Pistachio‑Flavoured Truffle Fries
A luxe take on truffle and pistachio fries: warm pistachio‑truffle oil and finished with crushed pistachios, basil, and a whisper of parmesan.
2 servings 30 min prep 45 min cook Medium 546 calories
Wood-Fired Sourdough
WITH A BLISTERED CRUST
By Taste Kitchen Chefs
A blistered crust, open crumb recipe with olive oil written for a domestic oven without losing the soul of the hearth original.
INGREDIENTS
- 500 g strong white bread flour.
- 300 g active sourdough starter.
- 225 ml warm water.
- 10 g salt.
- 1 tbsp honey or sugar, optional for a slightly softer crumb and browner crust.
DIRECTIONS
- 1.Mix the flour, starter, water, salt, and honey in a large bowl until combined.
- 2.Knead for about 10 minutes until the dough is soft and elastic.
- 3.Place in an oiled bowl, cover, and leave in a warm place for about 3 hours.
- 4.Turn the dough onto a floured surface, knock back gently, shape into a ball, and place seam-side up in a floured towel-lined bowl.
- 5.Cover and let prove for 6–8 hours, or until doubled in size.
- 6.Heat your wood-fired oven, then let it settle to about 160–180°C before baking.
- 7.Add a small tin of water for steam, then bake the loaf directly on the oven floor for 35–45 minutes until golden and hollow-sounding when tapped.
- 8.Cool for at least 20 minutes before slicing.
CHEF'S NOTES
Adding Mediterranean olive oil to your sourdough creates a softer crumb, a thinner crust, and extends freshness. For a standard 500g flour recipe, use 15-40g of high-quality extra virgin olive oil. Add it after the initial autolyse (when the flour and water are first mixed) to prevent the oil from blocking gluten development. Wood-fired Notes A wood-fired oven gives the loaf its most distinctive crust, but temperature control matters as much as heat: the oven should be hot enough to bake through, yet not so fierce that the crust burns before the centre is cooked. If the oven is running too hot, let it cool longer before loading the bread. Serving Serve warm with salted butter, olive oil, or alongside soups and stews. The flavour develops further as it cools, so the crumb will slice more cleanly after resting.
Wine / Drink Pairing
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