Preparation info

  • Makes

    1

    large loaf
    • Difficulty

      Easy

Appears in

The Mountain Cafe Cookbook

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About

This is the sexiest bread on the planet. I learnt to make it in Tuscany on a wee foodie cookery holiday a few years ago. Serve it warm with really good olive oil and you’re cooking with gas!

  • This recipe uses a poolish, or prefermented sponge, which is made the night before and then incorporated into your dough. It needs to stand for at least 12 to 16 hours. Using a poolish strengthens the structure of your dough, gives it a much better flavour and helps the bre