How to make, Rosemary and Red Onion Focaccia Bread
Homemade Focaccia bread is a joy and very versatile. It’s sure to become a family favourite, and a great accompaniment to a BBQ or picnic.
Tag: baking
The Best, Walnut Bread, Rich, and Delicious
Rich, and delicious, Walnut Bread is a perfect bread to serve with cheese at a casual lunch. Or as part of a dinner party meal. Savoury yet sweet it’s very moreish and is just as good lightly toasted and served with butter.
A guide to Flour Types and uses.
This guide to Flour Types and uses will explain the difference between flours. How and why we use different types of flour and explain alternative types of flour available.
It’s is one of those ingredients we use all the time. But are we using the correct type of flour for the dish we are creating? Were not just talking white or brown here but what grain was used in its production. What are the characteristics of the flour we are using? Will it help us? Make things difficult, or just cause an absolute disaster.
Read on and we will aim to solve some of the mysteries. use this guide along with our pages on Making Bread at Home, and What is yeast.
For more flour facts look up fabflour.co.uk and flour.com
What is Flour?
Well, what is flour? A type of flour can be made from many grains, beans, nuts, roots, or seeds. As long as they have enough starch content to allow us to grind them into flour.
Most of the time we are talking about wheat flour but there are many other options out there. For example, rye, spelt, cassava, arrowroot, corn, rice, chickpeas, potato, and nuts.
Each of these flours have there uses but as a baker our primary consideration is gluten. The gluten content of the flour provides strength and elasticity to a dough. While a high gluten content may be an advantage in making a perfect loaf. It would spoil our attempts at making perfect shortbread.
So, what is gluten?
Gluten is formed when two proteins in the flour are hydrated and merged together. The higher the ratio of protein in the grains the more gluten can be formed in a dough. By stretching the gluten (kneading). We can strengthen its elasticity, allowing the dough to rise in the oven without breaking.
If you have ever wondered why your pastry shrinks back as you try to roll it out, it’s the gluten. The dough has been overworked. This toughens the gluten which like an elastic band is pulling back against been stretched. That’s why a lighter hand produces the best pastry and shortbread.
What are the grades of flour?
It’s important to use the correct flour for the job in hand. In British kitchens we refer to cake flour, plain flour, and strong flour. This is simply a useful reference to the amount of protein in the flour.
Cake Flour. 8-9% protein. Not that easy to find now, most people use plain flour as a replacement. If you want to try it out add roughly 15% cornflour to plain flour and sift together. Semolina or rice flour can also be used for a coarser texture. This is quite a common technique in making shortbread.
Plain Flour, 10-12% protein. Readily available and possible the most common flour found at home. Self-Raising flour is simply plain flour with chemical raising agents added.
Strong Flour, 12-16% More commonly used for bread or leavened products. We will cover this in more detail with a later post on bread making.
Flour Types and uses.
White wheat flour.
The everyday flour you will use. This is made by crushing the kernel of the wheat to make flour. The flour is then sieved to remove the outer layers. This process removes flavour from the flour. But been so fine allows for better gluten development.
Most flour is produced on a roller mill which is very efficient keeping costs down. Some flour is still produced by stoneground milling where two millstones are used to crush the grains. This is less aggressive than a rolled mill. And more of the nutrients are retained within the flour and have a better flavour.
Wholemeal flour.
This is flour which contains 100% of the kernel, endosperm, germ, and bran. The bran content produces a coarser texture that white flour. As most of the nutrients in the grain are in the bran the flour is more nutritious than white flour.
Brown flour.
Similar to above but brown flour will contain less bran and may not contain any germ. This will produce a smother, and lighter dough than wholemeal flour.
Rye flour.
One of the best flavoured flours for baking bread. Rye is a grass (like wheat) and has a rich fruity flavour. Bread made with rye flour don’t need as much working as with white flour. This means less work, and a shorter production time.
Semolina.
Basically, an intermediate process in the flour production. Semolina is the coarsely ground endosperm of wheat. This can be found both coarse and fine milled grades. Soft wheat versions are used cooked as a dessert. The classic Durum wheat version been used for the production of pasta and breads.
Durum Wheat produces a high gluten content flour that is difficult to turn into fine flour. And is more commonly found in a semolina version.
European flour grades.
