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Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Stone baked bread

Stone baked bread

Here is an easy bread to bake. One that feels and tastes like it was done with sour dough, but isn't. It gets best if baked on a stone/pizza stone placed in you oven.

 What you need:

  • 20 g yeast

  • 20 g salt

  • 5 dl luke warm water

  • 500 g wheat flour

  • 100 g rye flour

  • 2 tbsp. olive oil

  • Semolina flour to drizzle on the baking plate and on top of dough

  • A metal baking sheet ( comes with your pizza stone or just use your oven plates )

Prepping:

  • Pour all ingredients in your Kitchenaid machine with a dough hook attached.

  • Give the mixture a 1 min. mix at low speed

  • Put the machine at max speed and let knead for 20-25 min! - until the dough gets nice and sticky.

  • Set aside with a lid on at room temperature for 2 hours until double the size.

  • You can after the 2 hours bake the bread or store the dough in the fridge until next day

 

Baking:

Heat up you oven to max. temp. (350 degrees)

  • In case you have stored the dough in the fridge let acclimatise at room temperature for one hour

  • Pour out the dough on the metal baking sheet, drizzled with Semolina flour, very gentle to not knock out all the fine small air bubbles created inside the dough.

  • Important is to possibly pour/keep the dough in a not too flattened position, so be quick

  • Drizzle with Semolina flour

  • Bake for 10 min. at max. temp. Crust should get a nice dark brown surface

  • Bake for another 25 min. at 240 degrees

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