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Baking your own sourdough bread – tips and tricks and common mistakes to avoid
That Two Kitchens Brussels Miso Aioli … in a Baguette, with Pork Schnitzel and a Soy Sauce and Sesame Oil Cucumber Salad
Two Kitchens Brussels – new Supperclub Dates for the Brunch Edition
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Seedy Buckwheat Bread (gf)
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INSTANT FOOD

Not that I need any excuse to bake yet more sourdough bread, but baking a couple of loaves to share with friends over from Copenhagen nonetheless felt really nice. This one has about 25% wholemeal flour, 2.5% buckwheat and about 80% hydration (and actually I could have pushed this up a bit, maybe next time).

Saturday’s set-up for our @twokitchens_brussels Supperclub & Cooking class. Two more weeks and we get to do it all again. Shout-out to @biotiful_brussels and @celebr.eat for all the beautiful photos they took and kindly shared with us (somehow cooking and documenting at the same time is tricky!).

And another @twokitchens_brussels Supperclub & Cooking Class is done. Our Spring Edition ended on a sweet note (as do all our dinners) with this buttermilk pannacotta with Tonka bean roasted loquats and caramelised buckwheat. And now that the dishes are done, the tablecloths are washed and our dining room is back to normal, we cannot wait to do this all over again on 26 April. So if you haven’t done so already, send us an email to book one of the last few spots! ✉️ twokitchens.reservation@gmail.com

Now we are talking. Mainly all purpose flour, some strong wholemeal flour and the tiniest amount of buckwheat (25g out of 1kg total flour), 70% hydration and an overnight rest in the fridge. A soft and creamy crumb, nice acidity and a beautiful dark crust. Now if only all loaves turned out like this I would be very happy!

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Seedy Buckwheat Bread (gf)
Dark Chocolate Brownies with Medjool Dates and Almond Butter
Preserved Lemon and Almond Cake
Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat

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bread, breakfast, gluten-free, Recipes 5 Comments

February 22, 2016February 22, 2016

Seedy Buckwheat Bread (gf)

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