Monday, 1 May 2017

Back to Bread

I've been neglecting this blog and my baking for too long. I've got into the habit of just refreshing my sourdough starters every week and making loaves and rolls almost automatically, with no attempts at trying something new.

That will change, and this week is the start. My daughter and granddaughter are coming down for a few days and I need to up my game.

I'm making the ciabatta with the 18-hour ferment as a standard for toast and lunches but I'm trying a new type of roll as well. 

In the past, I've made savoury rolls, like cheese and pickle, or chorizo and sun-dried tomato, this time I'm going for a sweet version. I have some Blood Orange fruit spread

 and I will add chopped apricots and flaked almonds as well.

The basic dough is a sweet one and I've chosen the Richard Bertinet one,

250g Milk
10g Instant Yeast
500g Strong White Flour (For a softer dough you can substitute 150g Plain Flour for Strong)
60g softened Butter
40g Sugar
10g Salt
2 large eggs.

I warm the milk a little before I make the dough as usual.

Once it's had its first rise, I turn it out and stretch it into a rectangle.

Spread a thin layer of the orange spread on it,

 then sprinkle the chopped Apricots and Flaked Almonds.

Roll up and cut, laying the rolls out on a greased sheet, 

and prove for another 30-45 minutes while the oven heats up.

Bake for 18 minutes at 230°C or until the internal temperature is 95°C.

And that's it.

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