So the holidays are here and we like many others have been busy baking. Baking bread is great, but sometimes its also nice to try out new recipes and different types of breads as well, which is the main subject of this weeks blog.
This is also a blog about an accident that we had, which turned out very well in the end. We were in the process of making our bread and all was going well. The bread was shaped and left to prove in the bannetons for its final prove. So we decided to go out and leave it to it. The accident occurred when we got stuck in traffic on the way home. As a result of a very long delay, our breads had over-proved!
Every cloud has a silver lining
However, we decided that although we weren't going to bake the bread as it was, we could use this dough as a preferment for our next dough. It is quite common for bakeries to use old dough and add it to a new mix. This has many advantages including additional flavour but it also adds strength to the new dough, and the gluten in the old dough is developed.
We also decided that seeing as though we had this dough, we would try a shape that we made in Belgium with an Italian baker. The bread shape is called "bishops hat" due to its shape. To make the shape, after proving and just before placing in the oven the dough is pinched and lifted into the air before being twisted and placed back down in the centre. This creates the shape of the bread. As the bread had the sourdough from the previous batch of bread, the resulting bread was bolder.
I guess the moral of the story is not to worry if things don't always go according to plan. Sometimes it is just another opportunity to try something different!
By the way, the bread tasted great, and didn't last long, even though we made three loaves. We finished the last of it as toast for breakfast and can honestly say it was one of the best flavours we have had in a long while!
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