tag:blogger.com,1999:blog-51222743105878619622024-03-13T05:09:46.801-07:00Hither Green Cooks and BakesUnknownnoreply@blogger.comBlogger21125tag:blogger.com,1999:blog-5122274310587861962.post-50866460363471512332014-01-28T13:26:00.001-08:002014-01-28T13:26:56.315-08:00Capturing Wild YeastsWell, this has been an interesting 7 days..... I started a sourdough culture last week, and for the last 6 days I've been diligently getting rid of half of it and then feeding it with fresh flour and water.<br />
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After 4 days I became increasingly suspicious that I was doing something obvious slightly not-to-form, as I could see the starter was reasonably active (lots of tiny bubbles in the jar) but the starter kept having a large collection of liquid on the top. Like this:</div>
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<tr><td class="tr-caption" style="text-align: center;">hmmmm.... what am i doing wrong?</td></tr>
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I put a post up on the forum at the most excellent website that is <a href="http://www.thefreshloaf.com/">www.thefreshloaf.com</a> and promptly discovered my starting error from the responses I got: I had been feeding my starter equal volumes of water and flour... Should have been equal weights! This is the curse of being someone afflicted with the trait of reading cookbooks much too quickly.</div>
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So after straining off the excess liquid and topping up with a proportionally drier feed, it quickly found its balance and within a few hours looked like this - the red line indicating where it was after feeding.</div>
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<tr><td class="tr-caption" style="text-align: center;">nice & active</td></tr>
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So I mixed up a sponge (250g flour, 300ml water & a nice ladleful of starter) & left that overnight, & then in the morning I added a further 300g of flour, 12g salt & kneaded it for 10 mins. I found the dough to be a little dry so I kept adding small handfuls of water until it felt stickier.<br />
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After this the dough was tightened into a ball & left for an hour, depressed, & repeated again.<br />
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Then the dough was left for it's final prove.... this is described as being "anywhere between 1 & 4 hrs" in the book I was referring too. In the end I left mine 3 1/2 hours just because any longer would have interfered with other plans in my day, & I had a good feeling about things by this point anyway.<br />
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After this is was a little spray of water to the top, a quick dusting of flour, slashing & then in the oven. 10 mins at 250c & then another 25mins at 180c. </div>
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Very happy with the results!! </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-48369091012628379162014-01-13T11:46:00.001-08:002014-01-14T09:54:48.011-08:00Out of my comfort zoneI am realising that blogging by it's nature of putting oneself on the interweb forces you to challenge your boundaries and try new things..... A blog would be a tad stale (bread pun intended!) if all it featured was the same regular loaf most weeks.... <div><br></div><div>So following on from my brewing lesson I have attempted something never tried before by yours truly: making bread using spent brewing yeast. </div><div><br></div><div>Returning home from my friends I carried in my bag a glass jar full of yeast dregs from the keg. </div><div><br></div><div>I made starters using it: one with a whole meal flour and one with a white flour.</div><div><br></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Left to right:<br><br>1. Original brewing yeast from keg<br>2. Starter made 10tbsp water, 5tbsp white flour, 2tsp brewing yeast<br>3. Starter made 15tbsp water, 10tbsp whole meal flour, 3tsp brewing yeast.</span><br style="font-family: Helvetica; font-size: medium; -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-text-size-adjust: auto; "></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-B5fywSqMXqI/UtRCee5m0fI/AAAAAAAAAcU/U6EsNHETctk/s640/blogger-image--1201269109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-B5fywSqMXqI/UtRCee5m0fI/AAAAAAAAAcU/U6EsNHETctk/s640/blogger-image--1201269109.jpg"></a></div><br></div><div>These then sat on the side overnight..... By morning the white flour mix had expanded so much it had made a dash for freedom. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-vyfjZPW3eQg/UtRCa7emVLI/AAAAAAAAAb8/AU65xXnai7E/s640/blogger-image--711654236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-vyfjZPW3eQg/UtRCa7emVLI/AAAAAAAAAb8/AU65xXnai7E/s640/blogger-image--711654236.jpg"></a></div>Good morning yeast! </div><div><br></div><div>I then made a 500g dough using the white starter. I left it to prove for around 5 hrs.... It was showing signs of being active and so I tucked it up on itself until was a ball and then left it another hour or so. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-zEc3OmXf6j0/UtRCb2yFmWI/AAAAAAAAAcE/eBlR0vxKxR8/s640/blogger-image--1273655226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-zEc3OmXf6j0/UtRCb2yFmWI/AAAAAAAAAcE/eBlR0vxKxR8/s640/blogger-image--1273655226.jpg"></a></div><br></div><div>It was still a very weak (& quite wet) dough so it spread out a lot when I placed it on my baking stone. </div><div><br></div><div>I sprinkled semolina all over it before slashing it so it came out looking quite traditional I think. It reminded me of sourdoughs I have had in Calabria in Italy. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-KROIePv4kJ0/UtRCXh_EuXI/AAAAAAAAAbs/LRm8jVezCAQ/s640/blogger-image-1866526923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-KROIePv4kJ0/UtRCXh_EuXI/AAAAAAAAAbs/LRm8jVezCAQ/s640/blogger-image-1866526923.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-bf527eVDRzE/UtRCdPw13xI/AAAAAAAAAcM/AJXr_5DQM0k/s640/blogger-image--1739326375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-bf527eVDRzE/UtRCdPw13xI/AAAAAAAAAcM/AJXr_5DQM0k/s640/blogger-image--1739326375.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-ulN4SFvFRqw/UtRCZhCLNOI/AAAAAAAAAb0/lwVKL8JyOGQ/s640/blogger-image-8984794.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-ulN4SFvFRqw/UtRCZhCLNOI/AAAAAAAAAb0/lwVKL8JyOGQ/s640/blogger-image-8984794.jpg"></a></div><br></div><div>Overall it is only OK. The dough is a little dense, but the flavour is nice and the crust to die for. </div><div><br></div><div>I dunked it in soft boiled eggs for lunch today: went down a storm with the kids. </div><div><br></div><div>The natural next step for me is to get my own sourdough starter going.... Something that was on last years 'to do' list so I really should get it started this year!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-48903529037445620072014-01-13T02:34:00.002-08:002014-01-13T02:34:19.039-08:00Gotta lotta Bottle....A quick trip to my friends house on the way home from work to help him bottle off last weeks brew was the order of the day.<br />
