bread

This is my first time making laminated bread– the recipe goes along the lines of: Mix ingredients (flour, yeast, butter, milk), first proof at room temp – much like normal bread, except for the extra butter Chill in fridge for a few hours to firm up the dough Make butter block Laminate for 2 folds (with 1 hour in the fridge in between) Laminate final time with spiced butter (butter + sugar + mincepie filling) Bake I found it quite a bit trickier than laminated pastry– the dough is a lot more elastic and hard to roll– one is supposed to not overdo the rolling so you don’t squash the butter layers together, but as the dough is so stiff, I am convinced I did squashed some of the butter layers… These buns also didn’t expand as much as the recipe indicates it should in the final proofing step....

Olive and sun dried tomato sourdough focaccia for this week’s @sundayafternoonbakingclub focaccia theme. The special sauce in this is my homemade chilli oil infused with chillis, Szechuan peppercorns, star anise and a few other spices. It gave it a nice bit of heat and also loads of flavour from all the other aromatics, and I definitely prefer this to plain olive oil. I started off with my basic sourdough focaccia recipe but used a 50-50 mix of white and whole meal bread flour— and also accidentally ended up with a 100% hydration as I sifted out the bran from the wholemeal flour and forgot to compensate for it 😆...