reply, “Just enough”. The<span style="color: red;"> </span>same
reply came when I asked about how long to work the dough. Cooking time was,
“until it’s done”. This is a process
which is instinctive and ingrained in the culture. Good food is fresh and prepared daily, time
is made to do it even if it means getting up 20 minutes earlier before work to
make your roti as my brother-in-law does.
Every day. Most people my in-laws
know make bread freshly every day. An
example for all of us.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">I was told
that men generally make larger roti than women, not because they like them
bigger but men have bigger hands and therefore pull off a bigger piece of the
raw dough to roll out into the roti. So
don’t worry too much about the size, it clearly varies!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Roti are
made fresh daily for the meal that they are to be served with. As you eat, they are given to you straight
off the ‘tava’ (metal griddle) and kept warm and soft, wrapped in a tea
towel. Imagine how strange the concept of white sliced bread that keeps i</span>ndefinitely in a plastic bag. </div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2No6FQBhiAmuJzavdGMMfD8QFXzNJp0ezzDg5VRYN5lDok_UoyBFcfbFntys7xrCGj_c7LsJiilwwj0AX0ykz7TWEnFJt2nKpgRgVoVcFbQyFsMDQOS6CagG7BIxYXwGe1_TZrjAg-s/s1600/Roti+Flour.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2No6FQBhiAmuJzavdGMMfD8QFXzNJp0ezzDg5VRYN5lDok_UoyBFcfbFntys7xrCGj_c7LsJiilwwj0AX0ykz7TWEnFJt2nKpgRgVoVcFbQyFsMDQOS6CagG7BIxYXwGe1_TZrjAg-s/s1600/Roti+Flour.JPG" height="179" width="320" /></a></div>
<div class="MsoNormal">
<span lang="EN-US">As roti
simply means ‘bread’ in Hindi there are different types of flour used to make
different types of roti. The one I am
using here is a wholemeal wheat flour called ‘atta’ which is available in most
shops now, even supermarkets. It can
also be referred to as ‘chapatti’ flour although there are differences between roti
and chapatti. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
Researching the ratio of flour to water I have found varying quantities. This is most probably as different flours can absorb different amounts of liquids. I have found recipes that use from half the amount of liquid to flour in weight to equal quantities. You will just have to experiment. Here we are using 130 grams of flour which took 90 ml of water. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The ‘tava’
is a traditional Indian griddle usually made out of cast iron. They are slightly concave and must be heated
before the roti is placed on to it. A
little practise is needed here as the temperature will vary depending on the
thickness of the roti. </span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp7jRamtjJasEB9ctqvMYyuG5C06CuQDeHL6wOSt-6Iee0uiJT9hYzoIv6rCb_h5eNztB9VxVPB1KJr3qbIE83b-v3vsrmIIOOvVvElpi3-fZuaS2tS7NYgCqa3DF76lGXoeMObZr7ymw/s1600/roti+tava.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp7jRamtjJasEB9ctqvMYyuG5C06CuQDeHL6wOSt-6Iee0uiJT9hYzoIv6rCb_h5eNztB9VxVPB1KJr3qbIE83b-v3vsrmIIOOvVvElpi3-fZuaS2tS7NYgCqa3DF76lGXoeMObZr7ymw/s1600/roti+tava.JPG" height="111" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2TPzrGHS2LmG7XAS3trd7VDE3G2RIT2oXsWaF_dPWOoSXaYG5rbF15oBVhRGGtnusZuL4eQU_zEtJUTURwwzNkuGQWwsxVITXyz3CTDiVOz5gHlPYzbgt81FYbP5D8EvOwpeEsObsMo/s1600/roti+tava+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2TPzrGHS2LmG7XAS3trd7VDE3G2RIT2oXsWaF_dPWOoSXaYG5rbF15oBVhRGGtnusZuL4eQU_zEtJUTURwwzNkuGQWwsxVITXyz3CTDiVOz5gHlPYzbgt81FYbP5D8EvOwpeEsObsMo/s1600/roti+tava+2.JPG" height="111" width="200" /></a></div>
<div class="MsoNormal">
<br /><span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">A thin roti
requires a higher heat as they should cook faster to stop them becoming hard
and brittle. A thick one needs a lower
heat as it needs longer on the tava to cook through. </span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">If you don’t have a tava a dry frying pan
works pretty well.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Roti should
most definitely be eaten with your hands.
Most commonly a piece is torn off which is just the right size to
envelop a morsel of food from your plate into the perfect single bite size
piece. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">A little about the dough...</span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">You need to
develop an understanding of what the perfect roti dough should be like. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">In the <i>Ultimate Curry Bible,</i> Madhur Jaffrey
simply says, ‘a moderately soft dough’. My
wife Sarah reckons she knows better and the best word is ‘pliable’.
Another commonly repeated guide is that the dough should come away from
the bowl and hands leaving them clean.
The trick is to keep adding the water a bit at a time until you get the
mix you want.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The mixing and kneading is a three stage process... </span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Firstly, bring the flour and water together with your
fingers in a claw. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Secondly, scrunch
the dough together through your fingers to check the water content. Use your judgement as to whether to add more
water if too hard and dry or more flour if too wet.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Finally, using a ‘rolling knuckle press’ flatten the dough all over then fold the dough back on itself </span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Repeat the process until you have a soft and pliable dough..<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Leaving the
dough to rest is also important to allow it to become softer and more
supple. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The perfect
roti should puff up completely. Try not
to burn your roti when you first put it on the tava as this can affect the
chances of it puffing up evenly. A few
seconds is enough before you flip it on to the other side. Holding your fingers (if you have asbestos
hands, if not use a tea towel) onto the roti as it cooks can help
force the air through and encourage it to puff.
