Bertinet Sourdough

As I mentioned in my last post, I’ve been trying Richard Bertinet‘s sourdough ferment recipe. The ferment is lively and strong and gave a good rise to the dough. I have to admit that I struggled somewhat with getting the dough usable as the water content of Richard’s recipe is higher than other recipe’s I’ve tried. I reckon it’s all in the technique  and I still need to work at it (I reckon a place on Richard’s breadmaking course is on the cards).

After 20 hours in the proving baskets, I found the dough very delicate and a little ‘runny’. In fact, I had to throw one of the doughs away as it just collapsed in on itself in a runny mess when I took it out of the basket. The other dough was a little more stable, but didn’t like being slashed with the lame – almost like popping a balloon!

The loaf I managed to get in the oven turned out to be light and somewhat sweet tasting rather than sour. For my taste, I will need to leave the leaven a little longer than Richard suggests to develop a sourer taste.

All in all, not an unqualified success with sourdough so far, but getting better. I will carry on trying because I love the taste. It can only get better (I hope).

Artisan Baking

Those who follow me on Twitter will know I’ve been making more bread lately: slow ferment and sourdough recipes. I’ve tried a few Leaven recipes, including Dan Lepard’s Rye starter.

I had mixed results with Dan Lepard‘s recipe and wasn’t too impressed with my first efforts, which were rather flat, although very tasty (lovely sourdough taste and smell).  I decided to try Richard Bertinet’s Spelt, White Flour and Honey ferment starter recipe from his wonderful book  Crust and so far so good. I’m currently on day 4 so not much longer to go before I make my first loaf with this new leaven. If you’re interested in making your own bread, I can’t recommend Richard Bertinet’s books highly enough. He has written two (each includes a DVD):

• Dough
• Crust: Bread to get your teeth into
  

Richard also has a cookery school in Bath where he teaches bread making.  I’d love to do his 5-day bread making course.

In the video below, Richard demonstrates his Sweet Dough technique:

Use the following link to view Richard’s Sweet Dough recipe: http://www.gourmet.com/recipes/2000s/2008/03/sweetdough

Yet more baking

Today has been yet another baking day: first off was Dark Chocolate and Orange Scones (another Antony Worrall Thompson recipe, albeit using plain chocolate rather than white chocolate). Easy to make and rather tasty. I tried one and the rest are in the freezer! Next off a Weight Watchers recipe: simple vanilla cookies. Finally, I did a Delia: Low-Fat Moist Carrot Cake.

People are asking why all the baking? The answer? I dunno! I just had the urge for some unknown reason. Simple as that.

Update: Delia’s Carrot Cake is THE best I have ever tasted. So moist too. Simply delicious.

Baking: what’s it all about?

Is it the Credit Crunch? Is it a mid-life crisis? A throw-back to childhood? Who knows, but recently I’ve been on a baking marathon. In the last two weeks I’ve baked all manner of bread, cookies, brownies and cakes. I hasten to add that I have shared them with my team at work rather than eaten them all myself.

Some have been a spectacular success; others not so. Rachel Allen‘s Peanut Butter and White Chocolate Blondies from her book Bake were delicious and very easy to make.

I found Anthony Worrall Thomposon‘s book The Sweet Life in Morrisons supermarket at a bargain price (£1.99). It’s a book of recipes using Splenda sugar substitute. Great for those of us who have to watch their weight! The Apricot and Ginger Tea Bread turned out to be a triumph. Fantastic taste and texture. You would not know it was sugarless. Worth the cost of the book alone!

A couple of days ago, I tried a BBC Food recipe for Banana and Walnut Loaf. I’m sorry to say it turned out to be rather crumbly and a little on the dry side. It could well have been me, but I did follow the recipe to the letter. I’ve Googled a few new banana loaf recipes, which I plan to try at some point.

My latest fad is muffins and cupcakes…so easy to make and tasty too!

When will this end?

Update: Paul Cole has tweeted to me a recipe for Banana loaf from Sound Bites in Derby, which he says is good. Use the following link to see Sound Bites shop on Google Street View: Sound Bites Derby (opens in a new window).