Sorry I couldn’t resist the pun. I mean pain as in ‘le pain’. Although there were a few things which were an extra pain last week like the post office and the Parisian men (don’t get me going on the second). I don’t know whether it’s the change of season or if there was something in the air but everyone seemed to be extra annoying last week.

Deep breath. Anyway last week I was busy baking not just biscuits but bread for the launch of a new Parisian wine guide ‘Aux bons crus’ (written in English & French) at La Cocotte. The idea was to do a version of ‘Le sandwich parisien’ (= sandwich with ham and butter).

I’ve been dying to try out some of the recipes from the amazing ‘Bread matters by Andrew Whitley’ book I got for my birthday. I had heard about Andrew Whitley when I listened to a BBC radio 4 food programme. He has a really interesting philosophy and knowledge on the UK bread scene (do listen to the programme if you get a chance). The book not only has a very comprehensive list of bread recipes (traditional bread, sourdough, croissants, gluten free…). It also gives a very detailed step by step guide on how to make the best bread and explanations of different flours.

Andrew Whitley prefers the ‘wet dough’ technique which I found very odd (and messy) to begin with. I’m used to working with a ‘drier’ dough (like most home bakers). But after the results I don’t think I’ll be going back. I adapted Andrew’s basic dough recipe and incorporated ham and cheese (instead of the traditional butter) to make my version of a Parisian sandwich. And let me just say the Parisians couldn’t get enough of it. Within an hour of the start of the booklaunch they had already eaten 4 massive loaves…if that’s not a compliment than I don’t know what is.

Le Parisien Bread
Adapted from Andrew Whitley ‘Bread matters’
Makes 2 small loaves

300g strong white flour (I used type 60)
300g strong wholemeal flour (I used type 85)
5 g sea salt
400g warm water
8g fresh yeast (4g dried yeast)
4 large slices of ham, cut into strips
300g grated gruyère (or any strong flavoured cheese, mature cheddar or comté)

Weigh the flour and salt into a bowl. Measure the total amount of water. Use a little to dissolve the yeast into a paste. Pour the yeast into the bowl and then add the water. Start mixing it together (either using a spoon or your hands). The mixture will be extremely wet and sticky. This is normal, do not add any extra flour. The flour will absorb the water when you knead. Once the dough begins to form. Scrape it out and knead it for at least 10-15 minutes (by hand) or a little less with a mixer until you have a smooth/silky dough. If the dough seems a little dry add a bit more water. Place in a clean bowl. Leave to rise until doubled in size.

Divide dough into two portions. Dust surface, your hands and rolling pin in flour. Roll out on portion of the dough into a rectangle shape. Sprinkle cheese on the dough (leaving a 2cm border) and then place the strips of ham on top. Wet the edges with some water. Fold together the dough. Make sure there are no holes or gaps. Place on a baking tray (with the folded part at the bottom). Brush the top with some water and leave to rise for an hour in a warm place.

Preheat oven to the highest setting possible. Put the bread in. Turn heat down to 200°c after 10 minutes. Bake for about 30 minutes or until the crust and bottom are golden and crisp.