Coming on strong: choosing the best flour

On bags of flour in UK supermarkets the words “strong white” and “plain” – and occasionally the ridiculous “strong plain” label courtesy of Waitrose, doing their bit to discourage all home baking – is emblazoned on the packs as if it meant something. Now when I write a recipe and in the ingredients ask for “strong white flour”, all I mean is go and buy a bag of flour labelled “strong white” and use it. If you push me, I‘ll explain that in the UK, strong flour is typically flour for breadmaking, and plain flour is flour for cakes and biscuits. But to be really honest, the truth is much more complex as I frequently use plain flour for bread recipes, and strong white flour for cake recipes.

There’s a thread on our forum about home baker Jack Lang’s exceptional baguettes made with plain flour, and over on moneysavingexpert.com there’s a thread about using low grade flour for a great result. So when forum member Blue posted recently asking about strong white flour I thought it’s time to start unravelling the mysteries. As I started writing this I’ve realised that it will be the first in a series, as there is so much to explain about the flours we use. (more…)

Black Olive Bialy

Black olive bialy
from The Guardian

kalamata olives give the bialy a lovely purple grey colour

The no-knead dough for these chewy cousins of the bagel can happily be left a few days in the fridge.

1/2 tsp instant dry yeast
150g soft pitted black olives, like Kalamata
25ml olive oil
1 tsp salt
550g strong white flour, plus more for shaping
1 medium onion, finely minced or chopped
1 tbsp poppy seeds

Pour 250ml warm water and yeast in a bowl then add the olives, olive oil and salt. Add the flour, mix to a firm dough then refrigerate for at least a day to mature. Dry fry the onion a few minutes until soft but still pale, scrape into a bowl with the poppy seeds, and leave in the fridge till you’re ready. Divide the dough into ten pieces and shape into balls. Leave covered for an hour to rise, and heat the oven to 240°C/fan 220°C/465°F/gas 9. Pat the balls out to about 10cm diameter, and firmly indent a 6cm area so you’re left with a thin wide skin of dough in the middle. Cover a tray with non stick paper, and lay about four on it spaced apart. Press a scant tsp of the cold onion mixture in the centre with wet fingers. Bake for 12 – 15 minutes until puffed and just beginning to colour then repeat with the remaining dough.

If you have any questions about the recipe just ask over on our forum

Baking vs the bulge

Listening to Radio 4’s Today programme this morning I was overwhelmed by the news that President Obama’s healthcare reform looks like it will be passed. If you’re reading this in the US you might not be aware of how supportive many of us around the world – in countries that have some government healthcare available – are with your move to make individual healthcare for 35 million Americans a reality.

The boost to the economy by getting sick workers back and active will be a blessing, and though it’s essential to reduce the total number of citizens that need government health insurance in the long term, one way to do it is to ensure that the population is as healthy as possible.

Good food and nutrition are essential to achieving this, and this is where baking usually comes under fire. I’m talking cookies, cakes, bread: the whole delicious gamut. There is the undeniable truth that if you consume a diet that’s very heavy in carbohydrates (flour and sugar primarily) and fats (butter and oil) you’ll find it nearly impossible to keep your weight down and the belly fat off unless you can burn off all the calories like a Olympic champion. (more…)

Vanilla chocolate layer cake

Vanilla chocolate layer cake
from The Guardian

With a rich crème fraîche frosting it’s the perfect ‘I love you’ cake.

275g unsalted butter
150g caster sugar
1 vanilla pod, scraped
4 large eggs, separated
225g plain flour
1 1/2 tsp baking powder
1 tbsp milk
200g dark chocolate
100g crème fraîche
100g icing sugar

Line the base of two 20cm round sponge tins with non-stick paper and heat the oven to 180°C/fan 160°C/350°F/gas 4. Beat 175g butter, 75g caster sugar, vanilla pod seeds and 2 yolks together until light and fluffy then beat in half the flour plus the baking powder and milk until smooth. In another bowl using a clean beaters whisk the egg whites until thick then beat 75g sugar to a soft meringue. Beat this with the butter mixture, then sift and fold in the remaining flour in then gently. Divide evenly between the tin and bake for 25 minutes. For the chocolate frosting melt 100g butter with the chocolate then beat in 100g icing sugar until smooth. Leave until barely warm then beat in the crème fraîche and leave to set slightly. Get the cakes ready by peeling off the baking paper and brushing the tops with a little water. Spread the frosting over both tops, place one layer on the other, then gives the sides a light coating. Chill the cake then spread the remaining frosting over.

If you have any questions about the recipe just ask over on our forum

Spiced stout buns

Spiced stout buns
from The Guardian

For these Easter buns I’ve completely re-jigged the recipe to give a dark spicy richness.

hot cross buns

I know, the crosses are a bit weird but I was experimenting with piping a cooked starch mixture and...no, it doesn't work. But the buns are lovely!

325ml tin stout, preferably Mackesons
1 1/2 tsp each ground ginger, cinnamon and mace
1 1/2 tsp dry instant yeast
875g strong white flour, plus extra for shaping and piping
325g raisins
250ml hot black tea
175g mixed peel or finely chopped dried apricots
1 large egg
50g melted butter
50g caster sugar, plus extra for the top
1 1/2 tsp salt

The night before mix the stout, spices, yeast and 325g flour in a deep bowl. Put the raisins, peel and tea in another bowl. Next day mix the egg and butter with the fruit then stir with the beer and spice batter. Add 550g flour, sugar and salt and mix well. Leave 10 minutes then lightly oil your hands and a 30cm patch of worktop. Knead the dough for 10 seconds. Wait 10 minutes then repeat the quick knead twice more at 10 minute intervals then leave an hour. Divide into 100g pieces, shape into balls and place touching on a tray lined with non-stick paper. Leave 1 1/2 hours then mix extra flour with water to a paste and pipe crosses on each. Bake at 200°C/fan 180°C/390°F/gas 6 for 25 minutes. Mix a tablespoon each caster sugar and boiling water and brush over while hot.

If you have any questions about the recipe you can ask on our forum

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