Sunday 7 April 2013

A bready update

50% wholemeal spelt soured cream rolls

There haven't been very many bready posts recently at all (aside from the not-cross buns!). This is not because I'm not eating much bread, far from it. However I am often a creature of habit and when I find a recipe that works for me I tend to stick with it. Recently this has been Dan Lepard's Sour Cream Loaf. Not as a loaf though - as bread rolls. I've blogged about the recipe before and the original can be found on the Guardian website here.

Of recent times I have made 12 rolls from the recipe amounts, which suits me well as a lunchtime sized roll. I've also played with the flour a little too. At the top of the post you can see a batch I made using half wholemeal spelt flour, half standard strong white flour. These were good, and it's sometimes good to have a change from all white too.

Unbleached white soured cream rolls

Above you can see a batch made with organic, unbleached strong white flour. I bought this from a supermarket, but the producer is Gilchester Organics. Their website has areas for learning about their products and also recipes. (This is not a sponsored post - I'm just talking about the flour I bought). The flour is a creamy colour and produces bread that it neither white nor wholemeal. I think in terms of comparison the nutrient profile is probably similar to white flour but the flavour is different. The photo above is not the best - I thought I had a better one from one of the more recent batches I have baked, but it seems not - my recent batches look more like the top picture.  The crumb is close and even textured and very soft - delicious. And of course, using the soured cream bread recipe means that the whole house smells of warm cream while you are baking, which just cannot be a bad thing!

Small unbleached white soured cream loaf

So, what have you been baking recently? Anything I should try to lift me out of this (rather pleasant ) bread baking rut?


Johanna GGG said...

I hope to bake more bread now it is getting cooler - my olive oil and chia loaf is my favourite but I made a cottage cheese and chive (because I didn't have dill) loaf recently that I loved (it is on my blog if this appeals) - it was very savoury and very soft and tasty

Katie said...

Its great to find a good recipe.

Have you been watching Paul Hollywoods Bread on the BBC recently? He's done some really inetersting looking breads

Alicia Foodycat said...

I like the look of the unbleached white flour! What a wonderful colour!

celia said...

Caroline, what beautifully coloured rolls and loaves you've been baking! It's not a rut you're in, darling, it's a groove.. ;-)

Max Anderson said...

After spending a lot of time on Internet to know about recipe, I got to know your blog. I have gone through your blog and the recipe you have posted its really good food lover.

Choclette said...

Soured cream bread sounds so good, I can just imagine the smell when baking. I'm a real creature of habit too and I bake the same bread most weeks - it works and I don't want to mess with it. Although I added linseeds at Joanna's suggestion to today's batch, so that will be interesting.

The Caked Crusader said...

Those sour cream rolls look lovely.

Joanna @ Zeb Bakes said...

Lovely lovely rolls, I agree with Celia, you are groovy!

Just a side note though on the subject of bleaching, no flour is bleached in the UK these days as it is illegal; a producer describing their flour as unbleached is purely a marketing thing. There are big differences in how grain is milled and processed though which result in quite large variations in colour, flavour and so on.


Related Posts Plugin for WordPress, Blogger...