~/recipes

Recipes

Tested, retested, eaten. From my kitchen, down to the gram.

8 recipes

ToolBread calculator →Baker's percentages, scaled to the gram.
  1. 1 loaf · 20 min at 250°C + 30–40 min at 220°C100% rye with active sourdough and a little yeastThe rye loaf's formula, with a preferment built from already active sourdough and yeast to help it rise. One bake, with no permanent jar required.
  2. 1 cozonac · 30–35 min at 170°C, top + bottom heatArtisan cozonac with hazelnut cream and Ferrero RocherA soft Romanian sweet bread made with Pasta Madre and citrus, filled with hazelnut cream, almond flour and Ferrero Rocher, braided from two rolls.
  3. 8 babkas · 25–30 min at 170°C, staticClassic babka, kneaded by handEight small babkas in 17×7 cm tins: vanilla and orange dough, hazelnut cream with coconut and chocolate, syruped while hot.
  4. 12 crêpes, 26 cm · 1–2 min per sideThe LLM crêpe recipeThin, fluffy crêpes made with sparkling water. Simple, quick and good with any filling.
  5. 1 loaf · 20 min at 250°C + 30 min at 220°CYour first sourdough loaf: 100% rye in a tinThe recipe to start with if you've never baked sourdough. No stretch & fold, no banneton, no artistic scoring.
  6. 2–3 servingsCoconut chocolate mousseDairy-free, egg-free mousse: whipped coconut cream, dark chocolate and honey. Ten minutes of work, plus an hour in the fridge.
  7. 8–10 biscuits · 12–15 min at 220°CSourdough coconut biscuitsTender biscuits made from sourdough discard, coconut flour and coconut milk. The dough rests overnight in the fridge and goes straight into the oven in the morning.
  8. 4 glassesGPT chocolate mousseAiry dark chocolate mousse with whipped cream and egg whites. Five stars, no arguments.