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Squid Ink Bread

Squid Ink Bread
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Make your own bread with the help of the expert chefs at Jean Pierre Sancho.

Ingredients

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Method

  1. Place all ingredients in kitchen aid bowl.
  2. With dough hook knead for 3 min on 1st speed, then 8 min on 3rd speed.
  3. The temperature of the dough needs to be 24 deg Celsius.
  4. Leave dough to fermentate for 24 hours in a cool and humid environment.
  5. Divide the dough ( 15 sandwiches at 120g)
  6. Roll each piece to form a ball
  7. Rest 15 min
  8. Form a small baguette
  9. Humidify the top of the baguette and sprinkle with some sesame seeds
  10. Leave the tray of baguettes on the side with a wet towel on top, proofing for 1h30min
  11. Cook at 220 deg Celsius for 15 min with a bit of steam.
  12. Take them out and leave them on a wire grill to cool down.
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Notes & Tips

For 15 sandwich sized baguettes

Recipe Rating

4

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