The French and Italians use a grading system to describe their flour. The French have a ‘T, number attached to regulate the ash content of the flour. T110 is a brown flour and as the numbers go down so does the flour’s ash content. This makes the flour finer and whiter. T55 been a common grade to use in kitchens. The flour will be named according to its purpose. So in a French bakery you will see sacks of flour marked croissant, baguette, etc
The Italians again tend to name their flours but grade them differently according to milling and bran content.
They are.
000, very fine flour.
00, fine flour.
0, medium fine flour
Tipo 1, a coarse grade
Tipo 2, very coarse flour
Farina almost straight from the mill, a wholemeal flour.
00 flour is the version banded about on the media and is really an all-purpose flour.
Alternative flours.
Almond flour.
Gluten free almond flour is basically very finely ground almonds. It is possible to make at home by blanching and peeling the almonds. Then dry them off and grind in a food processor.
Chickpea Flour.
Chickpea flour is made as you might suspect from chickpeas.
It’s an extremely useful flour with a mild and slightly sweet flavour. It has both a high protein and fibre content and is very useful as a gluten free alternative.
Corn Flour.
Commonly used to thicken sauces this is made from whole corn kernels, and is gluten free
It can also be mixed with wheat flours to reduce the protein content of the flour in pastry, shortbread, and cakes.
Arrowroot Flour.
As the name may suggest, arrowroot flour is made with the starch of the root of the arrow, a type of tuber.
Mainly used to thicken dishes it gives a clearer, glossier finish that cornflour. It is very low in protein and again gluten free.
Nutritionally it is very high in carbohydrates with minimal amounts of fat and protein.
Acorn Flour.
Not In common use, but with a sweet nutty taste can but used to make breads, muffins, flatbreads, and pastries. Naturally gluten free it is commonly mixed with other flour.
Buckwheat Flour.
Buckwheat flour is ground from buckwheat seeds which are actually a herb. The resulting flour with its earthy flavour is both healthy and again gluten free.
Oat Flour.
Oat flour is a whole grain flour made from oats. Once more the flour is gluten free, (see tips below) Great mixed with other flours and easy to make at home.
Cassava Flour.
Yet another gluten free flour, Cassava flour comes from a starchy tuber called cassava, and it has a nutty and savoury taste.
Chestnut Flour.
Great for desserts, cakes, and pastries this is a very starchy flour with a sweet flavour. While not as well-known as other flours it is gaining in popularity and is a feature of some Italian cooking.
Flour tips.
Removing bran.
A good tip when making a wholemeal loaf is to remove the bran with a fine sieve and set it aside while making the dough. This stops the shards of bran cutting into the dough, which makes gluten development harder. Once the dough has had its initial development the bran can be added back in or dusted on top. So, you still get enjoy the extra flavour and texture of wholemeal flour.
Mixing white and wholemeal /rye flours.
Wholemeal and rye flour have a wonderful flavour, but the bread can be heavy textured and difficult to cut. Adding a proportion of white bread flour to the recipe will give structure and lift to the dough.
Use wet hands when handling rye flour dough.
Baking with rye flour? It makes great bread however it is very sticky and can be difficult to handle.
The best solution to this is to wet your hands and tools with cold water, before handling the dough. This will allow the dough to slide off and not stick.
Beware of allergies.
When using nut-based flours remember to check for nut allergies with your guests.
Get a great Pizza crust.
Use semolina or polenta as a dusting agent when rolling out the dough. When baked you will have a crisp, sandy crust.
Flours with a higher protein content need more liquid.
Remember not to make your dough too dry when bread making. A dry dough will be difficult to knead and will inhibit the creation of gluten.
Beware of gluten free flour types!.
As you will have seen there are a number of Gluten free flours available to us. But beware! Just because the product used to make the flour is in itself, gluten free be careful. It may have become cross contaminated in production or packaging. Be careful to check that the product is certified gluten free before serving to anybody on a gluten free diet.
Enjoy Life!.
John.
©John Webber. 2023
Making Bread at Home.
Making bread at home? All your questions answered here. Together with hints and tips to help you.
What is yeast? A Baker’s guide.
This baker’s guide to yeast will explain all you need to know about using yeast.
Learn the different types of yeast available and how to use them to get the best results in your bread and baking
Quick and Easy, Ricotta Hotcakes.
With Honey Butter and berry fruits.
These Breakfast Ricotta Hotcakes are great served in the morning along with preserves or alongside a cooked breakfast. Neutral in sweetness, light and airy they also can be used as a pre-dinner canape topped with smoked salmon and lime cream. Similar to a Scottish pancake
Today I’ve served them with honey butter and fresh berries as a light breakfast dish.
