Daily bread: from simple to crazy


Bread is a staple in the Moroccan table. It is part of the daily routine to make bread or to buy it, in both cases, Moroccan folks need to think about a getting/making a fresh round-shape bread or a baguette (this one must have come with the French colonization) every single day.

A non-exhaustive list of the flours and semoulinas I use in my bread

I make my bread using different flours and different semoulinas. I try not to use a white bread flour alone. So there are days where it’s a 50% whole wheat - 50% white flour, another day it will be 70% fine semoulina (we call it “finot” over here) and 30% white flour. I also mix barley flour with any of these options, I add oats, flaxseeds, cornflour.

Important things to remember:
  • Some flours absorb liquids more than others.
  • Some flours develop gluten more than others, hence more or less elasticity.
  • Some flours have a mild/strong taste more than others.
  • Always keep the 3rd of my daily dough for the next day to make my next batch. It’s the pre-fermented dough I mentioned previously in this recipe. If you haven't done that, you can make an instant poolish.

Instead of using water only, I mix 50% water and 50% milk or buttermilk. I get a richer taste especially when I use fine semoulina or corn flour. They just seem to work together.

Based on these 4 points, I adjust my recipes. I see how my dough looks like or feels like and I add more liquid or more bread flour (the white version) if it needs elasticity.

My bread does not taste the same everyday, which is wonderful. Every day, I get to try different tastes, smell different aromas and get a difference texture.

This post is more about ideas than a fixed recipe to apply blindly. Here is one of my bread recipes if you haven't got one. You may actually use it and build up on it your new versions..

This post is a way to honour this daily staple which has been part our existence as humans: Bread or khobz as we call it here.

Small bread with bread flour, fine semoulina, corn flour and wheat flour. I mixed buttermilk and water to bring the dough together

There are days when my bread gets richer and fancier. Thinking of a pizza, or a savoury pinwheel. When you just need a no effort type of snack. So a stuffed bread does the job. I can even use as a base for bruschetta or canapés with things on the top...It turns quite impressive.

So the hybrid version of a bread-pizza-pinwheel gives me something looking like this:

A sort of rolled pizza dough (semoulina, bread flour and whole wheat) with semi-confit tomoates, black olives, roasted onions, cheese and mortadella
 And this:

Another version of my rolled bread with tomatoes, cheese, spicy oil, spicy cacher (type of cold cuts available over here), olives. The bread dough has a good quantity of barley flour
This bread became a base for some appetizers:



I finish with a good touch of sea salt and freshly ground black pepper for a cute look. But you need to brush the bread with olive oil or melted butter before that....

So here you go folks! I shared with you a few things of what you can do with a bread dough. I hope you try any of these. I'm sure you can be more creative...



For more recipes on Moroccan bread, please click here, or here (recipes previously posted in French).

3 comments :

  1. Damn, another reason why I'm thinking it would be really rather nice to live in your house! :D

    Look at all those creations! I try to make all, or most of, our bread, but I stick to very standard bread... pita is about the most adventurous thing I try. I should really start doing more things!

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  2. LOL! I'm sure you will....

    I have a week or so left in Morocco. So I have to finish all what's in the pantry. So I'm getting creative..

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    Replies
    1. Hi! Since I've been in Morocco, I've noticed bread is only ever made with the one brand of baking soda in a pink packet and a butter-like yeast, but never have I seen the use of any dough starters. any thoughts on this? (I'm studying Moroccan breadmaking)

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