If you see a hole or tear through which air is escaping then hold a tea
towel on the hole to again force the air to puff the roti.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">When they
come off the tava have some ghee or a pack of good quality butter half<span style="color: red;"> </span>unwrapped and ready to smear over the roti before
tucking them into a tea towel. This
helps keep them moist as well as adding to the flavour.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Utensils</span></u><span lang="EN-US" style="background: black; border: 1pt none black; font-size: 0pt; padding: 0in;"> </span><u><span lang="EN-US"><o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
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<br />
<div class="MsoNormal">
</div>
<ul>
<li>A mixing
bowl big enough to hold the dough.</li>
<li>A rolling
pin.</li>
<li>A wooden or
marble board for rolling the roti out on.</li>
<li>A tava</li>
<li>A smaller flour bowl for dipping the roti.</li>
</ul>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Ingredients<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<ul>
<li>130 grams
of wholemeal wheat flour or ‘chapatti’ flour</li>
<li>90 ml water
(blood temperature)</li>
<li>Half a
teaspoon of salt</li>
<li>Butter or ghee </li>
</ul>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Method<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Weigh out
the flour into your mixing bowl.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Get your
tava on a low to moderate<span style="color: red;"> </span>heat to warm up.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Gradually
mix in the water with your fingers in a stiff claw. We used 90ml here but remember it may take a
bit more or less.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMyYDP7v7XgUw1-4ZkOIpBJLYH_CxSkPWRb_btzfFfAdpcoqEUmq6fyMzlpQAh0s4eMsV_9y55buuskxRyWzJrVey75SZn0y3OZq1Bi9UA9haqTcIPabj0sl2sNw9pUX6IBdZbfEGyTg/s1600/Roti+claw.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMyYDP7v7XgUw1-4ZkOIpBJLYH_CxSkPWRb_btzfFfAdpcoqEUmq6fyMzlpQAh0s4eMsV_9y55buuskxRyWzJrVey75SZn0y3OZq1Bi9UA9haqTcIPabj0sl2sNw9pUX6IBdZbfEGyTg/s1600/Roti+claw.JPG" height="179" width="320" /></a></div>
<o:p></o:p><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
When you
are happy start to knead with the rolling
knuckle motion.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJNMUXNWwH9OUXQI-ZWCTztkYzHvgc1vr45dZ3O4RenyCRLbKi0BhOI7cso1vDcjI_uyKveWwd84eL4jf6uMa1gn1ilax4LeHyMWUTk4AAywbidSJbxVHBjQrzWreiELrxWXmt7AEfUA0/s1600/Roti+knuckle+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJNMUXNWwH9OUXQI-ZWCTztkYzHvgc1vr45dZ3O4RenyCRLbKi0BhOI7cso1vDcjI_uyKveWwd84eL4jf6uMa1gn1ilax4LeHyMWUTk4AAywbidSJbxVHBjQrzWreiELrxWXmt7AEfUA0/s1600/Roti+knuckle+2.JPG" height="111" width="200" /></a></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejl1cFJ-PK5cc4c7aBQgI6mOFZWb7zS4hNVgBqwlrNC_1HK4_HdJMY0RpyCCdk-mLRuH0oxdbxuJ-rgAVWXE3SH4VPC-N7izoLQzWR58Bm_7jQPaDVrlvWiDolV8jLcuQFBAPSdjzq-c/s1600/Roti+knuckle+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjejl1cFJ-PK5cc4c7aBQgI6mOFZWb7zS4hNVgBqwlrNC_1HK4_HdJMY0RpyCCdk-mLRuH0oxdbxuJ-rgAVWXE3SH4VPC-N7izoLQzWR58Bm_7jQPaDVrlvWiDolV8jLcuQFBAPSdjzq-c/s1600/Roti+knuckle+3.JPG" height="111" width="200" /></a><span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASRGzWKb1KS15w3avhYC_h6DGglRtWa8uoAzWK7CYEb3ld3IEJXWQ9iMuFicrKbx0VlK4PIyzWsMIWToj69ODxjcb7Mjy2HU8CilGjipapShXZc6R_n7THWqb7TgOq-4YhJSoveJ5kDM/s1600/Rolto+fold.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASRGzWKb1KS15w3avhYC_h6DGglRtWa8uoAzWK7CYEb3ld3IEJXWQ9iMuFicrKbx0VlK4PIyzWsMIWToj69ODxjcb7Mjy2HU8CilGjipapShXZc6R_n7THWqb7TgOq-4YhJSoveJ5kDM/s1600/Rolto+fold.JPG" height="111" width="200" /></a>And fold
over and repeat. About 5 to 7 minutes
should be sufficient.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9p4vQrqO-EcjO0EKELOSi-YaOTrSSNHzGWzR0tD228GckL7zdNSt4oFw-_PWSkKFQsUXqW1bEBnoGdkredMAs45YWdJrd3l2UJBzl802-GNUvEhQJH_rrUoIWbJlApwqnfBMjXBEgaj0/s1600/roti+atta.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9p4vQrqO-EcjO0EKELOSi-YaOTrSSNHzGWzR0tD228GckL7zdNSt4oFw-_PWSkKFQsUXqW1bEBnoGdkredMAs45YWdJrd3l2UJBzl802-GNUvEhQJH_rrUoIWbJlApwqnfBMjXBEgaj0/s1600/roti+atta.JPG" height="111" width="200" /></a><span lang="EN-US">Cover and leave to
rest for 15 to 20 minutes.</span></div>
<div class="MsoNormal">
<br /><span lang="EN-US"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOWtVzKJ1Orw4pjst_qySqKDLZofISFfBLMdvc9ZAGkfeAZMKDToU8MY_8Ng8sxxJrCSP9r1UNW0Q6TGayHeF24dsGpWZpNqXEtx4OWUSw4oNqA5K2H_VTb2NcqsnmOJI3x2xWMokJIo/s1600/roti+lump+1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOWtVzKJ1Orw4pjst_qySqKDLZofISFfBLMdvc9ZAGkfeAZMKDToU8MY_8Ng8sxxJrCSP9r1UNW0Q6TGayHeF24dsGpWZpNqXEtx4OWUSw4oNqA5K2H_VTb2NcqsnmOJI3x2xWMokJIo/s1600/roti+lump+1.JPG" height="111" width="200" /></a></div>
<div class="MsoNormal">
Tear off a
lump of dough and roll into a ball The
size will depend on the size of your tava.
Your final roti should fit nicely onto the tava and not hang off the
sides. A bit of practise here.</div>
<br />
<div class="MsoNormal">
<span lang="EN-US"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2u164BZhNSej5sFEQiJwDIiwgz2jYKbSBmDygQo2orZE4wleupWfapWMorJmERrPO6DjMTMQxYTnMLZ98qavFwNymKXGDAQdj0IHUKV-8q3-0Nu2-_c_Kmwn1asGJKg_VzydLv8x_4Q/s1600/roti+ball+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI2u164BZhNSej5sFEQiJwDIiwgz2jYKbSBmDygQo2orZE4wleupWfapWMorJmERrPO6DjMTMQxYTnMLZ98qavFwNymKXGDAQdj0IHUKV-8q3-0Nu2-_c_Kmwn1asGJKg_VzydLv8x_4Q/s1600/roti+ball+2.JPG" height="111" width="200" /></a><span lang="EN-US">Form into a ball between your hands.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
Flatten the
ball with your thumb and index fingers and roll out into a circle using the
flour from your small bowl to prevent sticking. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<span lang="EN-US">Using your rolling pin roll out into a circle.</span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Now turn up
the heat under the tava. To check if the tava is hot enough, drop a few dots of
flour and if it starts to turn brown the tava is ready.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<br /></div>
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<br />
<div class="MsoNormal">
<span lang="EN-US">Flip from
one hand to the other when finished to remove excess flour.</span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<span lang="EN-US">Slap it straight
on to your tava. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Give it a
few seconds and then flip it over.
Timing will depend on the heat of your tava of course but remember you
don’t want it to burn or it may not puff up properly.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
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<span lang="EN-US">Watch it puff!</span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US">Press down on any holes with your tea towel to aid the puff. When it is
puffed up and cooked rub butter on it and keep it warm wrapped in a tea towel
in a heat retentive container.<o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
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We enjoyed our roti with a spicy black dhal, cucumber pickle and marinated chicken straight off the barbecue.</div>
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Absolute heaven.</div>
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<b><i>Many thanks to my wife's family in London for all their help.</i></b></div>
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The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0tag:blogger.com,1999:blog-4898568137092274270.post-38343568505003690742014-07-30T07:55:00.000-07:002016-11-06T05:29:02.687-08:00Rachel Allen, Fairy Cakes and Me!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJlYhT25QF4lzjGwzH9ZPW4hUi-iXIODDZueLCw5bQDVQ2PFYh28BbL5UhA6aVIzY177i_mVP_7VAK22jK7C1UNE1db9jEu7IaZyww9rxPUzWrAoxmWKoaEjqEOg5t2yFK8I7YBHcxC0w/s1600/fairy4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJlYhT25QF4lzjGwzH9ZPW4hUi-iXIODDZueLCw5bQDVQ2PFYh28BbL5UhA6aVIzY177i_mVP_7VAK22jK7C1UNE1db9jEu7IaZyww9rxPUzWrAoxmWKoaEjqEOg5t2yFK8I7YBHcxC0w/s1600/fairy4.JPG" width="320" /></a></div>
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<span lang="EN-US">A single
serving of light, buttery loveliness. A
simple yet elusive delight.<o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US">Sponge
cakes were first detailed as a recipe in the <span style="background: white;">1615
book of <i>The English Huswife, Containing the Inward and Outward Virtues Which
Ought to Be in a Complete Woman</i> by English poet and author Gervase Markham. </span></span><span lang="EN-US">Things have moved on a little since then!</span></div>
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<br /></div>
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<span lang="EN-US">Perhaps its
best known incarnation is the Victoria Sponge named after Queen Victoria who
was rather partial to a slice. <o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US">It’s
surprisingly tricky to get a sponge right.