You will need: –
Two medium mixing bowls
Two whisks
Small bowl
Non stick frying pan or griddle pan
Tablespoon
Pallet knife or fish slice
A4 sized piece of greaseproof paper.
Tea towel
Honey butter.
80g unsalted butter – soft
Small pinch salt
4tbsp good honey
Ricotta Hotcakes.
Makes 7
110g Riccota
95g milk
80g plain Flour
2 eggs (separated)
¾ tsp baking Powder
Pinch salt
Firstly, make the honey butter.
Beat the soft butter in a small bowl until smooth. Add the salt then work in the honey in two or three batches. Spoon the butter on to the greaseproof paper about 7cm from the top of the sheet in the centre. Fold the top of the paper towards you squeezing the butter outwards. Continue pulling the sheet down to form a tube of butter about 3cm in diameter. Then put the whole thing in the fridge to firm up. If you wish the butter can be made well ahead of time and stored in the freezer for up to three months.
For the hotcakes.
Separate the eggs, placing the whites in one bowl and the yolks in the other.
Whisk the ricotta, egg yolks and milk together until the mixture is combined. Don’t worry if the mix looks slightly lumpy, that just the texture of the cheese.
Sift the baking powder and salt into the flour then add the dry ingredients into the cheese mix until just combined.
Using a clean whisk beat the egg whites to soft peaks then fold them into the cheese and flour mix. Don’t over mix when adding the whites. A few traces of egg white left in the batter are fine.
To cook the hotcakes.
Place a little butter onto a griddle plate or frying pan hot pan over a medium heat (the butter should sizzle on contact but not burn) then spoon 2 tablespoons of mixture into the pan to form a cake about 10cm in diameter.
Cook the hotcake for three to four minutes on one side (you should see bubbles rise to the surface) then turn the hotcake over with a spatula and cook for two minutes on the second side.
Place the cooked cakes between a folded tea towel until you have all the batter cooked.
To serve.
Stack up the warm hotcakes and top with two or three slices of honey butter. Let the butter melt and oose down the sides of the hotcakes, then scatter with berry fruits.
Alternatively serve as part of a cooked breakfast, they are fantastic with bacon and eggs in place of toast.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Easy Soda Breads to Make at Home.
Make these easy soda breads at home. It’s so satisfying and rewarding everybody should be doing it.
Protected: Better baking, 50 great kitchen hacks.
There is no excerpt because this is a protected post.
Make Your Own,- Welsh Cakes.
These homemade Welsh Cakes are easy to make and are a great addition to an afternoon tea spread. They are a variation of a griddle scone and shortbread, lightly spiced and finished with a coating of sugar. These make a great alternative to scones or cookies if friends come around. The only problem with them is that is impossible to only have one! They are at their best served fresh and warm but will keep in a cake box for a few days.
My father was Welsh, and as a child we often made the trip to Wales to see my relations. You were always sure to be greeted with a plate of warm Welsh cakes straight off the griddle. I have fond memories of those days and looking forward to the inevitable plate of warm delight.
Each region as its own variation of stove top bakes. Back at the farm Scotch pancakes are a firm favourite cooked directly on top of the hotplate. I attempted it once, what a mess. I had to scrape my efforts off the cooker. I’ll stick to the Welsh cakes.
You will need.
Mixing bowl
Small knife
Pastry knife
Jug for beaten egg
Measuring spoons
Flour sieve
Silicone spatula
Fish slice or pallet knife
Cooling wire
Makes 20 -22
50g unsalted Butter
50g lard
230g plain Flour
80g caster Sugar
Pinch salt
75g currants
1 ½ tsp baking Powder
1 tsp clear Honey
¼ tsp mixed Spice
4tbsp beaten Egg
2 tbsp milk
Caster sugar to sprinkle on top.
Dice the butter and lard into 1cm cubes then return to the fridge to firm up for a few minutes.
Weigh the flour then sieve into a mixing bowl, and stir in the baking powder, mixed spice, and salt.
Add the diced fats to the dry mix and rub fat into the flour to produce a sandy texture. Using a pastry knife will avoid the chances of melting the fats into the flour.
Add the sugar, currants, spice and honey and mix in.
Finally add the egg and mix just enough to produce a firm dough. Do not over work the dough or the Welsh cakes will be tough. Just like scones the less the dough is handled the lighter the finished product will be.
Roll out the dough 8mm thick on a lightly floured surface. Cut out circles of dough 6cm to 6.5cm diameter. Don’t try to make them too large or they will break up as you try to turn them.
