gillthepainter

I used to live in Spain, and try to replicate some Spanish cooking with my plancha. I pretty much use it over the gas flames of my bbq. Coincidently, mine looks identical to yours. Fish, brushed in evoo and lemon is particularly good. Pinchos. In Spain they use it for making egg things too. Omelettes, and fried eggs.

I've tried Dan's recipe Kitwilliams. It's excellent. I think there are a couple of tips to getting that soft crumb and crust result you are looking for at home, Dans. I bake sourdough, and can still achieve it. Earlier in the week, I made this white sliced, round sourdough loaf: Cooking it in a pyrex dish with a foil wrap. I feel that a long prove gives you a softer result, this was popped into the fridge for 20hours until needed. & adding a soft grain flour (plain flour) to the mix too. The ratio I used was: 450g strong white flour 150g plain flour 340g water 100g white leaven @100% hydration (or 5g yeast) salt Mix and rest for one hour. Shape into a boule or loaf as you wish, (I used 200g of the mix for a pizza) and place on baking parchment and into your pyrex dish, or tin cover and refridgerate overnight, for 20hrs or so. First thing in the morning, cover with a foil wrap with room to expand and bake for 30mins on high, then lower the temperature a little and bake for a further 15 - 20mins. Cool on a baking rack. This should give you a soft, white peasant bread. If it works with sourdough, it will definitely work with yeast. I hope this helps