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By the time I got there my friend had done most of the labour: sanitising all the bottles and equipment. I just got there for the bottling glory ;-).<br />
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We took the opportunity to sample the ale at this time to allow us to compare it to the conditioned brew we will get from the bottles in late February. The ale was already quite drinkable, with a good hoppy punch to it. This is going to be a great tasting beer that's for sure.<br />
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<tr><td class="tr-caption" style="text-align: center;">testing the gravity: about perfect compared to the recipe.<br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Old beer bottles sanitised & ready to fill</td></tr>
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The keg was placed on the table and a final check of the alcohol content was made.... Just about where it is expected to be (apparently).</div>
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<tr><td class="tr-caption" style="text-align: center;">The beer is ready to bottle!</td></tr>
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So next up was bottling. A quick two man production line quickly formed with me filling the bottles from the keg via a clever little attachment to the keg tap (which keeps additional air being added to the ale to a minimum) and my friend capping them off.</div>
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<tr><td class="tr-caption" style="text-align: center;">Brew number 4.</td></tr>
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We marked the tops of the bottles with a number 4 to signify it was from my friends 4th batch, and then they went down into a cool cupboard under the stairs to rest for the next 6 weeks. </div>
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Already looking forward to cracking one open immensely. </div>
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To continue my journey with these wonderful ingredients I have brought home a small jar of the spent yeast from the keg: I'll be trying to make bread using it.</div>
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<tr><td class="tr-caption" style="text-align: center;">Spent brewers yeast.... not that pretty. </td></tr>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-39751172295637572972014-01-06T03:47:00.002-08:002014-01-06T03:47:09.754-08:00Seasonal treats - Blood Oranges<i><span style="font-size: large;">from Wikipedia:</span></i> <span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 19.1875px;">Blood oranges may have originated in either China or the Southern Mediterranean, where they have been grown since the 18th century. They are now the primary orange grown in </span><a href="http://en.wikipedia.org/wiki/Italy" style="background-color: white; background-image: none; color: #0b0080; line-height: 19.1875px; text-decoration: none;" title="Italy">Italy</a><span style="background-color: white; line-height: 19.1875px;">. The anthocyanins which give the orange its distinct maroon color will only develop when temperatures are low at night, as during the Mediterranean fall and winter.</span><span style="background-color: white; line-height: 13.324999809265137px;"> </span><span style="line-height: 1em;"><sup class="reference" id="cite_ref-name_14-0" style="background-color: white; line-height: 1em; unicode-bidi: -webkit-isolate;"></sup></span><span style="background-color: white; line-height: 19.1875px;">Within Europe, the </span><i style="background-color: white; line-height: 19.1875px;">Arancia Rossa di Sicilia</i><span style="background-color: white; line-height: 19.1875px;"> (Red Orange of Sicily) has </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Protected_Geographical_Status" style="background-color: white; background-image: none; color: #0b0080; line-height: 19.1875px; text-decoration: none;" title="Protected Geographical Status">Protected Geographical Status</a></span><br />
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The blood orange season for Europe isn't a long one, and I like to make the most of it by making something extra with the part of the orange that usually ends up being discarded.... the Peel.<br />
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This process is a 2 day affair, so one has to be patient whilst waiting to enjoy this little treat.<br />
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<b><span style="font-size: x-large;">DAY 1:</span></b><br />
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First up is of course consuming the delicious fleshy segments from a couple of blood oranges, then cutting the peel into slices.... the trick is to remove as much of the white pith as possible, as this just imparts bitterness & isn't really tasty. After this you bring the peel to the boil in water & let it simmer for 15 mins - this helps remove more of the bitterness from the peel. <br />
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Next up the peel gets simmered in a sugar solution: warm up approximately equal parts of water & sugar in a pan until the sugar has all dissolved, & then add the peel. Allow the mix to gently simmer for 40 to 50 minutes, stirring every 10 minutes or so. By the end the peel should be nice & soft. </div>
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<tr><td class="tr-caption" style="text-align: center;">the smell in the kitchen is great at this stage</td></tr>
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In hindsight there are probably some interesting things to do with this leftover orange-infused syrup, but that will have to be considered next time.<br />
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The drained off peel is them tumbled in sugar & then left to dry for at least 24hrs. </div>
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<tr><td class="tr-caption" style="text-align: center;">candied peel taking shape</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-Ge-MegUIilM/UsnSi1FFKeI/AAAAAAAAAZs/5azyO1hLW_8/s640/blogger-image--6035293.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh6.googleusercontent.com/-Ge-MegUIilM/UsnSi1FFKeI/AAAAAAAAAZs/5azyO1hLW_8/s640/blogger-image--6035293.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">patience is a virtue.... </td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-5Ay_ii6htXY/UsnSlWhM2DI/AAAAAAAAAZ8/myzPl5UVe2Q/s640/blogger-image-827857043.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-5Ay_ii6htXY/UsnSlWhM2DI/AAAAAAAAAZ8/myzPl5UVe2Q/s640/blogger-image-827857043.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">we'll see you in 24hrs time</td></tr>
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<b><span style="font-size: x-large;">DAY 2</span></b><br />
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The effort-reward ratio is now firmly tipped in your favour at this point. Just a couple of minutes required to melt some chocolate over some warm water & then you are ready to dip your candied peel.<br />
