Is Your Mother Sweet or Savoury?

Mothers’s Day, La Festa Della Madre, always presents a few dilemmas. To celebrate or not, to give gifts or not. The commercialisation of the day is viewed with suspicion in my family, however for grandmothers and great -grandmothers, this day often has more significance. In the past, we’ve enjoyed small family gatherings with my mother, often in the dining room of the Lomond Hotel. A table for nine, set with white linen and fresh flowers, free bubbles for the ladies, followed by a simple three course meal, it was an easier way to get together than at Christmas. My mother always gave small gifts to her three daughters on this day, recognising that we are all mothers. This year, as my mother is in residential care, visits are not yet permitted. The facility management is adhering to very strict guidelines and has partially opened up: one designated family member may visit her once a week. To err on the side of caution makes sense, given that the elderly are so susceptible to the devastating effects of this plague. And as for my immediate family, none of us are planning to break the gathering rules. I’ll miss her today, but she does enjoy a long phone chat.

Crostata di albicocche

My biggest dilemma today is this- sweet versus savoury for Mother’s day? I’ve gone with both. For my daughter, a mother of three daughters and two leggy whippets, a crostata filled with apricot jam, Crostata di Albicocche, and for my caring son, a sourdough Panmarino bread filled with baked garlic and fresh rosemary.¬†

Panmarino sourdough with baked garlic. A small blowout in the centre of the salty crown. Sourdough, like life, is rarely perfect. ‘There‚Äôs rosemary, that‚Äôs for remembrance; pray, love, remember.’

When it comes to sweet versus savoury, I think I’d choose the garlic- laced bread. I may need to steal a slice or two of that loaf. How would you choose, dear reader?¬†

 

 

Orange, Ricotta and Almond cake.

If I knew you were coming I’d ‘ve baked a cake. Sometimes the strangest songs jump into my head for no particular reason. I like to think of them as song pop- ups. This cute but slightly annoying song, recorded by Eileen Barton in January 1950, must have been played often by my parents along the way, an earworm plant from childhood. There’s fat chance of any one coming here for at least another month if not longer. Despite isolation, or in spite of it perhaps, the cake baking continues once a week.

Ricotta, orange and almond cake. i cannot part with this lovely old chipped plate

Most of my cakes are flour free. After all those Hot Cross buns this Easter, I’m enjoying this subtle flavoured flourless cheese cake, with its evocative notes of orange, reminding me of Sicily. If you live in a two or three person household, small cakes of 18-20 cm in circumference are the best size to bake when no one is knocking at your door or dining at your table. This cake keeps well for a few days under a cake dome or lidded container in the cooler months, or in the fridge during summer.¬†

Torta Siciliana di Ricotta, Arancia e Mandorle.

Ingredients

  • 250 gr ricotta cheese, firm
  • 4 large eggs, separated
  • 1 tsp + Cointreau or other orange liqueur
  • 175 gr caster sugar
  • 220 gr almond meal
  • finely zested rind of 1 orange
  • 1 Tbles orange juice
  • flaked almonds for the top
  • icing sugar to dust.

Method

  1. Preheat oven to 160¬ļc. Grease and line a 20 cm springform cake tin.
  2. Beat together the ricotta, egg yolks, and sugar in a stand mixer, making sure the mixture is completely smooth. Add the liqueur and orange juice, stir through, then add the almond meal, mixing well by hand to incorporate.
  3. Beat the egg whites in a clean bowl till soft peaks form. Fold in a few tablespoons into the almond mixture to loosen it. Then gently fold in the remaining eggs whites.
  4. Spread into the prepared pan. Sprinkle the top with almond flakes. Bake for 35-40 minutes or until a skewer comes out clean. 
  5. Cool then release onto a wire rack to cool completely. Dust with icing sugar.

Those insane lyrics from that song.

Well, well, well, look who’s here.
I haven’t seen you in many a year.
If I knew you were comin’ I’d ‘ve baked a cake,
baked a cake, baked a cake.
If I knew you were comin’ I’d ‘ve baked a cake.
How-ja do. How-ja do, How-ja do.

Had you dropped me a letter I’d ‘ve hired a band,
grandest band in the land.
Had you dropped me a letter I’d ‘ve hired a band
and spread the welcome mat for you.

