In the market for… stone-baked campagne baguette

first_imgThe ancient concept of leavened dough dates back at least to the Egyptians, writes consultant baker Wayne Caddy.Throughout the centuries, the craft of fermentation has developed into a science and ultimately into a convenience to reflect our busy lifestyles.Today, the majority of commercially produced breads are derived from straight dough, which requires considerably less fermentation. The result is less flavour.This campagne recipe is based on a long fermentation. I use the recipe for students through my training workshops. The great thing about the recipe is the simplicity and depth of flavour gained through the long fermentation.A student that had never made bread before made the Campagne baguettes in the picture.Campagne Recipe (Makes 20)French T65 flour2,400gDoves Farm rye flour300gMarriages manitoba flour300gSalt60gFresh yeast12gLight malt flour30gWater1,800gTotal4,902gMethod Weigh ingredients accurately and place into mixer. Develop dough on a spiral mixer on slow speed only for at least eight minutes. Dough temperature around 22ºC Place into a lightly oiled lidded container and refrigerate for at least 24 hours Remove the dough container and allow to recover at ambient for at least two hours Tip the dough onto a workbench and hand divide to 240g. Allow to rest for at least 10 minutes The dough is then rolled into a cylindrical shape with intensely tapered edges (350mm length) Make sure to give the proving tray a good dusting of cornmeal or rice cones before setting baguette on the tray. This will allow for easy transfer from the peel to the oven when proved Place in the prover at 22ºC, relative humidity 65% for at least 40 minutes or until fully proved Using a knife or razor cut three to four diagonal scores Transfer to a baker’s peel and place directly on the stone sole of the oven. Add a little steam. Bake temperature 230ºC for 18-20 minutes. Open the damper after 12 minutes.Useful linkswww.fwpmatthews.co.uk www.marriagesmillers.co.ukwww.dovesfarm.co.ukwww.muntons.comFor further information or bespoke training, contact Wayne Caddy, The Essential [email protected]last_img read more

Brooklyn Bowl To Celebrate 8th Anniversary With 14 Diverse Shows Over 8 Nights

first_imgThe Brooklyn Bowl is celebrating their 8th anniversary with fourteen shows over 8 nights in New York City. The beloved Williamsburg venue will host a variety of artists over the eight-night run, signifying the eclectic tastes they provide concert-goers with every night of the week. Billed as A Brooklyn Blast! Celebrating 8 Years of Brooklyn Bowl, the series will go from July 1-2 and July 5-8.The New York establishment is the parent to Brooklyn Bowl Las Vegas and London, and the brainchild of promoter Peter Shapiro (Relix Magazine, Fare Thee Well). The concert venue, bowling alley, and Blue Ribbon restaurant is not only the home to eight years of successful operation but also the longstanding walls to some of Brooklyn’s greatest musical memories.To celebrate the club’s anniversary, each night of the series will see a different lineup of performers, with genres varying from Indian world fusionites Red Baraat; indie garage rockers Diarrhea Planet; French producer Fred Falke; the ultimate tribute to Michael Jackson with Who’s Bad, a tribute to the 90’s with CRAZY SINCE DA 90s; the Williamsburg Salsa Orchestra; a tribute to the Grateful Dead with Half Step; Delicate Steve and the Band of Changes featuring Chris Harford, Scott Metzger, Jon Shaw, and Joe Russo; up-and-coming pop-rock funk act Ripe; electronic producer Gigamesh; Stooges Brass Band; pop sensation Robyn Party; and traditional Bowl Train DJ sets with Talib Kweli and jazz and hip-hop artist Pete Rock to close Thursday nights.The venue is offering a special 8 Night Pass for a rocking $70. Tickets go on sale tomorrow, May 24 at 10AM here. See below for the full schedule.Brooklyn Brewery Presents: A Brooklyn Blast! Celebrating 8 Years of Brooklyn Bowl6/29 Red Baraat: tix6/29 Bowl Train w/ Talib Kweli: tix6/30 Diarrhea Planet: tix6/30 Fred Falke: tix7/1 Who’s Bad: tix7/1 CRAZY SINCE DA 90s: tix7/2 Williamsburg Salsa Orchestra: tix7/5 Half Step: tix7/6 Delicate Steve: tix7/6 Bowl Train w/ Pete Rock: tix7/7 Ripe: tix7/7 Gigamesh: tix7/8 Stooges Brass Band: tix7/8 Robyn Party: tix[cover photo by Phierce Photo at Brooklyn Comes Alive]last_img read more

Time right for Gayle to walk away, insists Roberts

first_imgWEST Indies fast-bowling great Andy Roberts has hailed star batsman Chris Gayle as one of the game’s ‘great players’ but is convinced the time is right to walk away.The 39-year-old Gayle had initially revealed plans to retire from international cricket following the ICC World Cup but seemed to have a change of heart just ahead of the tournament. The batsman instead targetted the regional team’s home series against India as possibly his final matches for the West Indies.The batsman did not, however, have an outstanding World Cup, scoring a total of 242 runs in nine matches as the team limped to a ninth-place finish. Roberts, however, does not believe the player’s form merits immediate selection to the squad for the series.“I watched Chris in the One Day series in the Caribbean (against England), I watched Chris in the World Cup and I am yet to see Chris Gayle play a cover drive on the ground in any of the innings he has played, off the front foot.“He takes his time early and I don’t know the reason because I’ve seen in the early stage he gets a lot of balls to hit, but he’s just playing himself in and then after that he just tries to hit everything out of the ground and I don’t think youngsters can learn from that,” Roberts told the Antigua Observer.“Chris has been one of our great players and I make no bones in saying that, but the time has come that we have to let the greatness speak for itself instead of trying to go on to achieve what he didn’t do, because most West Indians were hoping that he would do.”last_img read more