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<tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-WRZn_0LaVcs/UsnSp63fO7I/AAAAAAAAAac/owgyGlUQs0Y/s640/blogger-image-1455252174.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh4.googleusercontent.com/-WRZn_0LaVcs/UsnSp63fO7I/AAAAAAAAAac/owgyGlUQs0Y/s640/blogger-image-1455252174.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chocolate... that most versatile of ingedients</td></tr>
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Some of the larger clumps of sugar on the peel can be knocked off before dipping, but be gentle that you don't snap you peel at this point.<br />
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-uundxwxVVWY/UsnSo-5CSlI/AAAAAAAAAaU/NTYL0VgUero/s640/blogger-image-204057888.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-uundxwxVVWY/UsnSo-5CSlI/AAAAAAAAAaU/NTYL0VgUero/s640/blogger-image-204057888.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Candied peel after 24hrs drying.</td></tr>
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Here's the finished treat drying on a sheet of parchment paper.... not too shabby if I do say so myself.</div>
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<tr><td class="tr-caption" style="text-align: center;">To be carefully rationed out over the next week or so! </td></tr>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-38937890518724232292014-01-05T15:00:00.000-08:002014-01-05T15:00:41.350-08:00Brewing BeerI got an invite today that I couldn't refuse: an opportunity to help a friend brew some ale. My friend recently did a day long home brewing course at <a href="http://londonfieldsbrewery.co.uk/homebrewing-classes/" target="_blank">The London Fields Brewery</a> & invested in all the kit needed to make proper home brew beer. Braving the weather I headed into town on my bike to my friends place.<br />
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<tr><td class="tr-caption" style="text-align: center;">what we are aiming to make :-)</td></tr>
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NB: If you have experience at brewing then please accept my apologies if I get any of the terminology incorrect in this post.<br />
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Preparation is needed prior to starting each batch: you need to sterilise all the kit - tricky space wise at home, & probably something you really couldn't do if you only had a shower-room.<br />
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<tr><td class="tr-caption" style="text-align: center;">we'll be needing you in 4hrs time.....</td></tr>
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We were making an Amarillo ale from this great book on home brewing by Greg Hughes.</div>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-MBFnJJBXV60/UsmOLlNbqRI/AAAAAAAAAYQ/kBUaRo10X6I/s640/blogger-image--1604214445.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-MBFnJJBXV60/UsmOLlNbqRI/AAAAAAAAAYQ/kBUaRo10X6I/s640/blogger-image--1604214445.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I think it's fair to say this is a home brewing bible</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-TqYCte22bqU/UsmONUqbC8I/AAAAAAAAAYY/YNqrIqeUMGI/s640/blogger-image--577153806.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh6.googleusercontent.com/-TqYCte22bqU/UsmONUqbC8I/AAAAAAAAAYY/YNqrIqeUMGI/s640/blogger-image--577153806.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">today's brew detail: Amarillo Hop Ale</td></tr>
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So first up is making the 'mash' liquor.</div>
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<tr><td class="tr-caption" style="text-align: center;">the alchemy begins</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-36c7yUKNri8/UsmMQTgMvBI/AAAAAAAAAXs/3d2ZoErAHRI/s640/blogger-image--2057946759.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-36c7yUKNri8/UsmMQTgMvBI/AAAAAAAAAXs/3d2ZoErAHRI/s640/blogger-image--2057946759.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Intense chocolate aroma from these malted barley grains.</span></td></tr>
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The water for this needs to heat up to exactly 70degrees before you add the blend of pale malt and cara malt in the mash tun.</div>
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<tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-RO-3nkFcnW0/UsmMkFHS6yI/AAAAAAAAAYE/_jZKf09ZUE4/s640/blogger-image-1110314687.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh4.googleusercontent.com/-RO-3nkFcnW0/UsmMkFHS6yI/AAAAAAAAAYE/_jZKf09ZUE4/s640/blogger-image-1110314687.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mission control - the boiler.</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-6sO4UQNtKUQ/UsmMTCDZ_GI/AAAAAAAAAX0/Im4MdTSa_Xo/s640/blogger-image--884944870.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-6sO4UQNtKUQ/UsmMTCDZ_GI/AAAAAAAAAX0/Im4MdTSa_Xo/s640/blogger-image--884944870.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">preparing for the mash</td></tr>
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The water is warming up nicely... 15 litres of water. You need to get this up over 70 degrees so once you add the malt the temperature is as near to 70 degrees as you can get... I can see this takes some practise.</div>
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<tr><td class="tr-caption" style="text-align: center;">"mash"</td></tr>
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Here's the 'mash'. The lid now goes on the insulated cool box 'tun' and this gets left for an hour: this is getting the fermentable sugars out of the grain. </div>
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The higher the temperature the less sugars are obtained from the mash: this would make for a weaker beer. </div>
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Next up is the 'sparge'..... Rinsing the fermentable sugars from the mash & to run this 'wort' into the boiler. The water should be between 74 & 77 degrees - any higher and tannins from the grains will be dissolved, creating harsh astringent flavours. Any less and fewer sugars will be extracted. </div>
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<tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-na8PYBZWY2c/UsmOVnulvzI/AAAAAAAAAYo/9ilzEz1kfDc/s640/blogger-image-1622693105.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh5.googleusercontent.com/-na8PYBZWY2c/UsmOVnulvzI/AAAAAAAAAYo/9ilzEz1kfDc/s640/blogger-image-1622693105.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">starting to get rather heady in flavour now</td></tr>
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Meanwhile the next requirement of water is put on the heat: again looking to find the sweet spot between 74 & 77 degrees.</div>
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<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-XobHt43zSbg/UsmMaJhkeyI/AAAAAAAAAX8/x40a2ZGK2C4/s640/blogger-image-955348113.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh6.googleusercontent.com/-XobHt43zSbg/UsmMaJhkeyI/AAAAAAAAAX8/x40a2ZGK2C4/s640/blogger-image-955348113.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add caption</td></tr>
