SOURDOUGH
The sourdough has been a cornerstone of what we do here at 22; a labour of love freshly baked everyday; made with flours exclusively from here in Valais.
Using a 2 year old sourdough starter the process begins in the evening, 36hrs before baking when we feed the sourdough starter (you will need 100g of starter).
The next morning, we combine strong white flour, brown flour and rye flour (500g total) with water (325g) and the active sourdough starter to create the dough.
The dough is left to proof for about 3 hours when it grows by around 60% before 3 sets of stretch and folds at half hour intervals.
We then shape the dough into the baskets before resting in the fridge overnight.
The following morning we bake for 45 minutes at 230 degrees or until golden brown.
This recipe isn’t for the faint hearted but for the sourdough enthusiast, it’s a recipe worth having.
BEHIND THE SCENES AT CUISINE 22
Who you are and what’s your role?
I'm James Duckworth, Chef Partner.
What’s your favourite thing about Verbier?
Skiing initially but the lifestyle kept me here.
What’s your favourite night in town?
It’s not a night but I like Mardi Gras.
What is your favourite spot to ski?
Bruson trees after a good snowfall.
What do you love about life here?
to be able to ski and not compromise my career.
What dish should everyone try at Cuisine 22?
Sourdough with bread and butter.