Trying out a new technique

Using some fantastic bread flour that my other miller friend John gave me, I tried a new recipe today. It was based on a technique from Dan Lepard which involved making a roux first, and then using that in the bread. The result is the softest bread we’ve ever made! This batch is red onion, mixed olives, fetta, romano and pecorino cheeses. The original recipe is here (I made the sourdough version). It’s quite late now, and the light made it difficult to take good pics…

We also tried our hand at mint jelly today – can you see all the little bits of suspended fresh spearmint?

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