Some years ago, Dan Lepard published a recipe in The Guardian that contained saffron and ricotta cheese made with yeast. I made it once or twice, but decided I wanted to convert it to a sourdough. I added too much ricotta to the first attempt, but second time round worked really well.
Two big pinches of saffron in 100ml of boiling water. Let it cool and add to the dough. I also chopped the saffron threads, so the loaf has these lovely orange flecks throughout. It makes a beautiful soft and moist loaf.
- Anne-Marie B's Blog
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This loaf must be very aromatic. I can imagine it pairing well with anglicized or traditional Curry, Turkish and Moroccan dishes. Ever think of adding olives to the loaf and lemon peel as a topping? That would be close to Chicken Tagine or make a great chicken sandwich. Nice loaf Anne!
some orange and mango chutney, chicken curry salad! Just pour the piaya right over the top to sop up the broth! That is some pretty killer bread. Well done and
Happy baking
Beautiful bake. What did the saffron do to the taste if anything?
Regards,
Ian
Thank you for the comments and suggestions. I am getting ready with the chicken and curry while there is still some of the loaf left. And adding olives really appeals. I can definitely detect the saffron Ian, it adds a savoury note to the loaf.