Tag: Bread

Parmesan Scones

Parmesan Scones

These accidental cheese scones was so amazing and could be the best scones I’ve ever made. The Parmesan adds a little extra fat to this dough making it light and airy with a slight saltiness that offsets any sweet toppings like jam and cream. Process …

Cakes, Traybakes
Scones

Scones

Soft and fluffy on the inside and crisp on the outside, this easy scone recipe can be made everyday. I toss in dried fruit and nuts or cheese and herbs for a savoury version. Makes 10 scones Process Preheat the oven to 170°C. In a …

Bread
Sourdough Pizza

Sourdough Pizza

Process

The sourdough starter has been fed 8 hours prior to starting the dough.

Take 200g of starter and mix in the other base ingredients with only 3 tbs olive oil (we’re saving the other half for a later stage) in a stand mixer until all the flour has been hydrated.

Turn up the stand mixer speed and knead the dough for 15 minutes until smooth and elastic.

Smooth out the dough into a tight ball with your hands.

Oil a bowl with a tbs of olive oil and place the ball of dough in. Cover with a tea towel and leave to rest for 45 minutes.

After the first rest, oil your hands and stretch and fold the dough into itself (I usually do 6 stretches and folds) then smooth out into a tight ball again and leave it back in the oiled bowl to rest.

Repeat this stretching and folding process every 45 minutes 4-6 times until you’re happy with the elasticity achieved.

Preheat the pizza stone in the oven at 225°C.

Divide the dough into 4 equal pieces and dust with a little flour to gently stretch each piece to your desired thickness, leaving slightly thicker edges to hold the filling in.

Spoon over some passata and season with salt and pepper.

Layer over combinations of toppings and finish with a layer of cheese, oregano and a drizzle of olive oil.

Bake on a pizza stone in the pre-heated oven for 10 minutes before slicing and serving.

Ingredients for base

Makes 4 large pizzas

  • 200g sourdough starter
  • 250ml water
  • 1 tsp instant yeast
  • 1 tsp salt
  • 6 tbs olive oil
  • 350g double zero “00” flour or Italian flour, plus a little extra for dusting over during shaping

Ingredients for toppings

  • 250g passata
  • Cheeses of your choice
  • Sliced cold meats
  • Sliced jalapeños or sweet peppers
  • Caramelised Onions
  • Corn kernels
  • Salt
  • Crushed pepper
  • Dried or fresh oregano

Equipment

  • Stand mixer with a dough hook
  • Silicone spatula
  • Large mixing bowl
  • Tea towel or cling-film
  • Pizza stone
Bread
Cinnamon Buns

Cinnamon Buns

Ingredients for buns 10g instant yeast 1⁄2 cup warm water 1⁄2 cup scalded milk 1⁄4 cup sugar 1⁄3 cup butter, melted 1 tsp salt 1 egg 3 1⁄2 cups all-purpose flour 1/2 cups softened butter, plus a little extra to grease the baking pan 1/4 …

Bread
Flatbread

Flatbread

My take on the classic roti is enriched with butter and yogurt to add the softest fermented flavour. Flatbread is a versatile alternative to baking bread, taking just a 1/4 of the time to prepare & cook on the stove-top so if you’re in a …

Bread
Sourdough Starter

Sourdough Starter

A sourdough starter is a live culture that ferments and improves in flavour and texture over time and provides the base for a myriad of dough projects from bread to pizza and desserts.

It’s important to note the temperature of your kitchen when storing your starter, lower temperatures require a bit more time to ferment before feeding so trust your instincts if you feel like you could give your starter a little more time to develop. Your starter may need lesser time between feedings in warmer climates.

Process

Day 1 :

50g bread flour

50g water

  • You can mix brown, white, rye or your favorite bread flour to make 50g to use in the starter.
  • Place the flour and water into a clean glass jar and stir together until fully hydrated and combined.
  • Cover with the muslin cloth loosely and leave at room temperature overnight.

Day 2 :

50g wholemeal flour

50g water

  • To the sourdough starter add 50g wholemeal flour and 50g water. Stir together until fully combined.
  • Cover and leave at room temperature overnight.

Day 3 :

100g wholemeal flour

100g water

  • Discard 100g of the starter.
  • To the remaining starter, mix in 100g flour & 100g water and mix until the flour is completely hydrated.
  • Cover and leave overnight.

Day 4 :

100g wholemeal flour

100g water

  • Discard 150g of the starter.
  • To the remaining starter, add 100g flour & mix in the 100g water.
  • Cover and leave overnight. The starter should start to smell pleasantly sour with small bubbles appearing on the surface.

Day 5 :

150g wholemeal flour
150g water

  • Discard 200g of the starter.
  • To the remaining starter, add the 150g flour to the starter and mix in the 150g water.
  • Cover and leave overnight. The starter should appear active and full of bubbles.

Day 6 :

200g wholemeal flour

200g water

  • The starter should be quite active now and be full of little bubbles and smell slightly sour.
  • Throw away 250g of sourdough starter.
  • To the remaining starter, add the 200g flour to the starter and mix in the 200g water.
  • Cover and leave overnight.

Day 7 :

  • The starter should now be very active, full of bubbles and is ready to use.
  • Remember when making sourdough bread, retain some sourdough starter which will be fed/refreshed, ensuring you have some sourdough starter for the next dough.
  • To refresh and feed your starter, add the same weight of each : starter + water + flour.

Ingredients

  • Water
  • Organic Bread Flour

Equipment

  • Glass jar
  • Muslin/Cheese cloth/Lid
  • Spatula
  • Scale
sourdough-starter

Bread
Bao Buns

Bao Buns

Soft, pillowy steamed bao buns are perfect with fillings or without. I favour the savoury version filled with a slice of either roast pork or crispy fried chicken strips and a crunchy Japanese mayo coleslaw. I’ve filled these buns with a custard filling for a …

Bread