notes from a small kitchen

Some mornings begin with bread. The dough has been resting since last night, and the kitchen smells faintly of yeast and coffee.

I don’t rush it. The café down the road opens at seven, but here the only schedule is the oven’s.

When the loaf comes out I tap the bottom – a hollow sound means it is done – and leave it to cool on the window sill.

Recipe notes:

1. 500 g flour
2. 350 g water
3. 10 g salt & a pinch of patience

  bake: 230C, 40 min
  rest: 1 hour