All posts by rmartin

Pain Tessinois

  • 225g levain (50%)
  • 200ml eau
  • 400g farine
  • 2 CS huile d’olive
  • 13g sel
  • 1 oeuf pour badigeoner

Mixer 10min.

Faire 5 pâtés ovales, les mettre les uns à côté des autres, laisser reposer 45min. Badigeonner, puis faire une gross entaille, au mileu du pain, perpendiculaire aux pâtés.

395F avec vapeur pour 15min, puis 390F pour 20min (total 35min)

Petits pains au lait (weggli)

  • 100g farine d’épeautre
  • 400g farine pour pain
  • 225g levain
  • 350ml lait tiède
  • 75g beurre mou
  • 9g sel

Au mixeur pour 10min, lever au double du volume.

Faire 12 boules, les applatir (2cm d’épaisseur), puis faire la fente (il faut presque les couper en deux). Laisser lever ~30-45min.

Badigeonner avec un oeul battu.

395F pour 18minutes (jusqu’à ce qu’ils soient dorés).

Rhubarb Jam

  • 1kg rhubarb in pieces
  • 400g sugar
  • 1/2 lemon (zest, juice, seeds)

Mix the rhubarb lemon juice, zest, and spent lemon half (with seeds!) and let sit for 1+ hours (the juices come out of the rhubarb). I think the lemon seeds have pectin (?) so they matter.

Bring to a boil, while stirring, and simmer for a total of 30-45min (until it’s jam, it does set more when it cools down). Take the lemon and seeds out, obviously.

You can boil some jars and their lids in water to sterilize them while you make the jam…



  • 1kg meat in ~7mm slices
  • 200ml soy sauce
  • 250ml beer
  • 1 tbsp coarse salt
  • 1 tbsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika

185F for 4.5 hours, turn after 2 hours.

Rüblitorte (Gâteau aux Carottes, Carrot Cake)

Make the cake the day before eating it.

Mix together:

  • 300g sugar
  • 5 egg yolks (mix sugar and yolks first)
  • 300g almond meal/flour
  • 300g ground carrots
  • 50g flour
  • 1 tsp baking powder
  • Zest from 1 lemon
  • Juice from 1 lemon (reserve 2 tbsp for icing)
  • 2 tbsp Kirsch

Separately, beat the egg whites (x5) with a pinch of salt and carefully fold them into the rest of the batter.

Pour into buttered springform, bake for 1 hour at 350F.

Cool for 5 min, release spring form, cool completely before icing.

Flip cake upside down to remove spring form base. Depending on how pretty the cake is, you can leave it upside down, since the base is nice and flat!


  • 300g powdered sugar
  • 2 tbsp lemon juice
  • 2 tbsp water

Marzipan carrots:

Make the carrots the day before the cake.

  • 200g powdered sugar
  • 200g finely ground almond flour
  • 2 tbsp egg white (1 egg white)
  • 2 tsp pure almond extract
  • ~60 drops of yellow + ~6 drops of red food colouring

This make way more than you need. Mix all the wet ingredients together (including food colouring!!!) before mixing into the dry ingredients. It takes a fair bit of kneading to get it mixed uniformly.

Sourdough Doughnuts/Bomboloni/Boules de Berlin

The recipe is based on this one.

Make a levain, not too sour:

  • 45g starter (100% hydration)
  • 90g water
  • 90g all purpouse flour

Make the levain, let it become very active, 4-6 hours.

Build the dough, in the stand mixer, with dough hook (not paddle as in above website). Only add the butter at the end, in phases.

  • 250g all purpouse flour
  • 250g bread flour
  • 100g sugar
  • 10g salt
  • 187g eggs (3 eggs + 1 yolk + whatever is required from last egg white)
  • 100g water
  • 200g levain (quantity above with evaporation)

Mix well, ~10min in stand mixer (while adding in the butter).

Let rise for a good 6 hours in warm area, won’t quite double in size. Then, overnight in the fridge.

Next morning, use cold dough and some flour to make ~18 portions of 65g in tight little balls. They are quite sticky, it takes some time to get the hang of making tight dough balls that small!

Place far enough apart on generously floured trays so that they can spread out a double in size. They are very delicate at the end, and it will be very difficult to unstick them from the trays!

Brush with water and let rise for ~12 hours. Cover if not is a very humid environment (e.g. proofing oven). Can put in the fridge after the proofing, remove from fridge and do the final 2 hours of proofing in the morning.

Place (back) in the fridge for 30min as you prepare the oil, ~350F. Cooling them down makes them slightly less super difficult to pick up. Place in the oil with the side that was proofing on top downwards, into the oil (i.e. flip them). 90 seconds on each side.

