Hey bakers,
This week got me thinking about what “bread” really means.
In the latest weeks, I’ve shared several recipes for a quick bread, green savory pancakes, and grain-free focaccia. I guess that’s why this newsletter is called “A different bread.” Bread is more of a concept than a specific object. To me, it’s anything that can sit alongside a meal and provide that dose of carbs that boosts your serotonin.
But if we think of “classic” bread, most of us probably picture a good loaf of white bread, with a thick, crispy, almost burnt crust all around. That’s the shape I always come back to. I love it because it pairs well with every meal (even with chocolate spread for a sweet snack), and most importantly, it stays fresh for several days, sometimes even up to a week.
This is a recipe I came to after so many tests. After years of fine-tuning ingredients and process, I’ve found that letting the bread ferment on the counter for a few hours after shaping it, then resting it in the fridge overnight, gives the best results in terms of crumb openness and softness.
This recipe uses rice flour, sorghum flour, potato starch, and tapioca starch, with a pinch of psyllium to hold everything together. I wouldn’t say it’s the quickest recipe ever, but it’s definitely in my top three when it comes to taste.
