Tag Archives: Bread

Home made bread – Buckwheat & olive oil

Today I tried a new wheat ‘buckwheat’. I don’t know it’s because I added the olive oil but the dough was very glue-like and veeery stretchy (aka Barbababa). Althought it had a impact on the structure of the dough but the extra olive oil (2tbs) had no strong impact on the taste. I will leave it aside next time.


Insalada pomodoro – fresh bread II

Wholemeal sourdough bread with dried tomatoes. I’ll have it with mozzarella, basil and a bit of olive oil – like insalada pomodoro…

How to start Monday’s? With fresh bread!

Wholemeal sourdough bread with macadamia nuts… mmhh. I will make a sandwich with french cheese and take it to work. Yummy

Crème de la crème – Kings of Pastry

I stayed up late yesterday, just to watch this television broadcast:

Kings of Pastry or the German title on arte.tv ‘Crème de la crème’.

Arte TV – Kings of Pastry

It’s a documentary where 16 chefs, during 3 days fight for the one chance to become a life time M.O.F. (Meilleurs Ouvriers de France) and the chance to shake the French Prime Ministers hand once in their life. The documentary has also it’s own page.

I love everything that has to do with food and in particular with pastry. I wasn’t aware that this M.O.F. existed and I like this concept! It values and supports continuously the quality and advancement of traditional craftsmen ship. During my stay in Paris this March I noticed with excitement that there are sooo many pastry shops and there is a big culture and tradition of enjoying sweets. There is a statement at the beginning of the documentary by Jacquy Pfeiffer which I think describes the French culinary culture really well

the idea in France is to eat the best possible on a daily basis but just in small quantities, so that your brain is happy every day‘ ‘…you don’t starve yourself and then eat like a pig…‘.

I sooo confirm this idea! A daily dose of happiness… I just have to work my way down to the smaller quantities 🙂

Anyway, watching this it woke up again my idea for a professional pastry education and I decided to compile my collected links of pastry school in a post.

Here they are in the order I have found them:

I had another link to a pastry school in the UK, but I can’t find it anymore and my google searches haven’t been successful – anyone else here to help?

Fig Brioche Bread

A working colleague had a slight fig overproduction of her tree and brought me some really mature and juicy figs to work! She assumed that I could help her out with fig recipies (she knows I love to cook and bake), which I did. That inspired me to bake again a fig bread.


It’s a very simple recipie and I have it from a magazin where they made a cover with Sarah Wiener.  The dough is very airy, like a brioche. It goes well with sweet toppings like marmelade but also very good with ham and cheese.

Fig Bread (translated from German):


  • 300gr Flour
  • 1/2 cube of yeast (=21gr)
  • 125ml milk (slighty warmer than room temparature)
  • 60gr Sugar
  • 1 Egg and 1 Egg yolk
  • 100gr Butter, melted
  • 100gr dried Figs
  • 4 fresh Figs
  • aluminium foil


  • 20min for mixing
  • 1h to let merge
  • 30min to let merge a 2nd time
  • 40min baking time

Preparation (20min & backing and waiting time):

  1. Knead flour, yeast, milk, sugar, 1 egg and butter to an even mass. Mix it first with a machine and knead it with hands for a few minutes. But aside in a bowl at room temparature, cover with a kitchen towel and let it merge for 1h
  2. Cut dried figs in cubes, kneat into dough, put dough in a buttered cake form (25cm). Wash fresh figs, dry them gently with a kitchen towel (don’t rub, dry dab), press them in the dough and let it merge for another 30min.
  3. Preheat oven at 180 degrees, with a air circuating oven only 160 degrees
  4. Whisk egg yolk and coat bread. Push bread at lowest level in oven and backe it for about 40min. If the bread starts to turn dark on top, cover it with aluminium foil
  5. Remove from oven and let chill

Serve it for breakfast with cheese, marmelade and honey or serve it for the afternoon tea. Also a very nice gift for a brunch invitation or a housewarming party.