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Recipe
Fava & Radish Tartine
Sourdough Bread (Makes Two Loaves)
| Qtys | Measurements | Ingredients | Prep |
| 800 | Grams | Bread Flour | |
| 460 | Grams | Water | Tepid |
| 10 | Grams | Salt | |
| 320 | Grams | Sourdough Starter | Ready For Use |
Note: I won’t cover creating a sourdough starter in this recipe, but there is plenty of info about the topic to find.
Combine all ingredients in a bowl, and mix until a dough roughly comes together. Turn dough out onto a clean work surface. Knead the dough until it comes together and passes the “windowpane” test. Allow dough to proof in a bowl for approximately 3hrs.
Lightly knock back the dough, and turn back out onto the work surface. Cut dough ball into two pieces. Shape each dough ball into their final shape, dusting with just enough additional flour as needed to handle.
Prep two bowls for proofing by lining with tea towels, and dusting them with flour, so they don’t stick. Add the shaped loaves to the prepped bowls, laying them seam side up. Allow to proof for 3-4hrs on the counter, or overnight in the refrigerator.
Place a dutch oven (with lid) into your home oven, and set the temperature to 450F to preheat the dutch oven. Once preheated, turn oven down to 425F.
Pull dutch oven out of the oven, remove the lid. Dust the bottom of the dutch oven with flour or cornmeal to prevent the bread from sticking as it cooks. Lightly add a loaf to the hot dutch oven (making sure to not burn yourself), seam side down. Using either a razor or sharp knife, score the loaf. Add the lid back onto the dutch oven, and place back into the oven. Place the other loaf into the refrigerator to slow the proofing as the other loaf bakes.
Allow to cook with the lid on for 25min, then take the lid off and cook for an additional 25min. Pull the dutch oven out, and remove the baked loaf onto a cooling rack. Allow to rest until cooled (about 1hr).
Clean out dutch oven and repeat baking process for 2nd loaf.
Radishes
| Qtys | Measurements | Ingredients | Prep |
| 2 | Each | Red Radish | Trimmed & Cleaned |
| 1 | Each | Watermelon Radish | Trimmed & Cleaned |
| 1 | Each | Black Radish | Trimmed & Cleaned |
Using a mandoline, slice radishes very thin. Soak slices in a bowl of ice water for 20-30min. Drain slices and pat dry with paper towels. Reserve.
Fava Beans
| Qtys | Measurements | Ingredients | Prep |
| 1 | Pound | Fava Beans |
Get a pot of water boiling. Fill a separate bowl with ice water.
Shuck the beans from their pods.
Add fava beans to boiling water, and cook for 1-2mins. Using a spider or slotted spoon, remove beans from the boiling water and place into the ice bath.
Using your nail, pierce the fava bean shells, and pop the bean out with a squeeze. Reserve.
Final Plating
| Qtys | Measurements | Ingredients | Prep |
| 1 | Chunk | Sheep’s Milk Gouda | |
| 1 | Sprig | Mint | |
| 1 | Teaspoon | Olive Oil |
Using a vegetable peeler, shave off slices of cheese.
Cut a thick slice of bread, and rub one side with oil. Heat a grill or grill pan over med-high heat. Grill bread on one side until crispy.
Pick off a few leaves of mint, and slice into thick strips. Add mint, fava beans and radish slices to a mixing bowl, season and toss together with good olive oil.
Spoon mix onto grilled bread, and garnish with cheese shavings.
Serve and enjoy.
