Peter Curleytail is baking bread
[h2]Today we were baking bread with my human friend![/h2]
We first had to get me clean, and to my disappointment, it wasn't a mud bath. We then added the sourdough starter from yesterday's bread to the flour and a bit of salt. My human lady gave me my own piece of dough, hard to knead with those tough hooves!
I must admit that with this amount of funky goodness being so close to my nose, everything had to end up in my stomach, which made her laugh very much. I'm good at what I'm doing, what can I say?
She then fired up the oven while her dough was rising. When it was blazing hot, she put it on a baking tray on her own (again, hoof problem), and we waited glued to the door, watching as the dough rose and cracked, and the loaf slowly obtained a beautiful golden colour.
I must admit that this made me quite hungry, and I munched on a few courgette peels from
the compost bin. What a loaf when it came out, rounded and chubby like me!
We devoured it with a double serving of strawberry jam and many celebratory noises,
as educated piggies like me know how to do, oink oink!
Cannot wait for the next one tomorrow!
[h2]Oh wait, don't go just yet![/h2]
Dear reader, I have to share with you the recipe we followed for three crunchy baguettes:
- 300g of water
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 490g of flour
- 2.5 teaspoons of dry yeast
Knead everything together for 20min. Preheat your oven to 240C. Cut 3 balls from your dough, and form the baguettes with it. Lay them on parchment paper, make 2 cuts with a sharp knife on each,
spray them with milk and cook them for 25min.
That's it!
Enjoy!
---
Peter Curleytail and your farming and cooking team from Mooneaters, VARSAV and Untold Tales
We first had to get me clean, and to my disappointment, it wasn't a mud bath. We then added the sourdough starter from yesterday's bread to the flour and a bit of salt. My human lady gave me my own piece of dough, hard to knead with those tough hooves!
I must admit that with this amount of funky goodness being so close to my nose, everything had to end up in my stomach, which made her laugh very much. I'm good at what I'm doing, what can I say?
She then fired up the oven while her dough was rising. When it was blazing hot, she put it on a baking tray on her own (again, hoof problem), and we waited glued to the door, watching as the dough rose and cracked, and the loaf slowly obtained a beautiful golden colour.
I must admit that this made me quite hungry, and I munched on a few courgette peels from
the compost bin. What a loaf when it came out, rounded and chubby like me!
We devoured it with a double serving of strawberry jam and many celebratory noises,
as educated piggies like me know how to do, oink oink!
Cannot wait for the next one tomorrow!
[h2]Oh wait, don't go just yet![/h2]
Dear reader, I have to share with you the recipe we followed for three crunchy baguettes:
- 300g of water
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 490g of flour
- 2.5 teaspoons of dry yeast
Knead everything together for 20min. Preheat your oven to 240C. Cut 3 balls from your dough, and form the baguettes with it. Lay them on parchment paper, make 2 cuts with a sharp knife on each,
spray them with milk and cook them for 25min.
That's it!
Enjoy!
---
Peter Curleytail and your farming and cooking team from Mooneaters, VARSAV and Untold Tales