#artisan baking

A rustic artisan style bread made of light bodied red wine and walnuts, this bread is perfect for bruschetta, for sandwiches and and as an accompaniment as well. This recipe also uses liquid levain for giving a robust sourdough character to the bread. The crust of this bread is very crunchy  and the crumb quality is very soft because of the sourdough levain and wine used in the recipe. I am posting the recipe below for red wine and walnut bread.

Red Wine and Walnut Bread

INGREDIENTS

1kg Bakers flour

350g Dry light bodied red wine

320g water

300g Liquid levain

20g Fresh yeast

20g salt

350g Walnut pieces( lightly chopped)

METHOD:

Mix together everything except walnuts in a mixer. Knead for 4 minutes at low speed and 6 minutes at intermediate speed. Check for gluten development.

Add the walnuts and knead for another 2 minutes at low speed

Allow the dough to rest at room temperature for 1.5 hours

Divide the dough into 600g pieces and shape into round shape. Rest for 30 minutes

Punch the dough to release carbon dioxide bubble. Shape in cob form with seam tucked underneath. Prove at room temperature before till double in size before  baking. Bake at 200*c with steamfor40 minutes

Liquid Levain:

Start making this levain 7 days before making this bread. This is a natural sourdough starter which takes time, care and commitment just like a baby to keep healthy and growing. Feed it everyday, it will be happy and lively. At the end of seven days feeding time, if you have left over levain, it can be kept alive forever by just feeding it at regular intervals

Day 1: 50 g rye  flour+50 g water- Mix till well combined and store in a glass mason jar at room temperature

Day 2: Feed with 25g Bread flour+ 25 g water

Day 3: Feed with 25g Bread flour+ 25 g water

Day 4: Feed with 25g Bread flour+ 25 g water

Day 5: Feed with 25g Bread flour+ 25 g water

Day 6: Feed with 25g Bread flour+ 25 g water

Day 7: Feed with 25g Bread flour+ 25 g water

Getting back to basics! This is the food trend for 2014. Experience these and more at this year’s Cook Franschhoek, 13 to 15 June.

A feast for the senses and growing in popularity, this annual event is perfect for all foodies. Whether you’re just starting out or have been cooking for years, there is something for everyone. The interactive and exclusive hands on demo kitchens will be focusing on…

Raspberry Brûlée, a home to patisserie obsessions, food thoughts, recipes and reviews. Brought to you from our little flat in Liverpool.

In the post ‘Quick baguettes’, we create a simpler and quicker plain white baguette.

As we weren't happy with the standard of 'baguette' in this country, we made some ourselves. The aim was to find a cross between a true baguette and a loaf, which can be made quickly and easily. The 70% hydration dough is less than the usual 75-80% of a baguette, which doesn't give a too open crumb structure. It also takes less time from mixing to baking, with only an overnight pre-ferment to boost the depth and complexity of flavour. The finished result is close to a baguette, whilst also being easy to make (and makes a heck of a good sandwich!).

Also check out The Fresh Loaf, where you will find information on all aspects of bread making and some great forums.

Please come over to our blog to have a look at the full post and others :)

Hope to see you soon,

Sourdough

24 October 11

This is an update to the picture of the ball of sourdough I posted on 20 October. This is how looks after four days in the fridge. It's full of life and ready to be brought up to room temperature when I'm ready.

To feed my sourdough mother, whatever the weight of sourdough I've retained, I'll add twice that weight of flour and half the weight of water. So, 200g sourdough will get 400g of flour and 200g of water.

I retain 200g of that sourdough for my next loaves which then gets fed, and the circle continues.