As Seen In LaCase.Mu – Artisan Bread / Di Pain


My inner play rekindled!

The joy of baking bread! Truly therapeutic and holistic as well. I have found myself a new hobby in the kitchen. Making bread has been among one of the fondest wish ever since I started blogging. However I was always putting it to later because I wanted to capture the magical and proud moment of having birth a new loaf from the oven. Truly magical to be able to go through the process to that fine brown crusty top! I literally hugged the bread to be honest, because it provided me a sense of rekindled inner child at play. A joy that was gradually fading away in the kitchen lately.


I have spent countless nights nursing this passion of mine from watching numerous youtube videos and visuals. And one day I finally decided to give it a go holding my heart preciously and ready for any outcome out of this experience. You always skip a beat when you are about to make your fondest desire come true. And now I can’t stop making breads! I know so many of you away from home really miss the Mauritian Ti Dipain. Therefore this post is an Ode to all those who miss their Ti Dipain on a Sunday lathered with a generous spread of butter and kraft cheese.


The process is pretty simple that can be achieved through only 3 Steps : Make the dough , Proof overnight and then Bake at the right temperature. Watching it rise in the oven will be one of your most proud moment ever encountered. The key to a good risen bread is certainly the dough. The less you work the dough, the better it will proof. Making bread is very much attached to being an Art. Mauritian are really attached to their Dipain Maison. It holds such a precious place in the hearts of many of us because it reminds the char grilled flavours from the stove when bread would go stale. It reminds tea time where we would dunk bread and butter and seeing it dripping into our tea. It reminds the smell of piping hot crust on  a Sunday morning with a generous spread of Sardine salad. It reminds and bonds us to so many flavourful moments during childhood times.

Bread close up

Artisan Bread – No Knead/Homemade / Di Pain

Yield : 1 Bread

Preparation time : 15 mins – Proof (12-18hrs)
Cooking time : 45 mins

Ingredients :

  • 3¼ c. all-purpose flour
  • 1½ – 2 tsp. kosher/ sea salt
  • ½ tsp. active dry yeast
  • 1½ c. lukewarm water

Method :

1.  DOUGH PREP: In a large bowl, whisk the flour, salt and yeast together.
Stir in the lukewarm water until a dough forms. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight is ideal.

2. PREP FOR BAKING: Preheat the oven to 450.
Place a cocotte/casserole in the oven for about 30 minutes to heat.
When the dough has proved gently scrape the dough out onto a well-floured surface.  Then gently shape it into a ball by folding with flour, set on a piece of parchment, and cover with a napkin while your casserole heats up.

3. BAKE: Remove the napkin from the dough.
Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot casserole (be careful not to touch the pan since it’s very hot).
Bake, covered, for 45 minutes. Let it cool down completely before slicing.

Voila! Done. Miracle no-knead bread!


If you make this recipe, don’t hesitate to tag #peachytales or simply drop a little picture on my facebook page to make my day.


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