Leek bread with red curry. Again and again, month after month, bread by bread, now it’s May. It’s time again of Twelve Loaves.
I’m a common person without a peculiar attitude to risk. At least as far as we talk about daily life. As soon we speak of baking moments, I’m a couragous one. I’m ready to test new recipe and to use new ingredients in my kitchen immediatly. Red curry is new for me, I’ve just bought it at my favourite spice shop.
Twelve Loaves for May is requesting to bake a bread with onions. It gives a lot of freedom: leeks, garlics, onions, spring onions are allowed. They come all from the same family.
I started dreaming a garlic bread, then I took a look to my “old” leek. It was absolutely time to eat it. No waste is allowed in my kitchen.
Leek and red curry: why not to try it? It’s a successfull combination with pasta (adding also yogurt), let’s try with bread. But…It wasn’t enough for me. I opened the book by Jeffrey Hamelman, one of my last compulsive online purchases.
A strong skepticism emerged. It suggested to mix sourdough and dry yeast. Tons of prejudices populated my mind. Dreaming to be a flexible person, one without mental barriers, I’ve dared. I mixed them. It was really hard for me to change my 100% sourdough approach.
As it happens in any good story, I’ve been repaid of all my courage 🙂
Leek bread with red curry has been a huge success. Soft, elastic, tasty, inviting. What can I add more?
We, two people, ate it in less than 48 hours. Any moment looked perfect to eat a slice of it.
Leek bread with red curry
300 grams manitoba flour
200 grams multicereal flour
320 grams water
20 grams stiff sourdough
25 grams extra vergin olive oil
1/4 teaspoon of dry yeast
35 grams leek
1 teaspoon red curry
10 grams salt
Work together 100 grams of manitoba flour, 60 grams of water and 20 grams of stiff sourdough.
Make this levain build at least 8 hours before the final mix.
Let stand in covered container at around 20°C.
Afterwards cut leek in pieces, add extra vergine olive oil and red curry.
Then, work the levain build with 200 grams of manitora flour and 200 grams of multicereal flour, 260 grams of water and 1/4 teaspoon of dry yeast.
After a few minutes add 10 grams of salt.
Work by hand for 8-10 minutes in order to obtain an homogeus and elastic dough.
Let rise in a open container for 1 hour.
Fold and let rise for another hour.
Shape as oblong and let rise for other 60-90 minutes.
Preheat the oven at 240°C.
Decorate with salt cristal and score.
Bake in an hot oven at 240°C for 15 minutes and at 220°C for other 30 minutes. If you have space in the oven, bake the bread with a tin half full of water.
Now it’s time let the bread to cool and aftwards taste it.
Now it’s your turn to take part to #TwelveLoaves May. Ready to use onions in one of your breads?
The month of April was filled with gorgeous orange breads! We have chosen onions for our May theme! Choose a recipe including onions (red, white, yellow), scallions (green onions, spring onions); leeks, shallots, garlic, pearl onion, cipollini, chives. Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with onions. Let’s get baking!
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this May, 2014, and posted on your blog by May 31, 2014.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of our friend Renee from Magnolia Days.
Take a look here to have some ideas:
- Caramelized Leek and Onion Focaccia by Renee at Kudos Kitchen By Renee
- Caramelized Onions Muffins by Kathya at Basic N Delicious
- Caramelized Vidalia Onion Rolls by Lora at Cake Duchess
- Crusty Cheese and Onion Bread by Karen at Karen’s Kitchen Stories
- Onion and Fennel Rye by Donna at Cookistry
- Onion Cheddar Bread by Dionne at Try Anything Once Culinary
- Onion Rolls by Holly at A Baker’s House
- Rustic French Onion Focaccia by Felice at All That’s Left Are The Crumbs
- Sausage, Onion and Cheese Muffins by Renee at Magnolia Days
- Spicy Onion Paratha by Stacy at Food Lust People Love
- Spinach and Onion Braid by Liz at That Skinny Chick Can Bake
We’re waiting your onion bread.