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#RichardBertinet

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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.




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...)





Not the most practical but I was in a playful mood. The dough is an adaptation of '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 peel

Baking: 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.)

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.




I was in a frivolous baking mood, so I made more of '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


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 salt

Instructions:

- 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


Today I baked a 'pain de campagne' and I decided to make a soup to go with that; a riff on the traditional French onion soup.

Bread ingredients:
400gr strong bread flour
100gr rye flour
10gr salt
20gr fresh yeast
50gr butter*
Chopped leaves of a large bunch of fresh oregano (though I used sage, from the freezer)

*A recipe; he uses a lot of butter in his breads. This is a nice bread but I prefer the version.



Pizza!

(Well, not the real thing: my indoor oven 'only' reaches 260°C/500°F and my outdoor pizza oven easily gets to the 400°C/752°F that you need for proper pizza, but this one still tasted very nice.)

Anyway, the pizza dough was made following a two-day Richard Bertinet recipe from his book 'Dough'.



Another day, another Richard Bertinet recipe, for a prune & cardamom bread.
Again, I used my new oven bread pan, to see how that would go. It was a tight fit but all went well.

Pro tip (learned from Monsieur Bertinet):
If you bake on a regular basis, always have a big jar with rum and dried fruit in it on a shelf. Just top it up regularly and you will never again have these irritating delays when a recipe asks for pre-soaked fruit.

(Recipe in the comments.)


More bread baking, and this is one of my all-time favourites: Richard Bertinet's lavender & honey wholemeal bread - but this time I baked it in my new oven bread pan, and that made a real difference. This bread has never looked so good.
I baked it 15 minutes with the lid on, and then 20 without.

Ingredients & instructions in the comment section.

(If you like this post, please boost/reblog.)




More sweet pastry baking, so more things to give away to people here in the village, since I don't really like sweets. Unfortunately, things like these cinnamon rolls are really fun to make. Anyway, I already have a taker for six of them - and I ate the smallest, because I'd never baked these before and I needed to know they were good enough to give away; they are. The rest I'll freeze for now.





Today's cheese twisters (a Richard Bertinet recipe) are obscenely rich and insanely delicious.
The dough is enriched with eggs and butter, with full fat milk used instead of water, and with 50 gr of sugar(!) added to the mix.
The butter is folded inside the dough, like in a croissant dough, and the dough then rests in the fridge for the night, before being rolled out again, covered with cheese, folded in half, cut, twisted & baked.




So damn good: rye bread with dried fruit. A Richard Bertinet recipe.

Ingredients

Day One
- For the Poolish ferment:
250g dark rye flour
6g fresh yeast
275g warm water

Day Two
- For the dough:
250g water
all of the Poolish ferment
200g dark rye flour
210g strong white bread flour
20g fresh yeast
15g salt
1 tablespoon good ground coffee
250g sultanas (though I did a mix of raisins, cranberries & apricot)
1 teaspoon caraway seeds






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.)



A Richard Bertinet recipe and one of my favourite breads:
300gr wholemeal flour
200gr strong bread flour
350gr water
10gr fresh yeast
30gr honey
1 tsp lavender.

I'm always tempted to make 2 breads, because the dough is quite soft and it would make the final stages (moving the dough onto a peel & scoring the bread) easier but I love the sprawling mess of the one big bread too much. Smaller breads would be neater but the big ones look more festive (& taste great.)