Phil Fanning Crispbread Recipes: Steamed Halibut with Rye Crispies
Chef Phil Fanning prepares delicate steamed halibut with pickled wild garlic, bottarga and rye crispies made using Peter's Yard crispbread. We love his use of locally foraged, seasonal produce peppered with exciting, exotic flavours.
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ABOUT PETER'S YARD
At Peter's Yard, we bake award-winning Sourdough Crispbread and Crispbread Bites. Our artisan crispbread is available at Waitrose, Sainsbury's, Ocado, Booths, Whole Foods & independent retailers. For more information about our crispbread, our stockists and recipe ideas, visit
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Homemade Dutch Oven Bread
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Here is what you'll need!
Homemade Dutch Oven Bread
Makes 1 loaf
INGREDIENTS
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups lukewarm water (between 90˚-110˚F)
1½ tablespoons salt
1 envelope dry active yeast
PREPARATION
Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.
Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours.
Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.
Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes.
Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven.
Bake at 450˚F/230˚C for 45 minutes,removing the lid for the last 15 minutes.
Remove bread from pot and allow to cool for 10 minutes before cutting.
Enjoy!
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MUSIC
Sunglass
Licensed via Warner Chappell Production Music Inc.
Created by
????sewing sourdough?!????
???? sewing sourdough?!????
I am just imagining the comment section ???? “Rachel, you’ve gone too far with this decorative sourdough thing” “omg Rachel, it looks like flesh!” “what were you thinking?!” “What is even the point?!”
And honestly, I don’t know! All I know is, dough therapy is real and this method was SATISFYING! I used a large bent tapestry needle and baker’s twine. I’m sure some of you will be concerned about extracting the twine… but it was really quite easy (and satisfying… like tweezing, in a way ????????). I’ll be honest in saying I don’t love how it turned out after baked… it’s nice enough, but like I said, the process itself was so enjoyable, it was worth it for me.
Will you try it out?! Be sure to tag/mention me - I’d love to see your creations.
#sourdough #bread #breadart #shortsfeed #shorts #scoring #homebaking
6 Steaming Methods for Breadmaking Compared | Which One Is Best?
Steam is extremely important for breadmaking, and I have spoken about it many times. But I have never made a dedicated video about steaming methods for the home baker. There are three main benefits of steaming bread. First, it keeps the crust moist preventing it from solidifying too soon and thus helping the bread expand more. Second, it promotes good crust coloration and shine. Third, it makes the crust thinner and crispier.
Steam injection ovens are used in professional bakeries for this purpose. The loaves are loaded in the oven and steam is injected into the chamber. After a while the steam is vented out of the oven to finish the bake.
Unlike commercial ovens, home ovens are not designed to trap steam inside and that is the main struggle for the home baker.
There are various methods that can be used to create steam when baking at home. Some are better than others. The main purpose is to try and recreate the conditions of a commercial oven, but at home. This can be challenging. Steam is only part of the equation. A hot and heavy base to bake the bread on is also quite important. Commercial ovens will have a heavy stone floor most commonly.
At home we can use a baking stone, baking steel, thick metal trays or cast-iron pans.
???? Read more ➡️
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???? Find all the things I use here ⤵️
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???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
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Chapters
0:00 Intro
2:48 Cast iron pot & lid
3:22 Cast iron skillet & boiling water
4:13 Cast iron skillet & ice cubes
4:51 Upturned metal bowl
5:28 Baking tray & boiling water
6:01 Water spray bottle
6:48 Comparing the results
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#Bread #Baking #ChainBaker
Crusty Bread Rolls (the best)
How to make Crusty Bread Rolls, simple step by step instructions from start to finish.
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone with allergies. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Tupelo Train by Chris Haugen
Lazy river rag By Dan Lebowitz
Front porch blues by Chris Haugen
[No Yeast] 2 MINUTES INTO OVEN❗ I fell in love with this quick bread the first time I made it!
[No Yeast] 2 MINUTES INTO OVEN❗ I fell in love with this quick bread the first time I made it!
300g All-purpose flour 2cups
3g Salt 1/2tsp
3g Baking soda 3/4tsp
270g Buttermilk 1cup+3tbsp
At 425 F/220 C bake for 20-25 minutes
1cup=250ml 1tbsp=15ml 1tsp=5ml
INSTRUCTIONS:
1. preheat the oven to 425F or 220C
2. Mix the dry ingredients in a large mixing bowl.
3. Stir in the buttermilk until it's combined
4. Transfer to a work surface lightly dusted with flour and shape into a ball about 2 inches in height.
5. Place the dough on the prepared baking pan and use a very sharp knife to cut a deep cross in it.
5. Bake in the preheated oven for 20-30 minutes
6. Transfer to a wire rack and leave to cool completely.
7. Enjoy!
#soda bread
#quick bread
#no yeast bread
#irish soda bread
#easy bread
#simple bread
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