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.
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
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