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Here the final volume of wort is brought up to the boil, and then the first qty of the pungent Amarillo hops are added to the boil tank. </div>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-2kh9emshmC4/UsmMAFAhYYI/AAAAAAAAAXE/XZl8I_j8ERc/s640/blogger-image-1012250899.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-2kh9emshmC4/UsmMAFAhYYI/AAAAAAAAAXE/XZl8I_j8ERc/s640/blogger-image-1012250899.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Wort coming up to boil for the first time</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The first hops go into the just-boiling Wort.</td></tr>
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This now boils for 1hr and 10mins, and along the way another 2 batches of carefully weighed off hops are added. A final portion of hops is added after this time with this recipe.</div>
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Once the wort has cooled to less than 25 degrees you can then add the final ingredient: brewers yeast.</div>
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<tr><td style="text-align: center;"><a href="https://lh4.googleusercontent.com/-MCLk4_HSJv0/UsmWu2CfW6I/AAAAAAAAAY4/AulncSdoVJk/s640/blogger-image--403272311.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh4.googleusercontent.com/-MCLk4_HSJv0/UsmWu2CfW6I/AAAAAAAAAY4/AulncSdoVJk/s640/blogger-image--403272311.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brewing yeast for American style ale.</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-RNYIojFWT9M/UsnJ4j_KcFI/AAAAAAAAAZE/KMPRWkoKszc/s640/blogger-image--1030825235.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh6.googleusercontent.com/-RNYIojFWT9M/UsnJ4j_KcFI/AAAAAAAAAZE/KMPRWkoKszc/s640/blogger-image--1030825235.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The end for today</td></tr>
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So the beer container is sealed & now rests in the dark in a cool spot for a week before being bottled, so here my brewing journey for this post ends. I am hoping to join my friend next week to bottle the beer off if I get time. Failing that, I will be assisting in all important tasting of this beer in a further 7 weeks time! Watch this space! </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-53249280907627107012013-12-23T08:35:00.001-08:002013-12-23T13:56:24.206-08:00Crackers for christmas cheese - better living through experimentationFor lunch today i was thinking about making pizza, but then decided better of it: it was time to start opening the xmas cheese selection, so needed a new plan.<br />
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-SqOnS6yEwQo/UrhmKDR2h8I/AAAAAAAAAV8/fGgagwn5G9A/s640/blogger-image--618196166.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-SqOnS6yEwQo/UrhmKDR2h8I/AAAAAAAAAV8/fGgagwn5G9A/s640/blogger-image--618196166.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">experimenting with Ciabatta/Pizza dough</td></tr>
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I'd already got the pizza dough proving at this stage, so decided to go for a simpler garlic and rosemary bread that could be eaten with the cheese. </div>
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<tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-mUP1BORTBjM/UrhmHx4BstI/AAAAAAAAAVw/6fwo3O2nug8/s640/blogger-image--1705341915.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh5.googleusercontent.com/-mUP1BORTBjM/UrhmHx4BstI/AAAAAAAAAVw/6fwo3O2nug8/s640/blogger-image--1705341915.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">rapidly becoming a house favourite snack.</td></tr>
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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://lh4.googleusercontent.com/-GlNJ4LcqJHE/UrhmLB-zEwI/AAAAAAAAAWI/7dhX7qdKFfQ/s640/blogger-image-2007997752.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh4.googleusercontent.com/-GlNJ4LcqJHE/UrhmLB-zEwI/AAAAAAAAAWI/7dhX7qdKFfQ/s640/blogger-image-2007997752.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rosemary Bush in front garden comes in handy again</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-jkKLgcZK3H0/UrhmMX8v-iI/AAAAAAAAAWQ/b53LOA8FtRc/s640/blogger-image-1678199598.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh5.googleusercontent.com/-jkKLgcZK3H0/UrhmMX8v-iI/AAAAAAAAAWQ/b53LOA8FtRc/s640/blogger-image-1678199598.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">lots of slashes to get the garlic butter to run into the dough.</td></tr>
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Realising there was a lot of dough - 1/2kg of dough makes a lot of pizza - I thought to try something new: rolling the dough super thin and then cutting it to make italian styled crackers. I mixed some freshly cut rosemary into some of the dough to see how that came out. </div>
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<tr><td class="tr-caption" style="text-align: center;">Patient work</td></tr>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-pl2I6YUqaiE/UrhmNfiJSmI/AAAAAAAAAWY/-9Doh6amJnc/s640/blogger-image-1666020310.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-pl2I6YUqaiE/UrhmNfiJSmI/AAAAAAAAAWY/-9Doh6amJnc/s640/blogger-image-1666020310.jpg" /></a></td></tr>
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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://lh4.googleusercontent.com/-DgaTw9v45tE/UrhmRAtj_TI/AAAAAAAAAWk/VUhMcWBuG58/s640/blogger-image--1760634065.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh4.googleusercontent.com/-DgaTw9v45tE/UrhmRAtj_TI/AAAAAAAAAWk/VUhMcWBuG58/s640/blogger-image--1760634065.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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So, pretty happy with the results, and definitely something to try again in the future with some other ingredients like sundried tomatoes.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-77982380859347197602013-12-10T12:34:00.001-08:002014-01-13T02:42:11.587-08:00Rich Rye BreadI had some Rye flour that needed using up, so my hands were forced to make a type of Rye Bread this week.<br />
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I also have seeds left from a bulk purchase, so it was therefore a seeded Rye that was the order of the day.</div>
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First up was soaking the seeds, and then after a while these could be added to the heady flour mix</div>
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<tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-5y-FKBzcygs/UqdpPAWdZCI/AAAAAAAAAVE/J4IvrKO4akQ/s640/blogger-image-283285087.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh5.googleusercontent.com/-5y-FKBzcygs/UqdpPAWdZCI/AAAAAAAAAVE/J4IvrKO4akQ/s640/blogger-image-283285087.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">soaked seeds added to flour mix</td></tr>
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I say 'heady' as this was a decadent creation: 100g of black treacle combined with the rye (80%) and strong white flour (20%) mix. Knowing my rye flour was a little old I added slightly more yeast than the recipe suggested, but kept the salt amount the same.</div>
