Falling into the Italian bread hole

Happy new year everybody!

After the break, we’re back with a lot of curiosity and interest in perfecting our cooking.

May this be the year in which you master anything that has been bugging you, or maybe the year in which you learn something new that you did not even know existed and it brings you lots of pleasure!

Which in my case seems to be Italian flour and breads. Brace yourselves…

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Pa de Sant Antoni (savoury, with sourdough)

The crumb of a plaited Saint Anthony's bread

After my first attempt at a Pa de Sant Antoni and realising that it was sweeter than I remembered it, I decided to develop a recipe for a savoury version.

I was also really determined that it had to be a plaited bread, which inevitably forces you to use a less wet dough so you can handle and shape it without losing your wits.

The result, once baked, has less definition in the plait than I’d like, but I am very pleased with the bread itself nonetheless. The crumb was quite open, and the anise flavour was there to give it the air of an special bread. I also practiced “painting” the surface with water to give it a smoother surface, and it worked! It felt a bit like biting into a brioche. Quite interesting!

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Self isolation, week 8: the known classics, the new classics

We resorted to two types of ‘classics’ this week:

  1. the known classics: the dishes we like and who never disappoint
  2. the new classics: classic dishes we’ve eaten in restaurants, but not made ourselves before

It was a really good break from the extremely anxiety inducing messaging coming from the pinnacle of ineptitude hanging out in number 10…

🙄 *collective eye roll* 🙄

In other news, the local shops seem to have gone back to pre-lockdown and pre-stockpiling stock levels. They even had eggs! And toilet paper! But it is still very stressful to go to the shops.

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