CHEESE!!!!!! Lots and lots of glorious CHEESE!!! That perfect partner for our sourdough!
If you love cheese you’ll love the latest episode of my podcast out today! I’m talking to the very brilliant Roger Longman from White Lake Cheese and learning all about his story, how they make their award winning cheese, walking and talking through each step of the process, meeting his wonderful goats, and of course, trying lots of amazingly fabulous cheese!!!
I am SO excited about our new podcast episode, I hope you smile whilst listening as much I did whilst recording it. I this episode, I visit the fabulous Cherie Denham at home in her kitchen to discuss her food influences, hear her Top Tips and get some recommendations for leftovers while Cherie bakes traditional Irish Soda Farls and regales us with stories from her Northern Irish childhood. There’s also a recipe for a delicious vegetarian tart with roast aubergines, basil and caramelised cherry tomatoes served with rocket and parmesan shavings, AND you can watch it all as it was filmed on YouTube.
So join us for a taste and sensory overload as ‘Cherie Denham Cooks’, find it all here:
Let me tell you the story of this huge and beautiful loaf…
For this dough I used my ‘same day’ process as I planned to make and bake the dough within the same day. That meant I used 100g starter instead of my usual 50g, (see ingredients details below) and I mixed the dough up mid morning. I left it in my kitchen to do it’s thing, when really I should have put it in a warm space as per my same day process in my books, but I didn’t, I left it on the counter.
As it was cold, as the day went on the dough didn’t really do much, so I took a risk and left it out all night in addition to the time it had on the counter all day. It was so cold I decided it was worth a go…and luckily, it worked! This is what I woke up to…
A HUGE beautiful dough! And a beautifully structured dough too.
Due to the cold weather this dough had proved for around 18 hours in total and remained perfectly intact and ready to bake into a great loaf. The chilli give it a nice hit of heat and the chocolate adds a richness and brings out the chilli flavour nicely.
NOTE: Below are the ingredients I used, the mixture of the sugars in the chocolate and the oat milk, the added starter and the chilli all added to produce this beautiful dough which baked into such a big loaf it hit the top of my pan, as you can see by the slight dip in the top of the loaf in the first photo.
I wouldn’t necessarily recommend using this much starter typically unless you can watch the dough or manage the time and temperature. If I make this again I will use my usual 50g starter and my usual timings.
100g starter/50g starter
350g oat milk/400g oat milk (or milk of your choice)
500g strong white bread flour
50g grated/flakes 80% dark chocolate (use your own choice of chocolate)
30g pul biber/Aleppo chilli flakes (these are quite mild, and gives the loaf a nice heat, if you want more of a kick, use a stronger ground chilli powder/chilli flakes)
Salt to taste
Follow my master recipe or use the same day process in either of my books.
To answer the questions that came up when I shared this dough: this dough is not over proved. If it was over it would have collapsed and been bubbly and hard to handle; this was a perfectly proved well structured dough.
Let me introduce you to my most recent creation….it all began when I bought a waffle maker recently, possibly a huge mistake for my waistline, but so much fun to play with!
Making waffles with starter adds the lovely flavour we all adore, as well as a great texture.
I’m a savoury eater, so you could convert this easily for a sweet option but let me assure you that these are worth trying.
I used just starter, egg, goats cheese and some tomato pesto. It’s great way to use discard if you’re making a new starter, or using up some if you’ve been building up too much, or feed up your starter for the purpose then portion out what you need for the recipe.
You could also use less starter and top up the rest of the mixture with flour and water. Personally I prefer them made with all starter for the flavour.
Makes 1 round/4 quarters (double the quantities for 2 rounds)
200g starter (discard, unfed, fed and active and stirred down)
OR 100g starter, as above, plus 50g flour of your choice & 50g water
1 large egg
50g crumbly goats cheese (or cheese of your choice)
25g pesto of your choice (or harissa, chilli sauce, whatever you fancy)
Heat your waffle maker to maximum.
Stir all of the ingredients together well, but don’t break up the goats cheese too much. Let it sit for 10 minutes to thicken.
Once the waffle maker is ready, pour all of the mixture in (it all fitted perfectly in mine, assess how much yours needs from your own experience), close the maker and cook for 10-15 minutes or until there’s no more steam coming from your maker.
Carefully ease the cooked waffles from the maker, cut into quarters and serve.
Tuck in as soon as cool enough to hold!
If you don’t have a waffle maker, maybe add a little extra flour and try these as pancakes or flatbreads?
My waffle maker is made by Netta and I ordered it on amazon.