Internet recipes and cookbooks reveal a plethora of differing ingredients,
quantities and advice. Quite confusing
for the home chef eager to learn. <o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US">I believe
that if you can get a sponge right it helps with so many other cake recipes as
there are some key techniques which are vital to a light tasty result.<o:p></o:p></span></div>
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<span lang="EN-US">The first
thing I have learned is that baking really is a science. Quality and quantity combined with the right
techniques are essential. You need to do
your research here. There are only four
base ingredients to a sponge; butter, sugar, eggs and flour.</span></div>
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<br />
<span lang="EN-US"></span></div>
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<o:p></o:p><br />
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US">The essence
of a good sponge lies in its light, airy quality. How does that happen?<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US">A sponge’s
airy texture comes from air being beaten into the butter at the creaming stage
which forms tiny little bubbles circled by the fat in the
butter. If we cooked this mixture it
would collapse because fat melts in heat.<o:p></o:p></span></div>
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<span lang="EN-US">However, egg
is then added to the mix which forms a rigid structure around the bubbles when
cooked and therefore the sponge keeps its shape.<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-US">Finally,
the flour forms a network around the bubbles to give the cake structure. Also it contains a raising agent called
baking powder (not baking soda – they are different). For this recipe I’m using self raising flour
but you can use plain flour with baking powder mixed through it.<o:p></o:p></span></div>
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<span lang="EN-US">Armed with
this information I went off to find an expert to confirm what I believed about
baking sponges. <o:p></o:p></span></div>
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<span lang="EN-US">Rachel
Allen has been writing and broadcasting about food for over a decade. She has written several bestselling books on
baking and is an established cookery teacher.
To say the least, she knows a thing or two about baking sponges. She is also incredibly giving with her time
and agreed to meet me to talk about everything ‘sponge’!<o:p></o:p></span></div>
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<span lang="EN-US">Firstly we
discussed using quality ingredients. If
you have only four ingredients you must use good quality ones to get good
results. So use decent caster sugar, self
raising flour, free range eggs with really yellow yolks and finally good
quality unsalted butter. Do not use
margarine! <o:p></o:p></span></div>
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<span lang="EN-US">N.B. All
these ingredients should be at room temperature before you start.<o:p></o:p></span></div>
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<span lang="EN-US">Weigh your
eggs in their shells and then weigh equal quantities of your butter, flour and
sugar. In many recipes you will see the
number of eggs given to a quantity of the other ingredients. Think about this for a moment, if you are
using free range, organic eggs they may well come in very different sizes. Don’t confuse them with the battery farmed
‘single size’ supermarket ones. If we
understand that baking is a science and ratios of ingredients are important
then it makes sense to get equal weights.
<o:p></o:p></span></div>
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<span lang="EN-US">Secondly,
regarding technique, you really need to cream your butter and sugar well to
incorporate all those air bubbles. This
takes time so stick with it. Use a large
bowl to really get the butter beaten well.
The butter / sugar mix will go a much paler colour as the bubbles build
up. <o:p></o:p></span></div>
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<span lang="EN-US">Have your eggs beaten together in a bowl separately before adding to
your mixture. This will break the eggs
up and help them incorporate into the butter.<o:p></o:p></span></div>
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<span lang="EN-US">At the next
stage make sure you ‘fold’ the sieved flour into the mixture and don’t beat any
more. We need to keep the bubbles in
there that we have taken so much effort to create. Tip the bowl up at one side and slide the
spoon under the mix and fold it over to mix the flour through. I find it best to use a big metal spoon at
this stage as it has a wider surface area and sharper edge than a wooden one
which helps with the folding motion.
This is another reason why a big bowl is important as you can get a
bigger ‘folding’ motion going.<o:p></o:p></span></div>
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<span lang="EN-US">How do you
know if your sponge batter is right?
Lift up a spoonful and it should drop back off the spoon into the bowl
with reasonable ease. If it doesn’t, add
a little milk until it does. Bit by bit
as you don’t want to over do it!<o:p></o:p></span></div>
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<span lang="EN-US">We
discussed ovens. As I have said before,
ovens vary in their temperature and you may need to experiment. Do not be afraid of failure. Rachel
reiterated this and said that practice is crucial. Remember also that the size of your fairy
cakes may vary depending on the size of cases you buy. They are all quite different and the producers
spend more time on making them look pretty than they do stating the size.<o:p></o:p></span></div>
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<span lang="EN-US">The cooking
time is important when it comes to the rise of the sponge. As the egg forms a rigid coating to the
bubbles it must be given time for the proteins to set. Think about how an egg toughens as you fry
it. Therefore, if the oven door is
opened too early, the egg collapses around the bubble and the sponge
deflates. <o:p></o:p></span></div>
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<span lang="EN-US">I asked
Rachel about my belief that we should initially learn how to bake without using
electric beaters or mixers. She agreed
with this saying that we then understand what we are looking for at each stage
a little better. We are in closer
contact with the ingredients and can spot changes during the process better. <o:p></o:p></span></div>
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<span lang="EN-US">Bearing in
mind all of Rachel’s advice let’s make fairycakes! <o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US">This recipe should be about right for 12 fairy cakes. </span></div>
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<u><span lang="EN-US">Ingredients<o:p></o:p></span></u></div>
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<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span lang="EN-US">3 eggs weighed in their shells<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">Equal quantities of caster
sugar, butter and self raising flour.<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">A little whole milk<o:p></o:p></span></li>
</ul>
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<u><span lang="EN-US">Utensils<o:p></o:p></span></u></div>
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<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span lang="EN-US">A big mixing bowl<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">12 individual fairy cake cases<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">A 12 hole baking tray to snugly
hold the cases.<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">A wooden spoon<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">A metal spoon<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">A skewer<o:p></o:p></span></li>
</ul>
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<u><span lang="EN-US">Method<o:p></o:p></span></u></div>
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<span lang="EN-US">Pre – heat
your oven to 180 °C / Fan 160 °C<o:p></o:p></span></div>
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<span lang="EN-US">Have your
cases in the tray ready to go.<o:p></o:p></span></div>
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<span lang="EN-US">With the wooden spoon, cream the
butter and sugar together in the mixing bowl until pale and fluffy and lots of
air has been incorporated. This could
take up to 10 minutes depending on how well you beat and how much your arm can
take!</span></div>
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Whisk your
eggs in a separate bowl and gradually start to add a little at a time to your
butter / sugar mix. Beat well between
each addition and incorporate all the egg before adding more. If it looks like it has split then you can
add a teaspoon of flour to stabilize it.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyn2MZskESvu5R1Pu7xg6OzYJBeSRhsdZlV5CHa7v5NNTJ-9VPVRT-3ldwODGDy1LK2xShmEMXWeZWBfhrtijqjqa-o9uT4vUfPud6XX1swESKrqYYTAvfEnpJqgqA43L4ug-nVoWPz4/s1600/eggs1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyn2MZskESvu5R1Pu7xg6OzYJBeSRhsdZlV5CHa7v5NNTJ-9VPVRT-3ldwODGDy1LK2xShmEMXWeZWBfhrtijqjqa-o9uT4vUfPud6XX1swESKrqYYTAvfEnpJqgqA43L4ug-nVoWPz4/s1600/eggs1.JPG" width="200" /></a></div>
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<span lang="EN-US">Once all
the egg had been added then sieve your flour into the bowl. Sieving gets rid of lumps and incorporates
more air.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTZnk8mpD86eNaEBMmoFlGNBrOytLIMF9mYD0NzNB5lsxFAVPzFpuYLW33VAe-kUHzfnTrlCBaI5llcGkCYmRAUH8hkbO3VNvolNTPK8MOy7_Plgtm4xmjfbSsJ0hrQMSRRZNSyEAcL0/s1600/Flour1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNTZnk8mpD86eNaEBMmoFlGNBrOytLIMF9mYD0NzNB5lsxFAVPzFpuYLW33VAe-kUHzfnTrlCBaI5llcGkCYmRAUH8hkbO3VNvolNTPK8MOy7_Plgtm4xmjfbSsJ0hrQMSRRZNSyEAcL0/s1600/Flour1.JPG" width="200" /></a></div>
<br />
<div class="MsoNormal">
<span lang="EN-US">Fold in the
flour using the large metal spoon. Check
for dropping consistency. Add milk a
little at a time if the mixture is too thick.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Spoon <b>equal</b> amounts of the mix into each
paper case to just under half full. They
will rise and you want space at the top to pipe icing and decorate your cakes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Put them
straight into the oven and bake for 15 – 20 minutes depending on your oven or
the size of your cases. Don’t open the
oven for at least 15 minutes or they may collapse, although this is more
important for the larger </span><st1:state><st1:place><span lang="EN-US">Victoria</span></st1:place></st1:state><span lang="EN-US"> sponge.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Remove from
the oven and insert a skewer into the cake.
