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  • PaulY 11:08 pm on May 13, 2012 Permalink | Reply
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    Couple more… 

    Here’s a small one I baked in the chiminea yesterday – just to use up the last bit of dough:

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    And for a pud tonight, to use up a few more cherries I made this:

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    It’s a bit of a hybrid – with a nod towards a cherry schiacciata, and filled with homemade vegan chocolate spread. It’s a violent pink because I brushed it with a sugar glaze made with cherry juice, before I sprinkled sugar on top. It’s one I shall do again, I’m sure!

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    • Sandy 8:45 pm on July 8, 2012 Permalink | Reply

      Hi Paul, It was great to meet you today, thanks for showing Jake how to make bread!

  • PaulY 1:08 pm on May 13, 2012 Permalink | Reply
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    Another go… 

    The pic is the baked version of the earlier fougasse I posted.

    I wanted to add a couple of pics – we’ll see what happens…

    The sweet fougasses were topped with morello cherries from my tree (I decided they were superfluous to my wine-making requirements, especially with a new harvest on the horizon), with flaked almonds or dried rosemary and soft light-brown sugar.

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    One thing I haven’t got right yet is to keep the holes after baking.

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    The one at the top has a layer of pesto showing through – one way to keep the holes open, I guess. The one underneath has chopped olives in the dough and olives on top.

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    Three fougassettes.

     
  • PaulY 9:28 am on May 12, 2012 Permalink | Reply
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    First attempt 

    IMG_1260

    Morello cherry fougasse with soft light-brown sugar – before…

     
    • firebeard 10:30 am on May 12, 2012 Permalink | Reply

      How long have you been running your baking group now? The photos on your blog look great. I particularly like the spiral one, it has got me thinking of mazes and ying yang symbols.

    • PaulY 1:20 pm on May 13, 2012 Permalink | Reply

      I’ve been running two groups at Longrun care home, here in Taunton for about 6 years – although I’ve worked with some of the students for over ten years. I get great support and we have a lot of fun. It’s not like going to work – it’s going to make bread with some friends! I’m very fortunate.

  • PaulY 2:07 pm on May 11, 2012 Permalink | Reply  

    Fougasse fun! 

    Just testing, ATM. Hoping to post some pics of our fougasse attempts yesterday here on this thread.

    Yipee, it worked. I’ll be back this evening (after I’ve fired up the chiminea – might make a fougasse on there, why not?)

     
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