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240ml lukewarm water
2 teaspoons fine sea salt
284g unsalted butter, preferably cultured, softened
1 large egg, beaten with 1 tablespoon of water for the egg wash
Method
In the bowl of a stand mixer fitted with the paddle attachment, combine both flours, the sugar and yeast. In a separate bowl, vigorously whisk the water, milk and salt until the salt dissolves. Add the mixture to the flour and mix on medium-low just until the dough comes together.
Switch to the dough hook (or, if you’re kneading by hand, transfer to a lightly floured work surface). Increase the speed to medium-high and knead until the dough is smooth and somewhat elastic, about five minutes. Transfer the dough to a clean bowl, cover with a towel or plastic wrap, and refrigerate for at least six hours, and up to overnight.
The Martha s Vineyard Times
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Laura Thorpe baked these Soft Gingerbread Tiles from Sweet, by Yotam Ottolenghi and Helen Goh. Courtesy Chilmark library
Tracy Thorpe baked individual Banana Cakes with Rum Caramel from Sweet, by Yotam Ottolenghi and Helen Goh. Courtesy Chilmark library
Constance Sable baked this Carrot and Curry Cake from Poilâne, by Apollonia Poilâne. Courtesy Chilmark library
Tracy Thorpe baked this Upside-down Chocolate, Hazelnut, and Pear Cake from Donna Hay s Modern Baking. Courtesy Chilmark library
Tracy Thorpe, program coordinator at the Chilmark library, had a delicious idea. An avid baker herself, she decided last September to initiate a Sweet Book Club, which, as the name suggests, centers around your sweet tooth.
Improve Your Sourdough With Help From Poilâne
Apollonia Poilâne, a third-generation Parisian baker, teaches a 17-class course on making bread on MasterClass.
Apollonia PoilâneCredit.MasterClass
Published Dec. 14, 2020Updated Dec. 15, 2020
Still need help with that sourdough? The MasterClass platform of virtual courses, taught by experts in a vast range of subjects, has added its first bread-baking classes. A series of 17 lessons is taught by Apollonia Poilâne, the third generation of the Parisian Poilâne baking dynasty. The classes cover whole wheat and rye loaves, breads like brioche, and specialties, including rye cookies. She explains what to do with bread thatâs dried out or stale. âIâm trying to share my expertise, showing how to open up your senses when baking,â she said by phone from Paris. She designed the classes to appeal to novices and experienced bakers.