If it comes out clean with no mixture sticking to it then it is
ready. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Put the
cakes onto a cooling rack and leave until completely cool before applying your
topping of choice. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Icing<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">For the
cakes pictured here I made a simple butter icing using double the quantity of
icing sugar to really good softened French unsalted butter. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">200 g Icing
Sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">100 g
Butter<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Simply beat
the butter and the sieved icing sugar together until they form a lovely soft
icing. Put this into a piping bag and away
you go.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj0EtHwSzW1Mqcpk0EBZndY1KlN_Uht6NP2Qi1GxAWXDJ_W_trAdmTHxfJwV3V0dj2mOPsJdbu4SY_eYRpK_yTfl-YI1sjDj5hFgYnDf-3tEoz8Rzjnbtk4Kajf13bgi4KvEXnUdQNbE8/s1600/fairy+above.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj0EtHwSzW1Mqcpk0EBZndY1KlN_Uht6NP2Qi1GxAWXDJ_W_trAdmTHxfJwV3V0dj2mOPsJdbu4SY_eYRpK_yTfl-YI1sjDj5hFgYnDf-3tEoz8Rzjnbtk4Kajf13bgi4KvEXnUdQNbE8/s1600/fairy+above.JPG" width="320" /></a></div>
<br />
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">I often
make fairy cakes with my four year old daughter at the weekends. I believe it’s important that children know
where their food comes from and they have the ability to cook for
themselves. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Rachel
agreed and went on to talk about the importance of skills like baking being
passed on from one generation to the next. </span>If you
teach someone to cook you are empowering them with an essential life skill.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Thank you Rachel,
that’s something you do really well.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><b>Thanks to
Rachel Allen for all her time and advice and to Amy from borrowedsalt.com for
taking the photos of Rachel and me!</b></i></div>
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The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0tag:blogger.com,1999:blog-4898568137092274270.post-6966463582081527782014-07-29T07:49:00.001-07:002014-07-29T07:49:26.984-07:00Summery Lavender Biscuits<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwENT2KgXOrXvGvCuyKMiyhx2c1EXOJWSANF6OKRX7u0EgkoanMa_Zo_hEhcFt4pXoB_66hwSF2hOsMkqFDs3d_fOgoB01WEv8NfZkhrQRZCHa9sQU3bdbd8TKvBWvze6Gtj9ficzXW2M/s1600/Lavender+Biscuits+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwENT2KgXOrXvGvCuyKMiyhx2c1EXOJWSANF6OKRX7u0EgkoanMa_Zo_hEhcFt4pXoB_66hwSF2hOsMkqFDs3d_fOgoB01WEv8NfZkhrQRZCHa9sQU3bdbd8TKvBWvze6Gtj9ficzXW2M/s1600/Lavender+Biscuits+1.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Home made Lavender Biscuits</td></tr>
</tbody></table>
Lavender is a wonderful herb. Its etymology traces back to the Latin ‘lavare’ meaning ‘to wash’ as Roman soldiers used it when washing themselves to help the recovery of wounds.<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">It has a
wide range of medicinal and culinary uses both savoury and sweet. Queen Elizabeth I was fond of Lavender tea
apparently.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQlHjGTSamLmM9vBmXL547eCGDClhCxlTHOddQTT6tKSDqHtt4B1_jiFSblsNpBEp0jD-ZMDevwErvz-nnIVkCPRzyDMHM1-AfAaih3CdrtC42D-DmlX-9_5yT7s6XJ-GvMY6Cobbr9IM/s1600/IMG_8298.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQlHjGTSamLmM9vBmXL547eCGDClhCxlTHOddQTT6tKSDqHtt4B1_jiFSblsNpBEp0jD-ZMDevwErvz-nnIVkCPRzyDMHM1-AfAaih3CdrtC42D-DmlX-9_5yT7s6XJ-GvMY6Cobbr9IM/s1600/IMG_8298.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From my garden</td></tr>
</tbody></table>
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">I have been
growing Lavender in my garden for years, it looks beautiful, gives off a
heavenly scent and the bees love it. It
also makes the most fantastic biscuits.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">One of the
things I love about these biscuits is the reminder of the importance of
seasonality in our eating habits. I use
fresh lavender flowers and therefore bake them only in the summer. So for me they are one of those recipes with
strong seasonal associations<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">This recipe
is one adapted slightly from Mary Berry’s Baking Bible.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">There are a
few critical points to be aware of…<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Firstly, we
are aiming for a ‘short’ type biscuit here.
This means it should crumble in your mouth as you bite it but not fall
apart completely. Imagine a nice buttery
‘shortbread’ type consistency. Therefore…
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="A">
<li class="MsoNormal"><span lang="EN-US">We use a good quality ‘plain’
flour which is low in gluten.<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">We ‘work’ our dough <b>as little as possible</b> at the
mixing stage. <o:p></o:p></span></li>
</ol>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Secondly,
oven temperatures vary from oven to oven.
So the cooking time is not exact, you need to experiment and be able to
judge when they are ready. You want some
colour on the biscuits, they shouldn’t be too pale. Remember when you take them out of the oven
they will be soft as they are hot, they have butter in them and butter is soft
when warm. Don’t be tricked into
thinking they aren’t done because of this.
As they cool, they become crisper and firmer.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Be ready to
experiment a little here and get to know your own oven. My experience is that it is better to be a
couple of minutes under done as you can always return them to the oven
later. When a biscuit is over done there
isn’t much you can do about it.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">And
finally, use good quality butter. Do not
even think of using margarine. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Ingredients<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">175 g of
really good quality unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">100 g of
caster sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">225 g of
plain flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2
tablespoons of very finely chopped lavender leaves.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Utensils<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">A large
mixing bowl<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">A wooden
spoon<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">4 sheets of
greaseproof paper<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">A large
baking tray<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">A wire
cooling rack<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Method<o:p></o:p></span></u></div>
<div class="MsoNormal">
<span lang="EN-US">Put the
well softened butter and the finely chopped lavender into your mixing bowl and
beat with the wooden spoon until really well mixed. This will help to extract as much of the
flavour from the lavender as possible.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Add in the
caster sugar and beat again until really well incorporated.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">‘Stir’ in
the flour. Don’t beat it or overwork at
this stage. You can use your hands to
bring it together but don’t ‘knead’ it like bread. However, you do want the flour thoroughly
incorporated.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Divide the
dough in half. I actually return to the
scales to get an exact amount. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Place each
half of the dough onto a sheet of greaseproof paper and shape it into a sausage
about 15 cm long. Roll up the greaseproof
paper around the dough and bring it together tightly to form a kind of
Christmas Cracker shape. Return this to
the fridge until firm, about 30 minutes but it depends on the temperature of
your fridge and how often you are opening and closing the door!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Pre – heat
your oven to 180 °C. If you are using a
fan assisted oven then 160 °C.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">N.B. If you
want to put two trays in at the same time then you need a fan oven. If using a conventional oven then use only
one tray as the heat becomes blocked by the tops and bottoms of the trays and
you won’t get an even bake.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Place a
sheet of greaseproof paper onto your baking sheets.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Unwrap your
dough sausage and cut into nice even biscuit rounds. Get the same thickness here or they won’t
cook evenly.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Place the
biscuits onto the paper lined baking trays and straight into the oven.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Cook for
about 15 minutes. I would check after
about 13 – 14 minutes. Remember that you
are looking for a nice golden brown colour to them.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">When done,
leave to cool for a few minutes and then transfer to your wire rack to cool
completely. They keep really well in an
air tight container.<o:p></o:p></span></div>
<div class="MsoNormal">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVavgdB0OW2ud8uNOIruhjyUBQx9uoC1VFnk4Rzpx2aLzvHKWIyaaTZFG5nuY2UgB2oseleVHlnEB8JMVoduAwschsmq6-nT02Zdp000pdxCQqnWocKP3qc_uw2vHJH0pY4mnbTO6LAvs/s1600/Lavender+Biscuits+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVavgdB0OW2ud8uNOIruhjyUBQx9uoC1VFnk4Rzpx2aLzvHKWIyaaTZFG5nuY2UgB2oseleVHlnEB8JMVoduAwschsmq6-nT02Zdp000pdxCQqnWocKP3qc_uw2vHJH0pY4mnbTO6LAvs/s1600/Lavender+Biscuits+2.JPG" height="223" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Gorgeous, buttery, summery lovliness!</span></td></tr>
</tbody></table>
</span></div>
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<span lang="EN-US">Enjoy<o:p></o:p></span></div>
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<span lang="EN-US"> <o:p></o:p></span></div>
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The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0tag:blogger.com,1999:blog-4898568137092274270.post-53997153753647493482014-07-27T04:16:00.000-07:002016-03-10T03:44:15.798-08:00Sour Dough Rules<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2ulOURheExdbi-z_SZdh9uu2-z3eP39Bft14zu5bHOiorfhn9YNnqOyNnE4IVJunuvtGBN7MeC9i4Gd4VAmX6w1K7AkZ2E89AP4ZnABCXcFZanyNCShrHo_F9g0MfKw6jNe-SC4y6eg/s1600/IMG_8058Sough+Dough+(1).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2ulOURheExdbi-z_SZdh9uu2-z3eP39Bft14zu5bHOiorfhn9YNnqOyNnE4IVJunuvtGBN7MeC9i4Gd4VAmX6w1K7AkZ2E89AP4ZnABCXcFZanyNCShrHo_F9g0MfKw6jNe-SC4y6eg/s1600/IMG_8058Sough+Dough+(1).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="MsoNormal">
<span lang="EN-US">To all my peers and tutors at Ballymaloe, I am
happy to say that one of the first things I did on arrival home in </span><st1:city><st1:place><span lang="EN-US">Kiev</span></st1:place></st1:city><span lang="EN-US"> was to start my new batch of Sour
Dough starter.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Everyone
else may be wondering what I’m talking about.
