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Rachel Thompson
Jul 31, 2021
In Recipes
I’ve been meaning to fiddle with my original “soft burger roll” receipe to make sweetened soft rolls for Devonshire splits, they’ve turned out really well, I will be freezing the un filled buns as this bread freezes really well. ingredients 240 ml arla lacto free milk, or milk of your choice 5 g fine salt 10 g vital wheat gluten 290g UFFF 40g soft butter 1 sachet of easy bake yeast 1 large egg 20g truvia artificial sweetener method 1. heat milk for 1 minute in microwave 2. stir in yeast sachet and set to one side 3. place remaining ingredients in stand mixer ( mines a Kenwood) with dough hook 4. Set speed at low and add milk yeast mix which should be frothy and active by now 5. Increase speed so it’s fairly fast, set timer for 10 mins and have a sit down 6. Divide into 16 pieces by weight 7. Flatten each piece on a very lightly floured board with finger tips and stretch and bring over the edges into the middle 8. You will have a rough ball shape, Turn over the dough so the scrunched up bits are at the bottom, and roll in palms and then on board in circular motion to shape and increase “ tension” in dough remember there is a top and bottom of the bread roll ( bottom is where you did all the pinching and tucking dough under to stretch and smooth the “top” 9. I use a lakeland non stick re usable liner in base of tin 10. arrange to fit your tin 11. cover and put to rise in a warm place, until doubled in size, today as it was quite cold they were proving for just over 2 hrs 12. Traditional oven if possible top and bottom elements only, pre-heated to 175C, my oven needs 8 minutes, then turn tray around and bake fir another 2 minutes, keep a close eye as they over brown very quickley Leave to cool, split and fill with whipped cream and low sugar jam of your choice, I used stute diabetic but home made chia raspberry jam would be equally as nice
Devonshire splits
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Rachel Thompson
Mar 22, 2021
In Recipes
290g UFFF 5g salt 10g vital wheat gluten 1/2 tbsp granulated sweetener I used truvia 240 ml of milk, (I used arla lacto free as it was all I had) 1 large or two small eggs, mine weighed about 75g shell on 40g softened butter 1 sachet of easy bake yeast 7g sesame seeds warm the milk in a microwave on high for 1 minute, stir in yeast and leave for 5 or so minutes to make sure it’s active throw rest of ingredients into a stand mixer ( mines a Kenwood) with a dough hook start it off and slowly pour in the milky yeast mix, this is quite a wet dough but it firms up with a good knead knead for 10 mins in stand mixer until it is clean from the side of the bowl Divide into however many rolls you require, 6 to 8 shape rolls by turning the dough under itself to create tension on the “top“ of the roll and space on floured tray, cover and leave for approx 90 mins, I prove mine on top of my esse ( like an aga) 90 mins later Sprinkle with sesame seeds bake at 180 in a traditional oven as in top and bottom elements, not fan, apparently this results in a softer bun? 12 to 15 mins, I always check the internal temp with a heat probe to check cooked through should be 82 to 93 C mine were about 92 C And enjoy! They are indeed very soft I suppose because it is an enriched dough not as rich as brioche but going that way
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Rachel Thompson
Dec 10, 2020
In Recipes
Having been sent a fiberflour starter by a friend in the post ( dehydrated to a stiff paste) I started my sourdough journey which is still a work in progress, this is my first loaf, which according to my other half is pretty damn good! After rehydrating and feeding for 4 days, I got the consistency I was looking for UFFF is thirsty so for every 50g of UF I was finding I needed to add 80 g of water. the day before I baked I added 10g of spelt flour, 40g UFFF, 80g water and I got a definite doubling of volume, when left at room temp Later on in the day I made the sourdough dough which was 120g starter 10g vital wheat gluten half a tsp sugar 10g spelt flour half a tsp salt 205g UFFF 140g water kneaded with stand mixer for 10 minutes shaped and placed in greasproof lined le creuset pot and covered with plastic. It sat out on the counter from 10.30 pm til I baked it at 7.30 am next day, 35 minutes at 180C fan with lid on and 25 mins with lid off tested internal temp and it was 96C so guessed it was done. Nice mildly sour taste and reasonable crumb texture I am going to experiment with a fridge prove next.
Sourdough experiments
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Rachel Thompson
Nov 14, 2020
In Recipes
After my first go at lasagne noodles which was epic but dough a bit dry, and difficult to roll I meddled with a receipe and here it is, amazing no idea if it was the increased hydration or the vital wheat gluten, or both, who knows? 300g UF FF 250 g mix of eggs, egg yolks and water 1 tsp fine salt 15g vital wheat gluten i mixed it all up in my kenwood mixer with the dough hook and let it knead for 10 mins, rested at room temp for 30 mins, and used my macato atlas 150 pasta roller rolled to thickness 7
Tagliatelle
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Rachel Thompson
Aug 15, 2020
In Recipes
I usually make Mary Berry cupcakes so I thought I would have a go at adapting the receipe for UF fiber flour and fiber sugar. i had to work out how much extra baking powder to add as the receipe uses SR flour plus baking powder, assuming UF flour is “plain flour” 3 eggs (175g or greater weight with shells on) 175g butter 175g UF flour sifted 175g plus of fiber sugar I tasted the uncooked mix until I thought it sweet enough 1/2 tsp vanilla essence grated zest of 1 lemon 2 and a 1/4 tsp baking powder double cream let down with water mixed it all up in a bowl with electric whisk and then loosened mixture off with as much of the double cream/ water mix until it resembled my normal sloppy cup cake mix fan oven 160degrees made 13 cup cakes about 55 to 60 grams uncooked mixture per paper cupcake case ( I use an ice cream scoop to fill cases) took about 25 mins for skewer to come out clean when cooled I made a frosting from philly cheese, Sukrin mellis (Sukrin icing sugar substitute I needed to use up! Fiber sugar probably works great too) and double cream and lemon juice just whipped with electric mixer and adjusted sweetener to taste there are lots of frosting receipes out there so just adapt your own favourite. piped on frosting and consumed, have to say when you are in need of a cupcake these hit the spot, they come out well risen and just sunk a little with cooling but were very moist and cooked through, not at all dry.
Lemon cupcakes with lemon cream cheese frosting
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Rachel Thompson

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