– three things I love to do. Come with!
For the past two weeks of my BasqueStage experience , I’ve been working at TPT, a bakery and coffee shop in Beasain.
It’s been a quite a change of pace from a three Michelin star kitchen, but it’s been a welcome opportunity to focus on the craft of bread baking.
I love baking bread, though my earlier attempts weren’t always successful. I remember a terrific failure with cheddar-dill bread; it should have been zesty and flavorful, but it was an unleavened, greasy mess.
Luckily, I’ve learned a thing or two since those early experiments. At TPT, I’ve been baking with a natural yeast mother, meaning we mixed water and flour together and just let it begin to ferment at room temperature.
For six days, we stirred the mixture and allowed the yeast- naturally present in flours, many fruits, and even just in the ambient air- to get to work. With that natural ferment mixture, we baked breads ranging from artisan baguettes, to wide hearth levain, to super soft loaves that use grated potato in the dough.
There was also plenty of sweet baking, with brownies, almond-flour financiers, and orange cakes on my daily prep list.
Thanks to Alazne, Marian, Mari Carmen, and Contxi for making me a part of the bakery!
Next up: Solana 4, a vinoteca and small plates restaurant in Tolosa. Stay tuned for shots from behind the pintxos bar…