Very foolishly got involved in a “discussion” about additives in bread on the Australian Sourdough Companion forum this week – www.sourdough.com – got called a few names that included the suggestion I was living in the past.
So what bread have I baked this week? Well, months ago someone ordered 6 x 2 kilo loaves for a mediaeval dinner to celebrate some aniversary of Bishop William Morgan who was born the other side of Betws-y-Coed in Penmachno in 1545 and who did the first complete translation of the bible into Welsh. I did two Cistercian, two Mediaeval Barley and two Seigle d’Auvergne (which could definitely pass as mediaeval).
Then yesterday, while we were celebrating 35 years of living together, I made Bara Planc:
– the latest in my modernisation of traditional Welsh breads. It’s got a high proportion of starter, uses milk and a little butter, so although it has a tight crumb it’s also very tender.
Traditionally it would have been baked in a skillet but I’m experimenting by baking in the oven after dimpling and turning every 10 minutes or so.
Living in the past? Moi?