The pre ferment which is left to rest overnight in the fridge helps to give a great depth of flavour to these delicious Rosemary Raisin and Sea Salt Rolls. These are one from November 2024 Jack's Home Baker's Club. For me the shaping technique was a new one, which I almost got right after watching Jack's demonstration.
We had them for supper last night with some cheese, after a hotpot/soup made up from the left overs from The Sausage and Lentil with Apple and Sage Recipe on page 139 of my new copy of How to Eat 30 Plants a Week by Hugh Fearnley-Whittingstall.
I just happened to have bought some sausages from our market butcher, and didn't want to go out to the shops again. Hugh's swaps and additions suggestions were useful , as swede was used in place of celeriac and frozen spinach balls in place of Kale or cavolo nero. For the soup dish, I just added some water and cut the left up veg and sausages into smaller pieces.
The rolls are beautiful. Love the smell of fresh bread.
ReplyDeleteThanks Susie, unfortunately the baker often gets nose blind, but a stint round the garden and return into the kitchen gives me that wonderful recognition of the fresh bread smell.
Delete