Forest Bread

Yoshihiro Narisawa


Yeast Mix
300 g wheat flour (Shinano Daichi)
6 g rock salt
260 g water
0,3 g dry yeast

150 g yeast mix
145 g wheat flour (Shinano Daichi)
2 g rock salt
6 g dry yeast
108 g water
40 g maple sugar
3,7 g chestunt tree powder
16 g compote of japanese chestnut
32 g compote of yuzu peel
16 g walnuts


Yeast mix
Prepare everything in a bowl and mix. Leave it in room tempreture and every 15 minutes fold the dough about three times and continue till the dough gets glossy. Put the dough in a tupperwear and leave it in a cold and dark place (about 15~20°C ) for 12 hours to ferment.

Prepare A in a bowl and knead it with a mixer till it gets a dough. Add B in the dough and mix it together.

Spread butter in a glass and put 40g (for 1 portion) dough in it. Ferment the dough in glass setting in a candle pot in front of the guest.
Heat a stone bowl at 270°C at the oven. Put the firmented dough into the hot stone bowl and sprinkle the powder of the chestnut tree (0.3g). Cover it with a wooden lid.
Leave it for 12 minutes until the bread baked.

Clicca qui per leggere il profilo dello chef

Yoshihiro Narisawa

Clicca qui per leggere la ricetta

Winter forest scenery (sweet finger food)
A recipe presented at
Identità Milano 2011

Clicca qui per leggere la ricetta

Soil Soup (Richard's soil)
A recipe presented at
Identità Milano 2011