Last Sunday i tried to help some people make small dinner rolls in real-time via Twitter. Since the actual tweet along a few people asked for the recipe so here it is…
You will need:
400g strong white flour
300g lucwarm water
7g dried yeast (this is a little bit too much but it tends to come in 7g packs, easier to use a whole one than save it)
1 tsp each of dried herbs you like; rosemary, sage, thyme, or spices like cardemon seeds, aniseed etc.
Using the handle of a spoon, mix all the ingredients together; clean the bowl down, cover with a towel and rest for 10 minutes.
Next; generously oil a work surface and your hands. Pull the dough out . . . →Tweet-along rolls
Six months ago i had a bread roll in a restaurant which has haunted me ever since. Normally I might eat something and figure out right away what is in it and how it’s made and if I enjoyed it, recreate it at home and enjoy it again, but this bread roll eluded me.
The restaurant in question was Roganic and the roll was their very special soft pumpernickel roll, served warm with whipped butter and Maldon salt; heaven, and technically impossible to make.
The pumpernickel rolls at Roganic (at the front)
What makes pumpernickel bread so unique and impossible to turn into a soft roll is the cooking process involved and the chemical reactions that take place; Pumpernickel is a 100% rye bread, leavened partly with a sour starter. It’s baked for anything up to 24 hours at a low temperature, this converts much of the starch into sugars which turn . . . →Roganic style soft pumpernickel rolls
Because of some controversy surrounding the recipe, Dan asked me to have a go at his soft slider buns that will appear in this Saturdays Guardian…
Not sure I want to spoil the surprise so I’ll just leave you with some advice; don’t let the initial mix cool completely before moving on to the next stage of in this cold weather the yeast may take an age to get going… Also, don’t be worried at the density of the dough, it will give a lovely firm bun perfect for fat, cheesy burgers…
Last Sunday I had a market stall at the Den Bosch Smaakmarkt (http://www.bosch500.nl/nl/diner). I spent 3 days and nights baking to produce everything i wanted to sell, and sell it i did, all of it in fact. I only just remembered to keep a loaf of bread back for myself for dinner.
The bread was all based on my Basic Sourdough no. 2, using wholmeal spelt in place of white spelt. The Chocolate tart is from my Double Chocolate tart post, but with a pate sucre with no added cocoa.
The Lemon Tart recipe is also on my blog, the custard and Bakewell tart is not, but may be eventually
The meringues use a Swiss method of heated egg whites to produce a big, light, chewy meringue.
. . . →The Market
To make a good sour pizza dough, I use my own basic sourdough number 2 recipe with half the quantity, but instead of the final fold I push it out to a pizza shape on baking paper.
For the red sauce I reduce a tin of tomatoes to a thick paste with oregano, white pepper and salt and then purée.
Toppings can be anything, but in this case I used Italian sausage, mushrooms fried with garlic, mozzarella and taleggio.
I use a 14 kilo granite baking stone which takes an hour to heat to 230 degrees, I use a short handled peel to get the pizza onto the stone and bake time is 12 – 13 minutes.
Week 3 of Dan Lepard’s series on flour from local wind and water mills brings us these cheese torpedoes. The courser, more robust mill flour gives a more satisfying dense crumb.
I subbed 10g water for 10g mustard as I had no dried. I also used a four year old Dutch cheese in place of cheddar.
These rolls have been on a bit of a journey since Dan Lepards recipe. First scaled up and adjusted to be full sized loaves using levain in place of yeast; and now scaled back to rolls, but keeping the higher amount of wheat flour and the levain base.
This recipe makes nine rolls, but you can adjust it quite easily.
You will need:
100g very active levain 175g organic white flour 150g organic white spelt 50g yellow cornmeal 115g boiling water 230g cold water 4g Maldon salt
Pour the boiling water into a bowl and stream the cornmeal in while whisking furiously. When it’s well mixed, arrange neatly in the centre, cover and leave for 15 minutes. When ready, pour in the cold water and whisk to break up the corn mix. Check the temperature with your finger; it should . . . →Crusty spelt & corn rolls
Dan Lepard is starting a month of recipes featuring flours from local windmills and watermills; handy since I recently found a local windmill with many different hard to find flours. The original recipe can be found here, this post is just about how I got on.
The cornmeal from my local windmill
The first thing you need to do is make a gelatinised corn mix with boiling water; this helps give structure to a bread where one of the flours doesn’t have gluten.
The gelatinised mix needs to rest for 15 minutes
The processing of the dough requires only light kneading, with two rest periods before you can shape the rolls.
Very large rolls; would make excellent soup rolls as well if smaller.
These took about 30 minutes to prove; it was very hot in . . . →Dan’s spelt and yellow corn rolls
A scaled down version of this dish will be the starter at the Roast Chicken & Red Wine supper club in August. This recipe however, is enough to feed four people as a main course. It’s a fiery soup, hot and smokey, offset beautifully by the sweet onions and sharp anchovies in the Pissaladière. If you don’t have a smoke oven, you can use a BBQ, or a grill/salamander.
For the soup
6 red peppers 2 red onions 6 cloves of garlic 4 large tomatoes 1 red chilli A chunk of smoked bacon 1tsp cayenne pepper Glass of white wine Optional: smoked paprika (if you don’t smoke the peppers this is a pretty good substitute)
For the Pissaladière
Around 300g sourdough dough, rested, folded etc. 1 very very large onion, or a number of smaller onions A handful of kalamata olives, stoned 10 – 15 fresh anchovies Olive oil Semolina for the peel/tray
Fire up the smoke oven/BBQ. . . . →Smoked and roasted red pepper soup with Pissaladière
I recently discovered a local windmill which mills and sells local flour from a shop at the base of the windmill. They sell around 15 different flours, most of which I will be munching my way through in bread form in the coming weeks. My first post in this series uses two flours I have never used before so a bit of an adventure but one ending in delicious, sweet and chewy bread.
I based my recipe loosely on this one, replacing brown flour for buckwheat and taking a wild guess at the types of corn flour required. I also used my KitchenAid mixer rather than getting messy doing it by hand.
300g boiling water 1 tbs honey 145 g yellow corn flour / corn meal 5g dried yeast 120g water 60 g buckwheat 275g strong white flour 15 g Harina P.A.N – White Corn Flour 10 g Maldon . . . →Yellow corn and buckwheat “broa”