A go at baking a baguette, but with Chinese ingredients folded in — a flavour you will not find anywhere else. Over five hours from start to finish, which is why bread is not an everyday project here. Today’s result: soft inside, crisp outside, dense and springy, and smelling of shallots and Thai basil.

Paris Shallot Baguette



Ingredients:
French bread flour 1000 g
Water 650–700 g
Salt 20 g
Dried yeast 4 g
Fried shallots 75 g
Thai basil 24 g