Having finally found the right flour I made two lots of bread on the same day with it to celebrate!
First I mixed up Celia’s yummy ciabatta style bread which uses fridge cold water and a mixture of bread flour and rimacinata. This chilly dough naturally takes a long time to prove in the English climate, almost like retarding the dough in the fridge overnight.
Just under £6 for a 5 kilo bag. I’m happy! And I got supplies of all sorts of other goodies too, proper mortadella with pistachio nuts, fennel salami, espresso coffee beans, biscotti, pasta, mozarella, pecorino, carcioffi, olives, anshovellies….
C & T Licata & Son Ltd, 36 Picton Street, Montpelier, Bristol BS6 5QA
in case anyone’s wondering where this is….
Tel No: 0117 9247725.
There’s been a lot of discussion on the Mellow Bakers forum about semolina versus durum wheat. Please visit over there if you want to join in with the conversation. I am still unsure as to what exactly Jeffrey Hamelman uses when he talks about durum wheat flour or semolina flour even though I have had a good look over on the KAF site to find out. We need a picture of your flour Jeffrey!
This is one of the not uncommon challenges of baking from a cookbook written by someone not based in your own country. Continue reading
Zeb Bakes 