AT HUCKLEBERRY Food and Fare, they take their bread seriously. Its master baker Christophe Gros tells us how bread is made here.
First he selects a fruit. The selection is wide: orange, apricot, raisin, mango, pear. For this batch, Gros chose pineapple. Juice from this fruit is fermented for 10 days. It is then added to flour and kept for three days. For the next two weeks, on alternate days, flour and water is added to this ball of dough. It is like feeding an animal, said Gros. In this case the ‘animal’ is lactobacillus, a type of bacteria used to leaven bread.
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