January 27, 2019 - 10:31am
From Emmanuel Hadjiandreou's...
"How To Make Bread".
We have a Chocolate Sourdough with Currants and a Tomato Sourdough.
Two lovely recipes which are delicious. Sweet currants compliment the pure cocoa and a lovely combination of tomato, rosemary and nigella seeds with olive oil.
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to donate to my local library, which doesn't have even one book on Sourdough. I'd like to check out a couple of recipes before turning it over to them. Do you have any favorites? Thanks, marybeth
These two are very nice.
I want to say levain de campagne but I'll get back to you on that one.
Raisin Rye, on page 74, is delicious. Well worth a try.
two lovely looking breads that sound delicious. you are very adventurous indeed!
lovely!
Leslie
PS... I just went a looked! I have this book, in german if you please, and have not really made anything from it. That should change I reckon... I just have to double check that I understand it properly first! lol
Two very different but very nice breads. Something savoury and another sweet. Planned the tomato one but had last minute idea for the chocolate bread. Never tried a chocolate bread before. Lovely balance between the dark cocoa and currants.
LOL... if you wish anything to be clarified, Leslie, then please ask. Reading it in German might end up in a funny story to be told one day :)
and bread for dessert. Sounds like a lovely meal. Is there any sweetener in the chocolate bread?
The tomato recipe is one of my favourites and I decided to try the chocolate as I've never done a chocolate sourdough before. Very nice indeed! The chocolate one has no sweetener other than the currants.
Those are just lovely. I bet the tomato sd would be terrific w cheese. Yum yum
hester
Just what I was thinking. A nice mature cheddar. Or mozzarella and it'll practically be a pizza.
It might be my new charity of choice after the local Food Bank. These breads look grand. You don't see too many tomato breads out there or ones with basil seeds either. What's not to like! Well done and happy baking Abe
It might be my new charity of choice after the local Food Bank. These breads look grand. You don't see too many tomato breads out there or ones with basil seeds either. What's not to like! Well done and happy baking Abe
I was thinking this bread would also be good as a pizza base. Why don't we flavour pizza dough more? Hadjiandreou's recipes are underrated I think. Got some lovely ones in this book.
... pizza dough more, because (a) we don't want to clash with or distract from the flavours of the toppings, AND (b) Because We've Always Done It This Way, And Nothing Must Change, Ever. ?
Perhaps if we can match the flavours (not impossible) and keep a bit of an open mind and - voila! :)
Hear me out... Tomato dough with cheese topping with fresh basil.
white pizza to new heights! But dry cleaners will be upset with no tomato-sauce stains to get rid of.
I like the idea. Tomato and rosemary, possibly even some grated cheese in the dough, then lovely, fresh ingredients as topping: basil, arugula, thin-sliced courgettes… it becomes a tarte fine more than a pizza. Hmm,
has fresh rosemary. sun dried tomato and garlic in it which makes it really tasty as a focaccia too!
but couldn’t. we are after all a very small country town so... what could I use as a substitute?
... celery seed, or even oregano in a pinch, due to some flavour similarities.
it says nigella seeds + rosemary or celery seeds. so not sure how you would replace things - oregano + celery seed, or rosemary + celery seed
Abe, how would this affect flavour?
Leslie
You are correct Leslie. The recipe advises celery seeds as a substitute for the rosemary. I believe that should be celery seeds as a substitute for nigella seeds.
So for the herb you want Rosemary. If you don't have Rosemary then use Oregano or Basil.
For the seeds the recipe calls for nigella seeds. However if you don't have any then you can use celery seeds.
Nigella seeds have a strong onion-y flavour and while celery seeds are different they are also pungent and used in a similar way. You could, I suppose, even use onion instead.
As for the herb use whichever one you like best. I kinda like the idea of Oregano. I've used this in the past and it works very well.
and managed to het nigella seed. So now I have all 4 flavourings. You could well be right that there is a typo. So I will probably do nigella seeds with oregano as hubby doesn’t like rosemary.
I am quite excited about the weekend bake - tomato bread and 5 grain levain! then I will have towait a while before I bake again ☹️
Great stuff. Just want to add two more things.
I use concentrated pure tomato paste. The type you get in a tube. Unsalted! Don't use anything more liquid or with added salt. That will upset the hydration and salt %.
Dried herb is more concentrated than fresh herb. I'm not sure when using dried instead of fresh in a recipe exactly how much to use instead. So use the recipe and a guide and the rest by personal taste.
I will be careful. I have made my own paste today but might cook it down a little more or make a new batch and really concentrate it. I didn’t add any salt either. I will hold some liquid back too because of my flour here. My new little oregano plant may just give enough for the 1 small loaf I will make. if not enough I can top up with a little pinch or two of dried l suppose.
thanks Abe
Leslie
when toasted it is even more delicious. Like your idea to cooking it down more to get a thicker more concentrated paste.
Looking forward to your bake Leslie.
Penzey's stocks it, as do other online spice merchants.
be a bit far away to do that, I am in NZ ?
Leslie
Nigella is also known as black onion seed, black cumin seed, or simply black seed, among others. It's used a lot in Indian cuisine, as well as a lot of cuisine along the Silk Road. Could almost be mistaken for black sesame seeds--until you take a whiff.
https://www.allspicerack.com/blogs/inspiration-1/black-seed-nigella-sativa-kalonji
I've seen suggestions for cumin seeds or black mustard seeds and a little dehydrated onion...
Happy hunting!
Carole