I have baked bread and pizza in ceramic, non-stick and glass bakers as well as using casserole dishes and Dutch ovens. Here are my current favourite ways to bake: Emile Henry Loaf Baker This ceramic baker gives the most amazing … Read More
There’s a wealth of fat-enriched breads in many cuisines because we’ve known, for a very long time, that fat and bread are so good together. The Italian recipe litany, where this bread originates, is no exception! Fat-enriched breads were particularly … Read More
I first learnt about the wonders of malted grains to enhance the flavour of bread when I made Russian bread and since then I’ve been an addict. What is malt? Malted grains are any grains that have been germinated and … Read More
The crust. Is it the best bit? Or is it the place where the juicy topping meets the dough? Or maybe the crispy bottom?!
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All of those places on the wholegrain spelt sourdough pizza I make are gooood.
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What’s your favourite bit?
Is a pizza a pizza if it doesn’t have tomato or cheese? Perhaps it’s a focaccia (or as they are called in Tuscany, schiacciata)? This was supposed to be a Fitascetta, but it’s not as I couldn’t find red onions in the groovy local shop that I have fallen in love with since lockdown.
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Arghh…you know what (she says quietly considering she lives in Tuscany), I don’t really care what it is. Or if it breaks the ‘rules’. What I know that it tastes d.i.v.i.n.e. 🙂
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Sourdough spelt dough, mixed by my 6-year old, topped with lard-fried onions, olives, olive oil, garlic and oregano from the garden. Every ingredients is organic. It took 5 minutes in our oven – that’s the quickest I’ve ever got a pizza done. It makes such a difference to the base and dough.
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We’ve got a huge wooden table in our kitchen. There’s extra space. I wish you could come and share…
I managed to find wholegrain spelt flour again and am back to baking my favourite 100% wholegrain spelt sourdough loaf. The experience of eating it makes me realise just how much I prefer wholegrain hands-down to white or semi-white flour. Its texture and taste pleases me so much. And, thanks to the @smallfoodbakery post about milling waste the other day, I realise just how much it is an environmentally and socially good choice too.
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After experimenting with sourdough wholegrain spelt loaves for a while and finding that they went stale quite soon, I tried adding a ‘scald’ to the dough. That is a portion of flour that is made into a roux beforehand and added into the mixing bowl with my flour, salt, starter and water. It makes such a difference – the loaf is softer, more sliceable and ages better.
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At some point, I’ll write it up. In fact, at some point, I’ll get to documenting a whole load about wholegrain sourdough. It is magic.
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Wish you were here for lunch 🙂
It’s getting better! #sourdoughspeltwholegrainpizza We took the solid bottom shelf off our oven and replaced it with a grilled shelf. I maxed the oven and put the pizza stone in to heat for an hour. My hubby lifted the entire shelf out and I held my breath as I lifted the dough onto the stone and then topped it. Then we cooked it for 8 minutes. Delicious! .
Am I the only one in the world to use that hashtag? Might have to go and have a look 🙂
