Ha ha - I reckon focaccia remembers you. Make it for the first time in a while and it sulks, but make it a couple of days later and it will love you! A wet dough - wetter than you think - is usually best with focaccia in my opinion. Great looking rolls and plait!
I've had a wretched week or so with family in the USA being very badly affected by the hurricanes so this has cheered me up no end. I love your self deprecating humour and can identify with Trouble With Dough. Than you for being a light in the gloom and you bakes look great to me - I always want to eat whatever you make, which I guess is the acid test.
PS I am a Cheshire/Montgomeryshire girl so it's barm or batch to me.
Oh nooo Jan, I'm so sorry to hear that. Sending you a big digital hug - it definitely sounds like you could do with one. I hope everyone is ok, considering 🤞
I'm glad I've had some part in cheering you up 😊 but really I should be thinking you for the lovely comments and support! If I knew of a reliable way to send food abroad without it getting stuck in customs for months I'd inundate you with bakes 😂 Perhaps when we move to Italy I'll make good on that promise - still a few years away yet.
YES to another 'barmy' person!! I grew up in a very rural place somewhere between Liverpool, Formby and Southport -- so not a million miles away.
That sounds maybe like Haskayne, Halsall? First husband played rugby for Waterloo and many players lived in the neck of the woods. Underrated part of the world although this was 500 years ago so maybe things have changed! Thank you for the digital and I’ll look forward to doughy offerings when you get yourselves over here. 😘
The focaccia may be flat, but it looks very tasty, and I’d certainly eat it. I do love the fresh rosemary in it. You’re not the only one who has problems with dough. I am UTTERLY hopeless with the wretched stuff, and as for anything to do with cakes, sponges, pastries, well that is completely beyond my comprehension. I just place an order with Waitrose, and all is well 😊.
Haha - it’s funny you say that as this weekend my partner came home from Waitrose with a fresh loaf. Full well knowing that I was baking bread this weekend 🤣 Clearly had less faith than I did in how it was going to turn out!
Thank you :) to be fair I think as long as you have a good amount of olive oil and balsamic vinegar, most focaccias can taste great!
I did learn today that if you soak your rosemary in oil below popping it in to the dough it stops it from burning in the oven.
Works for other things too. We love to top our focaccia with scallions or red onions, which also burn easily in the oven, so we first "macerate" them in oil for 15-20 min.
Thank you, Paola! 😲 it wasn’t on my list of things to do , but it certainly is now! As much as I try to stay away from Pringles (once you pop you just can’t stop till you’ve eaten 2 tubes!), I think BBQ is my favourite flavour. So if this turns out to be true…
Just fyi, we've found that fermented foods like miso and gochujang can affect gluten development. It's fine if you add them like jam to a Swiss roll because your gluten structure should be strong enough by that stage. But if you plan to add them directly to the dough, try not to go above 5% of the flour weight for your first try.
Another great tip - thank you - and definitely something I’ll remember and consider when playing with flavours. I know I’ve got a lot to learn with baking, so I’m thankful for all the advice!
Basically that bread would become a major food group overnight! I saw on TikTok that the manufacturers changed the Pringles' recipe and people are complaining that it has less flavour. Go figure.
I never knew buns had so many names! Your's looked great. So did the plaited wreath. I love your photography, it's so enjoyable to linger on yours photos.
My recollection of eating focacia in Florence over twenty years ago was that it was quite flat. Might be my poor memory 🤷 But when my (Japanese) husband bakes it and it's raised right out of the baking dish, I feel like it wasn't done right 😂
Oh geez we’ve got multiple names for everything here. Each country pretty much calls things differently - the but biggest is the north/south divide. There isn’t one really, but also there totally is… if that makes sense!
Thank you - that’s a massive compliment. I’m glad you like my shots 😊 I LOVE food photography, so it’s a great motivator to keep pushing learning to cook!
Does the one your hubs make taste good? If so… perhaps we’ll go with that one as the example! 😂
Ha ha - I reckon focaccia remembers you. Make it for the first time in a while and it sulks, but make it a couple of days later and it will love you! A wet dough - wetter than you think - is usually best with focaccia in my opinion. Great looking rolls and plait!
Oh Mark - I'm not sure I have it in me to make a focaccia every 3 days!! Although that's not to say I couldn't eat a focaccia every 3 days, mind...
I'm hoping the next time will be easier - I saw that if you coat the rosemary in oil then it should stop it burning in the oven. Is that right?
And thank you - Definitely surprised myself this time!
I've had a wretched week or so with family in the USA being very badly affected by the hurricanes so this has cheered me up no end. I love your self deprecating humour and can identify with Trouble With Dough. Than you for being a light in the gloom and you bakes look great to me - I always want to eat whatever you make, which I guess is the acid test.
PS I am a Cheshire/Montgomeryshire girl so it's barm or batch to me.