Cooking the Welsh cakes
Cook on a flat griddle plate lightly coated with ghee or vegetable oil over a medium heat until golden brown. Give them about 1 ½ minutes then flip them over and cook on the other side for the same time. Turn again and cook for another half a minute on each side.
As soon as cooked lift onto a cooling wire and sprinkle with caster sugar. You can also cook the Welsh cakes in a non-stick frying pan again with a touch of fat added to help the colour form.
Alternatives,
To ring the changes, try maple syrup instead of honey in the dough.
Try a pinch of cinnamon instead of mixed spice. Leave out the currants and top each Welsh cake with a dollop of cooked diced Bramley apple. Do give them a try, they are just as easy as making scones, but without the need to put the oven on.
Enjoy Life,
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
How to use perforated tart rings
Learn the technique of making small crisp tart shells using perforated rings. Great for entertaining with a variety of fillings.
Blind Baking Made Easy, perfect results every time.
Blind baking made easy, this is not an overly arduous process but following a few basic steps will ensure perfect results every time. We will show you how to create a blind baked tart shell ready to be used with a variety of fillings. This is quite a long explanation but it’s worth the effort in reading all the way through.
Tips,
I would always recommend baking using metal tins and rings for blind baking. Silicone containers can also a be used for general baking. But I think the robustness of metal give a more reliable result for tarts and flans. I’m not a fan of ceramic quiche or flan dishes. The material is too thick for fast heat transfer and it’s very difficult to remove the finish article from the dish.
For deeper robust tarts I like to use a 23cm x 3cm loose bottomed tart shell. The ones made by masterclass are excellent quality and will last for years.
Baking sheets should be robust enough not to bend or warp in the oven. An increasing number of chefs are using perforated baking sheets or baking mats which allow the hot air to circulate around the pastry more efficiently.
As to the baking-
Remember all ovens are different, some run a little hotter some cooler. Some ovens they will have one side hotter than the other. This requires you to turn the food around to even things out half way through cooking. Trust yourself, you know your oven better that anybody. Don’t be a slave to a recipe – even mine! If you find your food over colouring turn the oven down a little. And if you need to turn the food around, do it quickly without leaving the oven door open for ages.
Now if you haven’t already done so, look up our post Getting to Grips with Pastry to discover how easy it is to make your own pastry.
Lining a loose bottomed tart shell.
Now we have our pastry well chilled, but if you’re trying to use any pastry in a hot kitchen or at home on a warm summer’s day it’s a great help to chill anything in contact with the pastry.
Work surfaces can be cooled by placing a baking tray where to plan to roll out and throwing some ice cubes into the tray. As they melt it will cool the work surface for you. Make sure you dry off the surface before you begin.
While the surface is cooling pop the rolling pin into the fridge to cool down. I prefer to use a polypropylene pin that is easy to keep clean but also will stay chilled for ages it left in the fridge overnight.
I would always recommend baking using metal tins and rings for blind baking. Silicone is also a great material for general baking, but I think the robustness of metal gives a more reliable result for tarts and flans.
I’m not a fan of ceramic quiche or flan dishes, the material is too thick for fast heat transfer and it’s very difficult to remove the finish article from the dish.
Down to work. Lightly flour the work surface and place your pastry in the centre. Begin to roll gently with the pin, turning around the pastry as you go to even out the stress. Keep rolling and turning dusting with a pinch of flour if needed but don’t use handfuls of it.
Once you have a circle of pastry large enough to fill the tart shell and about 5mm thick roll the pastry around the pin. Bring up the tart tin then carefully unroll the pastry allowing it to drop into the shell taking care not to cut the pastry off on the edges of the tin.
Now for the clever bit!
Take a small piece of spare dough and wrap it in cling film. Use this to press the dough down into the corners of the shell and around the fluted edges. Using your fingers will cut through the pastry. But the soft ball of dough will gently form the pastry to the shape of the shell. If the tart is to be filled with a custard base like a lemon tart don’t remove the excess pastry from the top. Carefully fold it over the rim on the outside. This will stop the pastry shrinking down inside the rim during baking. And prevent any liquid seeping down between the cooked shall and the tin when the tart is filled for its second bake.
If the shell is to be filled with a firmer filling after baking. Trim off the excess pastry and pinch up the rim with the fingertips to fix it to the top of the tin. As soon as the tart is completed place it into the fridge to rest for at least an hour before baking.