Place on paper towel to remove the oil for ~1min, then coat with sugar. Can fill them with creme patissiere (see below, from same website).

Creme patissiere:

  • 365g milk
  • 4 egg yolks
  • 30g flour
  • 100g sugar
  • 1g salt
  • 4g vanilla extract

Bring milk to just under boil (don’t boil!) in a saucepan.

Mix all the other ingredients into a bowl.

Slowly pour milk into the other ingredients, whisking. Then pour back into the saucepan, and gently bring to a boil on medium. As soon as it starts to boil, it will be thick and make big bubbles, remove it from heat and pour it through a strainer into a clean bowl.

Cover the surface with plastic (push onto the surface to prevent skin from forming), and refrigerate until needed.

Cinnamon Bread

  • 390g flour (hard flour – bread flour)
  • 50g sugar
  • 5g salt
  • 2 1/4 tsp dry yeast (instant or active, 7g, the standard amount_
  • 250ml milk
  • 70g butter, softened
  • 50g sugar + 2 tsp cinnamon + melted butter (for filling)

Make the dough, let it rise. Roll it out to a rectangle ~1cm thick (such that the width is less than the length of the loaf pan; allow for a good tolerance). Brush melted butter, sprinkle with filling, roll it up, gently and carefully pinch the seams closed. Place in greased loaf pan, seam side down, egg wash, and rise again until double.

Egg-wash + oven at 350F for 35-45min.

Remove from loaf pan when cooling, after 10min or so.

Sourdough Croissants

Sourdough croissants


  • 500g all purpose flour (not bread flour!)
  • 75g sugar
  • 10g salt
  • 225g active starter
  • 300ml warm milk


  • 285g butter (room temp to start)

The recipe is timed to eat Sunday morning, but can be adjusted to Saturday morning by starting Thursday evening.

Friday morning (For Sunday morning croissant)

Feed starter to make 225g active starter by noon or so.

Friday at noon

Mix ingredients for detrempe in stand mixer for 4-5min. Just so it barely stays together (less gluten -> easier to roll).

Let it rise at warm temperature, ~4 hours (or whatever to double or more in size, could be 6-8 hours). Do a few stretch and folds at the beginning.

Use plastic wrap and an 8″x8″ cooking pan to make a flat square of butter (beurrage). It takes longer than you think.

Place detrempe and butter in fridge overnight.

Saturday morning:

Let the butter warm for 30min. Make sure the butter and dough have about the same consistency.

Roll dough out to a square 16 x 16 (double the butter). Place butter on the dough (rotated by 90 degrees) and fold the dough flaps over, like an envelope. Seal them well, pressing together. You now have an 8 x 8 dough with butter.

Roll the dough out to a rectangle, length 3 times the width (8 x 24). Fold one third over the middle, then the other third over that. (1st turn)

Let dough rest ~ 30min at room temperature (not too warm that butter melts, not too cold that butter shatters when rolled – should feel cool, not cold or warm). Refrigerate as needed. Can also let rest much longer than 30min (e.g. 8 hours, then leave it mostly in the fridge to ferment, take out ~30min before rolling so that butter warms up, but not too much). The dough should still spend some time (an hour here and there) out of the fridge to rise a bit if needed (it should puff up a little between folds).

Do a second turn, perpendicular to the first. Rest another30min (or more). Then do the third turn, perpendicular. Rest another 30 min or more , except if putting in the fridge over night.

A few options depending on the timing:

  1. Refrigerate dough overnight. Get up early, roll croissants, proof for 2-4+ hours, put in oven.
  2. Roll croissants, proof overnight on counter (covered with plastic). This till required a ~2 hour proof in the oven on proof setting in the morning.

Freeze the croissants after rolling them. Then, thaw/proof overnight on counter and a few more hours at warmer temperature if needed.

Should use water or egg wash during proofing to keep surface soft. You can’t easily move the croissants after proofing, so proof them on whatever is going in the oven!

Proofing should make the croissants puffy, jiggly, at least two times larger (but ideally more, see pics). Time will depend on starter and temperature. Can do the proofing in a warmed up oven (then, it’s closer to the 2hr mark).

Sunday morning:

Proof (if needed, with egg wash if just before baking)

Egg-wash (egg + milk).

15-20min at 400F (I lowered it to 380 after 12min, and baked for 18min total, but it will depend on the size of the croissants). They are cooked when they are a nice deep golden brown! Maybe earlier!

To fashion croissants, divide dough in 2. Roll out dough to ~3-5mm, in a rectangle of height ~25cm. Make isoceles triangles with base 10cm. Roll into croissants. Use scraps! Should make of order 10 croissants for each half of the dough (so 20 total, but freeze half, 10 is a lot).