Hello. Received ALOT of dates, which I turned into date paste. Anyone have any suggestions as to using it with sourdough? Added some to my pizza dough and loved the flavor but not sure how to incorporate it in other recipes..Thanks in advance.
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Hi.
Talking about pizzas..would it work as a semi-sweet pizza topping, pos as a base, then thinly sliced/chopped apple, sesame seeds and maybe some very finely chopped almonds? Just an idea.
Chelsea buns is an obvious one, spreading the paste onto (say) a 5mm or so layer of dough, rolling into a scroll then cutting individual buns from the scroll. All sorts of dried fruits and some nuts would compliment your paste.
The same scrolling method would work to make larger loaves, using a 10mm to 20mm dough layer. Thinner dough layers provide better distribution but recover more slowly during proofing. Also depending on your flour/dough/proofing style their may be larger than desired gaps between each layer in the finished loaf.
One solution to big spaces in bread is to tin the rolled dough then use a scraper to cut criss-cross through all the layers. Works particularly well if cheese is integrated into the layers...the classic 'pull-apart' effect. Layers of dough, cutting back dough, tins = extended recovery / proofing time.
Thanks...funny how when close to a situation, solution not visible..Awesome idea..after a small pre-bake, I spread the paste thickly, topped with some pears I had put up, then sprinkled with walnuts. After the final bake I drizzled with a light caramel sauce. Have not tried Apple's yet but I,m sure it will be just as delicious. Have used pecans and its similar to a pecan pie, which sent me off on another tangent..Thanks again for the idea