Daily bread: from simple to crazy
|A non-exhaustive list of the flours and semoulinas I use in my bread|
I make my bread using different flours and different semoulinas. I try not to use a white bread flour alone. So there are days where it’s a 50% whole wheat – 50% white flour, another day it will be 70% fine semoulina (we call it “finot” over here) and 30% white flour. I also mix barley flour with any of these options, I add oats, flaxseeds, cornflour.
- Some flours absorb liquids more than others.
- Some flours develop gluten more than others, hence more or less elasticity.
- Some flours have a mild/strong taste more than others.
- Always keep the 3rd of my daily dough for the next day to make my next batch. It’s the pre-fermented dough I mentioned previously in this recipe. If you haven’t done that, you can make an instant poolish.
This post is a way to honour this daily staple which has been part our existence as humans: Bread or khobz as we call it here.
|Small bread with bread flour, fine semoulina, corn flour and wheat flour. I mixed buttermilk and water to bring the dough together|
There are days when my bread gets richer and fancier. Thinking of a pizza, or a savoury pinwheel. When you just need a no effort type of snack. So a stuffed bread does the job. I can even use as a base for bruschetta or canapés with things on the top…It turns quite impressive.
So the hybrid version of a bread-pizza-pinwheel gives me something looking like this:
|A sort of rolled pizza dough (semoulina, bread flour and whole wheat) with semi-confit tomoates, black olives, roasted onions, cheese and mortadella|
|Another version of my rolled bread with tomatoes, cheese, spicy oil, spicy cacher (type of cold cuts available over here), olives. The bread dough has a good quantity of barley flour|
This bread became a base for some appetizers:
I finish with a good touch of sea salt and freshly ground black pepper for a cute look. But you need to brush the bread with olive oil or melted butter before that….
So here you go folks! I shared with you a few things of what you can do with a bread dough. I hope you try any of these. I’m sure you can be more creative…