A Week Measured in Buns

Perhaps even more so during times of uncertainty, we are inclined to seek out tradition as a means of connecting with the past. This seems to be the case with food during the global pandemic: suddenly everyone has turned to bread making, if they can get hold of any decent flour that is. Festive breads are loaded with symbolic connection but the Hot Cross Bun definitely takes the cake for its conspicuous association with Christian mythology. The bun marks the end of Lent while the cross represents the crucifixion of Jesus and the spices signify the spices used for embalming. In Australia, Hot Cross buns land in the supermarkets on Boxing day, December 26 and continue through the new year to Easter and beyond. Most children have no idea what the cross stands for. When I inform them of the crucifixion story, they look aghast and reply ‘that’s gross’. I have to agree with them, but remove the cross, that thick part holding the sweet glaze on the top, the favourite side, and there goes your tradition, and another reason not to learn how to bake festive and seasonal foods, or learn about how food is connected to history and legend.

Tricks of the trade: piping the crosses using an old plastic sauce bottle. Cross mixture too thin.

Over the last week, I’ve attempted four different HC bun recipes. That week might have been 11 days long because I’ve lost all track of time. Thank God it’s Easter Sunday today, now I have a reference point for a while. My first two attempts were both sourdough buns requiring a long period of fermentation.¬†Pan de Ramerino, a Tuscan Easter bun, is usually made with either yeast or a biga. I adapted this recipe to sourdough, making it much easier on the digestion. The buns contain raisins and are flavoured with rosemary oil, the tops crossed with a tic tac toe pattern before glazing. They are lovely to eat, but I missed the spice, that sweet and ancient aroma of a bun warming in the oven for breakfast.

Pan de Ramerino, Tuscan Easter Buns flavoured with rosemary

The next sourdough recipe came from a sourdough baking group of which I am a member. The dough turned out to be so difficult to handle and ended up as a Hot Cross Focaccia, which tasted fine, but did not provide the sense of tradition I was searching for, despite the sticky quince glaze used on top. If a recipe is not pleasurable and reasonably intuitive to make, and this is my golden rule for bun making, I don’t repeat it. If at first you don’t succeed, give up.

The next two buns were yeast based. If you can eat yeasted products without suffering indigestion from the fast ferment, then this is the best way to go at Easter. The first one came from the pastry chef, Darren Puchase, of Burch and Puchase Sweet studio in Melbourne, whose recipe was recently published in the New Daily. The recipe is easy to follow, though I was tentative about the whopping use of dry yeast in the recipe. ( 28 gr of yeast to 400 gr of flour plus other ingredients). The recipe works very well. You can make them in around 3 hours all up. I broke a little with tradition and opted for an XR symbol (Extinction Rebellion) on top. They are now called the XR buns here, a reminder that climate action is still number one priority for our mother earth.

The final recipe came from Celia of Fig Jam and Lime Cordial who has been working variations of her yeasted HC bun for years. The buns were easy to make, and using a stand mixer made the process even faster. Her two recipes can be found here and here.

So which buns were the best? The Tuscan buns lasted well, and being sourdough, were still edible on the third day. The Focaccia -come- bun had a lovely texture but the recipe was far too wet and difficult to shape for my liking. The other two yeasted buns were satisfactory, and good for cooks who have not branched out into the world of sourdough. I find yeasted breads hard to eat, with the taste of unfermented flour too up front on the palate for my liking. Yeasted buns also dry out too quickly. So it’s back to the drawing board, as I search for an achievable and satisfactory sourdough Hot Cross Bun next year. Let us hope that next April will be a safer and happier place for the world.

Auguri di Buona Pasqua 2020. State a Casa. Happy Easter Greetings 2020, Stay at Home.

 

 

 

 

 

 

More Figs Please and Another Lovely Cake

I am a late comer to the sweet, exotic taste of fresh figs. I put this down to the fact that I didn’t grow up with a fig tree in the backyard, and so I never tasted fresh figs as a child. If I mention figs to those of my mother’s generation, they always respond with the word ‘jam’, indicating that fresh figs didn’t feature in their cooking repertoire but knew them only in jam. Figs, until recently, were not sold in fruit shops and markets, being difficult to transport and keep. You either learnt to love them or hate them based on your ready access to the fresh fruit.¬†Figs now appear in our markets, especially farmer’s markets, and often fetch a grand price.