Let me tell you….<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">People have
been eating bread in various forms for thousands of years. 30, 000 years. The first breads were simply a mix of flour
and water which was rested and then heat applied. Breads like this still exist today around the
world today such as the Indian ‘roti’. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Now imagine
this, 1, 500 years ago in </span><st1:country-region><st1:place><span lang="EN-US">Egypt</span></st1:place></st1:country-region><span lang="EN-US">, a baker leaves some of this flour
and water mix overnight in a bowl. The
next day they notice small bubbles on the top but decide to use it anyway adding more flour and water to make that day’s bread. That bread is just a little lighter and
tastier than the previous. They have
prepared the first ‘leavened’ or risen bread.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">So what
happened here? <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">There are
bacteria all around us. Natural yeast
lives in the air, this yeast got into the dough the baker left overnight and
started feeding on the natural sugars in the flour. As it fed on the sugars it gave off carbon
dioxide and lactic acid. The carbon
dioxide caused the bread to rise and the lactic acid gave it more taste, a
slightly sour taste. Hence, ‘Sour
Dough’.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The flour
and water mix is what we call the ‘starter’.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">As the
starter is left for longer and ‘fed’ more water and flour it becomes stronger, has
greater leavening ability and develops more taste. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">This
technique of making bread was used for centuries around </span><st1:place><span lang="EN-US">Europe</span></st1:place><span lang="EN-US"> and developed in </span><st1:country-region><st1:place><span lang="EN-US">America</span></st1:place></st1:country-region><span lang="EN-US"> around the time of the Gold
Rush. Rumour has it that today, some bakeries
in </span><st1:city><st1:place><span lang="EN-US">San
Francisco</span></st1:place></st1:city><span lang="EN-US"> are using starters from this period over 150 years later.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">A starter
has to be fed regularly and looked after.
It’s a labour of love and some people talk about their starter as one of
their children. It’s not quick to do, it
requires patience and experimentation.
So, why bother making Sour Dough bread?<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The answer
is it tastes amazing. Once you have made
your own loaf of Sour Dough you will compare all other breads to it. More than that, it puts us in touch with an
ancient art and helps us understand the real artisan skills of the baker. It is
retaking control of the food we eat and moving another step away from the mass
produced and banal supermarket culture of ‘quick and easy’ over quality. How can we not have time for that?<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Researching
how to create a starter I have read a wide variety of different methods and
recipes. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">This one worked
for me.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<u><span lang="EN-US">Method<o:p></o:p></span></u></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">I must
credit The Ballymaloe Cookery school at this point as the proportions have been
developed by them over many years. Thank
you Ballymaloe!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Take a
large non metallic bowl or jar. Yeast
doesn’t like metal. Put it on a set of
electric scales and add 50g of strong flour or ‘baker’s flour’. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Add 50g of good
quality water such as bottled mineral water or well water. Don’t use tap water as the chlorine will not
be good for the starter.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Give this a
good mix with a wooden spoon to a paste.
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Cover this
with cling film and leave for 24 hours at room temperature. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Two
important points here…<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal"><span lang="EN-US">100% hydration. You need to have the exact same weight
of flour and water.<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">Leave it at room
temperature. Not in the fridge yet
and don’t add extra heat such as leaving it next to the radiator.<o:p></o:p></span></li>
</ol>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">I repeated
this process every day for 6 days. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span lang="EN-US">Return to the scales<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">50g of flour<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">50g of water.<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">Mix<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US">Cover<o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">As the
yeast feeds it gives off bubbles which you can see on the top of the
starter. It also gives off a lovely
yeasty, beery and sourish smell. Not to
everyone’s taste but I love it. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXV4On6kYYGCJ8JnvOd9P0g08agynxU1gWfYNKD0vD7I1PSSn7VnnJ_mbbbA58yUms-YofcTWSZLv14s4TgVTPHSDj_UlCL_7nZaG1k6Z7RjYDU6IH5q2yYQLoVl54gZ_m0GQFl9HVwk/s1600/Sough+Dough+starter.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXV4On6kYYGCJ8JnvOd9P0g08agynxU1gWfYNKD0vD7I1PSSn7VnnJ_mbbbA58yUms-YofcTWSZLv14s4TgVTPHSDj_UlCL_7nZaG1k6Z7RjYDU6IH5q2yYQLoVl54gZ_m0GQFl9HVwk/s1600/Sough+Dough+starter.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My starter on Day 5</td></tr>
</tbody></table>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">It’s
important to get to know when your starter is at its most active. Quite simply, when you feed your starter and
it is eating the sugars in the flour it is active. When it has fed on the sugars it becomes
quieter and settles down. It becomes
dormant. It reactivates again when you
feed it. This means that you can leave
your starter in the fridge for weeks at a time and simply reactivate it by
feeding. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">When you
come to make your loaf of bread you need to use the starter at its ‘active’
stage not dormant, another reason to know your starter’s activity pattern. This naturally changes in different
environments depending on temperature and humidity especially. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Time to
begin the loaf.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Day 1<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Put 230g of
starter into another bowl and add 120g of water and 120g of flour. Mix, cover and leave overnight. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Day 2<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">In the
morning add another 120g of water, 120g of flour, mix and cover. 2 – 4 hours later it should be bubbly and
ready. This is called the ‘Sponge’. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">You are
looking for the time when the yeast is active or ‘feeding’ on the sugar in the
flour. This is when you will get the
best bread. When it has fed on the sugars it becomes more dormant and you won’t
get the best from your starter. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">To test if
it is ready put a teaspoon of the starter into a bowl of water. If it floats, it’s ready.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The next
kneading stage can be done by hand or in a decent mixer with a dough hook. I used the mixer as it was available at the
cookery school.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Put the
bowl from the mixer onto your scales.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Add…<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">340g of
your sponge<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">200g of
water<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Mix
together well. Then add…<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">20g rye flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">5g fresh wheat germ<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">70g malted or granary flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">230g strong white flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">10g salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwybiTMfywjt4ineGqa_4nM2J_7sNjHX17px0nRN_KCZGfM6WyfBpOJJfCNe-aFbs4qIpA3C5D3_56H0D2GbiEbWA4cgJMeSZtRN09r0yMN3o2-oJZ9uzgaxgjSokS99cc084ZzInsoE/s1600/Sough+Dough+mixer.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrwybiTMfywjt4ineGqa_4nM2J_7sNjHX17px0nRN_KCZGfM6WyfBpOJJfCNe-aFbs4qIpA3C5D3_56H0D2GbiEbWA4cgJMeSZtRN09r0yMN3o2-oJZ9uzgaxgjSokS99cc084ZzInsoE/s1600/Sough+Dough+mixer.JPG" width="179" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixer with dough hook</td></tr>
</tbody></table>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The rye, wheat
germ and granary are there for flavour and these quantities are Ballymaloe’s. If you don’t have them you can replace the
same quantity with strong white flour instead or develop a combination
yourself.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Put the
dough hook into the mix and turn it on to just bring the dough together. Then allow to rest for up to an hour if you
can but at least 30 minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Then turn
on the mixer at its lowest setting to begin with. It is possible to ‘break’ the gluten at this
stage if you mix too vigorously so start very slowly and increase the speed gradually.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">It is ready
when the dough comes away cleanly attached to the hook and there is nothing
left on the sides of the bowl. This
should be around 8 to 10 minutes but it could be longer.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">This can be
done by hand kneading – Just add 100g of water at the start and gradually
incorporate the rest little by little while kneading. Dipping your hands in the water is a good
way.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Put the dough
into a bowl, cover and leave to rise until doubled in size. This could take 6 – 8 hours. I put mine in
the fridge and left it overnight. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Put your
dough onto your work surface. Don’t
flour it!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Fold over
the dough as if you are closing a book to trap some air. Leave it.
