Archive for the ‘00 Flour’ Category

Stilton And Blueberry Scones (Fortnum And Mason)

January 31, 2017


Pasta dough (Nigel Slater)

November 14, 2015

Italian ‘00’ flour 300g
salt ¼ tsp
eggs 3

Combine the flour and salt. Put the flour in a pile on a work surface or in a large mixing bowl. Break the eggs into a bowl and beat briefly. Make a well in the centre of the flour and pour in the eggs. Bring the mixture together with your fingers to form a soft dough, adding a little more flour if it sticks. Knead firmly until the dough is no longer sticky and is elastic to the touch. Wrap it in clingfilm and leave to rest in a cool place for 30 minutes before using.

Brioche loaf (Dan Lepard)

October 15, 2013

Extra-rich brioche

Makes 1350g dough
2 x 7g sachets fast-action yeast
50ml warm water
5 medium eggs
575g Italian “00”, or strong white flour
75g caster sugar
2 tsp salt
350g unsalted butter, softened
Extra flour for kneading and shaping
Beaten egg to finish

1 Stir the yeast and water in a mixing bowl, leave for 5 minutes, then whisk in the eggs until smooth. Mix in the flour, sugar and salt, then knead the dough for a minute until smooth (the egg can turn the dough grainy if you don’t). Leave for 10 minutes.

2 The easiest way to mix the butter through the dough is with an upright Kenwood-style stand mixer, but I do it by hand this way. Spread the dough out on a clean worktop, then break the butter into lumps and drop them over the top. It’s advisable to have a scraper ready, as this will get very messy. Work the butter into the dough energetically, scraping and squeezing with your fingers again and again, until you have a smooth mixture. It will take you about 4-5 minutes and there will be an “oh my goodness” moment in the middle.

3 Use the scraper to push the dough back together every so often, then when it is utterly smooth and slightly elastic, scrape it into a ball, scoop it up and return it to the bowl. Cover with clingfilm, refrigerate for 24 hours (the dough keeps chilled for 3-4 days) and relax, as most of the work is done.

4 Line a large, deep loaf tin with non-stick paper. Set aside 500g of dough for the second recipe (or a second smaller loaf) and divide the rest into two equal pieces. Lightly knead and shape them into balls while still cold, place side-by-side in the tin, cover, and leave for 3-4 hours until almost doubled. Chill the risen loaf for 30-45 minutes to firm the exterior, brush with beaten egg, and bake at 200C/180C fan/400F/gas mark 6 for 10 minutes. Reduce the heat to 180C/160C fan/350F/gas mark 4 and bake for a further 30-40 minutes to a deep, dark brown. Remove from the tin as soon as it’s out of the oven, and leave to cool on a wire rack.

Chocolate Hot Cross Buns

October 11, 2012


Giant Ravioli with Pecorino and Honey (Antonio Carluccio)

September 20, 2012

Perfect Pasta (Felicity Cloake)

November 25, 2011

Makes around 600g (enough for 4 as a main course)

340g 00 flour
160g semolina flour
Large pinch of salt
3 large eggs and 2 or 3 egg yolks, at room temperature, lightly beaten (if the mixture doesn’t come together with 2 yolks, add a third)

1. Mix the flours and the salt and shape into a volcano on the work surface, or a wooden board. Make a well in the middle, and pour in two thirds of the eggs.

2. Using your fingertips in a circular motion, gradually stir in the flour until you have a dough you can bring together in a ball, adding more egg if necessary. Knead for about 10 minutes until it is smooth, and springs back when poked, wetting your hands with cold water if necessary.

3. Divide the dough in two and wrap in a damp cloth. Allow to rest for about an hour in a cool place.

4. Roll out the first ball of dough on a lightly floured surface until it is about 1cm thick and will go through the widest setting of your pasta machine comfortably. Put it through each setting twice, then fold it back in on itself, and repeat the process, cutting it in half when it becomes too long to handle. Store the other half under a damp cloth until you’re ready to continue working on it.

5. When the pasta has a good sheen to it, and is thin enough for your liking – pappardelle and tagliatelle should be cut on the second narrowest gauge, filled pastas such as ravioli on the narrowest – cut using a knife, or the cutter on your pasta machine. Curl into portion-sized nests and leave on a floured surface, under a damp cloth, while you repeat with the rest of the dough.

6. Bring a large pan of well-salted water to the boil, add the pasta, in batches if necessary, and cook for a couple of minutes, stirring occasionally to keep it moving. Serve immediately.