In the spring of 2013 we headed to Darina Allen’s Ballymaloe Cookery School to do a two-day workshop with Chad Robertson from Tartine Bakery in San Francisco. Chad is perhaps the most influential baker in the world today. It was an inspiring experience. He is so connected with his ingredients, so gentle with his hands and he works in a very restrained way – hardly kneading the bread at all. We learnt so much from him.
Inspired by Chad’s porridge bread, this is my favourite bread recipe – it has a wonderful texture – custardy and creamy, yet chewy with lots of unrefined crunchy seeds in it. Beautiful just as it is, I also love it toasted and eaten with butter.
All the ingredients need to be very fresh, especially the nuts, otherwise the final result will take on a slightly rancid flavour. The bread should have a vibrant, nutty and clean flavour.