Latest news with #Sourdough
The Guardian
a day ago
- General
- The Guardian
Roasting-tin panzanella
This is one of my go-to easy summer favourites. Everything is cooked in just two roasting tins and is on the table in half an hour, yet it's a dish that looks impressive and livens up any meal. A panzanella is a Tuscan tomato salad traditionally made with stale bread, but I've given it an indulgent twist and used Tesco Finest sourdough for its tangy taste and airy texture. I like this warm version where the tomatoes are roasted until juicy and the bread is crisped in the oven before everything is mixed together and finished with Tesco Finest buffalo mozzarella from the Campania region, bringing a creamy texture and fresh flavour to the dish. This recipe makes the most of the tomatoes, which are at their best at this time of year. I've used a mix from the Tesco Finest range for a sweet and full-bodied flavour. Prep 10 min Cook 20 min Serves 4 500g Tesco Finest mixed baby tomatoes 270g Tesco Finest mini San Marzano tomatoes 5 tbsp Tesco Finest Sicilian extra virgin olive oil, plus extra to serve2 large garlic cloves, thinly sliced250g Tesco Finest white sourdough loaf, roughly torn into chunky pieces1 tbsp red wine vinegar 210g Tesco Finest Kalamata olives, pittedBig handful fresh basil, torn, plus extra to serve2 balls Tesco Finest buffalo mozzarella, torn Wine pairingTesco Finest Montepulciano d'Abruzzo Heat the oven to 200C (180C fan)/390F/gas 6. Halve any larger tomatoes and keep the smaller ones whole. Toss in a large roasting tin with 3 tbsp of the olive oil, the garlic and a good scrunch of sea salt. Roast for 20 minutes. Toss the chunks of sourdough in the remaining olive oil, spread out on a flat baking sheet and bake for 10 minutes or until golden brown. Add the vinegar, olives, basil and half the bread to the baking tin with the roasted tomatoes to soak up all the juices. Scrape into a serving dish and add the rest of the sourdough and mozzarella. Finish with extra basil and a drizzle of olive oil. Shop the ingredients for this recipe on and discover how Tesco Finest can make your everyday taste better
Irish Examiner
2 days ago
- General
- Irish Examiner
Top 8: Which of these sourdough breads rises to the occasion?
Sourdough keeps well and even matures in flavour over days. As the wild yeasts combine with the natural bacteria in flour to ferment, the fermentation process is a lengthy one. This interaction pre-digests the dough, producing carbon dioxide that promotes the bread's rising while breaking down the gluten, and explains why some people with suspected gluten intolerance can tolerate sourdough. It's difficult to establish how much sourdough goes into a loaf. Some brands add sourdough flavouring, or a small amount of sourdough, along with regular yeast. I consulted the Food Safety Authority to see what can be labelled as sourdough. There is no ruling. 'If a consumer buys the product, it should have the general characteristics of what they expect a sourdough bread to be,' said a spokesperson. The best way to judge sourdough is over a few days. Those with all sourdough will last a week, while those with faster-rising regular yeast will go stale in a few days, some becoming rock hard, as a fresh baguette does (use for breadcrumbs). Dunnes Stores' Tartine Sourdough Ciabatta. Food pics: Chani Anderson Tartine at ABC in selected Dunnes Stores, ciabatta sourdough €3.90 Ciabatta has an open texture with an extra-chewy crust, and this one delivers these genuine Italian elements. All tasters put this and the sourdough baguettes top of their list. A good introduction to sourdough, the flavour is mild enough to appeal to children. Chop into cubes for croutons, or dip slices in crunchy salt and olive oil as a sociable starter. Use for sandwiches, lining with lettuce to cover the holes. Score: 9.5 Doreen's five grain sourdough Doreen's five grain sourdough €3.99 A comfortingly short list of ingredients includes malted wheat, wheat flour, sunflower seeds, linseeds, millet, pinhead oatmeal, barley, and rye. Dried rye sourdough gives it a very light texture, and it lasted well. As there is no salt, it is good for children's sandwiches. Adults would have liked a little salt. Children also liked that there is little or no sourdough flavour. Adult tasters would have liked more, but the natural taste won them over. Score: 8.75 M&S crafted sourdough €5 M&S crafted sourdough €5 With a light, open texture, and a nice, natural mild sourdough flavour, this was described by one taster as 'streets ahead' of many. A favourite. It contains rye flour and wheat flour. Kept well for several days, but this is also one to halve and freeze while still fresh. A good all-rounder. Score: 9 Tesco seeded sourdough bloomer €4 Tesco seeded sourdough bloomer €4 Not much sourdough