Mini Sourdough Boules from WKB, Mont d’Or from the Jura, Pear Cider from Normandy. Excellent combination!
I tend to get excited about mini versions of food stuff. And I do not always have the arguments to back this up. Most of the time I just like it because it looks cute or I can act like a mouse when eating it. Something to do with my childhood. So don’t go looking for logic, just let me have my fun with mini food (or Dollhouse food as Ed likes to call it).
But for these mini sourdough boules (check out the recipe here) I do have strong arguments as to why they are not only cute but also practical and also versatile. And even better: other people have come up with their own reasons for loving these boules. My favorites:
- Little boules have more crust (better crust/crumb ratio if you love crust)
- They are the perfect ‘bread for two’
- They are an ideal accompaniment for soup
- It keeps very well in the freezer, you take one out and it defrosts in no time
- They look very good on the diner table and are divine with salted butter
- They are the perfect little gift if you want to give people a taste of your bread
- How about giving every guest there personal mini boule with a French fondue
French Fondue / Camembert in a box
The last item on the list is easily organized and ready in 15 minutes!
- Preheat the oven to 220 ºC / 425 ºF
- Unwrap the cheese and carefully slice the rind off the top of the cheese. Return the cheese to its box, cut-side up, and place the box on a baking sheet.
- Season the Camembert with sea salt and freshly ground pepper. Sprinkle over finely chopped rosemary leaves and drizzle with olive oil.
- Bake for 10-15 minutes, until the cheese is browned on top and melted inside. Allow to cool slightly, then serve with the bread.
Another fine French Fondue option is a cheese called Vacherin Mont d’Or from the Jura region. This cheese is seasonal so it’s sold usually from September til May. Baked and hot from the oven this cheese is also an absolute delight. Try adding very finely chopped white onion and a splash of white wine (maybe also from the region) before you bake it. Pry the little onions in with your fingers, a bit messy but worth it. It’s great with either a glass of light white or red wine. We also like a fondue with a glass of cold pear cider (poiré). If you can’t find this cheese you can also opt for it’s close relative a Crémeux du Jura.
Make sure the cheeses are ripe and ready when you use them for optimum taste. See our recipe for the Mini Sourdough Boules in the bread recipe section!
Brigitte says
The little boules I use as a soupbowl for fishchowder. Cut of the top, take out most of the crumb, put the top back on again. Bake it a bit till it is crunchy. Add the chowder in the boule, place the top beside it. Serve with a cool Sauvignon Blanc from New Zealand.
Weekend Bakers says
Hello Brigitte,
That sounds absolutely marvelous, thank you so much for sharing your method, which adds yet another reason to make the mini boules.
And the crumb can be turned into bread crumbs or made into croutons or something, so it also does not go to waste.
Wishing you many delightful diner parties with family and friends featuring the boules.
Greetings and happy baking,
Ed& Marieke
Weekend Bakers says
Hi Gregoire,
I didn’t know about your book! How cool. I think we have only eaten French Mont d’Or till now, but will look out for the Swiss ones. I love Switzerland, and not only because of a certain tennis player that moves like a gazelle.
Your suggestion with cream and truffle sounds divine. Now for some good and sort of affordable black truffle…
谢谢
Marieke
Gregoire Michaud says
Very nice indeed! I come from Switzerland and we’re also producing Mont d’Or… Still arguing with France on who do it better 😉 in my latest book “Got Cheese?” I did a baked Mont d’Or where I scooped it out once warm, mixed a dash of liquid cream and an awful lot of black truffle – then poured back in the emptied vacherin – warm again and eat! Madly good!
Love your post!! 🙂