Moroccan Bread (or something...)
I was tired of all the sweet-ish smelling breads and tried my hand at this recipé: 
Only, I forgot the whole zucchini bit, put too much bran in an already 100% whole wheat mixture, didn't make the biga properly, was too lazy to knead so adopted the no-knead 18-hour ferment technique and the dough was so wet that it was pourable.
Imagine my surprise when in spite of all my transgressions, this is what came out of the oven:
I admit it was very very soggy in the centre. But the best rescue for soggy bread is to slice it and put it in the oven at a low heat setting for around 20 minutes. The result is a super-spicy chewy bread that is excellent with hummus, red-onions and jalapeños - my favourite toppings. I think this bread might just have 110% fibre in one serving.
This whole experiment just reaffirms one thing - anyone can bake bread no matter how much they meddle with and twist the recipé.
Only, I forgot the whole zucchini bit, put too much bran in an already 100% whole wheat mixture, didn't make the biga properly, was too lazy to knead so adopted the no-knead 18-hour ferment technique and the dough was so wet that it was pourable.
Imagine my surprise when in spite of all my transgressions, this is what came out of the oven:
I admit it was very very soggy in the centre. But the best rescue for soggy bread is to slice it and put it in the oven at a low heat setting for around 20 minutes. The result is a super-spicy chewy bread that is excellent with hummus, red-onions and jalapeños - my favourite toppings. I think this bread might just have 110% fibre in one serving.
This whole experiment just reaffirms one thing - anyone can bake bread no matter how much they meddle with and twist the recipé.
