Salad with Various Beans and Swordfish

When in Valencia

The Mercat Central in Valencia is one of the largest markets in Europe. Its architecture is amazing, but even more stunning are the products: fruit, vegetables, mushrooms, wines, fresh meat, sausages, hams, herbs, spices, fish, bread, chickens, pickles, snails, weeds, offal, rice, nuts, beans: anything and everything you can dream of.
Albufera is a fresh water area not far from Valencia used for growing rice. It is of course the ideal rice for paella. If an original recipe of paella would exist, it would include rice, olive oil, rabbit, saffron and various beans such as broad beans, roget and garrofón.
Inspired by the classic Salade Niçoise we bought a slice of excellent swordfish, sweet onions, potatoes, eggs and of course: lots of beans. Shall we call it Salade Valençoise?

Wine Pairing

We served the salad as a main dish. Combining wine and salad is not straightforward because acidity is an important aspect of a dressing and therefore of a salad. In this case we have a range of flavours and textures so we would suggest a wine with a very present floral bouquet. The taste should be smooth and fruity. We enjoyed it with a glass of Albariño Rias Baixas 2018 produced by Bodegas Bouza do Rei, made from 100% Albariño grapes.
Another excellent choice would be Sericis, 2018 from the house of Murviedro. A wine from Utiel-Requena, so from the Valencia region. A wine made from 100% Merseguera grapes. Full bodied yet light, elegant and surprisingly low in its alcohol with only 12%. Well balanced acidity which is great when combining it with a salad.

What You Need

  • Mixed Salad
  • White Sweet Onion
  • Flat Beans (we also used the local red variety Roget)
  • Green Peas
  • Broad Beans
  • Garrofón (Lima Beans or Butter Beans)
  • Sword Fish
  • 2 Eggs
  • 2 Small (New) Potatoes
  • Olive Oil
  • Vinegar
  • Mustard
  • Black Pepper

What You Do

Start by pealing the broad beans, the green peas, the flat beans, the garrofón beans and the potatoes. Cook all five ingredients separately until al dente. Cook the eggs until just done. Let cool. Peel the broad beans and the garrofón beans again. Make a dressing by combining olive oil, vinegar and mustard. Slice the flat beans, the onion and the potatoes. Cut the egg in four. Fry the swordfish until just done. In parallel mix the salad with the onion, the flat beans, the green peas, the potatoes and the broad beans. Add the dressing and toss. Slice the swordfish and decorate the salad with egg, garrofón and swordfish. A touch of black pepper to finish.

No-Knead Bread – UPDATE

Slow Rise Fermentation

A few months ago we shared a recipe of no-knead bread, based on the recipe courtesy of Jim Lahey, owner of Sullivan Street Bakery, New York. It was published in the New York Times in 2006 and can also be found in his book My Bread. It takes a bit of planning but preparing no-knead bread is simple and straightforward with a great result. We truly love it.
The recipe is based on slow rise fermentation. With only one gram of yeast in combination with 18+2 hours of rest, the yeast will do a wonderful job. The dough will be perfect. And kneading, as you would expect, is not required.

UPDATE – Talmière

Recently when enjoying the luxury of having a classic French bakery around the corner of our holiday apartment, we explored a range of beautiful French bread. One of these was the Talmière. It is enriched with various seeds, such as poppy seed, linseed, sunflower seeds and sesame seeds. Sometimes honey is added. The Talmière came with a beautiful crust and a rich taste. The bread is a bit compact compared to the usual Baguette or Tradition, probably as a result of the seeds in the dough.
We combined our ingredients with blue poppy seed and brown linseed.
Our best bread ever?

