vintage bread

vintage bread

cuisine-extreme.com

Explore the flavors of vintage bread from Adelaide's China Town Café, where tradition meets taste in South Australia.

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Ingredients

  • 16g dried yeast
  • 60g caster sugar
  • 750g warm water (38°C blood temp is good)
  • 100g EV olive oil (fruity rather than bitter and strong)
  • 1100g strong flour + about 50g for finishing bread
  • 1 nutmeg, freshly grated
  • 10g fine sea salt
  • 3 bunches wine grapes, plucked final weight 400g–500g
  • approximately 60g wild fennel seed
  • Maldon sea salt for scattering on the top

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