I made this practice mini loaf the other day as an experiment born out of an experiment: I had made a coca with a focaccia dough made with my beer starter (and a couple of cans of Camden Hells lager instead of water), and I had set some dough aside to practice shaping it into a baguette, as I don’t have lots of experience with that type of shaping.
Then I was gathering ingredients to make an omelette, when I noticed there were two sausages in the fridge, and that gave me an even better idea:
Although local shops are starting to stock things again, they are still quite unpredictable, plus going to them is really unnerving, what with people not respecting any distance or being considerate of others, etc. So we have been trying a bunch of different grocers that do home deliveries; the quality is also higher than what we get in the nearest shops, and we seem to be finding who our favourites are in terms of speed, quality and reliability.
It’s good to be able to establish some sort of predictability after all these weeks of uncertainty.
“Coques” (singular: coca), in Valencian, are an entire division of “flat breads” typical from the area. They’re sometimes called “tortas” in Spanish, but most commonly referred to as “cocas”. Continue reading “Coca de Fira”