October in the HomeBaker’s Club…
Hello Homebaker!
I hope you’ve enjoyed busting our homemade pizzas and everything that goes with them over the past month or so. If you haven’t had a crack yet don’t worry, the Pizza chapter is now a permanent part of the club and joins the wealth of recipes in there.
This month two very different breads with one thing in common; they are here celebrating the flavour of rye…
The Rye 85
So called because it is 85% rye flour making for a flavourful and substantial loaf of bread which are normally reserved for the sourdough enthusiasts amongst us. This is a yeasted version requiring no kneading and no real shaping either. You’ll be proving in a basket and baking on a stone to create this earthquake crusted bread that will have you coming back and back for more.
Polar Breads
These flat and fillable breads are a testament to the evolution of recipes themselves as you may have seen then in one form or another from me in the past. Over the years the process has been practiced and refined to a point of practicality both in the process of making them and in their storage and use! Stackable, freezable breads baked two by two in a pan, a new one for your regular rotation!
And in the “with bread” section…
A banging prawn and avocado polar bread with fresh chilli, lime and coriander, and a sticky honey roast fig and stilton whip topper for the Rye 85.
Learn lots, enjoy rye and have fun!
See you in class :-)
Jack