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Squid Ink Bread

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


  • 1kg organic flour

  • 60g sugar

  • 18g salt

  • 30g fresh yeast

  • 50g egg

  • 100g unsalted butter

  • 500g water

  • 60g squid ink

  • sesame seeds


  • 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.


For 15 sandwich sized baguettes

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Posted by Report
Great for any fish, crab or lobster sandwich!!