bread

Repackaging leftovers – Make your own tortilla-wrap-parcel-thingys

Posted on Updated on

Frying Tortilla-wrap-thingys sm Filling Tortilla-wrap-thingys smLast week I had a great evening with an interesting group of women in Haverfordwest while giving a cookery demo and talk to ‘The Ladies Who Can’t Lunch’. I was asked to demonstrate a couple of recipes which are quick to produce and tasty (and facilities were limited so it also had to be something I could make on a camping stove!).

I started by making a tortilla wrap dough, this is so simple, just flour, water and a pinch of salt, it’s barely a recipe really.

      Flour and water combined      Stirring flour and water together      Kneading dough

I use 25g/heaped tablespoon plain flour per wrap, a pinch of salt and about half the amount of water to flour (approx 12g/a level tablespoon per wrap), just enough to bring it together into a pliable dough – too firm and it’s tough to roll out, too wet and it’s too sticky to roll out – add water/flour as necessary to get a workable consistency. I mix it together by hand, knead it a little until it’s a smooth ball of dough, then I leave this dough on one side while I prepare the filling.

Leftovers work well in the filling if you have them or anything in your fridge/cupboard that you think will taste good together. For example I often use leftover veg and meat from a roast; chilli con carne; bolognese sauce; or fresh vegetables and cheese if there are no leftovers around (if adding meat I’d cook it first). I imagine a sweet filling would also work well but I’ve not tried it (yet), maybe apples and blackberries… Chop/dice/grate your filling so it’s all in small pieces – so they’ll heat through quickly.

Divide your dough into equal Kneading individual balls of dough for each wrapportions, depending onRolling out dough to around 20cm diameter, half a mm thick how much flour you used and how many you plan to make. Knead each small portion into a smooth ball, squash flat and roll out into a disc about half a millimetre thick and 20cm diameter. If you’d like to make tortillas/flat bread; these are now ready to pan fry, in a lightly greased frying pan on a medium-high heat.

Alternatively you can fill the centre and fold the edges over the filling to make a parcel. Pan fry these in a little oil on a medium high heat. I fry on the folded side first and when it has changed colour and started browning I flip over to cook the other side. Adjust heat as necessary, they need to brown but not too quickly as the filling needs to warm up too. They parcel is cooked when it’s turned opaque white all over with golden brown patches. You can keep them warm in the oven, serve straight away or cool and have them cold for packed lunches.

Wrapping the parcel up Shaped Tortilla-wrap-thingys sm Frying wraps thingys first side Wrap tortilla thingys with roast veg

 

Advertisements

Sourdough bread

Image Posted on Updated on

The Real Bread Campaign are working tirelessly to promote good, honest, tasty bread in the UK. I’m proud to be a member and planned to support their Sourdough September promotion. I am a little late..!

RBC_button_lg

I hope this addition to the plethora of sourdough bread recipes available will prove useful, I have illustrated it with lots of photos as I think this helps if you’re trying it for the first time.

Over the past few years I have honed my recipe based on my life at the time. The long fermentation and proving process is adaptable and I’ve been able to fit it around a busy working day, lazy weekends and now the demands of a small child. The process relies on time but demands very little from the baker, probably an hour of your time over 24 hours. I now use a food mixer but it’s not much more work to mix and knead by hand.

You will need:

665g (250g+115g+300g) strong bread flour (white, wholemeal or a mix)

230g sourdough starter (make your own or beg some from a friend/friendly local bakery!)

415g (300g+115g) water (use bottled if your tap water is especially high in chlorine, my tap water works fine)

10g fine sea salt

Create the sponge; put 250g flour into a large mixing bowl/food mixer bowl, add starter and 300g water. Mix/whisk until smooth. Cover and leave overnight, it should be sticky and bubbly in the morning. (Refresh starter by replacing 115g bread flour and 115g water).

Sourdough sponge ingredients                    Bubbling sourdough sponge

To make the dough add 300g flour and the salt to the mix.

If kneading by hand, it will be sticky to start with, try not to add much extra flour as a wetter dough will make a better loaf. Knead until a smooth, stretchy dough is formed.

If kneading in a food mixer, use dough hook on low setting to start with, when a dough forms increase the speed to medium for a few minutes then return to slow for a few more minutes, until a smooth, stretchy dough is formed.

Cover and leave to rise until double in size, timings will vary depending on the temperature, a few hours in a warm room, and longer if cool.

Final sourdough ingredients                    Mixing sourdough

Smooth kneaded sourdough                    Sourdough before second fermentation

Turn the dough onto a floured surface and deflate and ease it into a rectangle shape by pushing it with your hands. Fold the bottom third up over the dough, fold the top third down (like making puff pastry). Rotate 90 degrees and repeat twice. The dough should become smooth and springy.

Shaping sourdough 1  Shaping sourdough 2  Shaping sourdough 3  Shaping sourdough 4  Shaping sourdough 5  Shaping sourdough 6  Shaping sourdough 7  Shaping sourdough 8  Shaping sourdough 9  Shaping sourdough 10  Shaping sourdough 11

Create a proving basket by laying a tea towel in a large bowl. Dust with flour and place the dough smooth side down on the tea towel, dust the top of the dough with flour and cover with the overlapping tea towel. Leave to prove until doubled in size, probably around one and a half to three hours (depending on room temp, you can slow down/speed up to suit you by placing in fridge/warm place).

Improvised proving basket

Before proving sourdough                    Sourdough ready to bake

Heat the oven to the highest setting, 250 c/Gas 10. Place a large cast iron pan with lid in the oven, to warm up as the oven heats up (the pan will create similar conditions to a bread oven, giving the loaf extra lift and great crust. If you don’t have one just bake on a baking tray).

When the oven is full temp, remove the pan and dust inside with flour, tip the dough straight in, place lid on pan and return to the oven.

Cast iron pan to bake bread in                    Sourdough in cast iron pan

Bake at full temp for 10-15mins then reduce temp to 200c/Gas 6, bake for a further 20-30mins then check. The loaf should have risen well and a good crust should be forming, it will probably still be quite pale. If the loaf seems well risen and crusty, you can remove it from the pan and return to an oven shelf to finish browning for 5-10mins. If not quite firm/crusty enough, leave in the pan with lid on for a few minutes before removing from pan and browning in the oven. The loaf should be quite dark and crusty; it will lighten and soften a little on cooling. (Ideally you will hear it cracking and sighing as it cools, this is a great sign!)

Sourdough loaf                    Crusty sourdough loaf