The laughing fig

In Italy, figs have been associated with Cucina Povera, poor rural or peasant food based on seasonality. Many amusing idiomatic expressions centre around the humble fresh fig. If you say ‘mica pizza e fichi‘ you are indicating that something you have, such as a fine wine or a new purchase, was quite expensive, not like pizza and figs which are cheap and commonplace. Another expression- non importare un fico secco, ( doesn’t matter a dried fig) means something is of little importance, not unlike the English expression ‘not worth a fig’ or ‘couldn’t give a fig’, the latter phrase now modernised in Australia, a land not shy in embracing creative variations of the ‘F’ word, to ‘couldn’t give a fuck’, or ‘a flying fuck’. Given that fresh figs are now too expensive and fashionable, figgy expressions may become obsolete, unless you grow them yourself.

Before cooking. Lay the cut figs on top of the cake batter.

Ottolenghi’s Fig, Yoghurt and Almond Cake

200g unsalted butter
200g caster sugar, plus 1 tsp extra
3 large free-range eggs
180g ground almonds
100g plain flour
¬Ĺ tsp salt
Scraped seeds of ¬Ĺ vanilla pod or ¬Ĺ tsp¬†vanilla paste
1 tsp ground star anise
100g Greek yoghurt
12 figs

Heat the oven to 200C/400F/gas mark 6. Line the bottom and sides of a 24cm loose-based cake tin with baking parchment. Put the butter and sugar in an electric mixer bowl, and use a beater to work them well until they turn light and pale. Beat the eggs lightly, then, with the machine on medium speed, add them gradually to the bowl, just a dribble at a time, adding more only once the previous addition is fully incorporated. Once all the egg is in, mix together the almonds, flour, salt, vanilla and anise, and fold into the batter. Mix until the batter is smooth, then fold in the yogurt.
Pour the batter into the lined tin and level roughly with a palette knife or a spoon. Cut¬†each fig vertically into four long wedges, and arrange in circles on top of the cake, just slightly immersed in the batter. Bake for 15 minutes, then reduce the temperature to 170C/340F/gas mark 3 and continue baking until it sets – about 40-45 minutes longer. Check this by inserting a skewer in the cake: it’s done if it comes out clean. Remove the cake from the oven and allow it to cool down before taking it out of the tin and sprinkling with a teaspoon of caster sugar.

Fig, Yoghurt and almond cake.

Pizza Cinque Tesori

Pizza night is a weekly event here and, depending on the mood of the creator and the time given to the task, some pizzas turn out better than others. I never fiddle with my dough recipe: as the old saying goes, ‘if it ain’t broke, don’t fix it’, but I have revised and simplified the method. Summer pizzas tend to be more reliable given the warm atmosphere, conducive to a faster rise, and the abundant treasure from my vegetable garden. Eating pizza in the great outdoors may also enhance the taste.

Today’s pick

My current favourite is Pizza Cinque Tesori or five treasures. Although my name for this pizza sounds exotic, the topping is quite restrained: it’s the taste of mid- summer. The¬†pizza base is painted with a rustic tomato passata and a little grated mozzarella, then come the five treasures-¬† zucchini ribbons, flash grilled and dressed in garlic oil, a hand full of cooked shrimp, a finely sliced red onion, some capers and basil leaves.

Hand stretched base on baking paper, getting dressed for the oven.

These days I tend to hand stretch my pizza dough. After flattening the dough ball a little, I gently lift and stretch the sides, then let it rest for a few minutes. As the dough relaxes, stretching becomes easier. The dough then gets a long rest on the bench, fully dressed, before cooking. Laying it on kitchen parchment before stretching makes it easy to lift it onto a long rectangular baking tray.

Before baking

My Most Reliable Pizza Dough Recipe, updated and simplified.

  • 5 g active dry yeast ( 1¬ĺ teaspoons)
  • ¬Ĺ¬†teaspoon sugar
  • 320 ml tepid water (1 1/3 cups)
  • 55 g olive oil (¬†¬ľ cup)
  • 500 g baker’s flour or unbleached plain flour (3¬ĺ cups )
  • 7.5 g sea salt (1 ¬Ĺ teaspoons)

Stir the yeast and sugar into the water in the mixer bowl of a stand mixer and leave for a couple of minutes. Stir in the oil. Add the flour and salt to the yeast mixture. Mix, using the dough hook at very low speed at first, then increase to medium speed until soft and satiny but firm, about 5 minutes. Finish kneading briefly by hand on a lightly floured surface and form into a ball.

