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Stotties!

I thought it was about time I tried making some stotties, something I’ve never tried baking before despite eating them on a semi-regular basis.

As an added complication, it turned out that I hardly had any strong white flour, so I had to make wholemeal stotties… sounds suspiciously healthy.

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They certainly look like stotties; the real test will be what they’re like inside, but we’ll have to wait and see…

[Later in the week]

I’ve been eating stotties for my lunch every day, and they seem good to me; at least, they seem like wholemeal stotties should do, but I don’t think I’ve ever seen one to compare it with.

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Quite a dense texture, as you’d expect, but not too heavy that it’s hard work to eat. Must remember to get strong white flour before I try it again, and maybe some with a mixture of wholemeal and white.

 
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Posted by on Sunday 14 April 2013 in Cooking

 

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Christmas-ish Bread

As I needed to make some bread, I thought it would be a good excuse to try out a couple of my Christmas presents: a baguette tray and an oval banetton.

Rather than being fancy with the ingredients, I just used a straightforward dough: strong white flour, yeast, salt, and water. Doesn’t get much simpler than that.

Mix, knead, rise and knock-back a couple of times, then split the dough: half for the banetton, three sixths for the baguettes.

The baguettes were formed by just flattening and rolling up the dough. I wasn’t sure what the best way to form the bread for the banetton, so I went for the ‘stubby cylinder’ method from the River Cottage bread book: flatten, roll up, flatten, fold by thirds and flatten to a square, then roll up again.

Everything got a nice coating of rye flour, then left to prove before having the tops slashed and placed in the oven.

The results look pretty good, although I think I need more (or possibly deeper) cuts, especially for the loaf from the banetton. Not bad for the first go, though!

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Posted by on Sunday 6 January 2013 in Cooking, Uncategorized

 

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