Curry Bun

This is a copy of the post to my bread blog, to gain it a wider audience.

From the people that brought you Marmite Bread and the Cheese and Chorizo Roll, the Amazing Curry Bun.

Containing Spices, Onion and Chutney it's a cross between a Bhaji and a Roll, an ideal accompaniment to a glass of Lager.

Or at least that's the plan. If it works, or even if it doesn't, I can try the Sweet Chilli Roll as well.

The recipe is a closely guarded secret, (only because if it doesn't work I can tweak it)
but includes Mustard Oil, A Marsala blend for stuffed Paratha, Mango Chutney and Gram Flour, in addition to the Onion flour blend I normally use.

To make use of the oven, I made an overnight sourdough from a recipe that I found online at

http://www.myitaliansmorgasbord.com

which looked pretty easy, I made the dough,

rested it in the fridge overnight,

and baked it at the same time as the buns.

Talking of which, after the dough had risen,

I formed it into irregular shaped buns, (trying to get the Bhaji look)

20 Minutes in the oven and they were done,

Meanwhile the sourdough was still baking, it needed about an hour according to the recipe,
and it took that long for the middle to get up to temperature. But it looked great on the outside, and the crust was solid.

The crumb was pretty amazing, not too ventilated, just how I like it.

So I would say that's another success.Tomorrow I start getting the supplies ready for the Brixfest Rolls, and start the Rye sourdough for Oats. But at least today I've done some bread for me.

And the Curry Bun, well it tasted pretty good, but needs a little tweaking before I release the recipe.

A few things I had lying around.

Healthy eating here we come, but first, finish off all the bits and pieces that fill your cupboards, things you brought because they were cheap, not necessarily because they were wanted.
So I found a jar of Passata and a packet of Potato Gnocchi, that were cheap, some onions and peppers that were left over, some chilli and garlic sauce and some cooked chicken. Oh and a bit of Chorizo.

First up, fry the Gnocchi in Olive Oil until they start to brown and crisp.

Reserve for later. In the pan, fry chopped Onion, pepper and the Chilli and garlic sauce until the pieces are soft.

Slice the chorizo and shred the chicken.

Add the meat to the passata and warm,

 then mix in the veg.

 Finally add the gnocchi and stir together.

And there it is, ready in 20 minutes. And some stuff that had been cluttering up the larder has found a good home.The picture may not do it justice, as the chicken has broken down, but if you could smell and taste it you would think differently.

On our walk this afternoon, whilst the dogs were checking for rabbits, I saw that the blackberries were starting to bud. I can't wait.

 

Here is the Wholemeal and Oat loaf from last time,

Based on an overnight ferment.

My Facebook page for Well Bread! is now live, its at 

https://www.facebook.com/pages/Well-Bread/1550044511889291 , please have a look and if you feel so inclined, like and share. Many Thanks.

New Start

Sorry for the delay, I've been busy - to put it mildly.

In addition to my day job, including putting ships into Tilbury Lock

 

 

 

 

and meeting my gorgeous Grand daughter for the first time,

 

 

 

I have been redesigning my web activities.

As very few of you are reading the bread blog, I have decided to reduce the frequency of posting, instead of just repeating my weekly activities I will only post new projects in the breadroom. Instead I'm going to try and get a wideer audience for my wares on Facebook. The page is still under construction, and will go live soon, but as well as that I will now post anything "bready" here, as it will gain a wider readership. I will keep the page going, but only update it if the demand is there.

Also I am working on a local delivery service for bread orders, again details will follow, and that will depend on demand, first indications are that it may be a viable idea.

So with all that going on, it's been a busy few days, hopefully not so much of a gap next time. Must go, I have a no-knead Wholemeal and Oat loaf to tend.

 

Its a Long Story, Part Two.

Next morning, the dough has risen overnight.

Now it needs shaping, then its into tins and back in the fridge.

We're now at 26 hours by the way, and we could be finished in 7 more if we left it out of the fridge for 6 hours then baked it. But I'm going for more flavour so another 8 hours in the fridge, then 6 hours out and then bake.

After four hours out of the fridge, they had risen quite a bit,

but I gave them a bit longer before baking at 220 degrees for around 45 minutes, or until the internal temperature had reached 95 degrees.

And here's the result,

Its a Long Story, Part One.

Readership of my Bread Blog has waned somewhat, so I thought that I would put this post up here, as it is a bit more general interest.

I make a Rye Sourdough for Oats Health Food Store and Cafe in Brixham. Its Organic of course and uses this fine flour,

My Rye starter has been going for about 18 months now, I made it from my Spelt starter, splitting some off and feeding it Rye Flour until it had developed fully. After this amount of time, there is no real trace of Spelt in it, just a nutty rich flavour.

Here it is straight out of the fridge, where it snoozes between jobs.


Anyhow, my loaf takes around 40 hours to make, if that seems like a long time, its not all work, the most important thing is the time. It actually takes lesss than 30 minutes to do all the steps.

So the method is as follows.

Day one, early, take 225g starter,

Add 113g flour and 113g water,

mix to a paste, cover and leave.

After 6 hours, its starting to get active, can you see the bubbles?

after 12, its really getting going. compare with the picture 2 back.

Then add it to the other ingredients, 900g Rye Flour, 675ml water, 90g Honey, 23g salt and mix well.( I beat in a Kenwood, using the 'K' beater for 13 minutes on low speed)

Leave it for three hours at room temperature,

then put it in the fridge overnight.

Continued tomorrow.

Thank You Amy.

Yvonne brought this dog in a well know hobbycraft shop, as she wanted a different project to occupy her while she recovered from her operation. She was inspired to cover it with patchwork pieces,

I think he (she) looks rather cute.

And now I can reveal the lucky recipient of the dog, as I have just become A GRANDFATHER!!!! (I guess now I will have to start acting responsibly!)

My clever and talented daughter Amy, (with her husband Harry's help) has produced her best work yet, and made me so proud of her. I hope she doesn't mind if I introduce Elsa to the world,

It almost feels like yesterday when I see her, as she is the image of Amy at that age!
It's a wonderful thing to see the next generation of the family, and gives me a warm feeling inside. I love her to bits already.

Thank you Amy.