Baking with Fortitude
Winner of the André Simon Food Award 2021
-
- 19,99 €
-
- 19,99 €
Beschreibung des Verlags
WINNER OF THE ANDRE SIMON AWARD 2021
SHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022
___________________
'I love Dee Rettali's baking – she is obsessed with flavour. A bold and beautiful book' DIANA HENRY
The 90 recipes in this book are all about beautiful, natural flavours from quality ingredients like fruits and spices.
Dee Rettali is an artisan baker who, over a lifetime of baking, has honed her recipes to bring out intense flavour using forgotten craftsmanship. Dee's cakes, created for her bakery – Fortitude Bakehouse in London – are a world away from generic cakes loaded with sugar or artificial flavours.
Many of her recipes are incredibly simple one-bowl mixes, brought together by hand and with no need for fancy kitchen equipment. The batter can be baked then or, to heighten the natural flavours and reduce sweetness further, left to slightly ferment in the fridge. This technique allows you to prep ahead and simply bake the cake when you want it. Some other recipes use a sourdough-like starter as a base to which any combination of seasonal flavours can be added.
Dee has roots in both Ireland and Morocco that have inspired the unique flavour combinations in her bakes, such as:
· White grape and rosemary cake
· Marrakeshi mint and orange peel sourdough loaf cake
· Blueberry and lime little buns
· Turmeric custard and roast pear brioche buns
· Chilli-soaked date and oat loaf cake
This is a cutting-edge way of baking and at the same time it has antecedents in Dee's past. Growing up in rural Ireland, seasonal and no-waste baking was simply a way of life. This book brings this back to life in a thoroughly modern way.
___________________
'This isn't just another book about baking; it's a whole new way of approaching it' SUNDAY TELEGRAPH
PUBLISHERS WEEKLY
Rettali, owner of London's Fortitude Bakehouse, debuts with a thoughtful collection of hearty loaf cake recipes that put a modern spin on traditional artisanal baking. "For me, baking is about crafting, where it's as much about the process as the end result," she writes. For bakers that prefer a deeper taste, that process requires patience (her fermented bakes take a week in total to make). While non-fermented loafs—such as her sage, buttermilk, and almond butter loaf cake, and thyme and lemon basbousa buns—can be "made and baked straightaway," she often urges bakers to let the cake batter ferment for up to three days for a more intense flavor. Still, the recipes themselves are simple to execute, often only involving a handful of ingredients. Spices, nuts, and fruits are employed liberally, such as in a thyme and apricot butter loaf cake, and in a chilli-soaked date and oat loaf cake, which draws its inspiration from her mother's fruit cakes. Her Moroccan honey and cinnamon sourdough loaf cake requires a buttermilk starter and time to ferment, while her batbout buns are constructed with a simple combination of self-raising flour, yogurt, and a pinch of salt that leaves out the fermentation process entirely. Those willing to wait will be greatly rewarded.
