His recipe for making the perfect base seems easy - water, flour, salt and a little yeast - but I suspect it must take years to master the art.
For easier cutting, flour the dough after it has been rolled out into a sheet.
Beat the butter and sugar together really well and then go very easy on the flour.
The method is easy: just mix flour and a little butter, a raising agent and some liquid to give a heavy, slightly sticky dough.
The doughs for Ms. Silverton's country white and Ms. Scherber's 24-hour sourdough loaves were relatively easy to mix -- flour, water, salt and starter -- then knead, allow to rise several times, including overnight, shape and bake.
This easy recipe involves flouring the chicken cutlets, dipping them in an egg bath, and then thoroughly coating them with breadcrumbs.
When kneading dough, it makes it easier to have flour on your hands.
It is far easier to add flour as needed for mixers and add water as needed for food processors.
I use light spelt flour here, as I prefer its more flavourful character and it is much easier on your body than white flour – however, if you can't get your hands on it plain flour would work.
Serves 6 to 8 strong white bread flour 450g easy bake yeast 1 sachet (7g or 2 tsp) sea salt 1 tsp olive oil 1 tbsp caster sugar 1 tbsp warm water 350ml For the topping: apples 3, large and sweet, such as Cox shelled pecans 150g maple syrup 150ml Put the flour and yeast in a large bowl, add the sea salt, finely crushed, then the olive oil, sugar and warm water.