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<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-1nhtylrPeEY/UqdpLcBleWI/AAAAAAAAAUs/RKCO3v8aS7Q/s640/blogger-image--75968197.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh6.googleusercontent.com/-1nhtylrPeEY/UqdpLcBleWI/AAAAAAAAAUs/RKCO3v8aS7Q/s640/blogger-image--75968197.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">is it cake? or bread? indulgent bread! </td></tr>
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300ml of water added on top of the 'seeded water' and then kneaded for 10mins. I must say this was the stickiest dough I have ever had the pleasure to work with: bordering on cake dough I think. Very tricky to combine: at the recipe's suggestion I just left it proving on the work surface for an initial 30 minutes rather than try and put it in a bowl.</div>
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<tr><td style="text-align: center;"><a href="https://lh3.googleusercontent.com/-sdjUgKLb0F8/UqdpGuSNAFI/AAAAAAAAAUE/heECMytI1yA/s640/blogger-image-1124131114.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-sdjUgKLb0F8/UqdpGuSNAFI/AAAAAAAAAUE/heECMytI1yA/s640/blogger-image-1124131114.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">not the prettiest of dough</td></tr>
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Always keen to experiment with shaping I went off-recipe with much of the dough: rolling it in on itself after a dusting of flour to create some form inside the loaf.</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://lh4.googleusercontent.com/-CQEyZ3tXxPo/UqdpMXvrpqI/AAAAAAAAAU0/UvdHpR_letU/s640/blogger-image-312662162.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh4.googleusercontent.com/-CQEyZ3tXxPo/UqdpMXvrpqI/AAAAAAAAAU0/UvdHpR_letU/s640/blogger-image-312662162.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">my hand shaping is getting better slowly but surely</td></tr>
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The other third of the dough went into a loaf tin as the recipe suggested.</div>
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<tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-BQ7ZcV4aFcw/UqdpJc-M0LI/AAAAAAAAAUc/kleJnUhBhRI/s640/blogger-image-2038710455.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh5.googleusercontent.com/-BQ7ZcV4aFcw/UqdpJc-M0LI/AAAAAAAAAUc/kleJnUhBhRI/s640/blogger-image-2038710455.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">mid-prove</td></tr>
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Dusted and slashed prior to baking: this is after 2 hrs proving post-shaping.</div>
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<tr><td style="text-align: center;"><a href="https://lh5.googleusercontent.com/-tziKXySNOU8/UqdpKRqEACI/AAAAAAAAAUk/lP5o3sBsC4A/s640/blogger-image-2109379654.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh5.googleusercontent.com/-tziKXySNOU8/UqdpKRqEACI/AAAAAAAAAUk/lP5o3sBsC4A/s640/blogger-image-2109379654.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">oven-ready!</td></tr>
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The loaf tin had 40 minutes in the oven, and I let the free-form loaf have a extra 10 as it felt like it needed it when tapped.</div>
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<tr><td class="tr-caption" style="text-align: center;">post-oven</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">of all breads I think Rye has the best crust.</td></tr>
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Post oven: rich heady yumminess! </div>
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<tr><td class="tr-caption" style="text-align: center;">indulgent richly seeded Rye bread.</td></tr>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-70101782329658651712013-12-03T05:37:00.001-08:002013-12-03T05:37:54.712-08:00Kalamata Olive Bread<div>
In my world there are olives, and then there are Olives. Geographically speaking, I tend to find that I prefer the taste of Italian Olive Oil over others, but when it comes to Olives my all time favourite is Greek: Kalamata Olives.</div>
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from that ever useful place that is Wikipedia:<br />
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<span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;">Kalamata olives have </span><a class="mw-redirect" href="http://en.wikipedia.org/wiki/Protected_Geographical_Status" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; font-size: 13px; line-height: 19.1875px; text-decoration: none;" title="Protected Geographical Status">PDO</a><span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;"> status in the European Union, meaning that only olives originating from Kalamata can be sold as Kalamata olives. </span><span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;">Kalamata olives are named after the city of Kalamata in </span><a href="http://en.wikipedia.org/wiki/Messenia" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; font-size: 13px; line-height: 19.1875px; text-decoration: none;" title="Messenia">Messenia</a><span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;">, southern Greece, near where they are grown. </span><span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;">They are also grown in nearby </span><a href="http://en.wikipedia.org/wiki/Laconia" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; font-size: 13px; line-height: 19.1875px; text-decoration: none;" title="Laconia">Laconia</a><span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;">. They are an almond-shaped, plump, dark purple olive,</span><span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;"> from a tree distinguished from the common </span><a href="http://en.wikipedia.org/wiki/Olive" style="background-color: white; background-image: none; color: #0b0080; font-family: sans-serif; font-size: 13px; line-height: 19.1875px; text-decoration: none;" title="Olive">olive</a><span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;"> by the size of its leaves, which grow to twice the size of other olive varieties. </span><span style="background-color: white; font-family: sans-serif; font-size: 13px; line-height: 19.1875px;">Kalamata olives cannot be harvested green, and must be hand-picked in order to avoid bruising.</span><br />
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So, the bread of choice today is Kalamata Olive Bread. First up is de-pitting the olives: quick to do using the flat side of a wide kitchen knife.<br />
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<tr><td style="text-align: center;"><a href="https://lh6.googleusercontent.com/-777pcQNz_hw/Up3dmmEqPDI/AAAAAAAAATc/NBHc7FpD3pM/s640/blogger-image-1225343666.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh6.googleusercontent.com/-777pcQNz_hw/Up3dmmEqPDI/AAAAAAAAATc/NBHc7FpD3pM/s640/blogger-image-1225343666.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">de-pitting Kalamata Olives: time well spent.</td></tr>
