Last week it was time to bake again time to use the culture that i look after at work, to be in readiness for an evening class "Introduction to Sour Dough"

The dough itself was the simple 3:2:1 Flour : Water :Culture the only difference was to step up the water by a further 100ml the salt was 2% other additions were Butter 2%,Turmeric powder @ 0.25% i decided on the Turmeric to possibly contrast the Feta cheese @ 4%  and black olives @ 2% 

The Feta and the olives were folded in in the last couple of fold and stretches. The dough was made first thing in the morning as it would be done for my class, i went back religiously every hour to do the stretch and folds  three repetitions in all  the last one incorporating the cheese and olives , i had prepared more chess but found that there seemed to be plenty. on my lunch break i went and shaped the dough pieces and got them onto the couches and into the cool room.

The following morning i got into work early in order to bake off the bread. Our  new ovens  heat up very quickly    

 so that after you have programmed in the time, temp, fan speed with moisture to go once the temp is up  

and then place your loaves out onto trays for any further preparation  it is almost time to get them in. on this occasion i was not washing them with a cornflour starch wash a is my usual practice especially if i am adding seeds. So it was just a matter of the slashes. 

In my evening class this is one of the things that the students will be doing. i have a sequence of pics now that were taken every 5 minutes  and you should be able to see the changes that take place when the dough pieces are subjected to the heat of the oven, theses Unox ovens allow you to witness this wonderful event that is so often out of site for many of us.

 The dough pieces are out from the cool room  after  some 17 hours  fortunate to have the luxury of laundered linen

table clothes for my couches

 all in the oven with the water injection happening

So there we have it, i also made another dough while i was waiting for this one to come out of the oven but will post that one later 2 doughs in 2 days

kind regards Yozza 

Certainly getting Figgy with it!

Using up my Figs from Te Mata Figs that I purchased at the Auckland food show yesterday.

Very Figgilicious!!

No yucky preservatives or additives...Just beautiful figs!!

Heaven, Heaven, I am in heaven:)

Lovely Figs...mmmm

It would have been easy just to EAT them all, very easy.

But I decided to be ungreedy and share the figs by baking them in a bread.

Not all mind you, I saved a few for myself.

My last 2 fig breads , Fig with Walnuts and Aniseed (sweet but  nice with cheese! depends on your taste)

Or the Original Fig bread  ( sweet or savoury) were made with white flours, so I thought a whole wheat flour would be nice.

You could use either of these two recipes as a template , if you feel ok, creating your own recipes.

Use half white and half wheat and you want a little more water and the dough to be a wee bit wetter as whole wheat can make it drier:)

A wee bit more yeast as well is needed and malt powder too.

I also added some Billingtons Dark Muscavado in the dry mix, just half a cup, to add to the flavours when I mixed through the spices with the dry ingredients.

Remember lightly dust the figs with flour before adding into the dough):

Hearty and tasty, a more hardy bread for winter!

Chop them up...

THE FIGS!!

Ready to prove

Ready for knockbacks!!

one becomes two!

I loved these figs because they weren't all sticky and sickly sweet.

Nothing wrong with sticky but overly sweet with added sugars??? Blurgh!!

I could easily eat these instead of lollies)

Nice and chewy but not over the top.

Their jam is scrummy, and not overly sweet, whihc is great.

You taste the fruit, not the sugar.

figged out!

I was a bit naughty and had fig jam on fig bread!

Talk about getting GREEDY!

ready....cooling..

Up Close and personal

wheaty!

first slice

very figgy!

close up!

figs galore

a wee bit of butter!

Strong cup of tea, feet up and LARGE GREEDY slice of bread!!

Nice without butter,  fresh as...

Nice toasted...with a little butter or heaven forbid clotted cream!

Get outta here!

ENJOY ENJOY ENJOY!!

P.S Full and proper greedy recipe to come:)

See how you go with amending the other recipes:)

Lovely Figs...mmmm

Tomorrow I am off to the Foodshow again...@ the icook Kitchen Stall.

More figs and the other Fig and orange jam, I will buy, me thinks):

I think I will teach this bread at my Bread workshop @ Parnell Trust at the end of August.

Why not come and join me?

You too can be Figgy!

Te Mata Figs

Made up a batch of Naan bread tonight for my year's first Tandoori Chicken.  I have a recipe for Tandoori Chicken that was given to me from an Indian ex-neighbour years ago and I will never stray from it.  Too good.  First time making Naan this way.  Made it on grill with quarry tiles, preheated to a high heat.  My trick is to pour bit of oil in the drip tray.  The high heat causes flare up, and the flames cause the internal grill heat to go off the temperature gauge charts.  I am sure this is not technically safe, so please do not try it...I am confident it works with my particular grill but can't be sure of safety with any other type of grill. 

This weekend's Tandoori Chicken and mixed vegetable curry, with side of Raita and basmati rice...to make up for the lack of photos last tandoori dinner.