Place the dough in a lightly oiled bowl, turn to coat with the oil, cover tightly with plastic wrap or a shower cap and let rise until doubled. Depending on the room temperature this could take one to two hours. If your dough doesn’t rise, your yeast may be stale so always check the use by date.

Knead the dough briefly and gently on a lightly floured surface, for 1-2 minutes. Divide the dough into two. Leave the dough to rest another 15 minutes or so, under a cloth or tea towel, before shaping. Hand shape by stretching, resting and stretching again or use a rolling-pin if you prefer neat rounds. If hand stretching, I find it easier to place baking/parchment paper underneath beforehand.

Lift the stretched dough on large trays dusted with semolina or polenta or onto baking paper/parchment and let it rise for another 30 minutes, covered with a towel. Dress the pizza with your favourite toppings.

Oven temperatures and functions vary with from oven to oven. I use the pizza function on my Ilve, which heats the lower half of the oven higher than the top, at 250 c FF. I also use the lower rack for faster browning of the crust. This takes 8- 10 minutes. Using a regular fan forced oven, pre- heat to 250c and place on the centre shelf, drop the temperature to 220 c and bake for around 15 minutes, then check on the base.

 About flour for Pizza. Information for Melbourne, Australia

I tend to use Baker’s flour, which is stronger than plain white flour, for my pizze because I have a ready stash. Plain unbleached flour works well enough.

  • Wallaby Baker’s flour by Lowan comes in 5 kilo lots and is readily available at Coles.
  • I tend to use Manildra Baker’s flour, which comes in larger 12.5 kilo bags and buy this at Bas foods, Brunswick or Costco.
  • Preston Market stocks 12.5 kilo bags of Lowan white and wholemeal Spelt flour.
  • Cervasi supermarket, Brunswick, stocks a fluctuating array of Italian flours as does Psarakos in Thornbury and Bundoora.
  • Always check the milling date¬† as well as the use by date of any flour you buy, and support retailers who stock the freshest flour. Retailers with low turnover often unwittingly sell flour that is close to the use by date.
  • If you wish to try Italian flour Tipo oo, which is a highly processed, refined white flour, the liquid needs to be reduced significantly. I haven’t had much success using that soft flour for pizza, but it’s great for hand-made pasta. Carol Field’s description below is useful for those mystified by the zeros used to describe Italian flour:

‘The Italian baker has five grades of grano tenero¬†to choose from, although they are classified not by strength and protein content like ours but by how much of the husk and whole grain have been sifted away. The whitest flour has the least fibre. The lower the number, the more refined and whiter the flour, so that of the five categories, ‚Äú00‚ÄĚ is the whitest and silkiest flour, ‚Äú0‚ÄĚ is a bit darker and less fine, since it contains about 70% of the grain, and ‚Äú1‚ÄĚ is even darker. Darker and courser is ‚Äú2‚ÄĚ. For all the talk of the prevalence of whole grain in the healthy Mediterranean diet, only a fairly small percentage of Italian breads are made with whole wheat (Pane Integrale)‚ĶMillers simply take refined white flour, stir in a quantity of bran, and pronounce it whole wheat.¬†The Italian Baker, Revised.¬†Carol Field. p 18.

Pizza Cinque Tesori

Apple, Walnut and Cinnamon Cake or Pudding

Have you ever eaten something wonderful at a restaurant, determined to replicate the same dish at home? After enjoying the two course lunch special at Cecconi’s¬†cellar bar earlier this week, I inquired about the dessert of the day, hoping that it would be something wintry and old-fashioned. Oh happy day, the dolce del giorno was a wedge of apple, walnut and cinnamon cake, comforting and grandmotherly, jazzed up with modern restaurant toppings, including cinnamon ice cream, tiny cubes of apple jelly and something crunchy, perhaps a disc of meringue. No photo was taken: greed intervened long before any thoughts of pics entered my mind. It was good.

My version is close enough to Cecconi’s¬†torta, without the flash toppings. A little dusting of icing sugar is enough but a dollop of Frangelico infused mascarpone goes well too. The cake morphs into a simple dessert when warmed and served with custard or ice cream. Hideous winter begone with a little warm pudding.