flavour, but a good, slightly moist texture and chewy crust with a nutty finish from the seeds. Many of our rejects were claggy in the mouth due to the addition of soya flour (to make it squeezy) and other additives, but this one tasted like it was made, as it should be, from just flour, water, salt, and sourdough starter. Kept well for five days. Score: 8 SuperValu sourdough cob €3.99 SuperValu sourdough cob €3.99 Made from scratch in the Ballincollig (L&N) supermarket, this stood out for its good crust, slightly malty flavour with some sourdough hints. We bought it already wrapped and sliced – handy for saving some slices in the freezer for later. It kept for a few days. Score: 8.75 Lidl white sourdough €2.99 Lidl white sourdough €2.99 Nice, open-textured bread, stocked frozen and finished in-house, where we bought in Ballincollig (not every branch has a bakery). Not much flavour, but pleasant, with a nice, chewy crust. Unfortunately, it went hard after three days. Score: 8.5 Dunnes Stores Bakery four quinoa and oat rolls €2.35 Dunnes Stores Bakery four quinoa and oat rolls €2.35 Oats, quinoa, and seeds seemed like a good idea to try, as they provide extra protein. There's a sting of sourdough too, as if added in for flavour rather than slow development. Lots of additives – cellulose gum, esters of fatty acids, diphosphates, calcium acetate - lost some of the tasters' approval. They liked the taste and texture, though. We bought in the Bishopstown, Kinsale Road branch. Score: 7 Fitzgerald's 2 Bake at Home sourdough baguettes €2.49 Fitzgerald's 2 Bake at Home sourdough baguettes €2.49 Two rolls, vacuum-packed separately, are pre-baked, and we finish them at home in the oven. The label states there's just a little sourdough which is not surprising as it's not in the taste or the texture, which is more like regular baguette. There is also bread yeast, reflected in the texture with a crisp crust like a regular baguette and a tasty, light crumb. Goes stale quickly once baked. Score: 7
Epoch Times
02-05-2025
- Health
- Epoch Times
Bread Sold in 6 States Recalled Due to Glass Contamination
A Glenn Dale, Maryland-based company has voluntarily recalled three types of its frozen bread products that had been distributed across six states. The loaves were recalled due to glass contamination. Upper Crust Crest Hill Bakery, also known as Upper Crust Bakery LP, announced on April 12 that it was recalling 89 cases of its 4-ounce Ancient Grains Hoagie Roll (Lot No. 90), 699 cases of its 18-ounce Multigrain Sourdough (Lot no. 90), and 30 cases of its 20-ounce Whole Grain Multigrain product (Lot no. 92), according to an FDA The enforcement report shows that the products were distributed to retailers or wholesalers in Pennsylvania, California, Connecticut, Maryland, Delaware, and Ohio. 'Glass contamination can happen at several stages of food production due to equipment breakage, packaging accidents, and inadequate cleanup,' Darin Detwiler, a Northeastern University professor, food safety expert, and Alliance for Recall Ready Communities adviser, said in an email to NTD, a sister media outlet of The Epoch Times. 'This risk is why food facilities have strict policies called Glass and Brittle Plastic Control Programs—but lapses can still happen.' Specifically, glass fragments were found on top of the three bread products. Neither the FDA nor the Upper Crust Crest Hill Bakery responded to requests for comment by press time. Related Story 5/1/2025 The company says on its website that it partially bakes, then freezes, bread and pizza dough made with non-genetically modified ingredients. The products are then sold to wholesalers and food retailers. The recall was initiated on April 12 and classified as a Class II recall by the FDA on April 25. The weekly enforcement report was published on April 30. 'The gap reflects the time needed for the FDA to review company data, assess risk, and assign a classification,' Detwiler said. 'The recall was not enforced late—it was logged into the weekly reporting system after classification.' The recall was classified as a Class 2 event, which the FDA Class 2 indicates a moderate risk to consumers, Detwiler said, while Class 1 indicates a higher risk level. 'What stands out here is the specific location of the hazard, which was on top of the bread,' he said. 'If this contamination was external and visible, it changes how the risk is perceived. It may also explain the Class II designation rather than a Class I, which is more typical for glass recalls. 'Identifying which lots went to which stores takes time and coordination, and more retail partners means more consumer alerts and more room for error,' Detwiler said. 'When recalled products appear under multiple store names, public confusion and brand damage can multiply.' From NTD News
