Category: recipe

Brioche de Clémence

The recipe I found in the sketchbook of Clémence for 10kg of Brioche, baked after the bread, after the oven has cooled down a bit.


for 2 Brioches of 400 grams:
500g flour
10g salt
15g yeast (fresh)
1 egg 
sugar 50g
120g lukewarm water
80g olive oil
  1. Mix all the dry ingredients together. Then add water and eggs. Make a dough.
  2. !Important! Add the olive oil at the end, once the flour already has absorbed all the water.
  3. Make little balls.
  4. Bake for around 45 minutes at 180°C.

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Pâte à Pizza IBM

A recipe I found in the zine produced by the IBM (International Boulanger Mobile) in Dijon during a prostest organised by ‘Les Soulèvements de la Terre‘.

Pizza dough "Romana"
the idea is to make a very soft dough and to stretch it by hand without a roller!

for 1 of 200 grams:
100g flour
75g lukewarm water
20g sourdough starter
oil 6g
salt 2g
  1. Knead all the ingredients together for 10 to 15 minutes. The dough will not be smooth, that’s because there is oil! This is normal.
  2. Put the dough to rise +/- 3 hours in an oiled and covered container.
  3. [Weigh] / Roll out the dough and let it rise again on an oiled baking dish.
  4. Preheat oven to 260°C.
  5. STRETCH THE DOUGH so that it covers the entire baking dish/plate/mould.
    -> you can slide your fingers under the dough in the center and go to the outside by “tapping” and pulling at the same time.
    -> sometimes the dough remains fragile and elastic, so you can go over it several times by waiting a few minutes between 2 stretches.
  6. GARNISH and BAKE for 5 to 15 minutes, depending on the oven.

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