Torta di Mele, Noce e Cannella.  Apple, Walnut and Cinnamon cake.

  • 200 gr butter
  • 250 gr caster sugar
  • 4 eggs
  • 300 gr plain flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 100 gr chopped walnuts
  • 500 gr apples, peeled, cored, finely diced

Preheat the oven to 180¬įC. Butter a 20 cm square tin. Dust with flour or line with parchment if you prefer.

Cream butter and sugar well then add eggs, one at a time, and beat until creamy.

Mix together the flour, cinnamon and baking powder then add to the batter.

Fold in the walnuts and apples. Place in the prepared baking tin, ( it will be a stiff batter), smoothing the top, then bake for 60 minutes. Rest before turning onto a wire rack.

Give Us This Day

Warning. This post is¬†not about religion but bread, although it’s hard to resist segueing into the religious connotations associated with bread, not to mention bread’s best mate, wine. As these two life-giving basics feature often in my daily life, I give thanks but I’m not sure who to. I remember the ending of the Lord’s prayer quite well: it always signified the end of Mass which meant freedom was just around the corner. I also recall the hilarious¬†Mondegreen*¬†of my younger sister’s friend, Cecilia, whose child’s voice could be heard clearly from a nearby pew, as she chanted

¬† ¬† ¬† ¬† ¬†“Give us this day our daily bread…. and deliver us from eagles, Amen”

I  rather like this alternate ending and I think my chickens feel the same way too.

OLYMPUS DIGITAL CAMERA
Buon Giorno. Il pane del giorno.

The joys of bread are almost too numerous to list. Unassuming and humble, bread is central to most western meals. The breaking of bread at the table amongst friends, the dipping of bread into new season’s olive oil, the grilling of bread for bruschetta or the morning toasting of yesterday’s loaf, smothering it with quince jam, or Vegemite, or just butter. The dunking of bread into soup, or the submerging of bread under Italian Ribollita¬†or French onion soup. The left over stale loaf crumbed and stored to top a future ¬†gratin, or cubed then baked in garlicky oil for croutons. Given the effort gone into baking a good loaf of bread, (even if you haven’t made it yourself), it seems a sin to waste it.

OLYMPUS DIGITAL CAMERA
Zuppa di fagioli bianchi e bietola, con pane di ieri. The bread turns this soup into a meal.

Bread making has a certain rhythm: once the pattern is broken, it takes a bit of discipline to get it all happening again. My sourdough bread takes 24 hours to come to fruition: one day of feeding my starter, beginning at 7 am,  with 4-5 hours between each feed. One evening of mixing and stretching, which takes very little time, but requires my presence at home. An overnight rise of around 8 hours followed by an early start at around 6 am  to shape, rise and re- shape at  7 am. Into the oven, a 40 minute bake, and there you have it. Fresh bread by 8 am, 24 hours later. Cost, around 50 cents a loaf. Very little work, but bucket loads of discipline, and a ritualistic start to each day, not unlike meditating or praying.

The aroma of freshly baked bread is a morning sensory pleasure, only to be rivalled by the smell of a good curry in the evening or the aroma of slow baked quinces on a chilly Autumn day.

Don’t waste good bread. Sermon over.

OLYMPUS DIGITAL CAMERA

“A mondegreen¬†is a mishearing or misinterpretation of a phrase as a result of near homophony that gives it a new meaning. Mondegreens are most often created by a person listening to a poem or a song; the listener, being unable to clearly hear a lyric, substitutes words that sound similar, and make some kind of sense.¬†American writer Sylvia Wright coined the term ¬†in 1954, writing about how as a girl she had misheard the lyric “…and laid him on the green” in a Scottish ballad as “…and Lady Mondegreen”

“Pinker gives the example of a student stubbornly mishearing the chorus to ” I’m Your Venus” as I’m your penis, and being surprised that the song was allowed on the radio.

More examples of well known mondegreens can be found here:  https://en.wikipedia.org/wiki/Mondegreen

The Hand Built Finn. My Sourdough Diaries.

The other day I ran out of bread. I can’t eat ‘white death’ or spongy packet bread of any colour, dosed with preservatives to make it last forever. Neither can I eat the fake sourdough marketed to look like the real thing sold in a well-known supermarket or the stuff from hot bread places. I perused the specialty bread section of the supermarket where racks of famous city bakers display their tempting loaves, ¬†Dench, Baker D Chirico, La Madre, Phillipa’s: there’s not much change from $10 for an ‘artisan’ loaf, rivalling the smashed avocado as the real cause of inner city hipster poverty. We went without bread that day.

