That was a busy couple of days, some quick bread-making with this Fennel Focaccia that was just perfect with this chicken braised in milk with lemon, sage and cinnamon, you more or less throw it all in a pot (after browning the chicken) and 90 mins in the oven does the rest. It’s not my recipe but here’s a link to it elsewhere, it’s pretty good.
Then it was off to judge a local photographic competition held here in our community and next was the start of another journey down the sourdough road which last time, I’m sorry to say didn’t go that well, you can read about that here. This time I am following the advice of the brilliant Justin Gellatly of Breadahead in Borough Market. (His book; Bread Cake Doughnut Pudding is well worth having on your bookshelf)
It starts with rhubarb, strong white bread flour, wholemeal rye flour and water. The fermentation of the natural yeast will take a week, Justin says in his book that he is using the same starter from 14 years ago made with rhubarb from his garden, this is how mine looks on day 2.
So confident am I that this will work, that I went out yesterday and bought one of these, a bamboo proving basket (for 12 quid!) ready for next week’s first sourdough loaf.