What You Need

  • 400 gram of Flour (we use 200 gram of Whole Grain Flour, 100 gram of Plain White Flour and 100 gram of French T65 Flour, but you will also have a great result when using 200 gram of Whole Grain Flour and 200 gram of Plain White Flour)
  • 25 gram Blue Poppy Seed
  • 25 gram Brown Linseed
  • 1 gram Instant Yeast
  • 4 gram Salt
  • 310 gram Water
  • Additional Flower
  • Bran

What You Do

The easiest way is to read and follow the recipe and video as provided by the New York Times.
Or if you feel confident: mix flour, seeds, yeast and salt. Add water and create one mixture. Let rest in a bowl covered with foil for 18 hours. Dust your worktop with a generous amount of additional flour. Remove dough from bowl and fold 4 times. Let rest on a towel also generously dusted with flour and bran for 2 hours. Heat your oven to 230˚ Celsius or 450˚ Fahrenheit. Make sure the pot is also hot. We used a 20 cm Le Creuset Cast Iron Round Casserole. Put the dough, seam side up, in the pot, close it and bake for 30 minutes. Remove the lid and bake for 15 minutes until it is nicely browned. Let cool on a wire rack for at least an hour before slicing you no-knead with blue poppy seeds and brown linseed.

Matsutake with Ginger and Spinach

Autumn

A very special mushroom, to say the least. Well known throughout Japan, China and South Korea as a true delicacy.  Matsutake smells like a pine wood forest and its taste is intense, aromatic, lasting and unique. As if you could taste Autumn.
It’s an expensive mushroom (around 110 euro per kilo) with very limited availability. But if you happen to find it, be sure to buy it. Between 75 and 100 grams is fine for two.
The Matsutake makes this into an unforgettable dish. It will bring you back to earth in a split second. Smell it, taste it and feel how satisfying and relaxing it is.

Wine pairing

Best served with a dry sake. We prefer Junmai Taru Sake as produced by Kiku-Masamune. This fine sake is matured in barrels made of the finest Yoshino cedar. The aroma has indeed clear hints of cedar. The sake will clear your palate and allow for a more intense taste of the Matsutake.

What You Need

  • 75 – 100 gram of Matsutake
  • Some Spinach (preferably what is called the ‘wild’ version, cleaned and without the stem)
  • Ginger
  • Soy Sauce (reduced salt)
  • Olive Oil
  • Sesame Oil

What You Do

Clean the Matsutake and cut in small dices. The size you would like to eat them (Matsutake doesn’t shrink like many other mushrooms; it remains firm). Warm the soy sauce, add a touch of sesame oil and flavour with very small cubes of ginger. Fry the Matsutake gently in a skillet in some olive oil, no longer than 3 minutes. In parallel blanch the spinach in the liquid. Quickly drain the spinach and set aside. Reduce the liquid and taste. Add some excellent sesame oil and whisk. In parallel chop the spinach.
Put spinach on a plate, gently add some sauce and then sprinkle the Matsutake over the spinach..

Grilled Octopus Tentacles

Portugal

The Portuguese kitchen is not known for its subtleness or refinement. But that should not stop you from enjoying it! Portuguese cuisine comes with powerful flavours, lots of fish of course, bacalhau, Caldo Verde, octopus, cuttlefish, and the well known chicken piri-piri and pastel de nata. Same for Portuguese wine: perhaps not the most subtle wine (apart from Madeiras and Port wines), but how about an excellent Vinho Verde, a red wine from the Dão region made with Touriga Nacional or a red wine from Alentejo? We love flavors and we very much enjoy the bold dishes from Portugal.

Recently when in Brussels we booked a table at Chez Luis, a Portuguese Bar à vin and Restaurant. Tasty dishes like Pasteis de bacalhau, Cassolette de palourdes and Polvo lagareiro. Served with Portuguese wine, of course. And Chez Luis has an excellent choice! So we drank a vibrant espumante and a refreshing Vinho Verde (Longos Vales Alvarinho 2016). The Polvo made us think of one of our favorites: Octopus with summer vegetables. And since one octopus is way too much for two people, we simply bought two cooked tentacles. Feel free to buy a whole octopus, clean it, cook it, braise it and then follow the recipe below.

