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Pain d’Epi, Breadsticks, Brioche Rolls and Wholemeal Sourdough – the last six weeks in baking

A roundup in photos of the last six weeks of breadmaking. This set was made from a single batch of white dough using recipes in Richard Bertinet’s Dough. Nice to produce four different things in around three hours. The middle two were my first attempt at baguettes using just yeast dough. They both tasted fine…

A roundup in photos of the last six weeks of breadmaking.

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This set was made from a single batch of white dough using recipes in Richard Bertinet’s Dough. Nice to produce four different things in around three hours. The middle two were my first attempt at baguettes using just yeast dough. They both tasted fine but I’m going to need to work harder to get a more authentic french crust, particularly on the straight baguette. Cutting the other into the epi shape (echoing a head of wheat) was very straightforward, but it looks brilliant and gives little tear-off rolls with crispy, pointed ends.

On the left are flattened bread rolls, dipped in poppy seeds then turned inside out. Very simple, and they’d look even better made by someone less cack-handed than me. Finally, on the right are breadsticks with olive, herb and pecorino.

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Rye bread with tapenade filling.

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Brioche rolls for burgers. Recipe from BBC Food. Very straightforward. My biggest problem was summoning the patience to make each roll the same size.

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Mmmm. Pizza.

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The most recent haul. The sourdough loaves to the left and right follow the wholemeal sourdough ingredients list from Richard Bertinet: Crust but with toasted mixed seeds added to the dough, and untoasted seeds sprinkled liberally on top. These sound like a Native American rainstick as they fall all over the kitchen floor, but they taste pretty amazing.

The middle loaf was made by my daughter – straight white dough, plaited then sprinkled with poppy seeds.

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Close-up of the wholemeal multiseed sourdough loaf.

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