Bring to a boil and simmer gently until soft, about 10 minutes until rhubarb is cooked but still holds
it shape add more water if required.
Not exact matches
Add remaining ingredients and when the dough starts to take shape (I did add about 2 tablespoons more water) I put it on my counter and kneaded it for about 5 minut
Add remaining ingredients and when the dough starts to take
shape (I did
add about 2 tablespoons more water) I put it on my counter and kneaded it for about 5 minut
add about 2 tablespoons
more water) I put it on my counter and kneaded it for about 5 minutes.
The finished dough should be soft and hold
shape (
add more juice +
water if necessary).
Add the pears and lemon juice (the liquid should just cover the pears, but you can add more water if need be) and simmer the pears until just tender but still holding a shape, 8 - 12 minutes, turning the pears over halfway throu
Add the pears and lemon juice (the liquid should just cover the pears, but you can
add more water if need be) and simmer the pears until just tender but still holding a shape, 8 - 12 minutes, turning the pears over halfway throu
add more water if need be) and simmer the pears until just tender but still holding a
shape, 8 - 12 minutes, turning the pears over halfway through.
JUMP TO THE RECIPE This recipe was created over time,
adding a little
more water here, a little
more spelt or wholegrain flour there, until I hit a sweet spot: a dough that has a high enough hydration to yield an open crumb and a glossy interior, but not so wet that it's hard to handle with my amateur
shaping skills.
It is perfectly fine to
add in a bit of
water if you need the dough to come together
more when forming it into a log, but just
add enough so that you can press the dough into
shape.
You may need to
add slightly
more water during cooking, as the
water can be absorbed at different speeds depending on the
shape of your pan and the heat under it.
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