Her Bread and Butter | Harvard Magazine harvardmagazine.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from harvardmagazine.com Daily Mail and Mail on Sunday newspapers.
We like to say that we celebrate artisanship wherever we find it, because artisans are our real community of kindred spirits, of which pizza is but one spoke (albeit, a very large spoke!). But another big spoke is, of course, the bread baking community and, in that branch of our family there is one name that towers above them all, Poilane! Many of you already know that 18 years ago the most famous bread baker in the world, Lionel Poilane, was tragically killed, along with his wife and their dog, in a helicopter crash on the coast of France.
Generations of Makers, Growers, and Chefs | Heritage Radio Network heritageradionetwork.org - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from heritageradionetwork.org Daily Mail and Mail on Sunday newspapers.
240ml lukewarm water
2 teaspoons fine sea salt
284g unsalted butter, preferably cultured, softened
1 large egg, beaten with 1 tablespoon of water for the egg wash
Method
In the bowl of a stand mixer fitted with the paddle attachment, combine both flours, the sugar and yeast. In a separate bowl, vigorously whisk the water, milk and salt until the salt dissolves. Add the mixture to the flour and mix on medium-low just until the dough comes together.
Switch to the dough hook (or, if you’re kneading by hand, transfer to a lightly floured work surface). Increase the speed to medium-high and knead until the dough is smooth and somewhat elastic, about five minutes. Transfer the dough to a clean bowl, cover with a towel or plastic wrap, and refrigerate for at least six hours, and up to overnight.