Difference between revisions of "Solitary bee bread"

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[[File:Solitarybeebread_2.jpg|thumb|Thumbnailed image|‘Solitary bee bread’]]
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[[File:Solitarybeebread_2.jpg|thumb|Thumbnailed image|‘Solitary bee bread’<br>©Clément Harpillard]]
 
This crumpet, titled “Solitary bee bread”, was served to the 150 visitors attending the [[Preparation of a naked soil strip, Inauguration of a naked soil strip|Inauguration of a naked soil strip]]. This project was part of the festival [https://www.setufestival.com/ SETU], held in the village de Ergué-Gabéric, in the french Cornwalls in the summer of 2020.
 
This crumpet, titled “Solitary bee bread”, was served to the 150 visitors attending the [[Preparation of a naked soil strip, Inauguration of a naked soil strip|Inauguration of a naked soil strip]]. This project was part of the festival [https://www.setufestival.com/ SETU], held in the village de Ergué-Gabéric, in the french Cornwalls in the summer of 2020.
  
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[[File:SETU 7.png|thumb|Thumbnailed image|The service of the solitary bee bread on the naked soil strip]]
 
[[File:SETU 7.png|thumb|Thumbnailed image|The service of the solitary bee bread on the naked soil strip]]
 
[[File:Route du cidre.jpg|thumb|Thumbnailed image|The sign leading to Christhian Toullec's cider farm and where we bought the pommeau used in the making of the syrup.]]
 
[[File:Route du cidre.jpg|thumb|Thumbnailed image|The sign leading to Christhian Toullec's cider farm and where we bought the pommeau used in the making of the syrup.]]
[[File:Solitarybeebread_1.png|thumb|Thumbnailed image|The dadelion butter]]
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[[File:Solitarybeebread_1.png|thumb|Thumbnailed image|The dadelion butter<br>©Clément Harpillard]]
 
[[File:SETU 11.jpg|thumb|Thumbnailed image|Spooning in the bubbly batter]]
 
[[File:SETU 11.jpg|thumb|Thumbnailed image|Spooning in the bubbly batter]]
  

Revision as of 14:51, 16 October 2020

‘Solitary bee bread’
©Clément Harpillard

This crumpet, titled “Solitary bee bread”, was served to the 150 visitors attending the Inauguration of a naked soil strip. This project was part of the festival SETU, held in the village de Ergué-Gabéric, in the french Cornwalls in the summer of 2020.

This recipe consisted of a crumpet[1] made out of spelt sourdough, cooked on a bed of caramelized toasted buckwheat seeds. It was served with dandelion salted butter and pommeau[2] syrup. The visitors were invited to butter their crumpet and add syrup themselves as you would for any 4 o'clock snack.

Recipe 🇬🇧 (for 12 crumpets)

File:Cut side of the crumpet.png
The texture of the crumpet
Buttering the crumpets with dandelion butter
Example of a cake ring to be used in the making of the crumpets
File:SETU 7.png
The service of the solitary bee bread on the naked soil strip
The sign leading to Christhian Toullec's cider farm and where we bought the pommeau used in the making of the syrup.
File:Solitarybeebread 1.png
The dadelion butter
©Clément Harpillard
Spooning in the bubbly batter

Cooking equipment:

  • A non-stick flat bottom pan
  • A few cake rings

Ingredients

Pommeau syrup:

  • 70cl of pommeau
  • 210g of sugar

Crumpet batter:

  • 200G of active sourdough
  • 210ml of milk, heated to about 40° (you should be able to
  • 110g of white wheat flour
  • 1/4 tsp of salt
  • 1/4 tsp of baking soda
  • 1 tsp of sugar

To cook the crumpets:

  • 250g of buckwheat seeds
  • Some white sugar

Recipe

Pommeau syrup:

1. Heat up the Pommeau and the sugar together.
2. When the mixture is bubbly and seems to be trying to escape from the pan, lower the heat and simmer for another 3 minutes.
3. Leave to cool.
4. If the syrup is too thin for your taste, you can put it back on the heat and reduce it for another 3 minutes.
5. If the syrup is too runny fo your taste, you can put it back on the heat, adding an extra glass of pommeau.