Well bloody hell, I never thought I’d find anyone who had heard of haskayne before… yes! On a farm on the outskirts. That’s really made me chuckle 🤭
I’m now a Devon lad, moved away once I was able to escape the nest.
I shall endeavour to become a pro baker in this time between, to best impress you once we’re there!
Oh nooo Jan, I'm so sorry to hear that. Sending you a big digital hug - it definitely sounds like you could do with one. I hope everyone is ok, considering 🤞
I'm glad I've had some part in cheering you up 😊 but really I should be thinking you for the lovely comments and support! If I knew of a reliable way to send food abroad without it getting stuck in customs for months I'd inundate you with bakes 😂 Perhaps when we move to Italy I'll make good on that promise - still a few years away yet.
YES to another 'barmy' person!! I grew up in a very rural place somewhere between Liverpool, Formby and Southport -- so not a million miles away.
That sounds maybe like Haskayne, Halsall? First husband played rugby for Waterloo and many players lived in the neck of the woods. Underrated part of the world although this was 500 years ago so maybe things have changed! Thank you for the digital and I’ll look forward to doughy offerings when you get yourselves over here. 😘
Glad I made you laugh.
The focaccia may be flat, but it looks very tasty, and I’d certainly eat it. I do love the fresh rosemary in it. You’re not the only one who has problems with dough. I am UTTERLY hopeless with the wretched stuff, and as for anything to do with cakes, sponges, pastries, well that is completely beyond my comprehension. I just place an order with Waitrose, and all is well 😊.
Haha - it’s funny you say that as this weekend my partner came home from Waitrose with a fresh loaf. Full well knowing that I was baking bread this weekend 🤣 Clearly had less faith than I did in how it was going to turn out!
Thank you :) to be fair I think as long as you have a good amount of olive oil and balsamic vinegar, most focaccias can taste great!
I did learn today that if you soak your rosemary in oil below popping it in to the dough it stops it from burning in the oven.
Works for other things too. We love to top our focaccia with scallions or red onions, which also burn easily in the oven, so we first "macerate" them in oil for 15-20 min.
Ooo this is a GREAT tip - thank you!! ☺️
I’m sure if someone were to open a bakery near to where I live, and where everything was freshly made, I’d be surgically attached to the shop door 😆.
😆😆 I should open one called The Wonky Bakery - where everything looks ok the wonk but still tastes good
The Wonky Bakery 🧁. I like that 🙂.
Your Bread Week was a success! Are you going to try adding Korean chilli paste next time? I think it could taste like BBQ flavour Pringles!
Thank you, Paola! 😲 it wasn’t on my list of things to do , but it certainly is now! As much as I try to stay away from Pringles (once you pop you just can’t stop till you’ve eaten 2 tubes!), I think BBQ is my favourite flavour. So if this turns out to be true…
Just fyi, we've found that fermented foods like miso and gochujang can affect gluten development. It's fine if you add them like jam to a Swiss roll because your gluten structure should be strong enough by that stage. But if you plan to add them directly to the dough, try not to go above 5% of the flour weight for your first try.
Another great tip - thank you - and definitely something I’ll remember and consider when playing with flavours. I know I’ve got a lot to learn with baking, so I’m thankful for all the advice!
Basically that bread would become a major food group overnight! I saw on TikTok that the manufacturers changed the Pringles' recipe and people are complaining that it has less flavour. Go figure.
I never knew buns had so many names! Your's looked great. So did the plaited wreath. I love your photography, it's so enjoyable to linger on yours photos.
My recollection of eating focacia in Florence over twenty years ago was that it was quite flat. Might be my poor memory 🤷 But when my (Japanese) husband bakes it and it's raised right out of the baking dish, I feel like it wasn't done right 😂
Oh geez we’ve got multiple names for everything here. Each country pretty much calls things differently - the but biggest is the north/south divide. There isn’t one really, but also there totally is… if that makes sense!
Thank you - that’s a massive compliment. I’m glad you like my shots 😊 I LOVE food photography, so it’s a great motivator to keep pushing learning to cook!
Does the one your hubs make taste good? If so… perhaps we’ll go with that one as the example! 😂
It tastes amazing. It's a sourdough focacia. Not sure if it's authentic... 🤷😂
There’s a hole! You have a hole and lovely definition Mark. I’m impressed. Lovely photography btw. Thank you so much for the shoutout. Very kind.
😂 I think I’m just as impressed I managed to pull it off! Thank you.
And you’re very welcome ☺️
For this Brummie boy, they were always baps. Great looking efforts this week, and photos too.
Baps are a close second for me. And thanks, Matt - appreciate it :) Always remember your tip about how a brown background can make baked goods pop!
Brown on brown never lets you down!
Thanks, David! Biscuit week was last week :) viennese biscuits and peppermint creams!