Fancy bread

Getting more practised with the regular sourdough bread and although still have a way to go before reaching loaf perfection feel it’s going well enough to give me the confidence to try new things. The summer holidays are rapidly approaching here. Mixed emotions because although there are lots of fun things about holidays and of course less having to get up early and go out on time there’s so many lasts and firsts and children growing up. Plus it’s not always fun in the house with everyone here, sometimes it’s just more people to row with each other.

I’m looking for more interesting and fun things to pack for picnics so suggestions very welcome.

The first type of fancy bread I’ve made with sourdough is focaccia.

This recipe was a joy to use for the simple fact unlike many sourdough recipes it’s really easy to read and follow.

The biggest difference obviously between this and other sourdough bread recipes is this has a lot more ingredients. There are honey and olive oil in the sponge and even more olive oil in the main dough mix. The dough wasn’t as wet as other sourdough recipes I’ve used, maybe my starter was less liquid and or using a cup measure rather than scales for the flour made that difference.

It was really lovely to knead.

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And easy to press out into the pans. It rose well and pretty quickly, it’s warm here at the moment so that was expected I guess.

Looked pretty good before and after baking or is that cooking?  The cheese and onion one was definitely suitable for a meal. But took a little less time to be well done than the recipe expected, warm weather and an especially effective oven probably caused that.

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Pizza

Parenting challenge this week -when the news is pretty scary how do you help your 13-year-old with a tendency to be anxious and an interest in current affairs not let it overwhelm them? I don’t know the answer, I’m working on not letting it overwhelm me and remembering that a loving gentle home environment and a safe space are the things I can control when I can’t control what’s out there. If anyone has the answer please let me know I’m always keen to learn.

In our little home bubble, we’ve had a lovely weekend. All three children worked together on a meal for father’s day without arguing which was a minor miracle. Friday we had pizza for tea. Making pizza is pretty easy and fun if you just use a bread mix for the base and let people choose their own toppings and don’t make the people who have very strong views on how much sauce a pizza should have share with each other.

The challenge comes when you’re trying to cut down on gluten. I’ve tried a gluten free scone pizza base, too dry for me and a commercially prepared gluten free pizza base, tasty but not so fun from a cooking point of view. So this week yeast and gluten free flour like this recipe.

There’s milk in it which I think could be substituted for a non-dairy alternative but I thought on the first go I’d not change too much. Making the yeast bubble was fun and looked cooler than the photo shows.

It wasn’t too sticky and formed a dough nicely but didn’t rise as well as I hoped. It did look more different than the photo shows. Think I need to do a food photography course next.

Rolling out was not too difficult but picking it up to put on the tray was practically impossible without it falling to pieces.img_20170616_173712.jpg

The one on the left I managed to get on the tray almost in one piece but the one on the left fell apart completely and ended up as a pile on the tray with the result it was a lot thicker.

They looked good once the topping was on and they had been baked.

The thinner pizza was pretty good just a little floury if it had been just a bit thinner it might have been just right. The thicker pizza was just too floury and I mostly just at the topping.

So the search for the perfect gluten free pizza continues.

In other news, while I was making pizza our new budding foody was making Mary Berry’s ‘Can’t go wrong chocolate cake’. Which was very yummy. It’s two layers in the recipe but he’s of the opinion that two cakes are better than one!

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