Crumpets:

1. Dry roast your buckwheat seeds in a pan until fragrant.
2. Heat the milk up to about 40°C. If you do not have a thermometer you can also wing it. The milk must be lukewarm. You should easily be able to put you finger in it without burning yourself.
3. Combine the ingredients together, adding the milk little by little to avoid lumps.
4. Leave the batter sit for minimum 3 hours, covered. 6 hours is best.
5. Heavily butter or oil your cake rings and pan to prevent your crumpets from sticking.
6. Pre-heat your pan to a medium/low heat and place the rings.
7. Generously sprinkle the seeds in the rings, avoiding to have them stick to the sides.
8. Sprinkle with sugar and spoon in the bubbly batter so that it reaches 2cm in height.
9. Cook for about 7 minutes or until the top in nearly dry.
10. Flip the molds, pull them off and cook the top of the crumpets for about 30 seconds, or until golden.
11. Leave the solitary bee bread to rest for about 5 minutes before smearing a good amount of salted butter and pommeau syrup on top.

Notes:

  • When cooking the crumpets, remember to always put back the lid on the bowl of batter. If you don’t, your batter will lose its bubbles and bacterial activity fairly quickly.
  • Clean the rings and oil them for each crumpet as they will stick easily.

Recette 🇫🇷 (pour 12 crumpets)

Équipement de cuisine :

  • Une poêle plate anti-adhésive
  • Quelques cercles de patisserie en acier

Ingrédients

Sirop de pommeau :

  • 70cl de pommeau
  • 210g de sucre

Pâte à crumpet :

  • 200G de levain actif
  • 210ml de lait chauffé à environ 40 ° (vous devriez pouvoir
  • 110g de farine de blé blanc
  • 1/4 cuillère à café de sel
  • 1/4 cuillère à café de bicarbonate de soude
  • 1 cuillère à café de sucre

Pour cuire les crumpets :

  • 250g de graines de sarrasin
  • Du sucre blanc

Recette

Sirop de pommeau :

1. Faites chauffer le pommeau avec le sucre.
2. Lorsque le mélange bouillonne et semble essayer de s'échapper de la casserole, baisser le feu et laisser mijoter encore 3 minutes.
3. Laisser refroidir.
4. Si le sirop est trop fin à votre goût, vous pouvez le remettre sur le feu et le laisser réduire 3 minutes supplémentaires.
5. Si le sirop est trop liquide à votre goût, vous pouvez le remettre sur le feu en y ajoutant un verre de pommeau supplémentaire.

Crumpets:

1. Faites toaster à sec vos graines de sarrasin dans une poêle, jusqu'à ce qu'elles soient parfumées.
2. Chauffez le lait 'à environ 40 ° C. Si vous n'avez pas de thermomètre, vous pouvez également vous en sortir au toucher. Le lait doit être tiède. Vous devriez facilement pouvoir y mettre le doigt sans vous brûler.
3. Mélangez les ingrédients ensemble en ajoutant le lait petit à petit pour éviter les grumeaux.
4. Laisser reposer la pâte pendant au moins 3 heures, à couvert.
5. Beurrez ou huilez généreusement les anneaux et la poêle pour éviter que vos crumpets ne collent.
6. Préchauffez votre poêle à feu moyen / doux et placez les anneaux.
7. Saupoudrez généreusement vos graines dans les anneaux, en évitant que certaines ne se collent sur les bords.
8. Saupoudrez de sucre et versez la pâte jusqu'à 2 cm de hauteur.
9. Cuire environ 7 minutes ou jusqu'à ce que le dessus soit presque sec.
10. Retournez les moules, retirez-les et faites cuire le dessus des crumpets pendant environ 30 secondes, ou jusqu'à ce qu'ils soient dorés.
11. Laisser reposer le pain d'abeille solitaire pendant environ 5 minutes avant d'étaler une bonne quantité de beurre salé et de sirop de pommeau sur le dessus.

Remarques :

  • Lors de la cuisson des crumpets, pensez à toujours remettre le couvercle sur le bol de pâte. Si vous ne le faites pas, votre pâte perdra ses bulles et son activité bactérienne assez rapidement.
  • Nettoyez les anneaux et huilez-les pour chaque crumpet, car ils colleront facilement.

Take a sneak peek

Notes

  1. The crumpet is a very active batter cooked on one side, toasted and traditionally served with butter and jam in the British Cornwalls
  2. Pommeau is a sort of “apple wine” made out for apple juice and apple liquor
  3. ©Manon Riet