After a lengthy chat, with a lovely lady on set Sunday about bread baking, and since I brought back numerous confitures from Tahiti, I thought I'd bake some bread to accompany it. Though started after midnight, it wasn't ready tofor baking until 14 hours later, so I'll still consider this a midnight chef entry.
Based on a recipe from girl versus dough, but made with heirloom einkorn flour, and yeast smuggled in from France (LOL), it was truly an international affair. This was my first time making bread in a dutch over, but will not be my last. The use of parchment paper made it almost flawless.
Thanks for the inspiration Cean Okada.
Your Midnight Chef
