May in the HomeBaker’s Club…
Hey Homebaker!
This Easter we’ve been having fun in class making our celebration breads, I hope you enjoyed last month’s Easter Special recipes!
This time around, two very artisanal looking loaves for you with plenty to learn and plenty of flavour. I think you’ll like these a lot…
Green Olive and Semolina Pave
There’s something about semolina dough that has this silky and bouncy quality that’s really very pleasing to work with and I hope you’ll agree. It’ll have this incredible aroma too, which translates to what is often described as a “nutty” flavour in the final bread; it’s a warming and comforting bread. Highly recommend.
Pan L’ancienne
This rustic take on a baguette has its flavour elevated by rye and wholemeal flours, as well as extended fermentation. You’ll be making your dough and resting overnight, then the following day shaping is swift. After the final rest you’ll stone-bake your loaves upside down where they will burst naturally along the seam creating a beautiful characterful ear. It’s a good one, proving that a recipe built for practicality can create amazing bread without cutting corners.
And in the “with bread” section…
Two quick and east accompaniments; Tomato Toasts with Speck and Parmesan and Olive Crisp Bread with Avocado and Fresh Herb Dip
Have fun with these,
See you in class :-)