david

There are definitely layers.

#bread

Well that was... interesting.

Not terrible, not cardboard, just not my regular pizza either.

The dough took ages to rise, and when it did, it was kinda a spongy paste. It did however hold together, so could be formed or rolled out (not tossed though).

First one was rolled, and just olive oil, garlic and rosemary to test out the bread itself. Tastes ok, quite dense, no spring in the oven.

The second one I pressed out with my fingers, leaving a crust around the edge, hoping the water content would steam and form bubbles. It did not. Taste, still good, but thicker and still dense.

Third one (not pictured) was rolled out thin, and topped right to the edge. Seemed to maybe work the best, but nothing disguises the dense nature.

I'm thinking maybe I should have formed them in to pizzas and /then/ left them to rise fully and carefully topped so as to not lose any air. Might try that with an even smaller batch before next Saturday.

#baking #pizza #glutenFree #glutenFreeBaking

So what did I need all that butter for (well ok, some of that amount was lard in my case, because I could) ?

To make 15 empanadas of course! (I had leftover chilli con carne, so I used that as filling).

#baking #food

Now with pink icing.

Garlic bread for lunch.

#baking #breadPosting

Oh yeah! Batard out of the oven. It’ll cool a little before cutting and adding garlic butter.

#baking #breadPosting

Putting garlic in the dough was an excellent idea. 10/10 would do again.

If only I had a nice truffle brie, this loaf could be dinner. (it will be dinner, but as an accompaniment to a braised lamb shank ragú on gnocchi)

I am sad to report, I forgot to pack biscuits to take to work for my morning tea. :(