Wine Pairing

A Portuguese white wine will be a excellent choice, for instance a Vinho Verde like we enjoyed at Chez Luis. You could also go for a Spanish Verdejo from Rueda. Look for characteristics like fresh, fruity, clear acidity, subtle bitterness and full bodied.

What You Need

  • 2 Octopus Tentacles (cooked)
  • 1 Tomato
  • 1 Red Bell Pepper
  • 2 gloves of fresh Garlic
  • 1 Spring Onion
  • Jerez Vinegar
  • Black pepper
  • (Optional) Parsley
  • Lemon
  • Olive oil

What You do

Clean the red bell pepper and slice in 4 to 6 chunks. Grill it in your oven until nicely burned. Transfer to a plastic container and close the lid. Wait a few hours before peeling the bell pepper. Slice it into cubes (not too small). Remove the pits from the tomato. Slice in similar cubes. Slice the garlic (again, not too small). Slice the spring onion. Mix the vegetables and fry gently in a hot pan with olive oil. Set to low heat. In parallel heat your grill pan. Remove the gelatinous substance from the tentacles, dry them, coat with olive oil and grill for 4*2 minutes, creating a nice brown criss-cross pattern. It will not be very visible, but it will be crunchy. Just before serving the dish, add some Jerez vinegar to the vegetables, turning it into something like a salsa. Perhaps some parsley and black pepper. Serve the hot tentacle on the vegetables and add a slice of lemon.

grilled octopus tentacles

Risotto with Mushrooms

And on the 8th day he remembered he had forgotten to create food. So he quickly created something so simple, so tasty, so fulfilling that he knew people would still enjoy it, many, many years later. He called it Risotto.

Five Challenges When Making Risotto

We’re always too busy! We are tempted to buy risotto rice that cooks quickly and can be served in under 10 minutes.
Never rush a risotto. And by the way, what is so important that you don’t have 34 minutes to cook your own lovely, genuine, risotto? Why would quick be more important than tasty?

And since we are too busy anyway: why look for fresh cèpes if you can buy a pack of risotto rice with cèpes. Second mistake. You will not taste cèpes but a series of nasty E numbers and salt. Just look at the package! It will probably contain 0,01% of cèpes.

We think risotto is too basic, so we prepare a luxurious version! Let’s add tomatoes, or salmon, or spinach and pumpkin, or chicken, or saffron, shrimps and peas.
Please don’t. It will only ruin the lovely combination of rice, butter, stock and Parmesan cheese. With or without mushrooms, that’s your only choice.

Risotto is too heavy, let’s use Crème fraîche and not butter, or Mozarellla and not Parmesan and butter, or let’s simply skip the butter. Fourth mistake: butter and Parmesean cheese are essential, for the taste, the mouthfeel and the consistency.

We buy risotto-rice without checking if it’s the right rice. We use beautiful Carnaroli rice, superfine quality, produced by Acquerello. It doesn’t come cheap (we pay € 11,95 per kilo) but why would you not treat yourself to the best risotto rice? It has all the right qualities and the taste is outstanding.

Wine Pairing

We enjoyed our Risotto with a glass of Soave. Some acidity, touch of bitterness, nicely balanced with the butter and the cheese. It’s light and fruity; it elevates the risotto.