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The dough I have used is the same pizza/ciabatta dough from my <a href="http://hithergreencooksandbakes.blogspot.co.uk/2013/11/pizza-some-bonus-ciabatta-too.html" target="_blank">previous post</a>, only after proving for the first hour all the olives are added in & the dough kneaded for a minute for being shaped & left for it's second prove.</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://lh3.googleusercontent.com/-k4u5o4dg00c/Up3dkY1wGkI/AAAAAAAAATM/DOcIwFeDmVI/s640/blogger-image-322102132.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-k4u5o4dg00c/Up3dkY1wGkI/AAAAAAAAATM/DOcIwFeDmVI/s640/blogger-image-322102132.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After the first hours prove Ciabatta dough is lovely to handle. It's very wet to make though.</td></tr>
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This loaf needed about 25 mins in the oven at 200 degrees.<br />
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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://lh3.googleusercontent.com/-NNCBmn42TEo/Up3djUBo_4I/AAAAAAAAATE/NmjpUOPaajY/s640/blogger-image--52348466.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-NNCBmn42TEo/Up3djUBo_4I/AAAAAAAAATE/NmjpUOPaajY/s640/blogger-image--52348466.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lazily shaped loaf. </td></tr>
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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://lh6.googleusercontent.com/-CJCI8IDOUps/Up3dlpJ2CyI/AAAAAAAAATU/-iFmbkQJino/s640/blogger-image-1423484550.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh6.googleusercontent.com/-CJCI8IDOUps/Up3dlpJ2CyI/AAAAAAAAATU/-iFmbkQJino/s640/blogger-image-1423484550.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bursting with flavour.</td></tr>
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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://lh4.googleusercontent.com/-cfNd_YrGshU/Up3diebZ0VI/AAAAAAAAAS8/XHLEm4-GTok/s640/blogger-image--2019988971.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh4.googleusercontent.com/-cfNd_YrGshU/Up3diebZ0VI/AAAAAAAAAS8/XHLEm4-GTok/s640/blogger-image--2019988971.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">more olives next time.</td></tr>
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I added about half a jar of olives as the other half had gone on Pizza. If I was doing this again I'd add a whole jar & get the bread more olive-y. </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://lh3.googleusercontent.com/-q5LibFBcVEM/Up3dnjtzKEI/AAAAAAAAATk/8vXR1HOQiG0/s640/blogger-image--593008375.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://lh3.googleusercontent.com/-q5LibFBcVEM/Up3dnjtzKEI/AAAAAAAAATk/8vXR1HOQiG0/s640/blogger-image--593008375.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good, but needs more olives. </td></tr>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-69990141742336766552013-11-25T05:11:00.001-08:002013-11-25T05:11:48.626-08:00Quick lunch baking<div class="separator" style="clear: both;">Roti's or Chapati's - the staple food of most of India: the majority are too poor to afford the Tandoor (oven) required for Naan Breads. </div><div><br></div><div>How cheap, quick and easy is this: to make 6:</div><div><br></div><div>100g wholemeal flour. </div><div>2g salt</div><div>80g water</div><div><br></div><div>Knead for 5 mins or so. Divide into 6 equal portions and rest for 15 mins.</div><div><br></div><div>Then, just rolled out as thin a possible on a heavily floured surface. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh4.googleusercontent.com/-h8iF3UJ7a2E/UpNMiskywvI/AAAAAAAAAR0/pLKako6Z6Zs/s640/blogger-image-1367335494.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-h8iF3UJ7a2E/UpNMiskywvI/AAAAAAAAAR0/pLKako6Z6Zs/s640/blogger-image-1367335494.jpg"></a></div><br></div><div><br></div><div>In a heated pan you then just dry-fry for about 90 seconds, keep turning then over every 15 seconds. </div><div><br></div><div>Great fun:</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-7zX_Vp44q_w/UpNMjrUL0rI/AAAAAAAAAR4/k0PsuWz0HrE/s640/blogger-image--1858425676.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-7zX_Vp44q_w/UpNMjrUL0rI/AAAAAAAAAR4/k0PsuWz0HrE/s640/blogger-image--1858425676.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Every couple of Chapati's it's worth just tapping the burnt flour dust out of your pan. A little adds something, but too much starts to look ugly and i suppose could affect flavour.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-A2dpHfUsOdg/UpNMhyhs-_I/AAAAAAAAARs/XwB17NiLQmQ/s640/blogger-image--1809983882.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-A2dpHfUsOdg/UpNMhyhs-_I/AAAAAAAAARs/XwB17NiLQmQ/s640/blogger-image--1809983882.jpg"></a></div><br></div><div class="separator" style="clear: both;"><a href="https://lh6.googleusercontent.com/-HqbEKzPrrDk/UpNMklDIEuI/AAAAAAAAASE/i5xl5uznseM/s640/blogger-image--1909621069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-HqbEKzPrrDk/UpNMklDIEuI/AAAAAAAAASE/i5xl5uznseM/s640/blogger-image--1909621069.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-8eSt54tA7Uo/UpNMfZy4t-I/AAAAAAAAARc/_Li4VwUgFsg/s640/blogger-image--1371772742.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-8eSt54tA7Uo/UpNMfZy4t-I/AAAAAAAAARc/_Li4VwUgFsg/s640/blogger-image--1371772742.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">All done. Now, where's my curry?</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh5.googleusercontent.com/-F6Jq_8L7zIA/UpNMg-82FZI/AAAAAAAAARk/wHGGHTQAE-M/s640/blogger-image--1635175282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-F6Jq_8L7zIA/UpNMg-82FZI/AAAAAAAAARk/wHGGHTQAE-M/s640/blogger-image--1635175282.jpg"></a></div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-76119020972716505712013-11-19T06:18:00.002-08:002014-01-13T02:43:12.588-08:00Pizza & some bonus Ciabatta tooWhat's not to like.....<br />
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The HGC&B house was hosting the whole extended family for dinner last week.... & I decided to make Pizza. Pizza dough is a simple dough, but you have to get your hands dirty as it is wetter than your standard bread dough.<br />
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Feeding 6 adults plus the kids, I needed a lot of dough, so my ingredients were:<br />
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<li>1Kg strong white flour</li>
<li>3tsp salt</li>
<li>30g yeast</li>
<li>760ml water - not quite cold</li>
<li>100ml olive oil</li>
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After 10 mins of kneading the dough rests for about an hour, or until doubled in size - the dough is very active due to the large amount of yeast.<br />
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<tr><td class="tr-caption" style="text-align: center;">I need a bigger mixing bowl.</td></tr>
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After that you just get making pizza's - roll the dough out nice & thin on a WELL FLOURED SURFACE, transfer to your pizza paddle (if you have one - i use a large baking sheet for this purpose), make your pizza up however you like, & get it in the oven - 10-12mins as hot as your oven goes should do it.<br />
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<tr><td class="tr-caption" style="text-align: center;">Ready to go in the oven</td></tr>
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I should add at this point, that a baking stone is very useful!<br />
