“White Dough: Tin Loaf” or Baquette Rustic Boho Buttermilk Bread

 Nanou Bip Bip—you may ask, who is this?  Odd name…’bip bip!’  Well, Nanou is a delicious foodie friend on Facebook I have grown to adore and love.   Nanou lives in London, is Algerian, and has shared with me many of her family’s incredible recipes, which I have made and received rave reviews!

Nanou graciously sent me two cookbooks when she made a trip to Notting Hill—she wanted me to have recipes indigenous to her home in England.  One of the cookbooks is ‘The Fabulours Baker Brothers’ and their recipes from the Hobbs House Bakery and Hobbs House Butchery.

The brothers,Tom and Henry, are master bakers, and bread is their speciality.  They, like I, believe that bread on the ‘…table is a sign that all is well, and to have the ability to make it yourself is one of life’s top joys.’  Direct quote from the boys!  You start with the fundamentals—flour, water, yeast and salt, and you can go anywhere from there—your imagination can take you wherever you want to go.

 

This recipe is a slight variation of their ‘White Dough: Tin Loaf’ recipe.  Instead of ‘rapeseed’ oil, I used ‘grapeseed oil’…I substituted buttermilk for the water, and there were a few tweaks on the amounts because I probably made some mistakes with conversions.  Doesn’t matter, this bread rocked!

White Dough: Tin Loaf The Fabulous Baker Brothers (Henry and Tom Herbert)  Hobbs House Bakery

 

Preheat Oven to 450 (then reduce to 375)

Makes 2 banquettes

 

 

 

 

 

 

What you need:

6 ½  cups white all-purpose flour (divided)

2 tsp sea salt

2 pkg dry yeast

1/3 cup 110 degree water

2 cups buttermilk (microwave about 15” to take off chill)

3 tbl grapeseed oil (can substitute olive oil, canola oil, coconut oil, etc.)

 

 

 

 

 

 

 

 

 

 

 

 

What you do:

In a large mixing bowl, combine 5 cups of flour and the salt.  Whisk together well.  In a second large size mixing bowl, combine the yeast and warm water and whisk together blending well and getting out any lumps.  Blend in the buttermilk. Blend in 2 cups of the flour mixture into the buttermilk mixture blending well.  Add the next 2 cups of flour and blend.  Add the final cup of flour and blend well.  Place the remaining flour onto a clean surface and spread out.

 

 

 

 

 

 

Turn dough onto floured surface and knead about 3 minutes.  Coat the inside of another clean large bowl with cooking spray.  Place dough in it.  Cover with a cloth and allow it to rise until about double in size.  Turn raised dough onto floured surface and knead another 3-5 minutes shaping into two long baguettes.  Place on a cookie sheet lined with parchment paper.  With a sharp knife make slits on top. 

(Side Comment:  Some folks may let the dough rise again, which probably would result in a ‘fluffier’ textured bread.  I didn’t do this because I wanted a more peasant dense finished bread. Your choice.  I may try the double rise next time.)

Bake in a preheated 450 degree oven for 15 minutes.  Reduce temperature to 375 and bake for another 20-25 minutes or until golden brown.

The crust will be very crispy and crunchy.  The inside of the baguette will be soft and doughy—that’s perfection!

 

 

 

 

 

 

 

 

 

 

 

 

©2012 Alice D’Antoni Phillips  Ally’s Kitchen