What You Need

  • 70 grams of Acquerello rice
  • 1 Shallot
  • Butter
  • Olive Oil
  • 100 gram of Shiitake
  • 200 gram of mushrooms, for instance Chestnut Mushrooms
  • optional: 100 gram of Cèpes
  • Chicken Stock
  • Parmesan Cheese

What You Do

Peel and chop the shallot. Add butter and olive oil to the pan and glaze the shallot. In parallel clean and slice the various mushrooms. Feel free to use other mushrooms as well. We think the Shiitake is an important one because it adds depth to the taste. Bring the stock to a boil. After 5 minutes add the mushrooms to the pan and fry gently for 5 minutes. Add the rice to the pan and coat the rice for 2 minutes.
Start adding the stock, spoon by spoon and stir the rice frequently. When using Acquerello rice it takes 18 minutes. Check the rice. When okay, transfer the pan to the kitchen counter top and leave to rest for 2 minutes.
Add chunks of butter, stir, add a bit more butter and the grated Parmesan cheese. Stir, a bit of black pepper, add more butter or Parmesan cheese if so required. Serve immediately.

 

Haddock with Shiitake

Popular Fish

When you mention Haddock, Cod is never far away. Two of the world’s most popular fish. Many recipes and foodies describe the two as being very similar in terms of taste and preparation. We humbly disagree. We think Haddock is more flavourful and present compared to the mild taste of Cod. The structures differ as well, although both require your constant attention; they easily overcook.

Shiitake is more and more widely available, which is great! The nutty taste in combination with their firm structure makes them ideal for this dish. Powerful but not overwhelming. The classic white mushroom (or the chestnut coloured variation) will not do the trick; too soft and not sufficiently intense. Shiitake brings umami to the dish.

The white wine sauce is enriched with Classic Dry Noilly Prat, our favourite vermouth. Why favourite? Because Noilly Prat comes with a touch of bitterness, with umami, bringing the sauce and the Shiitake together. The vermouth is made with a number of botanicals, including chamomile. The white wine will bring acidity, but the dish also requires a hint of sweetness. The vermouth will enhance the natural sweetness of the Haddock. We use fish stock to create the sauce, obviously. Spend some money on buying a jar of excellent stock (or make your own).

So on your plate you have an intriguing combination of fish and mushrooms, with all five tastes represented. Nice isn’t it?

Wine Pairing

Our choice was a bottle of Pinot Grigio made by MezzaCorona. This is a dry and crispy white wine with a beautiful deep yellow colour. It’s an elegant wine with just the right acidity to relate to both the fish and the sauce. The producer mentions hints of chamomile.

What You Need

  • 200 grams of Haddock (without the skin)
  • 100 gram of Shiitake
  • Shallot
  • Parsley
  • Butter
  • Olive Oil
  • Fish Stock
  • Noilly Prat
  • Dry White wine
  • White pepper

What You Do

Start by cutting the shallot. Fry gently in butter for a few minutes. Clean the Shiitake with kitchen paper and slice. Check the fish for bits you don’t want to eat. Add wine and Noilly Prat to the shallot and let the alcohol evaporate. Then add parsley and some fish stock. Leave for a few minutes and taste. Maybe add a bit more vermouth or fish stock. Be careful with the white wine. In parallel fry the fish in butter and olive oil. Both sides should be beautiful golden brown. Gently fry the shiitake in olive oil. When not yet completely ready (check the flexibility, feel how warm the fish is) transfer the fish to a sheet of aluminium foil. Don’t close it; you only want to keep it warm. Pass the sauce through a sieve and be ready to blender the sauce. Add all juices from the two pans and from the aluminium wrapping. Blend the liquid. You could add a small chunk of ice-cold butter to thicken the sauce.
Serve the fish on top of the sauce and add the shiitake. Perhaps a touch of white pepper.

Skate with Capers

When you Google for skate with capers you will find many recipes with capers and brown butter. We think you can do better!
The trick in this recipe is to clarify butter and then deep-fry the capers in the clarified butter. The result is a crunchy and salty caper with clear acidity from the brine. This works brilliantly with the meaty, fatty skate.

