Bread variations with sourdough at the Cheeseboard Collective All of the following variations are based on the Sourdough recipe I shared last week.  For a recap you can read it here or watch me make it here The expert Cheeseboard collective methods of making breads include: Lining baking trays with cornmeal to prevent sticking and add extra crunch. Shaping the small dough rounds tightly to create surface tension. Allowing the breads to rest and part-rise under a floured tea towel for about an hour before further shaping and adding flavourings. Allowing at least 2 hours further rising time. Baking in moderate ovens (375F, 190C, Gas 5) to avoid too much crust. Rotating the trays between lower and higher shelves in the oven during the baking time. Finishing with more flavouring while the bread is still warm. Watch me make it on YouTube Download an accessible word version here Focaccio. These breads are usually rather flat: perhaps having risen an inch or two but not much higher.  The dough can be pressed out to line the bottom of a large tin or cut in to smaller individual rounds. Once the breads have rested and risen for a while, there are endless variations in adding different flavours before the second rise: simply pushing stoned black olives in to the dough; pressing finger prints in to the dough before brushing with garlic-infused oil; spiking with rosemary and adding a salt crunch; spreading with a sun-dried tomato paste; combining some of these and more. Bake individual small breads for 25 minutes and place larger breads direct on to a pre-heated stone or tray in the oven to crisp the bottom. Zampanos. The dough for each individual bread is rolled as tightly as possible   and flattened before resting and rising for an hour. Brush with garlic-infused olive oil and dimple the bread with finger tips before sprinkling with sea salt. Cover with a floured tea towel and allow to rise for at least two hours. They are baked for 20-25 minutes so that they are cooked but don’t form a crust. Once removed from the oven, brush again with the garlic-infused olive oil and top with flakes of dried red chilli and shavings of parmesan cheese. Bialys. Divide the sourdough in to small rounds of flattened dough and place on a tray. Combine finely sliced onion, poppy seeds, sea salt and olive oil in a bowl. When the dough rounds have rested and risen for an hour, make a small well in the centre for a tablespoon of the onion mix. Allow to rise again for at least 2 hours. Bake for 25-30 minutes so that they barely have any crust and just a light golden colour.
Baking Blind You don’t have to be blind to cook but it helps!