That will change, and this week is the start. My daughter and granddaughter are coming down for a few days and I need to up my game.
I'm making the ciabatta with the 18-hour ferment as a standard for toast and lunches but I'm trying a new type of roll as well.
In the past, I've made savoury rolls, like cheese and pickle, or chorizo and sun-dried tomato, this time I'm going for a sweet version. I have some Blood Orange fruit spread
and I will add chopped apricots and flaked almonds as well.
The basic dough is a sweet one and I've chosen the Richard Bertinet one,
10g Instant Yeast
500g Strong White Flour (For a softer dough you can substitute 150g Plain Flour for Strong)
60g softened Butter
2 large eggs.
I warm the milk a little before I make the dough as usual.
Once it's had its first rise, I turn it out and stretch it into a rectangle.
Spread a thin layer of the orange spread on it,
then sprinkle the chopped Apricots and Flaked Almonds.
Roll up and cut, laying the rolls out on a greased sheet,
and prove for another 30-45 minutes while the oven heats up.
Bake for 18 minutes at 230°C or until the internal temperature is 95°C.
And that's it.