Thank you kindly.Another fantastic display. Out of curiousity what degines a Daube ?
Google Artisan Bread. I've had great success with it. Flour, yeast, water and a cast iron pot that has a lid. It's lovely and me being lazy likes the fact that I walk away and leave it to do it's thing
Equal volumes of plain flour, milk and egg. Whisk and stand at least 20 mins. Whisk vigorously just before pouring into a smoking hot pan. Mine come up like bouncy castles.
It's the amount of air you beat into it that makes the difference, according to my Grandmother. She always used a whisk to combine and beat the ingredients. The number of eggs helps too.That’s somewhat different then to the recipe (Ramsay’s) that I used. That had 4 eggs, cup and a half of milk, cup and a quarter of flour, 1/2 tsp salt.
I will try your recipe, thank you.
Good luck.Well I’m having another go for S&G, using @gorillaguts981’s proportions. I used a blender to mix it, I might try whisking it before I put it in the pan. The batter is chilling as I write. Two eggs, which amounted to half a cup. Half a cup of milk, half a cup of flour. half a tsp of salt. We’ll see.
That's more like it. Glad to be of service. When the kids were small, I used to half cook eight sausages then cut each into three. Then I made 24 small yorkies with a sausage in each so we had mini toads.Well... we seem to be on the right track. I used @gorillaguts981’s proportions, and @Grownup_Rafbrat’s grandmother’s whisking advice, and that seems to have yielded significantly better results. These rose quite well, but I screwed myself by having too much oil in the pan. As I poured the batter in, the oil swamped the top of the batter in each pot, thus they went all crinkly and burned a little on the tops. They also don’t have the classic concave shape, but did at least rise. I had the oven on 475 (246C), with the fan on. I think that may have been a bit hot too.
I’ll let everything cool down, wash up, and try again in an hour or two with much less oil in the individual pots.
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