STIR THE POTS

Taking The Bullocks Out

My mate from Bethesda'bakin Mick Hartley just wrote a book on microbaking. I got a copy, as it's something I've just taken up. It's more a hobby and test for future endeavours or basically just to bake more! His book is filled with his usual colorful style. It also includes a more serious study of how this "micro thing" is taking off these days. Rather than what politicians call "small business," (which they use as code for a lot bigger business), Mick writes more about what genuine mom and pop micro is at its best.

Laputabrød

Recently I tried a formula my mate Mick Hartley sent me for Laputabrød, a Scandanavian bread. It's a fennel, anise bread with malt, rye and wheat. Micks version is a sixty-six percent levain. I just used intuitive skills, and all seemed on the money, but... the proofing was a bit off.

This bread uses a pre-gelatinized dough, some golden syrup (I used sugar beet syrup), and a bit of sunflower oil. Verdict is still out on what inhibits a full rise; I may just ask Mick for his sage advise.

The loaf got a bit dark, probably from the beet syrup, and I didn't score it. No indications or ideas, I left it unslashed. Hence a wide gash erupted on it's side.

I waited impatiently to  taste. Rye breads need more time for the crumb to settle before enjoying them. Once sliced, I was greeted with the heady smell of sugars, fennel and sweet wheat and rye. I'll work out the split - probably just a proofing issue. Regardless, this bread will go into my repertoire for sure.