Despite the name of this blog I have mainly posted about baking bread. The time has come to post about something that I cooked. But it’s a salad. And how much cooking does a salad really take. Not much I guess. But I pan fried a chicken filet to go with it, so I’d like to think that counts as cooking.
For the panzanella I tore up some of my recently baked but now stale whole wheat and rye bread, threw in some coarsely chopped tomato and cucumber, capers and olives and a few blanched green asparagus. Extra virgin olive oil, red wine vinegar, season with salt and pepper and there you have it: my version of panzanella.
Oh, and the chicken filet was simply seasoned with salt, pepper and some dried thyme and fried in some olive oil.
Yesterday I managed to do some baking in the afternoon. This time I planned whole wheat sourdough loaves and ‘decorate’ them with some mixed seeds. The results were fine but as the loaves were harder to slash I didn’t get the oven spring I hoped for. Having said that the crumb was nice and open and the taste was pretty good too.
Second on the list were baguettes. I have tried baguettes before but never got the results I hoped for: crunchy with light, holey interior. Somehow they always ended up too soft with a dense crumb. The baking stone seems to fix that problem. See for yourself.
The next post will be about the recipe. Hopefully I will be able to take some step by step pictures. I usually find that I am too busy to think about taking pictures or my hands are covered with flour and dough not wanting to mess up my camera.
Bear with me here. I am setting up shop on WordPress and am trying to pick the right theme for my blog. Speaking of which, it is going to be about what I cook and bake. Not that I am a chef or even a great cook (trying to be modest here), though I am pretty good in and around the kitchen.
So here is one of my latest achievements. A sourdough pain rustique. I have been baking for a couple of years successfully most of the time. But I have not been very consistent in my results. Recently I ‘built’ my very own rye sourdough culture and ever since my first bake using the cultere I am a sourdough fan. More on this soon. This was supposed to be a test post, wasn’t it?