← W2

Bake sourdough loaf from Tuesday overnight cold proof. Make: potato gratin dauphinois, lingonberry curd tart.

Starter: discard to 20g, add 40g wheat + 20g water.

Breakfast: Porridge + blood orange + cardamom variation.

Lunch: First sourdough slice with butter — assess the bread alone first. Then sourdough + pickled radish.

Dinner: Potato gratin dauphinois. Sharp-dressed leaves with extra-lemony vinaigrette.

→ Crème pâtissière with a spoon of lingonberry curd on top — preview of tomorrow's tart.

Sourdough Country Loaf · Bake

From Tuesday overnight cold proof — see Tuesday page for full dough recipe.

Dutch oven pre-heat 250°C minimum 45 min. Invert loaf onto parchment, score 45° angle 1–1.5cm deep. Into Dutch oven. Lid on, 250°C 20 min → lid off 225°C 22–25 min. Internal 97–98°C. Cool 1.5h minimum.

Potato Gratin Dauphinois

800 g Waxy potatoes (Charlotte or similar), peeled, sliced 2–3mm
200 ml Whole milk
8 g Fine salt
Nutmeg, freshly grated, generous

Ratio: 2:1 cream:milk. No cheese — dauphinois is cream-set only. Cheese = gratin savoyard (different dish).

  1. Infuse cream. Cream + milk + garlic + nutmeg + salt to 80°C. Steep 10 min. Remove garlic.
  2. Rub dish with cut side of garlic.
  3. Layer. Overlapping potato slices. Season each layer lightly. Pour hot cream over — liquid just reaches top of potatoes.
  4. Bake 160°C 80 min covered. Foil tight. Test at 70 min — knife through with zero resistance. Uncover last 15 min.
  5. Rest 10 min before portioning.