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Gold standard bread!

 

 

 

 

 

Certificates arrived today!  Gold for both Aussie Fruit Loaf and Turkish Pide and Bronze for Pesto swirl.  Many of the professional winners are from small bakeries so check out whether any is near you: http://www.worldbreadawards.com/competition/winners/

Winner of the Amateur section was Andy Munarriz (@AndyMunarriz) who looks to be a great cook as well as a world class baker.

Gold  Gold  Bronze (1)

Well pleased; two Golds!

Just found out two of my breads won Gold at the World Bread Awards and my other entry a Bronze.  Turkish Pide and Aussie Fruit loaf were two of just 15 golds not counting the overall winner Andy Munarriz.  Certificates on the way so more to follow.

Sicilian Schiacciata

Discovered Aromi in Cambridge, a cafe serving delicious Sicilian bread and cakes: http://www.aromi.co.uk/ Particularly liked their Schiacciata so made some on Sunday:

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Ok, not quite as good as these but this chap looks m,like he has been making them all his life.  You can watch him work the dough through the window of the Cafe!

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Its a 70% hydration dough and, using lots of semolina, it doesn’t get too sticky.  One to add to the flat bread course, Nov 8th.

 

 

Swedish Knäckebröd

Another new recipe: http://www.myitaliansmorgasbord.com/2012/07/27/mixed-seeds-knackebrod-swedish-crackers-for-the-daring-bakers/ from a great website/blog.

It is a yeast dough but rolled very thinly and baked immediately.  I tried plain ones with caraway and nigella seeds in the dough and the more coloured ones had an egg glaze into which I rolled some more seeds.  I think these look better and have a great flavour.  Suspect cumin seeds would be another good one.  Easy and quick to make and very good with cheese.  Would make a great Christmas gift.

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Turkish Pide

I first made this when my neighbour came back from Cyprus with a loaf and it has been a favourite ever since.  I have been making it as a three plait, photo left, but it is actually a flatbread so this weekend I made a more traditional version using this recipe (with the addition of fennel seeds to the nigella and sesame): http://www.taste.com.au/recipes/12772/turkish+pide.  Needless to say delicious, especially warm and dipped in olive oil and Balsamic.  One of the breads we are making Nov 8th on our flat (and flattish) bread course; only one place left!

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Flat bread course; 8 November

Had a flurry of booking for this course so only one place left.  If you want to know how to make Panini imbottiti (Italian stuffed buns), stuffed and flavoured focaccias, calzone and Turkish Pide, book now.

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