Squid ink bread

Squid ink bread

By
From
Fish Kitchen
Makes
2
Photographer
David Loftus

Ingredients

Quantity Ingredient
250g white bread flour
60g Fermented starter dough
100ml water
15g fresh yeast
15g unsalted butter
10g fine sea salt
100ml squid ink

Method

  1. Put all the ingredients, except the salt and squid ink, into an electric mixer fitted with a dough hook and mix on a high speed for 6 minutes. Add the salt and squid ink and mix for another 2 minutes.
  2. Transfer the dough to a floured bowl, cover with a damp cloth and leave to rise in a warm place for 30 minutes.
  3. On a floured surface, knock back the risen dough. Divide in half and shape each piece into a loaf. Cover with a damp cloth and leave to prove in a warm place until doubled in size, about 40 minutes. Meanwhile, heat the oven to 220°C.
  4. Sprinkle the surface of the loaves with flour. Bake for 20 minutes or until golden brown and the bread sounds hollow when tapped on the underside. Transfer to a wire rack and leave to cool before serving. This bread freezes well.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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