Baking the shell.
Its fairly frequent practice in commercial kitchens to use several layers of cling film to line the shell before adding weight to hold the pastry down. It works very well and produces very neat straight sides as the film moulds to the shape of the shell. This keeps pressure on the pastry preventing it from lifting or swelling while in the oven. If your pastry shell is to have a dry or thick filling added you can lightly prick the base with a fork to release steam.
If, however if you’re using a thin custard like filling, I would avoid this as the filling may leak though to the meatal shell and weld the pastry to the shell.
However, the court is out relating to the possibility of plasticiser leaching into the pastry with the heat of the oven. The film won’t melt it, needs a bit over 200˚c to do that, and we are generally baking at about 175˚c – 180˚c. Commercial film is stronger and thicker than the type to use at home. And with the possible plasticiser problem I recommend using greaseproof paper at home.
Using greaseproof paper
Cut off a square of greaseproof at least 6cm larger than the diameter of the tart shell. Fold it in half then turn 90º and fold in half again to form a square. Find the corner of the square that was the centre of the sheet. Hold the corner between finger and thumb then fold the opposite end of the paper over a little like making a paper plane. Keep repeating the folds until you have a thick wedge shape. Now using scissors trim the open end of the paper wedge in a curve to remove all the loose sections. Open out the paper and with any luck you will have a circle of greaseproof large that the pastry shell.
Before using the paper to line the shell scrunch it up in your hands. In fact, it’s best to squash and crush it two or three times before use. The idea is to make the paper a forgiving as possible and mould itself to the pastry without forming gaps or cutting through the pastry.
Getting ready to bake.
Before we get to the next steps turn on the oven to, we are going to bake at 170ºc -180º (fan) 185˚c – 200˚c conventional but I want you to turn the oven up another 20˚c. then place your baking sheet into the oven to heat up.
Take the lined tart shell and carefully place the paper on top of the pastry. Press the paper into the corners of the shell and add some weight into the paper to hold the pastry down.
Using dried peas as weight.
Personal preference here is simply to use dried peas. They are cheap, work well and can be re-used many times. Ceramic baking beans don’t do a better job and cost a fortune and please don’t use rice! Some people advocate rice, but I think it’s a nightmare. Its difficult to remove the rice neatly with the paper after baking, it falls all over the place. Also, and more importantly it can find its way between the paper and the pastry during filling. If that happens the rice sinks into the pastry during baking and is exceedingly difficult to remove. Fine if you like crunchy pastry!
Clever baking.
When you are ready to bake open the oven and slide the tart shell onto the pre-heated baking sheet. Turn the oven down to the correct baking temperature and set a timer for 12 minutes.
The idea is quite simple, the act of opening the door and putting in the tart cools the oven down this means the pastry begins to cook at the correct temperature, not sitting in too cool an oven and melting before beginning to set.
If we put the tart into the oven on a cold tray it will take ages for the base of the tart to heat though and again it will be soft, and none of want a soggy bottom, do we….
After the 12 minutes remove the tray from the oven and SHUT THE OVEN DOOR! I don’t know how many times I have watched somebody checking their baking with the oven door wide open. Then they can’t understand why they get poor results.
Carefully lift one edge of the paper and have a look at the base of the shell. If it looks uncooked return the tray to the oven for 3-4 minutes more. If the pastry looks cooked but moist lift the paper and beans out of the tart the return it to the oven for another 3 minutes to dry the base.
And bingo… you should have a blind baked tart shell to fill or use as you wish. This process is the same for large or small individual tarts, give it a go. Check out our post on a Pear and Blueberry Frangipane Tart to test out your new skills.
There is of course an alternative option of using bottomless tart rings. these are often perforated to allow moisture to escape the pastry during baking and give a crisper finish. Once you have had a chance to practice the basics have a look at our post on how to use perforated tart rings.
Enjoy Life!
John.
Hi, my name is John Webber, award winning chef and tutor, now retired to the west coast of Scotland. Welcome to our blog focusing on food, cooking, and countryside. My aim is to pass on my years of skills and knowledge together with an appreciation of the countryside.
Join us to experience the beauty of the west coast, cook some great food and be at ease in the kitchen.
If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here
©John Webber. 2023
Pear and Blueberry Frangipane Tart with the best custard sauce.
How to make a pear and blueberry frangipane tart with fresh custard sauce.
Getting to Grips with Pastry
Getting to grips with pastry, Learn how to make the best sweet and short pastry successfully without stress.