A couple of weeks ago I went to the Anglesey Oyster and welsh food produce festival in Treaddur Bay, Anglesey. Whilst we were wandering round the different food stalls we came across Derimon smokery which as well as some of the smoked products you might expect (salmon, garlic, tomatoes, etc) had a few I wouldn’t of expected like duck breast, mussels and bread flour. The bread flour grabbed my attention and the man of the stall was more than happy to tell me about it. He sells it in his shop and also supplies it to El Bulli! where it is used in bread buns for dipping in to oils and vinegars. He suggested using a ratio of 1 part smoked flour and 3 parts strong white bread flour as a starting point but to play around depending on how strong or mild you want the smoky flavour.
I started by using the formula he suggested and using it to make a pizza base for a ham and mushroom pizza. For me the ratio seemed just right. You got a good amount of smoky flavour which complimented the toppings well with out being overpowering. Next I decided to make a smoky bread loaf using the same ratio. The end result again was delicious and just the right amount of smoky flavour perfect for cheese on toast! I have also used some of the flour in my Fresh from the oven challenge which will be revealed on the 28th October. The only problem is I’m down to half a bag and have no idea where I can get another bag in Cheshire!Smoked bread flour loaf
125g smoked white bread flour
375g strong white bread flour
5g fast action yeast
2 tbsp sunflower (or similar) oil
300ml warm water
- Combine the bread flours, yeast and salt in a bowl. Add the water and oil slowly into the flour, stirring (I use a KitchenAid on low speed with a dough hook fitted) until well combined.
- If using turn the mixer knead for a couple of minute until a smooth, satiny bread dough forms (if not using a mixer knead by hand on a lightly floured surface for approximately 10 minutes).
- Shape the dough into a ball and place in a lightly oiled bowl. Leave to prove in a warm, draft free room until doubled in size (mine took 1.5-2hrs).
- Preheat oven to 250C (or it’s highest setting). Deflate the dough with your hands. Shape in to a ball and place on a baking sheet or if you own one in a lightly flour proving basket and leave to prove for 30minutes.
- Transfer the bread from the proving basket (if using) to a baking sheet. Score a cross in the center and bake for 10 min at 250C then turn the oven down to 200C. Bake bread for a further 20-30 min. You can always cover the bread with tin foil if the crust is getting brown too fast. The bread is cooked when it sounds hollow when you tap on the base.
- Leave to cool on a wire rack.
I am submitting this entry to Yeastspotting.