#bread and breadsticks

I now have baked enough sourdough loaves --and Alexa Crowe's my favourite-- to feel confident enough to try to add different flours to the mix. Thus, I baked this Spelt Sourdough, and I'm rather proud of it! While there is less spelt flour than there is strong white flour, the flavour is different, a bit nuttier, and I and Mum loved it! It's just wonderful with butter, good cheeses from Roquefort to Saint-Marcellin and a good craft beer! I'll bake a few of these, and then I shall grab the rye flour!

Ingredients (makes 1 loaf):

1 tablepoon pure good quality raw honey (I used forest honey we brought back from Auvergne)

about 180 millitres/¾ cup hot water

½ tablespoon vegtable oil like sunflower or grapeseed

2 1/3 cup strong white flour

1 cup spelt flour

1 teaspoon salt

325 grams/11.5 ounces Sourdough Starter

about 60 millilitres/¼ cup lukewarm water

Spoon honey into a small bowl. Stir in hot water until completely dissolved. Allow mixture to become lukewarm.

Grease a large glass bowl with grapeseed oil; set aside.

In a large mixing bowl, combine strong white flour, spelt flour and salt, and give a good stir. Add Sourdough Starter and honey mixture, and stir, gradually adding more lukewarm water, as necessary, until a soft, slightly sticky dough forms. You may not need to add all the water, but your dough should not be dry, it should just stick a bit to your fingers.

Tip dough out onto a clean surface, and knead, a good 10 to 15 minutes. Kneading will make it smooth and elastic and no longer sticky. Shape into a ball, and pop into prepared bowl. Cover with an oiled sheet of cling film, and allow to rise, in a warm enough, draught-free place, 3 hours.

Line a bowl or basket with a clean tea towel, and flour it generously (if it isn’t floured enough, the dough will stick to it!)

At this point, the dough should have doubled in size. Tip it out onto the kitchen counter and knead well to knock the air out, 5 minutes, slapping the dough onto the counter-top. Shape the dough into a ball and place into lined basket or bowl, seam-side up. Cover loosely with a lightly oiled sheet of cling film, and prove a second time, overnight, in a draught-free room. This second prove should take between four to eight hours.

Preheat oven to 220°C/430°F, placing a dish filled with water on the bottom shelf of the oven, to create steam and a beautiful crust.

Line a baking tray with baking paper.

Once second prove is complete, gently lift off cling film. Then, carefully tip risen dough out of its basket and onto prepared baking tray, lifting off tea towel gently. Spritz gently with water, and slash with a sharp knife. Place baking tray in the middle of the hot oven, and bake at 220°C/430°F, for 30 minutes. Then, reduce heat to 200°C/395°F, and bake, for a further 15 minutes.

Remove from the oven and lift off the baking tray.

This fragrant and tasty Olive, Thyme and Parmesan Focaccia makes a delicious, fuss-free dinner for a Saturday night, an excellent alternative to pizza if you haven’t been to the shops, and have no toppings other than olives!

Ingredients (serves 4):

1 tablespoon active dry yeast

½ tablespoon caster sugar

¾ cup + 2 tablespoons lukewarm water

1 ½ cup strong white flour

1 cup all-purpose flour

½ tablespoon salt

¾ extra virgin cup olive oil, divided + more for kneading

8 green olives

6 black olives

1 teaspoon dried thyme

Parmesan cheese

1 tablespoon olive oil

In a small bowl, combine yeast and sugar, and cover with water. Set aside, for about 5 minutes, until foamy.

In a large bowl, combine strong white flour, all-purpose flour and salt. Give a stir. Dig a well in the middle, and stir in yeast mixture and ¼ cup olive oil with a wooden spoon until dough just comes together.

Tip dough out onto a lightly oiled surface, and knead thoroughly, for about 8 to 10 minutes, adding a drizzle of olive oil if necessary, until dough is smooth, soft, shiny, and no longer sticky.

Pop dough into a lightly oiled glass bowl, and cover with cling film. Prove, in a warm, draught-free place, until doubled in size, about an hour.

Pour remaining oil into a rectangle pan, and swirl to coat completely. Tip risen dough into the pan, and flatten into a rectangle with your fingers, leaving indentations. Cover with cling film, and prove a second time, in a warm, draught-free place, until risen to the edges of the pan, another hour.

Preheat oven to 220°C/425°F.

Once the dough has risen, gently remove cling film and carefully scatter green and black olives liberally on top, gnetly pressing them ever so slightly. Sprinkle  with dried thyme, and grate Parmesan generously all over. Drizzle with olive oil, and bake in the middle of the hot oven, at 220°C/425°F, for 30 minutes.