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<tr><td class="tr-caption" style="text-align: center;">Baking stone - one of the world's best things</td></tr>
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After making a couple of tomato based pizza's we ran out of sauce, so moved onto Pizza Bianca, using up some leftover roasted squash with some Rosemary from the Garden.<br />
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We actually couldn't finish all the dough, so I quickly knocked up a couple of Ciabatta with the remaining. The dough was lovely & pillow-like after all the hanging around, so after a quick roll in some semolina flour it stretched out perfectly before having it's turn in the oven. <br />
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<a href="http://2.bp.blogspot.com/-I6opWoXDM40/Uott1pjLWtI/AAAAAAAAAQ8/MB956Q5tBQY/s1600/IMG_6802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-I6opWoXDM40/Uott1pjLWtI/AAAAAAAAAQ8/MB956Q5tBQY/s320/IMG_6802.JPG" width="241" /></a> <a href="http://4.bp.blogspot.com/-_jJ7nnRcJdg/Uott4X_e2WI/AAAAAAAAARM/tgw50_2T31Y/s1600/IMG_6804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-_jJ7nnRcJdg/Uott4X_e2WI/AAAAAAAAARM/tgw50_2T31Y/s320/IMG_6804.JPG" width="241" /></a></div>
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Perhaps this dough is the most versatile of all doughs....it also makes perfect dough balls.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-64248749244576872362013-11-10T03:03:00.001-08:002014-01-13T02:41:56.583-08:00Tomato and Garlic PuglieseThe Dough Boy was keen to try something new this week for a family gathering.<br />
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What follows is a example of the perfection of Italian cuisine... Simple, only a handful of ingredients, but combined in such a way to create something really special. </div>
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So, this is Tomato and Garlic Pugliese....</div>
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A bit of homework is required: crushed garlic infused in olive oil overnight, and whilst your dough is proving you need to make a strong salt solution: 30g salt in 100ml water. A little of the former and the latter will be washed over the bread before it goes in the oven, creating a crust that can be unequalled in flavour.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Garlic and olive oil. A marriage made in heaven.</span></td></tr>
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The white flour dough is heavily yeasted and a portion of the water is replaced with the infused olive oil. I added a fair bit of the crushed garlic to the dough as well .</div>
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The dough is knocked back after only one hour, so the yeast is kept in check.... You then roll it out quite thin to about an inch in height all over. </div>
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The evolving loaf is then washed with the salt solution and with some infused olive oil which was retained for this purpose from the dough. The surface is then pricked all over with a knife before topping with thinly sliced tomatoes. Something like this:</div>
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It then proves for a further 45mins to an hour, before enjoying about 25mins in the oven. </div>
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Best served whilst still warm, though by this stage of the game your kitchen smells so good you will probably have a queue of people waiting to be taste-testers for you. </div>
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Not all bread is created equally. Making this from scratch is a case in point.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-37927591683264744792013-11-05T05:43:00.001-08:002014-01-13T02:42:35.719-08:00Learning the 'art of bagel'<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">My second ever batch of bagels. Happy Dough Boy! </td></tr>
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<a name='more'></a><br />Well, I've only ever made Bagels once before. They came out great on that occasion, but they were small in size - this time I wanted to improve on this & make them normal size.<br />
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My baking "bible" - The River Cottage Bread Book - is currently on long-term-loan to a neighbour so I <a href="http://www.bbcgoodfood.com/recipes/1088/bagels-for-brunch" rel="nofollow" target="_blank">looked up a recipe online</a> to use instead.<br />
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<tr><td class="tr-caption" style="text-align: center;">River Cottage Bread - Worth a look.</td></tr>
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Well, I should confess at this point that I'm not great at following recipes, & this was indeed the case today. I ended up mixing all 4 tablespoons of sugar into the water at the beginning - didn't realise this until I was looking at the recipe again once the Bagels were in the oven as I prepared to write up this piece. oops. 3 tbsp were supposed to just go in the boiling water to give that extra sweetness to the crust.<br />
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<i>What this could mean: getting technical now - the sugar ties up the water in the dough, so it can leave too little for the Yeast to use. </i></div>
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However, I think I have been lucky & got away with this amount of extra sugar today. The Bagels dough still doubled in size in 1hr, & they continued to grow when poached.... </div>
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Here's my dough divided in 8 equal balls (after 1hr proving in one lump).<br />
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How do Bagels get their holes? Useful second use for our Porridge stick! </div>
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Ready for poaching:</div>
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One minute either side - you have to make sure they don't stick to the bottom at first.</div>
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The light flecks in the bagel come from the wholemeal flour I added to the mix.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-71035083101481217862013-10-22T09:54:00.001-07:002013-11-20T00:58:30.746-08:00Back to basicsSo this is pretty much the 'standard' bread is the HGC&B household.<br />
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Recipe, to make 2 loaves, approximately:</div>
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1kg bread flour (mix and match, usually half white and then some rye, wholemeal or malt house - whatever needs using up.</div>
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10g yeast</div>
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20g salt</div>
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300-350g seeds and grains: sunflower, pumpkin, linseed, millet, quinoa, sesame.</div>
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700ml water. </div>
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Kneaded for about 10mins. Probably less quite often. </div>
