We are on a family holiday. My older daughters might dispute that description as they slave away at their university studies. Just before we left home the latest edition of Bread Magazine was published. ( bread.insanelyinterested.com ) I have been reading this brilliant little magazine for over a year now. Yes, it is all about gluten based bread, but it is always interesting and provides some fascinating insights about bread.
Before we left home I decided to see how we could survive without out usual home made fare of bread, pastry and pasta. The latest edition of Bread Magazine has a feature article on flatbread. So, I decided it would be interesting to try my hand at flatbread with little more that a frypan and very basic ingredients.
First, I mixed a stiff dough of 1:2 tapioca:fine rice flour, with half a teaspoon of instant yeast and just enough water to bring it togehter into dough. Then I let it rest for an hour before shaping 3 small rounds about 1cm thick and 5 cm diameter. They were left to prove on a well dusted plate for another half hour before I heated the frypan, added butter, set off the fire alarms and finally cooked the bread.
Not too bad as a first attempt. Could have used a little more water (perhaps a scald as well), and perhaps a little more yeast - or a poolish if there is time. Technique and timing to be worked on, and, aside from the fire alarms ( I did get a message to reception before they called the fire brigade!) not a bad staple. I am sure it would work better with buckwheat, or perhaps quinoa in the mix, but my challenge was to work with what was readily available in a tropical sea-side holiday town.
Before we left home I decided to see how we could survive without out usual home made fare of bread, pastry and pasta. The latest edition of Bread Magazine has a feature article on flatbread. So, I decided it would be interesting to try my hand at flatbread with little more that a frypan and very basic ingredients.
First, I mixed a stiff dough of 1:2 tapioca:fine rice flour, with half a teaspoon of instant yeast and just enough water to bring it togehter into dough. Then I let it rest for an hour before shaping 3 small rounds about 1cm thick and 5 cm diameter. They were left to prove on a well dusted plate for another half hour before I heated the frypan, added butter, set off the fire alarms and finally cooked the bread.
Not too bad as a first attempt. Could have used a little more water (perhaps a scald as well), and perhaps a little more yeast - or a poolish if there is time. Technique and timing to be worked on, and, aside from the fire alarms ( I did get a message to reception before they called the fire brigade!) not a bad staple. I am sure it would work better with buckwheat, or perhaps quinoa in the mix, but my challenge was to work with what was readily available in a tropical sea-side holiday town.
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