#richardbertinet — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #richardbertinet, aggregated by home.social.
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I baked more bread today, two medium size ones; one to give away and one to eat. I gave away the prettier one.
I am finally having a test slice myself; it's really very nice.Ingredients:
300gr red wholemeal flour
200gr strong white bread flour
350gr water
10gr fresh yeast
10gr salt
a handful of premium quality sun-dried tomatoes**Mine are from Turkey; yet another present from my friends Kari and Youcef.
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Another day, another round of freezer baking*. Pizza-style onion breads, this time.
Ingredients:
500gr strong bread flour
320gr water
50gr olive oil
15gr fresh yeast
10gr salt
4gr whole cumin seeds
200gr** sautéed onions*because yesterday I'd found a bag with sautéed onions in a freezer drawer.
*150 would have sufficed but the bag held 200.#OnionBread
#Onion
#Bread
#RichardBertinet
#OliveOilDough
#HomeMade
#HomemadeBread -
More playing-with-food stuff.
500gr strong bread flour
20gr coarse semolina flour
320gr water
50gr olive oil
15gr fresh yeast
10gr salt
2gr ground cardamom seeds
200gr mixed candied fruit peel.138gr per roll; baked at 230°C/446°F for 20 minutes; if you prefer a less dark crust, preheat to 230°C/446°F but then bake at 210°C/410°F.
(I used the stand mixer, since incorporating 200gr fruit peel is a lot...)
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More playing-with-food stuff.
500gr strong bread flour
20gr coarse semolina flour
320gr water
50gr olive oil
15gr fresh yeast
10gr salt
2gr ground cardamom seeds
200gr mixed candied fruit peel.138gr per roll; baked at 230°C/446°F for 20 minutes; if you prefer a less dark crust, preheat to 230°C/446°F but then bake at 210°C/410°F.
(I used the stand mixer, since incorporating 200gr fruit peel is a lot...)
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More playing-with-food stuff.
500gr strong bread flour
20gr coarse semolina flour
320gr water
50gr olive oil
15gr fresh yeast
10gr salt
2gr ground cardamom seeds
200gr mixed candied fruit peel.138gr per roll; baked at 230°C/446°F for 20 minutes; if you prefer a less dark crust, preheat to 230°C/446°F but then bake at 210°C/410°F.
(I used the stand mixer, since incorporating 200gr fruit peel is a lot...)
-
More playing-with-food stuff.
500gr strong bread flour
20gr coarse semolina flour
320gr water
50gr olive oil
15gr fresh yeast
10gr salt
2gr ground cardamom seeds
200gr mixed candied fruit peel.138gr per roll; baked at 230°C/446°F for 20 minutes; if you prefer a less dark crust, preheat to 230°C/446°F but then bake at 210°C/410°F.
(I used the stand mixer, since incorporating 200gr fruit peel is a lot...)
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Not the most practical #bread but I was in a playful mood. The dough is an adaptation of #RichardBertinet's olive oil dough but I gave it a slight twist and had fun with the final shaping.
500gr strong bread flour
320gr water
15gr fresh yeast
10gr salt
50gr olive oil
100gr candied fruit peelBaking: 20 minutes with the lid on (and an ice-cube inside the pan) at 220°C/428°F, and 20 minutes without lid at 210°C/410°F (the last 5 minutes with the oven door slightly ajar.)
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One to give away, one to keep.
300gr wholemeal flour
200gr strong bread flour
350gr water
10gr fresh yeast
10gr salt
200gr dried apricot. -
Today's bake is for giving away*: a sweet almond tart.
I had pie crusts in the freezer and I made the filling earlier this morning.Filling ingredients:
- 250gr butter
- 250 gr almond flour
- 250 gr caster sugar
- 50gr regular flour
- 3 eggs
- 2 tbs fancy liquor
- almond flakes for the topping
- clear jam + few drops of water warmed through, for the glaze*My last sweet tooth got pulled decades ago, so this is not my kind of thing.
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Easiest dinner prep ever.
- take pre-baked pie crust out of the freezer
- take pre-made pie filling out of the freezer
- preheat the oven
- bake the pie. -
I was in a frivolous baking mood, so I made more of #RichardBertinet's cheese thingies, with an enriched, croissant-adjacent dough. I will eat two - or three - today; the rest will go into the freezer.
Ingredients:
- 200gr milk
- 2 medium sized eggs (around 100gr shelled weight)
- 500gr strong bread dough
- 30gr fresh yeast
- 10gr salt
- 50gr caster sugar
- 200gr butter
- 100 to 150gr* grated cheese
- some paprika** powder*depending on your cheese dependence.
**I used tandoori -
More bread baking today; one of my favourites.
Ingredients:
350gr water
300gr wholemeal flour
200gr strong bread flour
10gr fresh yeast
10gr salt
200gr dried apricots
1 cup of oats -
Today's bread; a mix of two Richard Bertinet recipes.
Ingredients:
- 500 gr strong bread flour
- 20gr semolina flour
- 320gr water
- 50gr olive oil
- 15gr fresh yeast
- 10gr saltInstructions:
- mix and knead, form into a ball and let it rest for an hour
- reshape into a ball and let it rest for fifteen minutes
- preheat oven to 240°C/464°F
- give it its final shape and proof for an hour
- score and bake for 5 minutes at 240°/464°F and 25 more at 220°C/428°F -
Another first: scones, from a Richard Bertinet recipe; so, a Dutch guy following a Frenchman's instructions to make an English classic.
Culinary appropriation squared.
They look all right, though I should have used a knife to cut the dough into squares and not my scraper; they're a bit untidy.
Anyway, I baked twelve, froze four and will give this lot away. (They're too sweet for me really but the recipe sounded fun, so I wanted to try it out.)