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Rolled to a ball and left in bowl to prove for 2hrs.<br />
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After that, roughly divided into 2 halves and then shaped into whatever takes my fancy that week. </div>
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Then it's another 30mins proving whilst the oven heats up. Sprayed with water, dusted with flour, slashed, then in the oven.</div>
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Normally 10 mins at highest oven can go, then about 15 mins at 180.</div>
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Done.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-1987870009599650542013-10-22T04:27:00.001-07:002013-11-20T00:55:55.778-08:00Indulgent cheesy roasted garlic breadWell, working backwards from the end result... Think garlic bread but not like the regular shop-bought stuff... Think nice baguette bread oozing with the taste of garlic throughout the bread, combined with pockets of cheese melted inside the bread.<br />
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<a href="https://lh3.googleusercontent.com/-pKYAT_QeOsk/UmZhAhwCmMI/AAAAAAAAALE/Vdyn9tgce28/s640/blogger-image--246203662.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Indulgent cheesy roasted garlic bread" border="0" src="https://lh3.googleusercontent.com/-pKYAT_QeOsk/UmZhAhwCmMI/AAAAAAAAALE/Vdyn9tgce28/s640/blogger-image--246203662.jpg" title="Indulgent cheesy roasted garlic bread" /></a></div>
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Obviously this is a 2 stage process - whilst the dough is proving you roast loads of garlic bulbs gently in the oven.</div>
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Once the dough has proved, stretch it out quite flat and smear the pressed garlic and infused oil all over the dough. Add loads of chunks of cheese into the bread now too and then shape it to your choosing.</div>
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To be honest, the end result wasn't the prettiest of things, as the cheese burst out in all sorts of ways. Though to be honest, you won't care when it tastes as good a this does. </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-4723186383846872902013-10-21T03:15:00.003-07:002013-11-20T00:58:06.947-08:00The beginning of life as a dough boy<div class="separator" style="clear: both; text-align: center;">
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For many a year we had a bread maker at home, but it never really got much use - I found it all a bit too limiting with the specific recipes in the book, & as a multigrain/seeded bread fan it didn't really allow you to make those kind of breads very well.</div>
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Then for my birthday a couple of years ago the good lady wife got me a bread making course at River Cottage. The course was led by Aidan Chapman from The Phoenix Bakery in Weymouth, & over the course of the day we made numerous breads & our own pizza for lunch. I was hooked.</div>
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River Cottage HQ.</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-5250144403693881192013-10-15T13:55:00.002-07:002013-10-15T13:55:21.083-07:00Flatbreads<div class="separator" style="clear: both; text-align: center;">
Now this is where you get a really enjoy the alchemy of working with dough.</div>
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Flatbreads come in many shapes & sizes, & are of course a staple food in many corners of the world.</div>
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These flatbreads were sympathetic to those from north africa: the dough made with a blend of water & yoghurt, so the final bread has a lovely rich flavour. It takes a bit of practise getting the thickness correct but once you are "in the zone" between rolling & cooking them on the hob it's great fun watching them bubble & rise up.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-54224156410997273492013-10-15T13:36:00.000-07:002013-11-20T00:54:49.481-08:00Summer Foraging<div class="separator" style="clear: both; text-align: center;">
Have you ever foraged food? These are elderflowers picked from a few trees<span style="font-family: .HelveticaNeueUI;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-size: 15px; line-height: 19px; white-space: nowrap;"> </span></span>in a nearby park.</div>
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There are loads of simple recipes online for making elderflower cordial. Put simply you gently boil some sugar to make a syrup, then turning off the heat, add some lemon juice & your elderflowers (quick rinse first to get rid of any bugs!).</div>
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Cover the pan & come back in a day. Strain & bottle. Job done. </div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-50514511464779006552013-10-15T13:28:00.001-07:002013-11-20T00:55:08.790-08:00Cutting my teeth<div class="separator" style="clear: both; text-align: center;">
So, how did I start baking bread? It started with a bread maker, but after a few months I got frustrated with the limitations: the crust was always disappointing & I personally found it very hard to add extra ingredients like seeds & grains. </div>
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Then, something wonderful happened - my good lady wife got me a days bread making course at River Cottage for my birthday. I'll probably do a post about that at some point as it was a great day.</div>
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So, I moved beyond the bread-maker: a pizza stone was dragged from the corner of the kitchen & moved into the oven where it was used on a weekly basis to provide the heat for the dough to spring off in the cooker. </div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-48646465373273589162013-10-15T13:16:00.001-07:002013-11-20T00:57:44.892-08:00Norwegian Rye<div class="separator" style="clear: both; text-align: center;">
It's a messy start with this recipe - you mix warm milk, sugar & yeast in a pan & let them dance their merry dance for 10 minutes before adding them to the flour & salt.</div>
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The end result is a wonderfully heady bread - bake long & well for a wonderful crust. </div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-51101341646093772012013-10-15T12:17:00.001-07:002013-11-20T00:57:31.086-08:00Baking the same thing twiceIt's my current challenge to bake 2 loaves that come out the oven near-identical. Finding it hard to slash the loaves the same when the dough is loaded with seeds!<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5122274310587861962.post-20058522370086539992013-10-15T12:11:00.002-07:002013-10-20T10:08:45.948-07:00The back story....Well, I've been posting food pictures in my Facebook feed for many a year.... At the suggestion of some good friends I am moving into the blogosphere.<br>
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My main interest for this blog is baking, but beyond that I am generally very into most foods so there will be some posts beyond flour, yeast, water and salt.Unknownnoreply@blogger.com0