Do this 3 or 4 times every 15 minutes so it has rested for about an
hour. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Line a
bread basket with a well floured tea towel.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Shape your
dough into a ball, put into the tea towel lined basket, put this into a plastic
bag and return to the fridge, preferably overnight.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Finally, pre
heat your oven as high as you can get it – preferably 250 degrees C. If using a fan assisted reduce to 230
degrees.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Take the
dough out of the fridge and let it rest for 20 minutes. </span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Turn it gently onto a floured baking tray. Very gently score three lines on the top to
aid an even rise. Just use the weight of
the knife and don’t score too deeply.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">10 minutes
at 250 degrees C then reduce to 230<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">10 minutes
at 230 degrees C then reduce to 200<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">20 minutes
at 200 degrees C<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Ovens vary
greatly. You may need more time in the
final stage. Your bread is ready when it
sounds hollow when you give it a firm tap.
It should also feel ‘light for its size’. </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Once again,
thanks to Ballymaloe for all the inside information on Sour Dough!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">I’ll keep
you posted on how the first batch from my Ukrainian starter works out.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0tag:blogger.com,1999:blog-4898568137092274270.post-13328418854687669022014-07-14T10:42:00.001-07:002020-11-08T09:40:30.733-08:00Tips from the top with Rory O'ConnellI'm sure we have all been there. Watching the professionals on television or reading their books and thinking; if only I could sit down with them and ask for some tips which translate well for the home cook.<br />
<br />
<img src="data:image/jpeg;base64,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" /><br />
<br />
Luckily enough for me I got that opportunity.<br />
<br />
Rory O'Connell is a well published professional chef with experience working with the greats such as Raymond Blanc and Alice Waters from Chez Panisse in California. <br />
<br />
His latest book 'Master It' is the kind of cook book I like. Not only does he write with great passion, but he takes the time to go into detail about the ingredients he uses and explains the theory behind the preparation or cooking processes for the recipe.<br />
<br />
He writes with the hand of a professional chef, but also that of a teacher.<br />
<br />
<br />
<br />
<img src="data:image/jpeg;base64,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" /><br />
<br />
I told him about my idea for this post and he was very generous with his time and talked enthusiastically about what he believed can help every home cook.<br />
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Firstly, use the best ingredients you can. While this may seem obvious it is something which many people overlook. Think about it, shortcrust pastry is made of two key ingredients; flour and butter, if you don't use the best quality flour and butter you can get hold of then it won't taste as good as you deserve for the effort you are putting in to make it. When using vegetables make sure that they are fresh, learn what is in season, it makes a difference. Buy your meat from a local butcher and ask about which farm it has come from. Fish has to be fresh, from a day boat if possible if you live close to the sea.<br />
<br />
Secondly, research your ingredients and how to use them. Great chefs become great because they understand their ingredients. Most recipes assume far too much knowledge which can create problems for the aspiring cook. For example, there are many different types of flour which have different properties; plain, self raising, strong or Type 00 which are used for different purposes; shortcrust pastry, sponge, bread and pasta, respectively. They are used for different things because they have different properties. Pasta flour, Type 00, has lots of gluten in it, which when worked or stretched, gives pasta that glorious elasticity and bite. Shortcrust pastry should be light and crumbly and as such the opposite of pasta; therefore, we use a low gluten plain flour and do not 'work it' at all. This illustrates two really important points; know the properties of your ingredients and what process to employ with them. <br />
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Next, be ready to experiment and don't be worried if you make mistakes. Professional chefs make the same recipe hundreds of times. Reading Michel Roux's description of his early years training as a pastry chef, he spent years at the same work station learning how to make the same pastry. I'm not saying that as amateurs we need to put in those kind of hours, but we have to be ready to accept that it won't always happen the first time. Be ready to do it again and again until it is right. Some aspects of cooking are difficult and they take practice. That is why they are worth learning. <br />
<br />
Finally, know what you are aiming for. Develop an understanding of the texture and taste of what you are creating. My early attempts at making bread were flawed because it took time to understand what the dough should look and feel like at the initial stage. It needs more moisture than you think and then needs to be kneaded in. Working alone in your home from recipes and internet tutorials is difficult. Do not be put off by failures. If you don't have a teacher it can be fantastically frustrating when things go wrong. Keep trying, keep talking to other cooks and above all do it until you get it right.<br />
<br />
Rory and I went on to talk about the future of food and its importance in general for the good of society.<br />
<br />
I left feeling inspired and excited about my future efforts in the kitchen.<br />
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Thank you Rory.<br />
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<br />The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0tag:blogger.com,1999:blog-4898568137092274270.post-78008181345112725642014-07-13T06:10:00.002-07:002014-07-14T10:49:16.263-07:00Why "The Red Book Cook'?<br />
The Red Book or 'Liber Novus' is the work of Swiss Psychiatrist Carl Jung. It centres around his reconnection with the soul and the recovery of the meaning of life.<br />
<br />
How is that relevant to me?<br />
<br />
A few years back I bought a house with a garden just outside of Kiev. <br />
<br />
I had always been interested in cooking and for the first time I was able to grow my own fruit, vegetables and herbs for use in the kitchen.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkbS5bmy1uehP2wJ2Qsu2QvXHxS_OARX54pIPKqdhyphenhyphenupDy61-NZngGP5uGvHTXjS3nVOpg1oLhtQysR2o1zmyROBlJBCzGYWPFpG1JyT_QOqPhebize-sIjw4qGSw_xaKFYK8eudkUIc/s1600/garden+photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBkbS5bmy1uehP2wJ2Qsu2QvXHxS_OARX54pIPKqdhyphenhyphenupDy61-NZngGP5uGvHTXjS3nVOpg1oLhtQysR2o1zmyROBlJBCzGYWPFpG1JyT_QOqPhebize-sIjw4qGSw_xaKFYK8eudkUIc/s1600/garden+photo.JPG" height="240" width="320" /></a></div>
<br />
I began to feel much more connected with the ingredients I was using and to really value the concept of freshness and locality.<br />
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I could compare the taste of sun ripened cherry tomatoes picked straight off the vine to those bought in a plastic box from the supermarket. The difference is phenomenal. Simplicity became of much greater importance to me. Courgettes lightly seasoned and grilled within minutes of picking were a revelation.<br />
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This made me start to think carefully about the rest of the food I was eating. The striking contrast between the mass produced products and those which were home grown or home made was something I began to feel more and more strongly about. <br />
<br />
This sparked a desire to expand my abilities in the kitchen and attempt those things which I had always avoided learning such as breads, pastry, pasta or cakes. <br />
<br />
Being able to prepare a quiche from scratch using vegetables fresh from the garden proved incredibly rewarding. Homemade soda bread with butter I had made myself, salad leaves from the ground to the plate within minutes. Homemade pasta with a simple sauce of herbs from the garden. <br />
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It changed the way I thought about food and the importance of it. It brought back childhood memories of the real taste of food which had been lost over the years. For me it was a reconnection strong enough to make me want to change careers and make a living through the production of real food. <br />
<br />
Carl Jung recorded his recovery with the meaning of life in the Red Book and so am I, as The Red Book Cook!<br />
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<br />The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0tag:blogger.com,1999:blog-4898568137092274270.post-40028434749363140792014-07-13T04:44:00.000-07:002015-01-03T02:17:27.659-08:00Irish Soda Bread<div class="MsoNormal">
<u>Irish Soda Bread<o:p></o:p></u></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzyxDQlQbSp8V0gabZ_sMqTnY5ntyaV0oXOvtDmlxXybt2giKp_Y9L-LQJHFaDbzvc81u6UrxDsIPwU6uX77AkIXxERAdBmZXAxdJUJWTUOms2SnVcvNm3MxUgS4LgA8VtsCkvSgBCRfI/s1600/soda+scones.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzyxDQlQbSp8V0gabZ_sMqTnY5ntyaV0oXOvtDmlxXybt2giKp_Y9L-LQJHFaDbzvc81u6UrxDsIPwU6uX77AkIXxERAdBmZXAxdJUJWTUOms2SnVcvNm3MxUgS4LgA8VtsCkvSgBCRfI/s1600/soda+scones.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soda Bread Scones</td></tr>
