PUFF BREAD BALLS, TWO SALADS AND A COOKBOOK REVIEW

Do people need cookbooks these days? Just think about it. You can find pretty much any recipe you want with a click of your mouse. Endless content online by food bloggers and food sites, free for you to grab and enjoy. Some virtual spots might annoy you a bit with pop-ups and advertisement, but it is a small price to pay to get that recipe to put your bottle of pomegranate molasses or the jar of rose harrissa to good use. I have a different view, though. I buy cookbooks because I want to support the authors and honor their hard work. For that reason, I never share a recipe from a cookbook unless I get permission to do so. Last month I bought  “DOUGH: Simple Contemporary Bread”, from Richard Bertinet, and immediately fell in love with it. His approach to making bread is straigthforward and very creative. It takes a lot for a cookbook to impress me enough to write a review about it. However, I could not wait to share my views on Bertinet’s and in fact I loved it so much I had to also bring his book “CRUMB: Bake Brilliant Bread” into  my life.  If you love bread baking and want to have recipes that make you go “why I never thought of this?” – this one is for you!

(to see a video of his slap and fold technique, click here)

PUFF BREAD BALLS
(published with permission from Mr. Richard Bertinet)
from his cookbook DOUGH: Simple, Contemporary Bread)

10g yeast (fresh if possible) (I used 6 g dry instant yeast from King Arthur Flour)
500g bread flour
10g Salt
350g water

Heat oven to 475F.

If using fresh yeast, rub it into the flour using your fingertips as if making a crumble. Add the salt and water. Hold the bowl with one hand and mix the ingredients around with the other for 2–3 minutes until the dough starts to form. Knead the dough according to his method (see video link above) or use a KitchenAid type mixer for 2 minutes, then turn up to the next slowest speed and mix for a further 6-7 minutes until the dough becomes smooth and elastic.

Remove the dough from the bowl, transfer to a lightly floured surface and shape into a ball. Rest the dough  for about 20 minutes (the puff balls don’t need extensive proofing time).

Divide it into equal pieces (about 40g each).  Round each piece of dough into a small ball, cover with a tea towel and leave to rest for a further 5 minutes. Make sure there are no tiny pieces of dried dough on your work surface or rolling pin, as any particles that get into the dough will stop it from puffing up. Dust your work surface with some sifted flour (the idea is to avoid large particles at all cost).  

Roll out each piece of dough into a disc, turning it over a few times, and flouring well as you go. Continue rolling until the dough is very thin (1–2mm). You will need to bake the puff balls one or two at a time, depending on the size of your oven. I rolled them over parchment paper and simply carried the paper into the oven. It gets a bit yellow at the end of the baking time, but it does not burn. I find that if I try to place the thin dough over a wooden peel, it gets totally messed up in shape. If you are better at it, try it that way, which is the way Bertinet recommends. Bake for about 3–4 minutes. The puff balls should inflate very quickly and are ready when they are completely puffed up, golden brown and sound hollow if you tap them.

If you like to make pillows, use a square cutter, they puff just like the round balls, and are very cute.

Carefully remove each one from the oven and cool on a wire rack. The puff balls are at their best about 3–4 hours after baking, but can be kept for a couple of days in an air-tight container.

ENJOY!

to print the recipe, click here

These were so much fun to bake! I managed to stick three at a time in our oven, but they bake so fast, it’s not big deal if you need to bake one or two only. The balls would be fun to serve at a cocktail party, especially if you make the little pillows, and let your guests break them in half, or small pieces, using them as spoons to dig into hummus or other dips. I will definitely be making this often, as they are ready so quickly.

SALAD IN A BREAD BALL

Greens of your choice
Diced Tomatoes
Diced Cucumbers
simple salad dressing (olive oil, lemon juice, mustard, salt and pepper)

Brush a small circle of the base with water to soften the crust, then carefully cut out this softened disc with a sharp knife. Just before serving push a good quantity of salad gently into each puff ball. Let everyone break the tops with a spoon or fork, add dressing, and eat with the pieces of broken bread ball.

