8 hot milk floured baps cooling on the rack.
A floured bap cut open showing a lovely soft crumb.
I usually have problems making bread with fast acting yeast rather than my usual sourdough. But today I tried hot milk floured baps. Recipe from Jack Sturgess. An absolute game changer. So good!
#bakewithjack
#breadsky
The three breads on the cooling rack, seen from above. They really look like regular ciabattas, with that typical 'slippers' form, snd they are ciabatta pale too.
The breads seen from aside: flat slippers.
A third of one bread, sliced over the long side. The crumb is absolutely lovely: all the holes you can wish for in a ciabatta. The sun-dried tomatoes folded into the dough are still nicely juicy (though I dried the outside of the tomatoes with kitchen towels before adding them to the dough.) A really lovely bread, this.
Same two pieces of bread but now topped with four slices of Camembert. And yes, it did taste great. Strangely enough, this was not supposed to be a ciabatta bread. It's a sourdough bread. So I fed my sourdough starter yesterday, and today I built up the dough over six hours, and then I baked it (when normally you bake a sourdough bread on the third day). Still, the dough should have become at least a bit more solid over those six hours but it didn't. I don't mind: I love ciabatta bread - but I don't understand why the dough behaved as it did. Again, lovely bread, so I don't care, for now.
Paler & flatter than the ones baked by our teacher Jack, so more like proper ciabattas but the crust is crusty, the crumb is very good, and the bread and sun-dried tomatoes are a perfect vehicle for a fairly ripe camembert.
I declare these sourdough slippers a success!
#Breadsky
#BakeWithJack
This is the place where I go for monthly recipes. It's great.
Now here's a great offer:
"It’s your last chance to enjoy full access to the HomeBaker’s Club for just £1. Enjoy a month access for £1. Bake as much as you like."
CODE: 50BREADS
#Breadsky
#BakeWithJack
#HomeBaker'sClub
Eight little breads resting on a cooling rack. The full sun didn't help the pic, quality-wise but it will do. The breads are topped with a sautéed onion and fresh herbs mix. The one thing you can't do with a pic, even with alt text, is smell - but Sweet Baby Jesus, that smell! Outrageously good.
I hold up one of the breads, with a small part of my garden in the background. In this shot the thinly sliced onion and the bits of herbs are more clearly in the frame. These are very pretty breads. This one is (somewhat) shaped like a pizza slice. The next time I will spread the dough in a circle and then cut eight slices, before topping them with the onion mix. Then, before the final rest, I will place them in a circle on a big, lined oven tray, each just a bit apart. That way I should end up with a pizza shaped break bread.
The same little bread, but after I took a big bite. It's a very simple bread to put together. You start with a focaccia dough. You mix the ingredients and rest them for 30 minutes. Then you do three folds, separated by 30 minutes. During one of the waiting periods, you slice two onions very thinly. You put three tablespoons of olive oil in a not too big pan*, and when the oil is hot you put in the onions and some salt. Stir once in a while, and after 15 minutes add a tablespoon of finely chopped fresh thyme & rosemary and let that get used to each other for 1 minute. After that, spread out on a plate, to cool off. I did it before I started with the dough. After the third fold (+30 minutes) you divide the dough, put them in a lined oven tray, top the pieces with the onion mix and add some sea salt flakes too. Rest for 30 minutes and bake with steam in a preheated oven at 200C (with fan) for 20 to 25 minutes. *I used a midsize sauce pan.
A new glorious recipe on the Home Baker's Forum, run by Jack (Bake with Jack) Sturgess.
If you're into bread baking, you might want to check it out. It's for paid subscribers but you get 2 new bread recipes per month. (We're on 52 breads now.)
More in alt text.
#Breadsky
#HomeBaking
#BakeWithJack
One half of a small bread roll held in my hand. The fine crumb is perfectly soft, and lots of fruit and some rosemary is showing.
The roll as a sandwich, held up again and seen from the side. Bits of the cheese are also showing. The crust is wonderfully bronzed, with bits of white (from the flour I rolled the pieces of dough through right before their final 45 minutes of rest.)
The roll held up, now with one greedy bite taken: raisin and cheese show, while you can also see the tiny bubbles all through the crumb. The crust is thin but nicely crunchy. Truly (and with all my thanks to the recipe maker!), this is bread perfection.
Holy Mother of God:
SO GOOD!
It's the rosemary, raisin and sea salt flakes bread - eaten with some smoked goat cheese.
This. Is. Perfection.
Also, it's a Bake With Jack recipe. I just followed instruction; the creative genius is his.
#Breadsky
#Cheesesky
#BakeWithJack
A white enamel dish sits in a rattan holder. It is filled with a slab of feta, that is topped with a drizzle of olive oil and some dried oregano. The cheese is surrounded by a moat of tomatoes floating in a red sauce. To the right of the cheese & tomato dish is (part of) a basket with bread. Instructions: - Fry sliced garlic and one or two sliced chillies over low heat for a while, add chopped canned tomatoes with half a can of water. Simmer for 30-60 minutes, till it has thickened enough; add salt & sugar. - Stir fresh cherry tomatoes through the sauce and pour the lot in an oven-proof dish. Nestle in the feta, drizzle the cheese with olive oil and sprinkle over dried oregano. - bake in a preheated oven for 15-20 minutes (till all is soft and gooey) at 180C (with fan.) I haven't given any weights here because it will depend on your oven dish how much cheese and sauce you want.
Which meals (once) made a huge impression on you?
Post 20 pics of meals, one per day.
Day 14
Baked feta in tomato and chilli sauce
(Some recipe details in alt text.)
#Foodsky
#BakeWithJack
I can't wait to cut into today's loaf, the wait seems impossibly long, but at least I have the snap, crackle and pop as it cools.
#SnapacracklePop #Soughdough #BakeWithJack