We love a Wine and Cheese at home; we are French after all! Also, it is convenient on Saturday nights, when you’ve spent the morning doing the groceries, and you want to put your feet up and start enjoying the weekend as soon as possible. All you have to do is unwrap a variety of cheeses, uncork a nice bottle of red (or sweet white wine for Jules), place a (or rather two!) handful of bread loves in a basket, and there you go: an un-fussy and tasty dinner is served. This Rosemary and Thyme Brie-oche Tear and Share is my (punny) alternative when I’m in the mood for kneading, and the evening is a bit chill. Takes slightly more effort, but is well worth it, and it would go down a treat under the Bake Off Tent! (I have now, completed all my challenges of the UK Series; the Canadian, Aussie and Kiwi Bake Offs’ are still pending!)

Ingredients (makes 16 buns):

1 1/2 cup semi-skimmed milk, warmed

1 1/2 tablespoon active dry yeast

5 cups strong white flour

1 1/2 teaspoon salt

1/4 cup + 2 tablespoons caster sugar

3 eggs, lightly beaten

3/4 cup cold unsalted butter, cut into small chunks

sunflower oil

6 sprigs fresh lemon thyme

2 fluffy sprigs fresh rosemary

150 grams/5.30 ounces good quality Brie

pure fragrant honey (like heather)

1 egg

2 tablespoons milk

In a small bowl, stir milk and yeast together. Let sit 5 minutes, or until foamy.

In the bowl of a food processor, combine flour, salt and caster sugar. While on low speed, gradually add yeast mixture. then add eggs, one at a time until dough just comes together. Increase speed and gradually add butter chunks, until completely incorporated. the dough must be smooth and shiny, and “slap” the edges of the food processor.

Tip dough out of the food processor, into a lightly oiled large glass bowl. Cover with cling film and prove, 1 hour and a half to 2 hours, until doubled in size.

Line a baking tray with baking paper. Set aside.

Finely chop lemon thyme and rosemary leaves, saving a few for garnish. Cut Brie into 16 equal pieces. Set aside.

Punch down dough and turn it onto a lightly floured surface. Knead, 5 good minutes,until smooth. Then, add chopped lemon thyme and rosemary and knead them into the dough, 5 minutes more. Divide dough into 16 equal pieces. Working with 1 piece at a time, flatten slighltly, spoon a quarter of teaspoon honey in the middle, and place a piece of Brie onto the honey, then, gently roll into a smooth ball. Place on baking tray and repeat with remaining dough, arranging the dough balls into a circle or the shape of your choice onto the tray. Cover with cling film and prove a second time, about 25 to 30 minutes.

Preheat oven to 190°C/375°F.

In a small bowl, beat  egg with milk. Brush each bun with egg wash and bake until brown, about 20 minutes at 190°C/375°F, until a beautiful golden brown colour. 

This weekk, my Great Canadian Baking Show Challenge sees me tackle last weeks technical challenge: Montreal-Style Bagels. I have yet to set foot in Quebec (on my trip wish list!), but if mine taste half as good as those you find in Montreal, then it’s worth the effort because they are wonderful. A delightful combination of crispy, chewy and slightly sweet. Happy Baking Show Wednesday!

Ingredients (makes a dozen bagels):

1 tablespoon active dry yeast

1 cup warm water

1 tablespoon granulated sugar

1 tablespon Canadian Maple Syrup

1 tablespoon canola oil

2 teaspoons salt

1/2 cup Canadian liquid honey

1 large egg

3 cps strong white flour

1 cup all-purpose flour

1/2 cup Canadian liquid honey

1/2 cup poppy seeds

1/2 cup sesame seeds

In a large bowl, combine yeast, warm water, sugar and Maple Syrup. Give a good stir, and let stand, 5 minutes, until foamy.

Whisk canola oil, salt and honey into the yeast mixture. Break the egg in and whisk, until well-combined. Stir in the flours, gradually, until a soft dough forms. Tip dough onto a lightly floured surface, and knead until smooth and elastic and no longer sticky, about 10 minutes (add a bit more flour if necessary). 

Return dough to the bowl, cover with cling film, and prove, 1 hour or until doubled in size.

Preheat oven to 450°. Line two baking sheets with parchment paper. 

Combine 2 quarts water and honey in large pot, and bring to the boil.

Divide dough into 12 equal portions. Roll each portion into a log, and join ends together, pinching slightly but firmly, to form bagels, lining them onto prepared baking sheets as you do.

Place baking sheets in the hot oven, and let bagels rise, about 10 minutes.

Pour poppy seeds into a shallow plate, sesame seeds into another; set aside.

Dip bagels in the honey boiling water, two at a time, about 30 seconds on each side. Remove bagels with a slotted spoon and dip them straight into poppy seeds, sesame seeds or both for everything bagels.

Place them on baking sheets, seeds side up, and bake, at 450°, for 15 to 20 minutes until cooked through, and a nice golden brown color.

Serve Montreal-Style Bagels warm, or let them cool and toast them, with butter, cream cheese, Maple Cured Salmon, Almond Butter, peanut butter,....