FATTOUSH-LIKE SALAD
(from the Bewitching Kitchen)

a couple of bread balls shattered into pieces
olive oil
1/2 tsp sumac
baby lettuce leaves
1/2 cup canned garbanzo beans, rinsed
smoked paprika
tomato pieces
cucumber pieces
for vinaigrette:
juice of 1 lime
1/4 cup olive oil
salt and pepper to taste
1/2 tsp sumac
1/8 tsp ground allspice

Heat the olive oil in a non-stick skillet, add the pieces of bread and sautee for a few seconds. Season with the sumac and reserve over paper towels to remove excess oil.

Prepare the garbanzo beans: coat them very lightly with olive oil, add smoked paprka, a touch of salt and microwave for 30 seconds. Remove from microwave and allow it to cool  before adding to the salad.

Make the vinaigrette by emulsifying all ingredients together. Assemble the salad in a large bowl, add the vinaigrette and pieces of seasoned bread.  Serve right away.

ENJOY!

to print the recipe, click here

Comments: This salad was a winner, all the way. Normally made with pita, I think the broken bread balls worked even better, they developed a very nice flavor, and got super crunchy. The garbanzo beans straight from the can, benefit from a quick visit to the microwave, a trick I saw somewhere online and stayed in my memory. You can use other spices, the idea is to just break that boring canned feel. It works!  You could saute them briefly in a pan but the microwave makes it even easier.

And now, without further delay, my thoughts on a great cookbook. Thank you, Mr. Bertinet for so quickly answering my request to publish this recipe. You made the life of this food blogger a lot easier!

 

 

REVIEW OF RICHARD BERTINET’S DOUGH: Simple Contemporary Bread

The book is based around the kneading technique favored by  Bertinet, which is quite more energetic than folding, because you will be slapping the dough around with considerable enthusiasm, but he does so in a way that incorporates air into the dough much more efficiently. It is almost like a dance, I cannot help but think of samba as I go through those moves. You get into the rhythm, and  soon the dough starts developing structure right under your fingers. Fascinating and fun.

He organizes the book in 5 chapters according to the type of dough: White,  Olive, Brown, Rye, and Sweet Dough. Every bread in each chapter uses a single recipe for dough that he takes into unique directions, some will be familiar to you, others will intrigue and make you dream.  He uses fresh yeast, I have a hard time finding it where I live, so I use about 60% of the amount of instant dry yeast. I will list the recipes that called my attention in each of the chapters.

WHITE DOUGH. From this group I got the recipe for the cute bread puffs I shared today. But I loved the idea of “Bread Shots”, Sesame and Aniseed Breadsticks, Spicy Moroccan Rolls (OMG),  and also his Saffron Rolls.

OLIVE DOUGH. A departure from the first chapter, in this variation he adds a small amount of olive oil to the dough, which gives it more elasticity and softness.  Maybe you think that Tomato, Garlic and Basil Bread is too “common?” Wait until you see how he shapes it, and you will definitely re-consider.  How about making a soup bowl with your bread? He explains how, I cannot wait to try that soon, while soup weather is with us. I want to make a smoky tomato soup and serve it inside a cute bread bowl. And no, it’s not a round loaf with the crumb removed. This chapter has one cute idea after another, I was also taken by his Parmesan, Parma Ham, and Pine Nut Slices, they are shaped almost as cinnamon rolls. So so clever.

BROWN DOUGH. Honey and Lavender Loaf…. Cardamom and Prune Bread… Do I have your attention yet?  Those are two of the loaves that I definitely want to try, using what he calls brown dough as a starting point. As you may have guessed, it is a straightforward dough with a high proportion of whole-wheat flour in it. Once again his creativity shines in cute ways to shape bread, like his Poppy Seed Stars. Just lovely and you can definitely use that shaping in any bread dough you’d like.

