An early month of May should not call for baked things, anyway, let’s celebrate, Nounours’ Kitchen is one year old

I should start sepcifiying when my recipes require specific equipment, today it’s only a small cake mould… shouldn’t be a problem

for about as much bread as a standard baguette

• 150g shell and peeled fava
• 75cl water
• 180 g whole purpose flour farine
• 12g fresh baker’s yeast

you know what, I’m calling that a ‘recipe’ mostly for the show, in practice you just throw everything in the bowl of your favorite robot, use the kneading hook until it’s smooth, and there it goes in the oven for one hour at 180°C

you should get that in the end :