23. August 2017
I’m writing this text from an island in Sweden. It’s early morning, everyone is still asleep. The sun peaks through the trees and warms the kitchen. I’m sitting at a large wooden table, anxious for the day to start. There is no wifi and I don’t get any kind of connection. I usually don’t mind a phone or internet detox but there are some urgent things I need to organize. My boyfriends and I are going on a camping trip to the Faroe Islands and Iceland in a few days. There are still rain jackets that need to be delivered and got lost in the Turkish post system. Same for a microphone that I ordered form my DSLR camera. There is the slightly nerv-racking topic of finalising the care of all three cats, especially since our newest member of the family still has some special needs. Luckily my mum is coming and stays at our place most of the time. That helps a lot to stay calm on our first vacation since we adopted Monkey.
28. August 2017
It’s been a few days since I wrote the first paragraph of this blog post. It almost seems like an eternity away. The post was delivered on time, my mum has arrived and I’m already half way to the Faroe Islands. Honestly, I can’t remember why I’ve been so nervous and anxious. Somehow all problems got solved and the rest is history. Or better said, these past few days are one magical blur. I will dedicate a whole blog post to the photography retreat I attended last week. Right now I’m still trying to process all the wonderful experiences and inspiring conversations. And at the same time I’m mentally preparing of what comes next.
But for now, for this very moment, I try to pause to think. I think of this freshly baked French breakfast bread. Because this actually deserve all our attention. It’s not a recipe that I invented but rather got inspired by various sources. The recipe is always the same and it’s probably one of the easiest bread recipe I’ve come across. And it’s beyond delicious too. No kneading, no sourdough starter, no complicated steps. All you need is a few ingredients, an hot oven and an even hotter Dutch oven. The result is a crispy French breakfast bread that’s fluffy inside. The texture of the bread is great to make fresh French breakfast tartines (open faced sandwiches). But I also loved it toasted for even crispier tartines in the evening.
French Breakfast Bread – No-Knead Dutch Oven Bread
- 3 cups all purpose flour
- 2 tsp himalaya salt
- ½ tsp coconut sugar
- 1 tsp active yeast
- 1 ½ cup warm water
- In a small bowl, combine ½ cup warm water, coconut sugar and yeast. Wait for 10 min or until the yeast becomes bubbly over the water.
- In a large bowl, whisk flour, salt, activated yeast water and remaining warm water until well mixed. The mixture should be sticky and slightly runny.
- Cover the dough with a lit or platsic wrap and let it sit for 8-12 hours at a warm place.
- Preheat oven to 220 C°/ 450°F and place Dutch Oven with ist lit in the oven before baking. It’s best to do this at least 30 min before baking.
- Flour a surface, flour your hands, punch down the dough and transfer it to the surface. Quickly form a ball. Place ball on a sheet of parchment paper and put it back into the bowl. Again place a lit on the bowl and let it rest for another 30 min.
- Take Dutch Oven out of the oven and carefully transfer dough ball with parchment paper beneath. Cover Dutch Oven with ist lit and put it back into the oven.
- Bake bread for 40-45 min. Then for another 10-15 min uncovered until the top is golden brown. Let it cool a little before serving.