Clarification

Butter is an emulsion of butterfat, water and proteins. The process of clarification means breaking down the emulsion. The goal is to have pure butterfat, which will not burn and which allows for deep-frying.
The water will simply go when you warm the butter.
How to remove the proteins? Option one is to start by melting the butter and to wait until you see white foam and until the water is gone. Now pour the fat into a jar or cup, carefully keeping the foam in the pan.
Option two is to continue warming the butter until the white foam becomes brown. Be careful not to burn it, this will ruin your butter. The now brown foam will sink to the bottom, which makes it easier to pour the butterfat in a jar or cup. If you want to be even more sure of the quality, use a cheesecloth when pouring. The idea is that using the second option will give the clarified butter a more nutty taste.

Wine Pairing

Skate goes really well with a glass of classic Chardonnay with a touch of oak. The chardonnay comes with a velvety taste which is great with the skate and its consistency. The touch of oak combines very well with the fried capers.

What You Need

  • Skate Wing (let’s say 200 grams for 2 persons)
  • Butter
  • Olive Oil
  • Black Pepper
  • Capers (in brine)
  • 75 grams of Butter (to be clarified)

What You Do

Clarify the butter and set aside. Fry the skate in a non-sticky pan for 5-10 minutes or so, depending on the size and shape. Please notice that there is more meat on one side then on the other side, so it’s not 10=5+5. Transfer the skate to a warm plate. Heat the clarified butter to frying temperature and in parallel wash the capers and dry them with kitchen paper. Fry the capers until crispy. Serve the skate with some black pepper and sprinkle the capers on top of the skate.

Sweetbread with Madeira and Truffle

A Starter to Remember

A culinary treat that is delicate, balanced and overwhelming yet subtle. In a restaurant you will probably get Sweetbread (Ris de Veau, Kalfszwezerik, Kalbsbries, Molleja de Ternera, Animelle di Vitello) dusted with flour (okayish) or breaded (awful idea, it’s not a Wiener Schnitzel). In some countries Sweetbread is grilled, which is an interesting idea. We stick to a very traditional approach that works extremely well because it’s all about the taste of the Sweetbread in combination with Madeira and Truffle.
Sweetbread should of course be hot and soft on the inside and golden and crispy on the outside. Use your non-sticky skillet and a bit of butter for a beautiful result.
Sweetbread should be between rosé and well done. It requires a bit of attention, but it’s hard to overcook Sweetbread. Although some restaurants are very capable of creating rubber.
It is essential to clean Sweetbread. For some the process of removing the membrane from Sweetbread is intimidating, but don’t be put off. Just watch the video!

Wine Pairing

First the Madeira: don’t be tempted to buy so called ‘cooking Madeira’. This is some horrible, sweet liquid that is not even close to Madeira. One for the bin. We bought a bottle of Santa Maria Fine, Medium Dry, Vinho Madeira. It is perfectly suited for this recipe. The story behind Madeira is complex so if you get the chance to buy one that is 10 or 15 years old, please give it a try. Just sip and enjoy.

We’re looking for a wine that will be supporting the delicate taste and the sweetness, earthiness and the slight nuttiness of the sauce. If you want to drink a glass of white wine, then it should be a full-bodied Chardonnay, although not too oaky. Chablis will be a good choice. If you go for red, then we recommend a Beaujolais Cru (St. Amour or Fleurie) or a Bourgogne. It’s about soft tannins, aromas like dark cherries and licorice and on the palate a lean texture and dry.

What You Need

  • 200 grams of Sweetbread
  • Two leaves of Bay Leaf
  • Crushed black pepper
  • Butter
  • Shallot
  • Veal Stock
  • Madeira
  • Preserved Truffle (preferably without additional flavours)
  • Jus de Truffes

What You Do

Start by filling a big pan with water. Add the crunched pepper and the bay leaf. Bring to a boil. Now add the sweetbread and make sure the water remains close to boiling. Blanch the sweetbread for let’s say 5 minutes, depending on the size and shape of the sweetbread.
Transfer the sweetbread to a large bowl with ice-cold water and cool the meat as quickly as possible.
Now it’s time to clean the sweetbread. Remove the bits of fat, the fleeces, any membrane, the veins and anything else you don’t like. Best way to do this is with your hands and a very sharp small knife. Once your sweetbread is clean, you will be able to see how to slice it later on. But first put it on a flat plate, seal it with plastic foil, put a similar flat plate on top of it and put something heavy on top of the plate. Transfer to the fridge and leave it for a few hours. The idea is twofold: on the one hand the sweetbread will be firm and easy to partition. And it will lose some liquid because of the weight.
With the sweetbread in the refrigerator it’s time to think about your sauce. Cut the shallot in small bits and glaze in butter. Aftre a few minutes add the veal stock and the Madeira. Mix and reduce. Add one preserved truffle. Blender the liquid after five minutes. Pass through a small sieve and warm what is the beginning of your sauce. Add Jus de Truffes. This is an essential ingredient because it brings volume and depth to the sauce. It’s not to be confused with Truffle Oil, which in most cases is some kind of horrendous chemical invention. Taste and perhaps add some more Madeira or stock. A pinch of pepper may also be helpful. Keep warm for 5 minutes, stirring regularly. You will notice that the sauce becomes more intense and mature, which is exactly what you want.
In parallel cut 2-3 cm thick slices of sweetbread. Fry them for 5 minutes or so in a very warm (but not hot), non-sticky skillet with butter. It’s simple: when the sweetbread is golden and beautiful they are ready to be served. If in doubt: there is bound to be a small slice, one that you can use to test. Remember it’s offal, so you don’t want to take a risk.
Take two warm plates, add sauce and carefully put the slices of sweetbread on the plate. You could add slices of (fresh) truffle on top.

Video

 

Insalata Caprese

Tomatoes

In 2013 the German culinary press characterised Dutch tomatoes as ‘wasserbomben’, let’s say ‘water balloons’. And they were right. Even more so, many tomatoes were, and still are, tasteless and watery. And since the Netherlands are in the top 3 of tomato exporting countries, you run the risk of buying a red balloon. Which is of course not what you want to do. So if you plan to make one of the simplest and tastiest starters ever, you have to find the best tomatoes ever. Or grow your own of course.

Mozzarella

Meaning Buffalo mozzarella, made from the milk of the Italian buffalo. Since 1993 it’s a DOP (Denominazione di Origine Protetta) and protected under EU law. It’s a young, moist, tasty cheese with a lovely soft, elastic but not chewy texture and it comes with a skin as a result of the shaping and pickling. The taste is more robust than mozzarella made from cow milk and it’s ideal for a salad. The cow version is best used for cooking. The smoked version should be ignored.

Basil

Someone should write ‘The Case of the Dying Basil’. A whodunit in which a clever detective will reveal why the basil plant you buy from the green grocer or supermarket will very likely die within 3 days, regardless what you do. And since they always die on us, we buy ‘fresh’ leaves.
The most used variety of basil is sweet or Genovese basil. Others are Thai basil (slightly spicy with a hint of anise) and red (or purple) basil (similar to sweet basil but more powerful). Alain Passard’s book Collages et Recettes includes a recipe for purple carrots with purple basil and cinnamon. Wonderful colours and a delicate taste.

Insalata Caprese

This salad stands or falls on the quality of the ingredients. And it requires the talent to keep things simple, so you have to stick to the 5 (five!) ingredients, meaning tomatoes, mozzarella, basil, olive oil and pepper. The salad does not come with balsamic vinegar, lettuce, pineapple nuts, salt, honey, croutons, oregano, mustard or a vinaigrette. Five ingredients. That’s it.
You wonder why? Because this way the Insalata Caprese is at its best. Tasty, sweet, rich, moist, fresh and a reflection of Italy and of summer. Adding an ingredient will worsen the concept of the salad and reduce its taste.

