Lucky friends got a bang-up birthday meal from it this weekend. I did Accra de Morue for starters and Sue did a heavenly Boeuf Creole for the main course followed by her yummy baked cheese cake.
With the accra I thought it was time I had a bash at making Floats, the fried Trinidadian flatbread. I put together a sourdough version with the help of a recipe from the book but, never having seen a float in the wild, had to guess the dimensions.
Strong White 229g 100%
Water 114g 50%
Starter 69g 30%
Butter 64g 28%
Salt 4g 1.7%
Rub the butter into the flour, make a dough, 3 x 10 short kneads, 4 hours fermentation.
Scale at 60g, pat out to roughly 4″ rounds (so I ended up with eight and a little one).
Shallow fry 3 minutes both sides, drain on kitchen paper.
Will be doing them again.
Of course, it’s also the book the Barbados Rum Punch comes from – pretty much traditional on Saturday night of the annual baking event – only three months away now.
We started with a jug of punch, waded through a few wines before getting onto the spirits. But we did manage to wrap it up before tears flowed over 50 year friendships.