Home made Finnish Rye. Just add smashed avocados.
Home made Finnish Rye. Just add smashed avocados.

I hurried home and hastened along my trusty starter, Sorella, another offspring of Celia’s Priscilla, a consistently reliable sourdough starter in any weather. ¬†It’s important, when baking your own loaves, to seek out variety in flavours and flour combinations. I often get stuck in a groove and make the same loaf over and over again, especially when I can make it on autopilot now.

hi hi
Overnight rise High Hydration loaves. Our regular loaves. 80% baker’s white, 20% wholemeal.

Recently I returned to the Finnish Rye loaf which I have written about before. Now that I’m hand building this loaf, thanks to the demise of my stand mixer, I’m finding it far more successful than before. For sourdough bread makers out there, I urge you to give this one a go. It stays moist for three days or more thanks to the linseed. Forget about my previous method- this one makes a superior loaf. Linseed is full of omega 3, so this loaf is healthy but doesn’t taste heavy at all. It is soft, earthy and easy to digest. You could live on it.

OLYMPUS DIGITAL CAMERA
The recipe makes two small batards

The Finnish Rye Loaf, recipe courtesy of Craig Gardiner, baker extraordinario.

The Ingredients

  • 288g white bakers flour
  • 144g wholemeal flour
  • 144g rye flour
  • 365g water ( filtered or tank water, not treated water)
  • 173g sourdough starter (100% hydration). Make sure it has been refreshed three times and is bubbly before use.
  • 60g molasses
  • 18g salt
  • 140g flaxseed ( linseed)
  • 154g water to soak flaxseed.

Mixing the Dough

  1. Begin by soaking the flaxseed in the soaking water for at least 30 minutes in the water. ( last two ingredients on list above)
  2. Put the starter, water and molasses together in a large mixing bowl.
  3. Add the flours and bring the dough together by hand.
  4. Cover the dough and leave for 15 minutes.
  5. Add the salt, mix through the dough and let stand for 1 minute or so.
  6. Add the soaked flaxseed along with the soaking liquid and squelch through with your hands, making sure the liquid and all the seeds are distributed through the dough. The mixture will be very wet.

    The dough will look like this after the seeds and soaking water have been mixed in.
    The dough will look like this after the seeds and soaking water have been mixed in.

Resting and stretching

Let the dough stand for 30 minutes. Put a few drops of oil on your bread working surface and spread out with your fingers. ( I use a silicon mat which has been a great investment). Scrape out the wet dough using a pastry scraper, then stretch and fold the dough. Return dough to the bowl and cover.

Let the dough stand for another 20 minutes, repeat stretching and folding, returning dough to the bowl and covering.

Repeat steps one and two.

That’s four stretches in all. If you do two or three, the bread will not mind. I always have sticky hands and so have not been able to photograph this method. Where is Mr T when you need him? If you need a little visual version of this method, check Celia’s video here.

You will notice the dough tightening with each new stretch. Now cover the dough and leave in a warm spot for around 4-6 hours, depending on your room temperature. Basically it needs to double in size. Don’t overprove this bread.

Final shaping.

Scrape the contents of the bowl onto a floured surface, using a pastry scraper. It will be sticky so flour your surface well.

Now pull up one side of the dough and stretch it up as far you can and fold this long piece over the rest of the dough. Do this with the other side. Then top and bottom. All the surfaces will now be lightly dusted with flour and will not be so sticky. Cut the dough in half with a pastry scraper. Shape the loaves into round balls for another short prove. Cove the dough balls with a tea towel.

Turn oven on to 250c Fan Forced.

After 30 minutes or so, the oven should be ready and the loaves slightly risen. Now gently shape the loaves.  Do not overwork them at this point. treat them like soft babies. I like to make batard shapes. Place the loaves onto baking paper, then slash the tops well, using a serrated knife or a razor blade. Lift the paper with loaves into enamel baking tins and cover with lids.

Put the two roasters into the hot oven ( if your oven is large enough to take both) reducing the temperature to 220c. Bake for 20 minutes. Remove the lids, and bake for another 15-20 minutes at the same temperature. Usually the time here is 20 minutes but these loaves are a little smaller than the usual loaf size.