RYE DOUGH. I really like his approach to rye. It is a tricky flour to work with, and the higher the proportion of rye in a dough, the worst it gets. Gummy, heavy, unpleasant to work with and not always ending on a happy note after baking. He uses a low proportion of rye so that you profit from its taste but it still handles as a regular dough during kneading and shaping. His Walnut Bread and Olive Bread are two that called my name pretty loud. They look hearty, rustic, and are both quite beautiful. Aniseed and Guinness Bread seems very intriguing and he also shares a recipe for Dark Rye Bread that flips the formula around, it is mostly rye with a touch of white flour. I should really give it a try, particularly with his kneading method. Could be fun…

SWEET DOUGH. I thought about showcasing one of the recipes in this chapter but the puff bread was too cute not to share. The thing with his sweet dough is that it works both for sweet and savory concoctions, because it is not overly sweet. I love that. I am fascinated by all recipes in this chapter, so I will give you just the top four: Orange and Mint Loaf, Chocolate Buns (they look amazing!), Apricot and Almond Tart (yes, he uses his sweet dough to line a tart!), Pain Viennois.

Every recipe in the book is also adapted for a KitchenAid type mixer, so don’t worry if you prefer not to go the Samba-Knead route. There are no sourdough recipes in the book, so all you need is some commercial yeast and a little time. He shares a nice method to increase flavor, in which part of the dough is stored in the fridge and “refreshed” pretty much like a sourdough starter would.  Bakeries use that trick very often and it’s a simple way to pump flavor in the home kitchen.

If you love to bake bread, or if you would like to start but feel a bit intimidated, get his books (links to amazon in the beginning of the post; I make no profit from your acquisitions).

ONE YEAR AGO: Pistachio-Caramel and Apple Mousse Cakes

TWO YEARS AGO: La Couronne Bordelaise

THREE YEAR AGO: A Special Birthday Dinner

FOUR YEARS AGO: Duck Confit for a Special Occasion

FIVE YEARS AGO: Tuscan Grilled Chicken and Sausage Skewers

SIX YEARS AGO: Celebrate Wednesday with Pork Tenderloin & Apples

SEVEN YEARS AGO: Salmon Wellington

EIGHT YEARS AGO: The Green Chip Alternative

NINE YEARS AGO: Weekend Pita Project

TEN YEARS AGO: Let it snow, let it snow, eggs in snow

 

 

12 thoughts on “PUFF BREAD BALLS, TWO SALADS AND A COOKBOOK REVIEW

  1. Only too oft do I take a cookery book to bed instead of a novel . . . like a child dream looking at the photos and promise to try every second recipe as soon as . . . oddly, even if that does not happen I get such a lot of pleasure reading or it is almost a simple visit to a new restaurant, Yes, one can get recipes on the Net from dear friends and articles and online books . . .and yes, for the sake of the planet one should desist, but that being one of my few sins I still hope to keep my love affair alive . . . but, coming back to this fun post, in this case even I should be able to manage these easy, fun bread balls and I certainly intend to try as soon as . . . 🙂 !

    Liked by 1 person

    • well, I made “the switch” to Kindle books so I don’t even feel bad about the paper of real books. I know that for some reading cookbooks on the iPad is not the same, but I decided to force myself to get used to it, and I feel better about buying books that don’t use real paper. Real cookbooks have special charm, of course, and I do take them to my bedside also, but 90% of the time I do the iPad reading.

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      • Sally – to each their own ! My long workday involves continuous looking at the screen. As I live semi-rurally I access most opera, symphony, plays from around the world, art and many university lectures on a screen ! We all have to make choices and I made mine many moons ago – my favourite room at home is my beautiful library of thousands of ‘real’ books . . . there I also work . . . I read an immense amount but could not bear to be without a beautifully bound volume in my hands . . . 🙂 !

        Liked by 1 person

  2. Gosh, if I ever eat a salad, that’s how I’m gonna do it! That’s really innovative.

    Years ago I was taught the kneading technique of “crashing” the dough, and it sounds very similar to this Bertinet method. Are you familiar with that term, Sally?

    Liked by 1 person

  3. Fun bread though I’m 99.999% sure that no new cookbooks will find a home on my bookshelves in the near future. I have cookbooks that I have yet to cook a single recipe from … and they’re really nice books 🙂

    Like

  4. I always think of these as “overbaked pita”, or what would happen if I didn’t whip mine out when soft. Yes, this uses a straight dough (no tenderising additions) but in terms of method they acream crunchy pita to me. A lovely idea this and really work surprisingly well for salads.

    Like

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