The famous chef adds three recipes to the sourdough series as part of his column – “chocolate, peppers and other culinary vulgarities”
After covering the basics of last week’s column, which included making a simple white bread and whole wheat bread, we’re moving on to something a little more difficult.
Rosemary and Raisin Ciabatta
Last year I baked bread pretty much every day. This one has become a favorite and these raisins with all that natural sugar really ferments the dough quickly and you get a really nice airy open texture.
To start, prepare the sourdough the day before using the same recipe and method as those followed in the recipes published on July 13 in the first series of sourdough.
â¢ Water, 180 ml
â¢ Olive oil, 1 teaspoon
â¢ Raisins, 30g
â¢ Strong bread flour, 200g
â¢ Strong wholemeal bread flour, 100g
â¢ Coarse salt, 1 teaspoon
â¢ In the morning, mix your sourdough with water, olive oil, raisins, a little fresh or dried rosemary, if you don’t have any.
â¢ Then add strong white bread flour, strong wholemeal bread flour and salt. Knead for 10 minutes until smooth and elastic. It should be a moist, soft dough!
â¢ Pour into a well-oiled bowl and cover with cling film. Let rise for up to four hours at room temperature or until doubled in size.
â¢ Now, to start a series of folds, lift the dough from the edge, pull up, then release it.
â¢ Turn the bowl 90 Â° and do the same.
â¢ Repeat for a full turn of the bowl twice, or eight times. It’s probably best to read this a few times before you start. Just so you can understand.
â¢ Rest for an hour and repeat the folding process once more.
â¢ Then pour the dough onto a well floured surface and cut it in half. The dough should be very soft and light and spread a bit on the surface. Just make sure the surface is really well floured.
â¢ Then, using a pastry scraper to help move the dough, shape the dough into 2 x 8 inch squares and one at a time, fold the dough on each side, as if you were folding a booklet.
â¢ Turn over then collect the rolls and place each one on separate sheets of baking paper and well floured. The roller will be very soft, so oil or flour your hands well.
â¢ Leave to rest for another 30 minutes, covered with a floured tea towel. It will most likely spread out, so make sure there is plenty of space between the buns.
â¢ Preheat your oven to 220 Â° C, with a plate or a tile in the center of the oven. Then slide each of the buns with the parchment paper underneath onto the hot baking sheet.
â¢ Bake for 35 to 40 minutes, until the crust is golden and the buns sound hollow when tapped on the bottom.
â¢ Move to a wire rack and let cool for an hour before slicing.
This recipe will make a good sized focaccia platter and trust me, it won’t last long. To start, the day before, prepare your sourdough, as for the previous recipes.
â¢ Water, 350 ml
â¢ Olive oil, 3 tablespoons
â¢ Strong white bread flour, 350g
â¢ Strong wholemeal bread flour, 150g
â¢ Salt, 10g
For garnish :
â¢ Olive oil, 2 tablespoons
â¢ Onion, sliced, 2
â¢ red and green bell pepper, 1 each
â¢ Garlic cloves, 6
â¢ Ginger, grated, 1 tbsp
â¢ cumin seeds, 2 teaspoons
â¢ Chili flakes, 2 teaspoons
â¢ Olive oil, 60 ml
â¢ In the morning, mix your sourdough with water and olive oil. Then add strong white bread flour and strong whole wheat bread flour and salt.
â¢ Knead for 10 minutes. The dough should be slightly sticky.
â¢ Sprinkle the work surface with flour and pour the dough over it, scraping the sides of the bowl.
â¢ Knead 5 to 10 minutes until your dough is soft. Place the dough in a clean bowl, cover with a kitchen towel and let rise for two to four hours or until doubled in size.
â¢ During this time you can prepare the filling. To do this, pour olive oil into a hot pan and brown the onion, sliced ââpepper, chopped garlic, ginger, cumin seeds and chili flakes until they are are golden. Then let cool.
â¢ Then start the series of folds. Lift the dough from the edge, pull up, then release it. Turn the bowl 90 Â° and do the same.
â¢ Repeat for a full turn of the bowl twice, or eight times. Rest for an hour and repeat the folding process once more.
â¢ Pour olive oil into a roasting pan (14 inches x 10 inches).
â¢ Pour the dough in and stretch it to fill the mold. Then cover with a tea towel and let rise for another one to two hours or double in size.
â¢ Preheat your oven to 180 Â° C and sprinkle your filling on top of your dough.
â¢ With a good pinch of chopped cilantro and a drizzle of olive oil, press your fingers into the dough to make dimples and sprinkle with flaky or crushed rock salt.
â¢ Bake for 30 to 40 minutes or until golden brown. While the bread is still hot, sprinkle with a drizzle of olive oil and remove from the baking sheet on a wire rack to cool.
Finally, something sweet and another trend for two years. This recipe with the addition of a lot of food for yeast, milk, eggs, sugar, will be a really active dough. But to start and for the last time, the day before, make your sourdough, as with the previous recipes.
â¢ Milk, 250 ml
â¢ Strong bread flour, 500g
â¢ Salt, 10g
â¢ Sugar, 100g
â¢ eggs, 2
â¢ Butter, chopped, 100g
â¢ Vanilla extract, a few drops
â¢ Butter, softened, 150g
â¢ Powdered sugar, 100g
â¢ Cinnamon, 2 tablespoons
â¢ In a bowl with your sourdough, add slightly warmed milk, strong bread flour, salt, sugar, eggs, butter and a few drops of vanilla extract before making a soft dough.
â¢ Add a little extra milk if necessary and knead for 10 minutes until you get a smooth ball.
â¢ Place it in a clean bowl, covered with cling film and let it sit at room temperature to double in size, for about one to three hours.
â¢ Meanwhile, for the garnish, mix the softened butter, in a bowl, with the caster sugar and cinnamon. It should be smooth and spreadable.
â¢ Then, invert your dough, giving it another five minutes of kneading.
â¢ Let sit for five minutes then roll out about 24 inches long and 18 inches wide and 1 cm thick.
â¢ Spread the sugar-cinnamon-butter evenly over the dough using a palette knife. With the longer edge closest to you, roll the dough into a cylinder. Cut into 18 equal slices.
â¢ Place each slice on a flattened paper cupcake case on a baking sheet in a greased muffin pan or as I did here, placing them a little distance from each other on a baking sheet that I buttered and floured.
â¢ Cover once more until doubled in size and bake in preheated 170 Â° C oven and bake for 30 to 40 minutes, before removing from the sheet onto a wire rack to cool.
â¢ Once cooled, I spread the vanilla buttercream on top. Made with equal amounts of soft butter and icing sugar, creamy or beaten with a few drops of vanilla extract until light and creamy.