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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
Pancake Day – Some new ideas
Banana Fritters with Garam Masala Sugar

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Dark Chocolate Brownies with Medjool Dates and Almond Butter
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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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Top Posts & Pages

Dark Chocolate Brownies with Medjool Dates and Almond Butter
Seedy Buckwheat Bread (gf)
Black Sesame Loaf with a Kinako Glaze
Tamarind Pate de Fruit - Goes Well With Coffee - 7th Edition

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Recipes 8 Comments

September 30, 2013September 30, 2013

Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat

It was one of those lightbulb moments – I was scrolling mindlessly through my twitterfeed until I saw someone had

read more Fig Leaf Mousse with Fig Leaf Oil and Caramelised Buckwheat

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