The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Irish Batch Loaf..

macette's picture
macette

Irish Batch Loaf..

Have been wanting to try this for awhile Batch loaf made with lard or dripping. A very basic loaf flour,salt,yeast,lard and water. I just made half the recipe to see if I liked it. And a pleasant surprise was it was really nice...a lovely soft loaf that tasted great. The dough was a bit wet but worked ok..

full recipe Batch loaf...

650g flour, 10g salt,10g yeast, 35g lard, 450g warm water. Baked at 220c 30 min...a shelf above middle in the oven it’s suppose to get a blackened top. The crust was lovely. I will make the full recipe next time. 

 

Lechem's picture
Lechem

How do you get this consistently amazing crumb? Lovely! 

macette's picture
macette

I was amazed too..lol it was still sticky after first rise so was not easy to handle and didn’t want to push more flour in so I treated it very roughly and knocked absolutely all the air out of it got into 2 balls expecting the worse ...luck and the bread gods....lol

dabrownman's picture
dabrownman

bread like this.  Totally not good for you health wise though,  Each loaf takes a year off your life:-)  But who wants to live forever anyway!

Very nice and Happy baking

macette's picture
macette

what is leaf lard...I used pure pork Lard no additives and only 17g...I read it was better for you than butter and oil and as good as olive oil, but don't know if its false news its hard to tell these days...lol. I will have to research more ....

Justanoldguy's picture
Justanoldguy

Leaf lard has been rendered from the fat surrounding internal organs, primarily the kidneys and intestines. It is regarded as better for baking and pastries than lard rendered from body fat. It might be challenging to find if your shopping for it. That's a lovely loaf. 

macette's picture
macette

I have no idea if the lard is leaf or other just read the packet 100% pork lard. Mentions good for baking...from good Irish pigs...lol thank you for the info goes to show you can learn something new everyday. Must say for a basic bread it tasted pretty good. Will try a pastry with it as well just to see if there is a difference ....

aroma's picture
aroma

....she lived to 87.  Her pastry was to die for !!!  And I've never since tasted an apple pie like hers.  The bread was lovely also and she always made her own (it's why I've baked my own since I left home 40 odd years ago).  However, lard based pastry and bread doesn't fit with today's health conscious society - so I now use olive oil.  

macette's picture
macette

Lard is not something I use either but this recipe is an old one which is probably the way everyone made bread then. I liked the taste and body of the bread, it had nice consistancy also no sugar but still tasted nice. And they say fat is not as bad as they thought in this low carb world...lol. Im sure it won't be a staple in my fridge but am enjoying the bread....lol

aroma's picture
aroma

.. Lard makes the nicest pastry and bread.  Everything in moderation I suppose :-)

Portus's picture
Portus

... who occasionally posts pictures and formulae for those delicious-looking pizzas, uses up to 3% lard in his dough.  A while back he wrote:  

Lard- softiness

Evo - fragrance

Seed Oil - crunchiness

macette's picture
macette

I just looked up Stefano’s pizza ... they look amazing. I think I will try 3% lard in my next one and see what happens...