karadekoolaid wrote:I made a pizza. Not particularly inspiring, but I used up (a) a pot of fresh tomato sauce (b) a chunk of Buffalo mozzarella and (c) some cooked artichoke hearts left over from Tuesday´s artichoke balls!!
suffolk wrote:
Comfort food ... fruit scones
suffolk wrote:As it's Pie Week OH requested chicken and leek pie with rough puff pastry ...
Herbidacious wrote:That looks very good indeed.
dennispc wrote:Herbidacious wrote:That looks very good indeed.
Swapsies?
KC2 wrote:Well, you learn something every day. I had no idea what a banneton was until I looked it up! Thanks dennispc for the education!
Sorry it didn't totally work out for you this time. Have you used one before?
dennispc wrote:Thanks again. Here’s my timings - all approximate.
Day 1 around 4pm refreshed room temperature starter. Left on side, covered.
Day 2 after lunch - mixed 150g starter with 250g white spelt and 275g tap water. Left on side, covered.
About 8.30pm, to the mix, added 300g white spelt, couple of glugs olive oil and some salt (10mm?). Left on side, covered.
Day 3 about 6.30 am, knocked back, kneaded, shaped into banneton. About 9am, tipped onto hot tray, baked for 45mins, 230C.
Have fun.
Janet wrote:Chocolate muffins with a 'blob' of Nutella in the middle!
Janet
Janet wrote:Chocolate muffins with a 'blob' of Nutella in the middle!
Janet
dennispc wrote:Made another spelt sourdough, used muslin for banneton and that worked well.
Different timings from before,
Day 1, starter from fridge, refreshed and left on side overnight.
Day 2, 3.45pm, mixed flour, water and salt, added starter (as normal)
No knead method, folded three times every half an hour.
5.20pm, formed dough into a ball, left in bowl covered for three hours.
8.20pm, knocked back, into banneton, into fridge, covered
Day 3, 6am, our of fridge
7.45am, onto hot tray, into hot oven for 40 minutes, plus a bit extra.
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