Dough Anarchy

Video Killed the radio Star, let’s hope not the food blogger.

The last time I made lardy bread I really thought this would make a useful video as the lardy bread is quite a unique technique. Rory actually did some of it last time but I needed him on the camera (iphone).   The dough in question is made with;

  • 2 cups of  ‘ye olde Oregon 1847’ starter (400g which=500ml due to bubble content) , fed the night before, so bubbling
  • 5 cups of white flour
  • 1.5 cups water
  • 1 tblsp salt

All mixed briefly, left to rest, knocked back (after 30 minutes rest) a couple of times  on an lightly oiled surface (and with oiled hands) . Total 5-6 hours, then the video bit. After the loaf creation the breads were left 2-3hrs in an air conditioned room (24C), and baked at 250C for 15 mins, then to 225C for 15min then 210C to finish. The lardy bread I put lower in the oven as the sugar burns easily- foil might help here.

Rye dough (1/2 quantity of above)

  • 1 cup starter
  • 1 .5 cups white flour
  • 1 cup rye flour
  • 3/4 cup water
  • 1/2 tblsp salt

The spice mix is ground black pepper corns, cardomen and cinnamon in roughly equal quantities. The original inspiration was from a cardomen lard bun/ roll at Peter’s Yard in Edinburgh. I had some Garam masala (which is those spices plus cumin), but thought the cumin could go, et voila. I use about a heaped teaspoon in the bread shown.

If you have a nervous disposition, cardiac conditions, vertigo, etc, then this is probably not for you. It’s a lightening Floydesque on acid type affair. I was watching Nigella for about 2 minutes before jiggling bosoms were outweighed by her stiff presentation and irritating  jaunty camera work. Now, they don’t have a bloody six year old holding an iphone with lard smeared hands. Do they?

Three Breads from one lump of dough;

  1. Fruit loaf
  2. Spiced lardy bread
  3. Plain sourdough

About willeats1

Primarily gastronomic explorer. Occasional father, emergency physician and mountain biker. View all posts by willeats1

One response to “Dough Anarchy

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: