2x 1.6kg loaves (large). Made with 50% strong stoneground whole wheat flour plus 50% strong white. Poolish from natural levain with wholemeal flour 6-7 hours to mature. Short mix. 2 hour bulk ferment with 2 folds at 40 minute intervals. 20 min bench rest before shaping into bannetons. Retarded overnight in fridge for 9 hours. […]
Cann Mill with the large mill pond in the foreground The water wheel provides all the power Enough to cover the Christmas period (and a bit more!) More about this special flour in an earlier blog …
Cann Mill Organic Flour -time to top up Read More »
With some spare time and a Waitrose card, I’ve taken to skimming over the newsprint of the Guardian (free to Waitrose shoppers). At weekends I’ve found a supplement full of recipes and pictures of the most unappetising food. New technology allows high quality colour printing in newpapers. The Guardian’s photographers skillfully arrange the food
The Guardian does punk food? Read More »
It’s that season again. First one patch with special characteristics – maybe more exposure to sunshine, or perhaps slighlt different genetics – and those berries dark, shiney, invite a testing taste. A mental note to return with a box and a little more time for picking and saving. But a week, ten days pass and
On Rue Saint-Louis en L’Isle Daniel Baratier confides in head-chef Antonin Bonnet Menu s’inspirer @ €115 Duck Rillettes with Carrot and Orange Juice Scallop Carpaccio with lemon and fennel Roe of Sea Urchin with Butternut Squash in Thai foam Prawns with honey jus (wrapped in cabbage) Warm Cabbage Salad with Praline Sauce roast Hazelnuts &
Sergent Recruteur Paris Jan 2013 Read More »
Imagine a market. Not with one or two fish stalls, but one completely dedicated to fish. Walk through it to reach another the same. And then another. And then another. And yet more. At Tsukiji the fish seems to go on forever! Business starts early with auctions mostly of tuna – the record price this
Fish for ever! Tsukiji market. Read More »