Sourdough
I was lucky enough to be given a one-day baking course at the fabulous E5 Bakehouse in Hackney. That was a year and a half ago... but I finally got around to going last weekend. Damn good it was too! A very patient & knowledgeable instructor, Eyal Schwarz, the head-baker took the course. On the day we made Fat Bagels (mine shown above), Ciabatta, a 66% Rye loaf & their signature loaf, the 'Hackney Wild'. The Bagels were made with 100% strong white flour, using a white leven & fresh yeast for a very quick rise. Poached for 1 min in boiling water then baked. The ciabatta were much looser dough which is near on impossible to shape, hence the sometimes random splodges they became. Tasty though. I wasn't expecting to like the 66% Rye so much, I thought it was going to be too heavy and strong, but on top of looking totally amazing, it has a very interesting flavour that develops as you eat it. It's a bread (I'm advised) that'...