Wine Pairing

We suggest an excellent rosé, one with flavour and depth. For instance Monte del Frà Bardolino Chiaretto 2018. You’re looking for a wine with delicate scents of berries accompanied by light and refreshing hints of green apples and subtle spicy tones. On the palate the wine should reveal juicy sensations of red berries along with an appealing and refreshing acidity.

What You Need

  • Two Excellent Ripe Tomatoes
  • One Ball (125 gram) of Excellent Buffalo Mozzarella
  • Fresh Basil
  • Excellent Olive Oil
  • Fresh ground Black Pepper

What You Do

Slice the tomatoes, slice the mozzarella and create the ‘tricolore’. Add fresh black pepper and drizzle generously with olive oil.

Insalata Caprese © cadwu
Insalata Caprese © cadwu

No-Knead Bread

Slow Rise Fermentation

The taste of fresh bread! The crust! What better to eat? We love a baguette, a croissant or a whole grain loaf of bread. Provided, of course, it’s not some kind of factory baked product with lots of unnecessary ingredients and E-numbers.

So why don’t we bake our own bread? Probably because it seems to be too much work as it would require baking 3 or 4 times per week.

But things have changed since we found a recipe for no-knead bread, courtesy of Jim Lahey, owner of Sullivan Street Bakery, New York. It was published in the New York Times in 2006 and can also be found in his book My Bread. It’s time consuming (it’s nearly 24 hours from start to finish) but not labour intensive. It’s simple and straightforward with a great result. We truly love it.

The recipe is based on slow rise fermentation. With only one gram of yeast in combination with 18+2 hours of rest, the yeast will do a wonderful job. The dough will be perfect. And kneading, as you would expect, is not required.

Origin

The origin of the recipe is not very clear. Earlier references include 1999 (Suzanne Dunaway from California), 1972 (Albert E. Brumley) and numerous grandmothers in the UK, France and Germany. Perhaps the oldest reference is to Elizabeth Moxon who described a no kneading bread recipe in 1764 as shown in this nice instructive video.
Her recipe: To half a peck of flour, put a full jill of new yeast, and a little salt, make it with new milk (warmer than from the cow) first put the flour and barm together, then pour in the milk, make it a little stiffer than a seed-cake, dust it and your hands well with flour, pull it in little pieces, and mould it with flour very quick; put it in the dishes, and cover them with a warm cloth (if the weather requires it) and let them rise till they are half up, then set them in the oven, (not in the dishes, but turn them with tops down upon the peel;) when baked rasp them.
Interesting that she rasps the bread: she is not interested in the crust!

What You Need

  • 400 gram of Flour (we used 200 gram of Whole Grain Flour for a small bread. Also nice: combine 100 gram of Flour with 300 gram of Whole Grain Flour)
  • 1 gram Instant Yeast
  • 4 gram Salt (this is less than usual, most recipes for bread would say 6-8 gram)
  • 300 gram Water (we used 315 given the use of whole grain flour)
  • Additional Flower

What You Do

The easiest way is to read and follow the recipe and video as provided by the New York Times.

Or if you feel confident: mix flour, yeast and salt. Add the water and create one mixture. Let rest in a bowl covered with foil for 18 hours or so (24 hours is also fine, it simply depends on your planning). Remove from bowl, fold 4 times, dust with additional flour and let rest on a towel dusted with flour for 2 hours or until doubled in size. Heat your oven to 235˚ Celsius or 450˚ Fahrenheit. Make sure the pot is also hot. We used a 20 cm Le Creuset Cast Iron Round Casserole. Put the dough, seam side up, in the pot, close it and bake for 30 minutes. Remove the lid and bake for 15 to 30 minutes until it is nicely browned. Let cool on a wire rack for at least an hour before slicing it.

PS One of our favourite combinations is 200 gram of whole grain flour with 200 gram of T65 meal (from France). Use 300ml of water and reduce the first proof to 12 hours. Tasty bread with a beautiful crust! Bake for 30+15 minutes.

This slideshow requires JavaScript.