A Danish Loaf & Breadmaking at Jo Jo's Danish Bakery
Before I jetted off to Cyprus, I went to a breadmaking class at Jo Jo's Danish Bakery in Edinburgh, with my cousin Claire who blogs over at A Kiss of Cookies.
|Claire measuring out flour.|
|slicing the top of our loaves|
We had a great day a Jo Jo's. The bakery is a small one on St Mary's Street, just off the Royal Mile. Jo Jo is a master of Danish baking and regularly stays up into the wee hours of the morning to perfect her danish pastries. I vouch they are worth the effort. They are as light as air and don't leave you with a greasy feeling in your mouth. I've never tried any quite like them.
It was lovely listening to Alex speak about her childhood in Italy. She told us how she would spend a lot of time in the kitchen watching her mother and grandmother cook and bake.
She was never actually taught any recipes, she would pick up how to make things by watching and sometimes her mother or grandmother would ask her to take over while they went to do something else. They would correct her technique, but she never learned precise recipes. It has resulted in a real love of baking. You can try some of Alex's recipe over at her blog - A Pantry Squirrel.
There were only four of us in the class, so an intimate group, with Alex and Jo Jo showing us their techniques. Such a relaxing way to spend the day. I would really recommend trying one of Jo Jo's classes, if you find yourself in Edinburgh or why not just pop in for some bread, cakes or pastries.
|The finished Ricciole ready to be unravelled and eaten Italian style.|
Today I will show you how to make the filled bread that Jo Jo taught us. It is called Slesvig-Holstein Bread and is made with a mixture of rye, spelt and dark flours.
|The only photo of me on the day, pouring out my gloopy dough.|
We filled it with sun-dried tomatoes, herbs and chilli when we made it in the class. I am sad not to have a photo of the two Slesvig-Holstein loaves I made in class, but time was tight, so I took the dough with me to Dunfermline to bake and forgot to take a photo in all the rush.
This one is for Ethel the Goat!
Capricorn Goats Cheese. So, when I made the bread at home, I filled it with pesto and Capricorn Goats' Cheese. I made my bread at home with a mixture of strong white flour, stoneground wholemeal and wholegrain spelt flour, so not the traditional Slesvig-Holstein, but close enough, then popped my ingredients in before forming it into a ball to rise.
Slesvig-Holstein Bread with Pesto & Goats' Cheese
A danish bread that is has a gloopy porridge-like dough. Filled with pesto and Capricorn Goats Cheese. You can also make this bread with strong white flour and no filling.
- 500g strong white (bread) flour
- 250g strong stoneground wholemeal flour
- 250g wholegrain spelt flour
- 1 sachet fast acting yeast
- a shake of salt
- 1-2 tbsp sunflower, rape or olive oil, plus more for oiling the dough
- 800ml warm water, you may need more
- 60g pesto
- 50 -100g Capricorn Goats Cheese
1. Mix the flour, yeast and salt in a large bowl, then add the water. Stir to create a rough, sticky dough, then to a porridge consistency. The dough should be sticky and wet at this stage, if it isn't add a splash of water.2. Mix with your hand for 10 minutes.3. Pop the contents of the bowl onto a lightly floured surface and knead for about 10 minutes, rhythmically stretching the dough away from you, then folding it back on itself. The idea is to stretch and develop the gluten within the dough, not to beat the living daylights out of it. The dough will become less sticky and easier to handle as you knead. The wetter the dough, the sexier the bread.4. When the dough is smooth and elastic, either stretch it out to pop your ingredients in if you are making my loaves with the pesto and goats cheese and form into a ball, or if you are making plain bread, just form it straight into a ball. Coat in oil and pop into a clean bowl. Cover with clingfilm and leave in a warm place until it has doubled in size, it should take about 1½ hours.5. Shape the dough into loaves and leave to prove for another 45 minutes.6. Carefully transfer the risen loaves to a tray, slash the tops with a sharp serrated knife and put in the oven. Bake for 45 minutes at 220c/200c fan/425f/ gas 7, until the crust is well coloured and the loaf sounds hollow when you tap the bottom sharply with your fingers.7. Do not eat warm, the bread is still cooking, wait until it has cooled and then eat. If it isn't quite cooked through, pop it back in the oven for 20 minutes at 175c.
Yield: Makes 2 loaves
Thanks to Jo Jo and Alex for such an excellent class and thanks to Jo Jo for the recipe. Another big thank you goes out to Ethel the Goat for my hamper of goodies.
Disclosure: Ethel the Goat (Capricorn Goats Cheese) sent me a hamper of ingredients to come up with new recipes using their goat's cheese. I was not required to write a positive review and any opinions expressed are my own.
I was not paid or sponsored by Jo Jo's Bakery. I paid for the class myself and all opinions are my own.