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Richard Bertinet's demo on saturday

on Wednesday, 16 October 2013.

Richard Bertinet's demo on saturday

WHITE DOUGH

500g strong bread flour
350g water / 350ml – weighing is more accurate
10g yeast (fresh if possible)
10g salt

Rub the yeast into the flour using your fingertips (or mixing if using dried yeast). Add the salt and water. Work the dough with one hand (or use rounded ended of your scraper) for 2-3 minutes until the dough starts to form.

Lightly flour the work surface, place the dough on the flour and form the dough into a ball by folding each edge in turn into the centre. Place the dough into a mixing bowl and cover with a tea towel. Rest for at least 20 minutes in a warm, draught-free place.

FOUGASSE

Rest the dough for up to an hour. Turn out gently onto a well-floured work surface. Be careful not to deflate it, but expect it to spread out to cover a square of your surface. Generously flour the top of the dough and cover with a clean tea towel to rest for 5 minutes.

Using the flat edge of your plastic scraper, cut the dough into 2 rectangles, and then cut each piece again into three roughly rectangular pieces. Make 1 large diagonal cut into each piece of dough making sure you cut right through to the work surface, but not through the corners. Make 2 smaller diagonal cuts on each side of the central one. Gently open out the holes with your fingers and shake off the excess flour.

Lift onto a lightly floured baking tray and slide onto the hot baking stone or tray in your over. Bake for 10-12 minutes until golden brown.

FLAMICHE AUX POIREAUX

1 batch of white dough rested for one hour
1 onion
1 leek
250g crème fraiche
4 egg yolks
40g gruyere cheese
nutmeg
2tbsp oil
knob of butter
salt & pepper

Preheat the over to 190°C fan / 210°C static.

Peel and finely slice the onion. Trim and finely slice the leek. Grate the cheese.

Heat the oil in a frying pan and add the onions and leeks. Season and cook gently for about 5 minutes until tender, but not coloured.

In a bowl, mix together the crème fraiche and the egg yolks, season and add some fresh ground nutmeg. Stir in the onions and leeks.

Turn the dough out onto a well-floured work surface, and flour the top of the dough lightly. Press the dough first with your hand and then roll it out thinly with a rolling pin. Place the dough on a lightly floured baking tray. Pour the crème mixture evenly over the dough. Top this mixture with the grated cheese and the knob of butter.

Place into a hot over for about 10 minutes. Serve.

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