</tbody></table>
<div class="MsoNormal">
<u><br /></u></div>
<div class="MsoNormal">
My own journey with soda bread is quite a personal one. My Grandma was from Limerick and I had always
assumed that it hailed from Ireland.
Therefore, doing a little research for this blog I was surprised to
learn that it was indeed not from the Emerald Isle but from America! The indigenous people of America first made
the equivalent of soda bread using potash as the alkaline to make the bread
rise, literally, ash which is put in a pot and water is added.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It has become a staple in Ireland, most people believe due
to the Irish climate being much more appropriate to the production of grains
with a low gluten content better for plain flour rather than the strong flour
needed for yeast leavened breads.<o:p></o:p></div>
<div class="MsoNormal">
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<div class="MsoNormal">
I often read that soda bread is one of the easiest breads to
make and a good one for beginners. While
using bicarbonate of soda as a raising agent instead of yeast may be less
intimidating than yeast, there are still a few really important aspects you
need to get right.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraph" style="mso-list: l2 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->What makes soda bread rise?<o:p></o:p></div>
<div class="MsoListParagraph" style="mso-list: l2 level1 lfo1; text-indent: -18.0pt;">
<br /></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
Bicarbonate of Soda. Or ‘Bread soda’. <o:p></o:p></div>
<div class="MsoNormal" style="margin-left: 36.0pt;">
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<div class="MsoListParagraph">
What do you need to know about Bicarbonate of Soda?<o:p></o:p></div>
<div class="MsoListParagraph">
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<div class="MsoNormal" style="margin-left: 36.0pt;">
Firstly, it’s an alkaline and is
activated <b>immediately</b> on contact
with an acid such as buttermilk or yoghurt and <span style="font-size: 7pt; text-indent: -18pt;"> </span><span style="text-indent: -18pt;">heat.</span><span style="text-indent: -18pt;"> </span></div>
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<o:p></o:p></div>
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<br /></div>
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Why is this important? </div>
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<br /></div>
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You
need to have your oven pre – heated and ready to bake the second you have
brought your dough together. <o:p></o:p></div>
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<br /></div>
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How much soda do I need to put
in?<o:p></o:p></div>
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<br /></div>
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Exactly the right amount. If you add too much will not make it rise
more, it will make it taste of bicarb. Not
what you want. It must also be sieved in
with the flour to make sure there are no lumps.
That will turn your bread green!<o:p></o:p></div>
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<br /></div>
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For this recipe we are using 1
level teaspoon. Take a normal kitchen
teaspoon, fill it up with soda and then gently level off with a dry finger. Don’t do this over the bowl with the flour in
it!<o:p></o:p></div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->What type of flour do we use?<o:p></o:p></div>
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Plain flour. The same type of flour that we use for
shortcrust pastry. This type of flour is
low in gluten which means that we do not knead this type of bread. In fact it’s really important to knead or
work the dough as little as possible.
Working the dough will toughen your final bread. <o:p></o:p></div>
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While a lot of recipes will mention this, I
really want to stress the importance here.
<o:p></o:p></div>
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<br /></div>
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While watching Rachel Allen demonstrate
this bread at the Ballymaloe cookery school, I was amazed at how quickly she
brought the dough together, lightly floured it, shaped it and then got it on
the tray and into the pre-heated oven. Less than 60 seconds. <o:p></o:p></div>
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A note on flour and liquid quantity.<o:p></o:p></div>
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Different flours take a different amount of
liquid. This can vary due to the brand
or even the temperature or humidity in the room. Be ready to experiment to get the right amount
of liquid that you need. You want to add
90% of your liquid, mix, and then assess if you need to add more. For soda bread you are looking for dough
which is well mixed, soft to the touch but not too sticky. If you are new to bread making it will
probably seem wetter than you imagined was needed. But you should be able to bring it together.<o:p></o:p></div>
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What do you mix your dough in?<o:p></o:p></div>
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The biggest mixing bowl you can find.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3pr-YPhlnjiTbQkLchh64NpAgpZ_Vy_5tZgwE-OMdT3Kr6U9YVxWEJ4GnfGkgRrTP3ozXTpGb2_lCxkhPPdkgq_IXfFHB3sVLVq_UlpVOf4cv0gcfsbqGStmYnFO3mZaPdtR-94hQ4b4/s1600/IMG_7778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3pr-YPhlnjiTbQkLchh64NpAgpZ_Vy_5tZgwE-OMdT3Kr6U9YVxWEJ4GnfGkgRrTP3ozXTpGb2_lCxkhPPdkgq_IXfFHB3sVLVq_UlpVOf4cv0gcfsbqGStmYnFO3mZaPdtR-94hQ4b4/s1600/IMG_7778.JPG" height="179" width="320" /></a></div>
<br />
The best type is a plastic washing up style
bowl with a round bottom. You need to be
getting a really good mixing action going with your stiff fingers formed into a
claw. This bit is really important. It’s a mixing motion with a stiff claw and
not a kneading / moulding motion. <o:p></o:p></div>
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OK. Remember
…<o:p></o:p></div>
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<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Pre Heat your oven.<o:p></o:p></div>
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<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->The right amount of Bicarbonate of soda. Sieved in.<o:p></o:p></div>
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<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Do not work the dough.<o:p></o:p></div>
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<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Big bowl. <o:p></o:p></div>
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<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Claw like mixing motion.<o:p></o:p></div>
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<u>Ingredients<o:p></o:p></u></div>
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450 grams of Plain White Flour<o:p></o:p></div>
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350 – 400 ml of buttermilk or natural
yoghurt<o:p></o:p></div>
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1 level teaspoon of Bicarbonate of Soda<o:p></o:p></div>
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1 teaspoon of salt.<o:p></o:p></div>
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<u>Utensils<o:p></o:p></u></div>
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Large mixing bowl<o:p></o:p></div>
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Baking tray<o:p></o:p></div>
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Big sharp knife<o:p></o:p></div>
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<u>Method<o:p></o:p></u></div>
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Pre Heat your oven to 220 C. Have it on the conventional setting and not
fan. It must be at temperature before
you start to mix.<o:p></o:p></div>
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Have your work surface next to you lightly
floured.<o:p></o:p></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrmlltHJVMBufUVM35s60aq3TvElYB3eUMwG8EIwO7PIqIAeAS8I27HijhdY8Npn5AKxQASI_4oJ96GL_5wTD9jHWekcgd5CT4hAJ24JvxNzYNchSENnN0i5lEHAnZiOEPf16aeTyQOA/s1600/flour+in.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghrmlltHJVMBufUVM35s60aq3TvElYB3eUMwG8EIwO7PIqIAeAS8I27HijhdY8Npn5AKxQASI_4oJ96GL_5wTD9jHWekcgd5CT4hAJ24JvxNzYNchSENnN0i5lEHAnZiOEPf16aeTyQOA/s1600/flour+in.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to pour</td></tr>
</tbody></table>
<br /></div>
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Sieve the flour, soda and salt into the big
mixing bowl. <o:p></o:p></div>
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Make a well in the centre and add in about
90% of your buttermilk or yoghurt.<o:p></o:p><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVhouQf9y372krCYVy3pveFamDLbyuyIHbOHB3gHAHfE1swbvFmLs_yy2WEd6E1phBbtN7hJyiEJaFX3Hb2v5JJmwyyZvE4L12JS9x9Afcpf_qXv3389Nsq0iCOUN2RdHpLB0ri47tUE/s1600/buttermilk+in.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVhouQf9y372krCYVy3pveFamDLbyuyIHbOHB3gHAHfE1swbvFmLs_yy2WEd6E1phBbtN7hJyiEJaFX3Hb2v5JJmwyyZvE4L12JS9x9Afcpf_qXv3389Nsq0iCOUN2RdHpLB0ri47tUE/s1600/buttermilk+in.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buttermilk in</td></tr>
</tbody></table>
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Using one hand in a claw shape mix together
into a soft but not too wet or sticky mass.
