The theme this year is open, just bake a bread with or without yeast, use sourdough, experiment with different flours, add some seeds… It’s up to you! I was there last year too, and this year am sending Zorra my all time favourite bread, one that is most loved in our house, the French Fougasse. Rustic and ever so adaptable, a bread that you can even go sweet with if you like. I often make one loaf at a time, and store the rest of the dough in the fridge up to 3 days.
Have you thought of writing your own cookbook? The Cookbook People can make that happen. In their words ” We’re committed to helping families keep their cherished recipes, so we designed our own family cookbook software. Matilda’s Fantastic Cookbook Software prints your home-made family cookbooks. One copy…or as many copies as you want. Whenever YOU want. Because you make it yourself on your own computer! “
adapted from The Practical Encyclopedia of Baking
450gms all purpose flour
280ml warm water
20gms fresh yeast
2 tbsp olive oil
2 tsp sea salt
1 bell pepper, roasted and chopped
1 cup walnuts, chopped
Olive oil for brushingMethod:
Take 4 tbsps of water from the 280ml, & dissolve the fresh yeast into it. Stir the salt & 2 tbsp olive oil into the remaining water.
Make a well with the flour, & pour the dissolved yeast & water mixture into it. Knead to a dough, kneading further on a floured surface for 8-10 minutes, till it gets smooth & elastic.
Place in an oiled bowl, cover the bowl with cling wrap & leave in a warm place for about an hour until doubled.
Punch down & divide into 4 balls of dough (or 2 if you have a big oven)
Roll out to about an 8″ circle, grate 1/4 of the cheese over the base, and top with a 1/4 of the bell pepper & walnuts.
Season lightly with salt and freshly ground pepper.
Fold over the dough 2-3 times on itself to incorporate the stuffing. Shape each back into a ball.
Flatten each & fold the bottom third up, & top third down to make an oblong.
Roll into ovals with a flat base, cut slits diagonally, three on each side. Pull slightly to open the cuts.
Place on oiled baking sheets. Cover with cling wrap & leave to double for 35-40minutes.
Preheat the oven to 220C, brush the loaves with olive oil, & bake for approximately 25-30 minutes till golden brown. Cool on racks. Serve warm or at room temperature.
This post has been ‘Yeastspotted’