Cool on wire racks.

The Finn
The Finn

I am indebted to two baking mentors here- Craig for the original recipe, and Celia for the method and for the brilliant idea of using enamel bakers for a more consistent result in the home oven.

The Finn, a moist loaf.
The Finn, a moist loaf.

Sourdough Finnish Seed Loaf.

OLYMPUS DIGITAL CAMERA
My favourite sourdough- the Finnish Craig

Witness any form of artisanal kitchen production and watch magic happen. Observe the alchemy as flour, salt and water combine to make a nutritious sourdough loaf of bread, or the curdling and contraction of milk as it transforms into yoghurt, or the brining and pickling of vegetables as they take on another life in a jar, or the magic of egg white adding lightness and air to transform a cake, the stretching of handmade pasta into semi transparent golden sheets, the witch like brewing of a soulful soup or stock. Cooking is an enormously satisfying and creative activity, effectively chasing¬†away heavy heartedness or mind numbing introspection. Yes, baking is the best form of therapy. Trite but true. Out damn spot, there’s knocking at the gate, to bread, to bread!

Fi
Finnish Sourdough

Today’s wonderful Finnish Sourdough bread is based on a recipe I received two years ago from Craig, a gifted baker who used to bake the beautiful loaves in St Andrews Bakery before moving up north to Newcastle. He learnt his craft in San Francisco, and was taught this particular loaf by a German baker. I call this loaf The Finnish Craig, after Craig, who taught it to me. It takes on a deep colour from the molasses, remains fresh and moist for days and I am able to digest this bread more easily than its plainer cousins, probably due to the high moisture content. Flax seeds are also high in Omega 3 fatty acids and must be soaked, as should all seeds, before adding to bread. Craig’s original recipe calls for a proportion of rye flour in the mix. Recently I ran out of rye¬†flour¬†and substituted the equivalent quantity of Bakers white flour. I am now happy with this combination at half white and half wholemeal. If you wish to stick to the original recipe, the flour proportions are 144 g Rye flour and 144 g white bakers flour, to 288 g wholemeal flour.

Warning- it is a very wet mix, requiring flouring well when hand shaping for the final rise. The bread is mixed in a stand mixer on low.

The Finnish Craig

  • 288 g white bakers flour*
  • 288 g wholemeal flour
  • 365 g water
  • 173 g starter (at 100% hydration)
  • 60 g molasses
  • 18 g salt
  • 140 g flaxseed
  • 154 g water to soak flaxseed

Combine the flaxseed and water ( last quantity mentioned)  to soak the flax for 30- 60 minutes before commencing the bread.

Add water to starter and molasses. Add the flours then mix on low-speed for 3-4 minutes. Rest for 15 minutes.

Add salt and mix for 1 minute. Then add the flaxseed and soaking liquid and mix for 3-4 minutes.

Turn out and leave to prove, well covered, for 4-6 hours depending on the weather. ( I usually prove all my dough overnight in the fridge for 8 or more hours. If you do a long fridge prove, make sure that the room is warm when you bring it out. One way to hasten it back to room temperature is to transfer the cold dough into a clean, less frigid bowl.)

Turn out the dough onto a floured surface and shape into batards or other shapes. Prove, well covered, for around 2 hours.

Preheat the oven to 230¬ļ C. Place the loaves on a baking stone or onto trays lined with baking paper, slash well and spray with a water mist as they enter the oven. Bake in a pre heated oven at 230¬ļ C for 20 minutes, then reduce to 175¬ļ C for a further 20 minutes. Cool on racks.

The Finn in profile.
The Finnish Craig in profile.

* Bakers flour or bread flour has more protein content than all purpose or plain flour which helps with gluten development. Baker’s flour has around 13% protein. I use Manildra Bakers Flour which comes in 12.5 kilo packets at around $15.00 from Bas Foods in Brunswick, Victoria.

Andrea’s First Loaf

Before Christmas, and encouraged by Celia at Fig Jam and Lime Cordial, my bread making mentor, I sent out some packets of dehydrated sourdough starter. A few weeks ago I received a photo from Andrea, who had stashed her starter in the fridge until March, when she began making sourdough. Here is her first loaf. Congratulations Andrea.

