Tag Archive: pain

Le Pain Quotidien


Today, it’s World Bread Day.

Mine is a sourdough bread.
After baking the no-knead bread and also trying a couple of recipes to satisfy my daily fix, I’ve finally jumped in the sourdough adventure.
I’m still surprised how two simple ingredients -flour and water- can make such a nice crust and soft crumb.

I want to thank Florence for sharing a simple way of making bread. Her blog is full of useful tips and her formula is a success all the time.


So for my daily bread, I follow Florence’s formula.
It’s very simple, she calls it 1,2,3 (English version here)

1, is for the quantity of sourdough starter you want to use, it has to be measured by weight and will be the base of the formula.
2, is for the weight of water you then add, based on the weight of your starter. Two times more water than starter.
3, is for the weight of flour. Three time more flour than the weight of the starter.

As an example, you will mix:
1. 150g starter (liquid)
2. 300g water (2X150g)
3. 450g flour (3X150g)

That’s the basic formula. I’ve tried different combination of flours -white, rye, linseed, buckwheat, spelt, wholemeal- and customized with nuts, seeds or dry figs and it worked all the time. You may also use milk instead of water.
In any case, do not forget salt (1.5 to 2% of the flour weight).

Afterward, I make it my way, which is probably not the proper one, but works for me.
I usually knead the dough for 10 minutes by hand, adding salt at the two last minutes and then let it rest for 8 hours or overnight in a large bowl coated with oil and covered. Then, I shape it and let it rest for 3 hours in a clean tea towel dusted with flour. And finally bake it at 240°C in a cast iron pan with lid on for 30 minutes and 15 minutes, lid off.

For more bread recipes go and have a look there.

La suite en français…


Le Pti Dej

And I will tell you where you are from…

As you may know I’m married with a lovely Paprika from Hungary. One of the first difference I experienced between us, was the breakfast. Different country, different habit.

I tend to like my breakfast sweet, with slices of fresh bread and unsalted butter. Juice in summer and tea, most of the time. Jam, fruits and yogurt bring variety from time to time. For now, it’s rhubarb compote or honey.

I do enjoy to have breakfast outside in the summer, on a shady terrace and fully appreciate it when I can take time.

Her Breakfast

My little Paprika, on the other hand, likes to have a salted breakfast. A freshly cooked omelet or boiled eggs with ham, bacon or even sausage… I have to confess that the smell of cooked eggs in the morning doesn’t give me an appetite.

But we do have something in common: tea !

Last time I asked Paprika what he would fancy to have for breakfast and surprisingly he told me ‘pain au chocolat !’ I know he does miss them… And I also miss any type of viennoiserie.

There was no chocolate at home and just a homemade puff pastry leftover, so I made some kind of mini-croissants. A consolation, far to be as good as real ones. Anyway we gulped them down !

Croissants Compo1

Breakfast is said to be the most important meal of the day. A special meal, full of meaning, related to our childhood, to places where we lived…

And you ? What do you have for breakfast ? What is your favorite place to have it ? And with who do you eat it ?

La suite en français…