Add the rest of the liquid if you think it’s too dry. You may need to experiment here.<o:p></o:p><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64LKMw-oWeIVdqP5mVv1I1rnDP8YNtDR3rfhgTZBkPtEm96lnootC9VCoaUtubC1wSlY8C4BuaNOMu7a3fzDOrXn5XmisQk52qmunDtgsRhEJDMIp9e3VH7Hdi6dVeVm58tkHjuQzIkI/s1600/The+claw.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64LKMw-oWeIVdqP5mVv1I1rnDP8YNtDR3rfhgTZBkPtEm96lnootC9VCoaUtubC1wSlY8C4BuaNOMu7a3fzDOrXn5XmisQk52qmunDtgsRhEJDMIp9e3VH7Hdi6dVeVm58tkHjuQzIkI/s1600/The+claw.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The claw!</td></tr>
</tbody></table>
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Gather it up into a big ball and put down
onto your already floured work surface.<o:p></o:p></div>
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Wash and dry your hands quickly at this
point.<o:p></o:p></div>
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Very gently bring it together into a circle
by shaping with the flattened palm of your hand and flatten slightly.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeWWpAfMrbf4OFLB-03PjUirK0rgYBoiUiqvzdM2snqMnp41MhT4KarwnWybRbs5BKVmaNrT4R6disR-I5lZp-46utgXx9IT10Vc11yxO8CB7tOjO_fZhBHj14pT2ZG1on53XvPU9c1Ok/s1600/dough.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeWWpAfMrbf4OFLB-03PjUirK0rgYBoiUiqvzdM2snqMnp41MhT4KarwnWybRbs5BKVmaNrT4R6disR-I5lZp-46utgXx9IT10Vc11yxO8CB7tOjO_fZhBHj14pT2ZG1on53XvPU9c1Ok/s1600/dough.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough</td></tr>
</tbody></table>
<o:p></o:p></div>
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Lift it onto a very lightly floured baking
tray.<o:p></o:p></div>
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Make a deep cross across the top about half
way through the loaf and immediately put it into your pre heated oven. This is both religiously symbolic and also helps the cooking by reducing the inner mass of the loaf.<o:p></o:p><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwu3qOX_F4g_7lCd9jRiJDZZ40SqW3xN9CKjtOgFdt9TN0DHeE5k4sDgfSPuvZ1CK9TrCbe3diJwzrIPEnp49Arp544WScpNzoEDmyvcOCebxg8xIsQzuBHKtmn5Cl8-IaBFL9m1lW5wU/s1600/the+cross.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwu3qOX_F4g_7lCd9jRiJDZZ40SqW3xN9CKjtOgFdt9TN0DHeE5k4sDgfSPuvZ1CK9TrCbe3diJwzrIPEnp49Arp544WScpNzoEDmyvcOCebxg8xIsQzuBHKtmn5Cl8-IaBFL9m1lW5wU/s1600/the+cross.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deep Cross</td></tr>
</tbody></table>
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<br /></div>
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10 minutes at 220 C then reduce to 200 C
for a further 30 minutes.<o:p></o:p></div>
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Remember that oven do vary and you may need
a little longer. When you take it out it
should feel quite light for the size and most importantly should sound hollow
when tapped on the bottom. If it doesn’t,
put it back in for 5 minutes. <o:p></o:p></div>
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<br /></div>
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<u>Variations<o:p></o:p></u><br />
<u><br /></u>
To make the soda bread scones pictured at the top, simply cut the dough into 8 equal segments and reduce the baking time by ten minutes at the end.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVI4sxsjKqI7rf3tKxXK6jWgoq4ccJDxQhfBLG4crFZE2goFEPFBTjM3VmI66FBOgGoS0frEIQeLUTqovxA5Wu-ahf2OYdYFjtYovfE_Pb_KtmzJky9Y0x5NKi8AQtnsgi2KDbOTmF3Q/s1600/scone+dough.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVI4sxsjKqI7rf3tKxXK6jWgoq4ccJDxQhfBLG4crFZE2goFEPFBTjM3VmI66FBOgGoS0frEIQeLUTqovxA5Wu-ahf2OYdYFjtYovfE_Pb_KtmzJky9Y0x5NKi8AQtnsgi2KDbOTmF3Q/s1600/scone+dough.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soda scones before baking</td></tr>
</tbody></table>
<br /></div>
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<br /></div>
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Follow the same recipe but add in a beaten
egg to your wet mixture and 80 grams of sultanas to your dried mix before you
add the liquid. This is known as ‘spotty
dog’ or railway bread. <o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle">
The team at Ballymaloe Cookery School also
replace the sultanas with chocolate chips and have named it ‘stripy cat’.<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle">
Both ‘spotty dog’ and ‘stripy cat’ are
gorgeous toasted with a decent spreading of real butter.<o:p></o:p></div>
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<br /></div>
<div class="MsoListParagraphCxSpMiddle">
A real treat.<o:p></o:p><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRj9fVmX316KQu1YEELjOPft_iQx9kQnaSEi5fuMeTx4wanerJJRCyfilXWMwbRBVHrtp_xi9uUbFTMRnuy2JZb4gFoVdURZESAl-SyhbgoJmLqjY-69LfKz7CHOfjNmSGzIQJbvzZNMM/s1600/spotted+dog.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRj9fVmX316KQu1YEELjOPft_iQx9kQnaSEi5fuMeTx4wanerJJRCyfilXWMwbRBVHrtp_xi9uUbFTMRnuy2JZb4gFoVdURZESAl-SyhbgoJmLqjY-69LfKz7CHOfjNmSGzIQJbvzZNMM/s1600/spotted+dog.JPG" height="179" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spotted Dog</td></tr>
</tbody></table>
<br /></div>
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<br /></div>
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<br /></div>
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<br /></div>
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<br /></div>
The Red Book Cookhttp://www.blogger.com/profile/06632927495954783769noreply@blogger.com0