First sourdough loaf made by Andrea. Andrea was kind enough to send a photo of her first loaf. Andrea named her starter Corinna, after the baker in the detective series by Kerry Greenwood. Corinna is the daughter of ¬†my starter,¬†Sorella and granddaughter of Priscilla, Celia’s now world-famous starter.

 

 

In My Kitchen: December 2015

OLYMPUS DIGITAL CAMERA

Christmas is at my place this year and there’s no getting out of it, after successfully hand-balling the event to my niece last year. The good thing about rotating the venue is that you get to go insane only once in every four or five years. In the off years, it’s easy street, making a plate or two to take along to someone else’s Christmas nightmare, although there might be a long drive involved and a discussion about who will be the DD ( Designated Driver) for the day. The pre-Christmas heeby-jeebies involve gutting fridges to create more space, re-arranging furniture to house enough tables for 30 guests, counting cutlery, glasses, plates, chairs, and lots of cleaning. Then there’s calling in the window man, procrastinating by writing blogs, and having the occasional terse conversation with the relaxed one, Mr T.

Ironing the linen, counting the plates.
Ironing the linen, counting the plates.

Inside or outside, that is the question. For those readers living in the Northern Hemisphere, your weather is predictably cold. Here in Melbourne, we can enjoy four seasons in one day. There could be a tropical storm, starting with humid weather, followed by 150 mm of torrential rain, or a heat wave of over 40¬ļc (104¬ļF), accompanied by wind gusts of over 60 kmh. It could also be freezing cold, with horizontal winds carrying ice straight from Antarctica. That’s Melbourne for you. We will be inside!

OLYMPUS DIGITAL CAMERA

I have trialled a few recipes along the way and stashed finger foods in the freezer. These vegetarian sausage rolls will come out on Christmas Eve if they haven’t been eaten beforehand.

Vegetarian sausage rolls
Vegetarian sausage rolls

Stashing slabs of pre-cooked pizza makes things easy for those summer nights when I can’t be bothered cooking. My new approach to sourdough bread- making is to make one kilo of dough, using 500 g for a loaf of bread, and the remaining 500 g for a tray of Roman style pizza to freeze. I pull some out of the freezer, let it defrost on the bench, dress it with whatever’s on hand and pop into a hot oven for 5-10 minutes or until the topping is cooked.

I purchased this huge baking tray for bake ahead pizze. It sells as a Baklava tray, and comes from Bas foods in Brunswick. This will be the perfect size for a monster Pissaladiere.

OLYMPUS DIGITAL CAMERA

I learnt sourdough breadmaking when Celia sent me some of her starter 18 months ago. She has an excellent and very simple on-line tutorial to follow. Are you ready to give it a go? I have prepared some packets of dried sourdough starter to send out to anyone who would like some. My current sourdough starter, Sorella, is a clone of Celia’s Priscilla, and a very reliable starter she is too. The dried starter wakes up very easily and comes with a list of instructions. If you would like a packet, leave a comment below and I will send you some. You can stash this starter in your fridge until you have a quiet moment.

Sorella, the Sourdough Starter
Sorella, the Sourdough Starter

I plan to make more of these Cuddureddi Siciliani biscuits one week before Christmas. They keep really well for a few weeks and the last batch I made seemed to get better with age. A small cellophane pack of them would make a great gift too. Recipe here.

Cudureddi Siciliani
Cuddureddi Siciliani

I will serve them on this lovely plate given to me by Barnadi a few years ago, which only comes out for birthdays and Christmas. It reminds me of some antique Dutch willow pattern plates I bought in Solo, Java many years ago. Barnadi must have known as this one is the same colour.

OLYMPUS DIGITAL CAMERA

And finally, a big round of applause to Celia at Fig Jam and Lime Cordial, who has hosted this monthly event for the last five years. Celia is passing the baton to Maureen http://www.orgasmicchef.com/ who will do an excellent job, I am sure. But don’t worry, Celia will still be around. Thank you Celia for your support, friendship, inspiration, mentoring and generosity as host of this incredible community. I joined IMK exactly two years ago and have enjoyed every single month- writing, choosing stuff, and reading the posts of other like-minded souls. I have learnt to make sourdough bread, found out about gadgets, enamel ware, baking paraphernalia and sources of ingredients. I have also learnt more about blogging, connecting, reciprocating, waking up early, and mindfulness too.¬† Thank you my friend.