#brilliant bread

[yepimadethis]

Homemade Rolls

Recipe courtesy of James Morton's Brilliant Bread.

Please ignore the wonky shapes. I think my hands were too small for the recommended shaping technique.

[yepimadethis]

Something went...... wrong...... with the shaping of my fougasse.

I didn't go big enough and lost most of my openings.

They taste good though.

I used the fougasse recipe from James Morton's Brilliant Bread of course.

[shakeyeats]

My First Sour Dough Loaf

My First Sour Dough Loaf

I’ve wanted to make a sourdough loaf for a long time. We tried to get a starter going a while back but as Henry arrived it got overlooked and had to be binned.

I decided a few weeks ago that I wanted to give it another go so I had a look through a few books and found a starter recipe in James Morton’s book, Brilliant Bread. I chose this one it wasn’t very complicated and he explained the process…

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[hannahbakess]

Another experiment from the great James Morton’s Brilliant Bread book! These croissants were super fun to make and used a small amount of sour dough starter which added a unique but delicious taste to the final product.

To complete from start to finish these croissants probably took around 7-8 hours to make, but to add yet more flavour and create more lamination in the dough you could have allowed the dough to rest for longer in the fridge between folds of the dough. These are also great to make in advance as you can roll them into their shapes and then freeze them before baking to save for a special occasion or for whenever you’re feeling the need to treat yourself! 

The overall taste of the croissants was quite brilliant, and you’d hope so for the amount of butter than went into them! (note: these are not for the weak hearted, literally. There was over 500g of butter in these bad boys, your heart will be shouting no but your brain will be shouting yes, definitely, best move you’ll make all day..) 

The only thing I’d watch out for when making them again is the size, the first 4 croissants I cut and rolled were absolutely ginormous so I rolled out the dough thinner and scored the triangles so they were almost half the width and they made a much more reasonable size.

absolutely excellent in every way, 10/10, would recommend!

[skytao1]

Brilliant Bread by James Morton

[making-itup]

Today we're looking at tasty tasty pizza dough. Now this recipe is one I got from James Morton's amazing bread book. You may recognize his from The Great British Bake-Off, which is where I fell in love with him but he's not just a pretty face; He's also a very talented baker.

Now, obviously I'm not gonna share his exact recipe, but it's very simply 500g flour, a 7g sachet of yeast, 325g of water, 40g of oil, and a little bit of salt. And that just gets mixed all together. The recipe does say regular olive oil which I didn't have so I had to improvise and mix my own:

It looks pretty gross when you start to mix it but keep the faith, it will come together. There's a little saying James introduces in his book which is "Wetter is better" and don't worry, I've made this recipe a couple of times before with my old (inaccurate) scales pictured and it's come out fine. After it starts to come together you can get your hands in there and start to knead it until it's nice and smooth.

Then you just have to wait for it double in size and you're good to go. Obviously how long this bit takes depends on how warm your room is but don't put it somewhere too hot as it'll taste bad if it rises too fast. Then you should be able to see all those tasty gluten strands like in the top of the header. The recipe says this makes 3/4 pizzas but I can only stretch it to 2. This almost definitely has something to do with my pizza base shaping skills but this freezes really well so just divide it up and pop it in the freezer for later. 

This always turns out tasty for me, and when I get better at shaping the pizza I'll share the next stage with you all.

Happy pizza making!  

[kirstyscakesandbakes]

Brilliant Bread Challenge: Basic White

 ”Everyone can bake brilliant bread” ~ James Morton

As the British weather turns sour, I find it’s…

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[lolapomona]

Seeded Sour Used the seed mix from Marg and Maree's. Baked for longer than the recipe as I'd set the oven temp too low. Got a great crust.