Breaking Bread: Tatara Workshop

Tatara Workshop is a woodworking studio space founded by Fred Dodson where he focuses on establishing the artform of Kanna. Kanna is a Japanese craft using a high-quality blade. Thin shavings are taken leaving a glass-like finish to the surface of the wood. Kanna reveals the character of the tree more clearly and leaves an incredibly smooth and tactile surface that quickly improves with age.

Fred understands that the greatest works of architecture and design occur when there is an intelligent dialogue between the maker and the material. We joined Fred at his studio in Bristol to Break Bread with him and learn about all things Kanna. Our founder, Emily Few Brown whipped up a delicious Wild Garlic Salsa Verde to pair with Freds homemade Sourdough loaf.

Learn more about Fred’s journey into the craft in our second episode of Breaking Bread.

 

 

You will need:

  • 250 g water
  • 150 g bubbly, sourdough starter
  • 25 g olive oil
  • 500 g bread flour
  • 10 g fine sea salt

Method:

1) Mix all the ingredients in a bowl using a fork.

2) Once combined, squish the mixture together with your hands until the flour is fully absorbed. The dough will feel dry, rough and shaggy.

3) Cover the bowl with plastic wrap, reusable wax wrap, or a very damp kitchen towel and let rest for about 30 minutes.

4) After the dough has rested, work it into a ball directly in the bowl (it doesn’t have look perfect). Let rise at room temperature for 8 hours. The dough is ready when it has doubled in size and no longer looks dense.

5) Remove the dough onto a lightly floured surface. Cut the dough in half to make 2 loaves, or leave it whole for a single loaf. Starting at the top, fold the dough over toward the centre. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.

6) After shaping the dough, it needs to rise again. Generously coat the bottom of your Dutch oven with cornmeal (or line the bottom with non-stick parchment paper instead) and place the dough inside. This time, the dough will rise for a shorter period about 30 minutes- 1 hour.

7) Preheat the oven to 200 degrees celsius.

8) After the second rise, and right before the dough goes into the oven, make a slash about 2-3 inches long down the centre of the dough. This allows the steam to escape and for the dough to expand during baking.

9) Place the lid on top of the pot and bake in the centre rack for 20 minutes. When 20 minutes is up, remove the lid and reduce the temperature to 120 degrees celsius. Your bread will be pale and shiny. Continue to bake the bread without the lid for an additional 40 minutes or until deep, golden brown.

10) Cool on a wire rack for at least 1 hour before slicing.

More Stories...

Baba Ghanoush

Published: September 1, 2021

With their glossy, dark purple skins, aubergines are one of the most elegant-looking vegetables you’ll find in the shops. Although available all year round, they’re at their best – from August to October. Aubergines…

Sea Herb Fritti

Published: July 1, 2021

Marsh samphire has vibrant green stalks, similar to baby asparagus, with a distinctively crisp and salty taste. It can be used raw in a salad, though it tends to be very salty, so is…

Grilled Langoustines with Garlic and Parsley Butter

Published: August 2, 2021

Also known as Norway lobsters or Dublin Bay prawns, langoustines are pale orange-pink crustaceans, similar to lobsters but a lot smaller. In recent years they have garnered appeared regularly on fine dining menus across…