DOOM BAR BREAD

BY HENK DE VILLIERS FERREIRA

SERVES: 6 PREPARATION: 90mins COOKING: 35mins

Doom Bar bread is a staple at Treviskers Kitchen, with Henk De Villiers Ferreira serving it at the beginning of every meal.

South African-born Henk is somewhat famous in Cornwall for his mouth-watering steaks and meat. Inheriting his passion and knowledge about beef from his cattle farming grandfather, his expertise in butchery and the science of beef ageing enables him to serve up some of the most succulent cuts in the West Country. Having developed a loyal following during his five years helming the kitchen at Trevose Golf and Country Club, he has now opened his own Trevisker’s Kitchen near Padstow. His mission is simple: to dish up fuss-free, quality food that echoes the coastal and country lifestyle of North Cornwall.

ingredients
method
beer pairing
  • 1kg bread flour
  • 50ml olive oil
  • 2 tbsp rosemary (roughly chopped)
  • 4 cloves of garlic (roughly chopped)
  • 50g fresh yeast (or skip the yeast to create a flat bread)
  • 568ml Sharp’s Doom Bar
  • 250ml warm water
  • Salt
  • Olive oil and flaked sea salt
  1. Mix all the ingredients in a mixer with a dough hook for 9 minutes.
  2. Let the dough prove until it’s doubled in size. 
  3. Knock it back and roll flat into a baking tray.
  4. Brush with olive oil and sprinkle with sea salt.
  5. Allow to prove until doubled in size again.
  6. Bake at 180C for 35 minutes, until golden.
  7. Allow to cool.

Sharp’s Doom Bar on it’s own, or ideally serve with the Pork Rillette and Sharp’s Wolf Rock IPA.


ingredients
  • 1kg bread flour
  • 50ml olive oil
  • 2 tbsp rosemary (roughly chopped)
  • 4 cloves of garlic (roughly chopped)
  • 50g fresh yeast (or skip the yeast to create a flat bread)
  • 568ml Sharp’s Doom Bar
  • 250ml warm water
  • Salt
  • Olive oil and flaked sea salt
method
  1. Mix all the ingredients in a mixer with a dough hook for 9 minutes.
  2. Let the dough prove until it’s doubled in size. 
  3. Knock it back and roll flat into a baking tray.
  4. Brush with olive oil and sprinkle with sea salt.
  5. Allow to prove until doubled in size again.
  6. Bake at 180C for 35 minutes, until golden.
  7. Allow to cool.
beer pairing

Sharp’s Doom Bar on it’s own, or ideally serve with the Pork Rillette and Sharp’s Wolf Rock IPA.