Bread has never been so popular. We can see it in the rapid increase in the number of artisan bakeries, but we no longer shy away from the challenge in our own kitchen. The latest development? The promotion of bread during dinner: namely with its own place on the menu, so as a full course.
And whoever came up with that idea, we are eternally grateful.
Baguette herb butter
There are those traditions that we would rather see go than come. But bread in a restaurant during an aperitif? We have embraced them forever.
In the 20th century we still did this with a dry white copy with herb butter from the factory, now we are spoiled with artisan baguettes and sourdough pearls accompanied by whipped butter with miso, anchovies or seaweed .
Bread as a corridor
And that bread is promoted to a full-fledged gait, so we think that is a very good development. After all, he has worked hard (and for centuries) for it.
It is therefore not surprising that it is really about items that contain many hours, love and ingredients of good quality. One that deserves the full attention of a hallway.
Bread in restaurants
Where should we go for a bread experience 2.0? At 101Gowrie there is regularly a bread as a course on the menu. Like a version with rye and nori, lacquered with caramel, soy sauce, vanilla and kombu . Served with butter, whipped tofu and shellfish oil.
Vanderveen is also known for a bread course, most recently a Japanese milk bread with truffle butter that has been perfected to perfection.
Get started yourself
Planning a dinner at home soon and you think: I want this too? Level 101Gowrie we naturally encourage, but may be a bit too ambitious for us home cooks. So, limit the work time to hours instead of days and by all means start making a Japanese milk bread better known as shokupan and serve it with whipped butter and a dollop of miso on it.
Or take a different tack with a Turkish pide , a French préfou , or Georgian Khachapuri . This stuffed Turkish bread is also easy and impressive .