End of Spring – Welcoming Summer
I have been very fatigued lately, been editing this video for a long time. As Spring ends, we welcome Summer. My least favourite season:-) I’m trying to look back to how this year has been to sum it to one sentence or word for me. So far, I don’t think I have a complete answer but, there are many things that I’m grateful for, which include my family and friends. I’m also grateful for God’s Grace and everlasting love in granting us good health.
I filmed most parts of this video in the evening and at night, it is my first time, although I was nervous and worried about quality, I also didn’t want to limit myself. Likewise, evenings and nights are my most productive times. I hope you enjoy it.
When I talk to people about my channel, I get asked about how to make jam? Although I measure by heart usually, I used a scale for you.
I’ve included a ciabatta recipe because my friend loves it, since prices have gone up, she’s been unable to buy it. I tried not to complicate the recipe so she can make it too.
Berry Jam
500g Strawberries
350g Blueberries
Juice of ½ Lemon
2/3 Sugar
Overnight Ciabatta
INGREDIENTS
400g White Bread Flour (normal or stoneground)
50g Wholewheat Flour
6g Yeast
404ml Still Water
15ml Olive Oil
8 to 10g Sea Salt
2 Teaspoons Brown Sugar
- In a large square oven bowl (it makes stretching, folding and shaping the dough easier), mix together the still water, sugar and yeast.
- Add all the flours and salt, roughly mix until no dry flour is visible.
- Cover the bowl, and leave dough for 50 minutes to allow the flour and water to autolyse.
- Now stretch and fold by pulling one side of the dough to stretch then fold by bringing it to the opposite side of the bowl. See video for the method. The time I took to stretch and fold is not edited, to give you an idea of how long to do it.
- Cover the bowl and leave for 15 minutes (X 3). Then repeat the stretch and fold method.
- After the last stretch and fold, take out the dough to clean the bowl. Put it back then cover.
- Allow the dough to proof and ferment in the fridge overnight or for 8 to 16 hours.
- Generously flour the worksurface. It’s better to watch the video from this point.
- Transfer the dough onto the floured worksurface.
- The dough is wet, so you will need more flour to handle it.
- Cut in half to make two loaves and shape.
- Transfer into a baking pan, cover.
- Leave to proof for 50 minutes.
- Preheat the oven at 230℃.
- Spray water on the loaves.
- Bake at 220℃ for 20 to 25 minutes.
