We arrived in San Sebastian yesterday met up with Dan in his pop-up bakery.
In the evening we went for a beer and some pintxos and watched the rain pour down on this packed city.
Pintxos
The river looking towards the sea.
Today baking at The Loaf in the Box
Dan has a team of people who want to experience his method of baking sourdough and long fermented yeast doughs.
The sourdough proving overnight is cut and shaped.
The yeast dough on last rise overnight are baked for morning customers.
The Loaf in the Box getting ready to open.
The sourdough ready for baking.
Dan checking sourdough and rotating them.
Regular customer waiting for sourdough.
Loaves ready to come out.
“Bake and they will come”
Not a bad background to take a break in.
The Loaf in a box on the right side of the riverbank (when looking towards the sea) is here until the end of September.
{ 6 comments… read them below or add one }
Amazing and wonderful! Just a question: doesn’t it get terribly hot inside the bakery ?
hi MC – yes it is very hot like a sauna, kill two birds with one stone, a spa-bakery!
Wow those loaves look amazing, don’t they. Nicely fired too.
If you get the opportunity – order the cod croquetas in the Basque county (it might be too late now).
Tony can’t get enough of them when he’s there.
Pamplona (Iruña) is small than you think, isn’t it. My oldest friend from school lives there so we try to visit if it’s on our way to wherever.
Keep smiling! XXX
I love how the slow rise changes the flavour and texture of a sourdough loaf. What a great experience.
hi Corrie – yes it’s never dull experimenting with dough, always learning.
hi Gill – you remind me I should post a recipe for croquettes, they’re very popular back home too, and in places like Brazil and I believe in the Spanish speaking South American countries.
Yes I was expecting Pamplona to be larger, but maybe we’re just use to British size cities.
I haven’t been able to approve comments until now as I didn’t get on with Neil’s iPad at all! xx