Monday, March 16, 2020

Potato, Thyme and Gouda Pavé

This month, our Kitchen of the Month, was Kelly of A Messy Kitchen.   We all baked Potato, Thyme and Goat Cheese Pavé.  

In theory.  

The Babes can be a contrary bunch.  Personally, I can’t stand goat cheese.  Oh, I have tried to like it.  I’ve eaten the continuum from soft to hard; tried it in nearly every country in Europe that I have visited and in the US, but it’s no use.  It reminds me of a less than wonderful odor from my childhood. (I’ll gladly eat blue cheese or feta any day.)  Instead, I substituted regular gouda, which was just perfect.

Also, I wasn’t quite sure how to shape it, and, apparently, I missed the part about a criss-cross cut.  I did a Google search for shaping – using the term “pain pave.”  There were several different slashing techniques, and I approximated the shape as close as possible.

The dough itself was easy to make, and the bread was tasty.  

In these days of self-isolation, giving this bread a try is worth it, assuming you can find flour and yeast.  (Empty shelves here, so bread baking with yeast is on hold until stores are resupplied.)

Take a look at what the other Babes baked, and be sure to visit Kelly’sblog for the recipe.



hobby baker Kelly said...

Lol, glad you were able to find a substitute that was acceptable for your palate! You ended up with beautiful color and open crumb too. I am initially surprised at the lack of yeast, but I haven't looked locally since I buy mine by the pound and it lasts a good year in the fridge in a sealed container. But considering that the sprouted grains company I buy from made a post today asking for patience since demand was so high right now, maybe not so surprising. Still no toilet paper or hand sanitizer to be had here at ground zero, not that either will make a hill of beans worth of difference. Stay healthy!

Karen said...

It's been crazy hasn't it? I had no idea yeast was in demand. Your loaf looks great!

Elle said...

Great looking bread and you at least used cheese. As for the yeast, apparently a doomsday scenario is taking place and so making your own bread is part of being independant. It is likely going to be a shock to those who have never made bread that it is a skill that might take some practice...but then they have all the yeast, so I guess they'll be fine! Soda bread is a great yeast required and the Irish will love 'ya for it.

MyKitchenInHalfCups said...

We can hope that all those folks that stocked up on yeast are willing to read carefully and practice. Who know maybe a few will become converts to bread baking.
Totally funny you missed the criss cross. Still you got a very lovely loaf with great color and crumb.
Wash your hands now.

Elizabeth said...

Ha! When I saw "in theory", I was certain you were talking about me! I understand your aversion to goat's cheese - I have a similar difficulty with many sheep's milk cheeses. Good idea to substitute with gouda!

Your pavé looks just right. Who cares about how it is slashed? The crisscross is fun but not absolutely necessary.... Besides, pavé just means paving stone.

No yeast and flour in your stores right now? Wow. (At least that proves that people in your area are a little smarter than people in my area. The supermarket shelves still have flour and yeast, but all the toilet paper (!!!) is gone. In spite of the fact that there are constant reports stating that this is NOT a gastro-intestinal disease.)

Interestingly, we did a tiny bit of down-sizing and put a small roasting pan and two bread tins, that we never use any more, on the front lawn. They were picked up almost immediately.

Happy hand washing!

Katie Zeller said...

I've heard that goat cheese is an acquired taste.... I acquired it early. But the gouda sounds delicious as well!

Cathy (Bread Experience) said...

Gouda is a wonderful choice. Your crumb looks lovely!

Aparna said...

Never eaten goat's cheese so I wouldn't know but I do like Feta.
Didn't have it so I used fresh cow's milk cheese which is very mild.
I think your loaf is perfect. I saw different kinds of scoring/ slashing patterns for this bread too.