Fresh yeast, two ways

Baking

I’ve mentioned before that I used to be not so good with baking. General cooking, no problem, but the mysterious alchemy of baking? Not so much. But things are improving – proving, hah – and I had a fun experiment recently thanks to a lump of fresh yeast, bought for just 50p at my lovely local bakery.

Baking
Baking
Baking

Making the perfect from-scratch pizza at home has become a bit of an obsession, and I’m getting very close now. It has a Franco Manca style raw pulped tomato sauce on top, finished simply with mozzarella, basil and olive oil. I just need a wood-fired oven to get that perfect bubbly charred finish.

Baking
Baking
Baking

Then I made these Nutella-spiked brioche buns (based on this recipe) to take into my first day at Sidekick. They were pretty tasty, though kind of more cakey than bready in texture. I also realised that Nutella is pretty delicious, after years of thinking I wouldn’t like it. I still maintain it is not appropriate breakfast food, however: I couldn’t even face these bad boys first thing in the morning.

I have the leftover yeast sitting in my freezer now – any favourite bread recipes I can try next?