Nombre Chef

Recipe Book

Signature Breads
By Xevi Ramón
 Nombre Chef
Xevi Ramón

Recipe
Traditional dough
Ingredients for traditional autolyse

● 1.8 kg flour T80

● 200 g Whole grain spelt flour, ground in a stone mill
● 1.320 l water

Method
● Place all the ingredients in a dough kneader on slow speed.
● Mix for 4 minutes.
● Leave to rest for 30 minutes at room temperature.

Ingredients for the traditional dough

● Traditional autolyse dough -see previous recipe-

● 64 g Atlantic sea salt
● 3 g dried yeast
● 1.2 kg Refreshed solid natural yeast
● 200 g water

Kneading method
● Place all the ingredients in a dough kneader and mix on a slow
speed for 20 minutes.
● Once the time has passed, mix at high speed for 2 more
minutes, adding the water.
● The kneading temperature must be between 23-25 ° C.

2
 Nombre Chef
Xevi Ramón

Recipe
‘Flama’ dough (Baguette)

Ingredients for the flama dough autolyse

● 2 Kg traditional French flour
● 1.320 l water (10-12°C temperature)

Method
● Place all the ingredients in the dough kneader at a slow speed.
● Mix for 4 minutes.
● Leave to rest for 30 minutes at room temperature.

Ingredients for the the flama dough

● Flama dough autolyse -see previous recipe-

● 50 g Atlantic sea salt
● 3 g dried yeast
● 200 g Refreshed natural liquid yeast

Kneading Method
● Put all the water and flour into the mixer and mix at low speed
for 20 minutes so that all the ingredients are integrated.
● Once this time has passed, mix at high speed for an additional
12 minutes.
● The kneading temperature should be between 23-25°C.
● Remove, place in a bowl, cover and let it rest at room
temperature for 30 minutes.

3
 Nombre Chef
Xevi Ramón

Recipe
Honey, sultana and hazelnut
bread.
Ingredients for 5 loaves of honey bread
● 4.787 kg Traditional dough -see recipe-
● 250 g honey
● 525 g toasted hazelnuts in their skins
● 525 g sultanas

Method
● Mix all the ingredients in the bread kneader on a slow speed for 2-3
minutes.
● Leave to rest for 2 hours at room temperature.
● After an hour, make some folds.
● Leave to rest again.
● Divide into portions of 1.200kg .
● Leave to prove at 4°C for 15-18 hours.

To finish
● Sprinkle the loaves with flour, take them out of the molds and
make polka dot cuts, ready to take to the oven.
● Place the loaves in the oven and steam for the first 4 - 5
seconds.
● Bake the loaves at 240°C for 55 minutes to 1 hour.

4
 Nombre Chef
Xevi Ramón

Recipe
Dried apricot and walnut
bread
Ingredients for 5 apricot loaves
● 4.787 kg Traditional dough -see recipe-
● 600 g dried apricots
● 700 g toasted walnuts (bake at 180°C for 7-8 minutes)

Method

● Mix all the ingredients in the bread kneader on a slow speed

for 2-3 minutes.
● Leave to rest for 2 hours at room temperature.
● After an hour, make some folds.
● Leave to rest again for an hour.
● Sprinkle the top with flour, divide into 1.200 kg pieces and place them
in floured molds.
● Leave to prove for 15-18 hours at 4 ° C.

To finish
● Take out of the molds, make a longitudinal fold and put the
loaves in the oven and steam for the first 4 seconds.
● Bake the loaves at 240°C for 55 minutes to 1 hour.

5
 Nombre Chef
Xevi Ramón

Recipe
Cheddar cheese, capers and
dill bread
Ingredients for 4 Cheddar loaves
● 3.573 kg Flama dough -see recipe-
● 960 g Cheddar cheese
● 302 g capers
● 50 g dill
● 3,5 g Jamaica pepper

Method
● Mix all the ingredients in a bread kneader on a slow speed for 2-3
minutes.
● Leave to rest at room temperature for an hour.
● After this time make simple folds and place in the fridge to rest for
about 18 hours at 4°C.
● Remove and divide into 350 g pieces and let them stand for 40
minutes to 1 hour. Give them the final shape and let them prove for 1
to 1 hour 30 minutes at 22-24 ° C.

To finish
● Place the loaves in the oven on parchment paper (without the
tray) and steam for the first 4 seconds.
● Bake the loaves at 220°C for 30-35 minutes.

6
 Nombre Chef
Xevi Ramón

Recipe
Extremely chocolatey bread

Ingredients for 15 chocolate loaves

● 3.573 kg Flama dough -see recipe-
● 840 g Chocolate 55% cacao
● 840 g Hazelnut and chocolate spread

Method
● Put the dough, the chocolate and the cold spread in the mixer at low
speed for 2 minutes.
● Remove, cover and allow to stand en bloc for 1 h at room temperature.
● After this time has passed, make simple folds and refrigerate for 18
hours at 4 ° C.
● Divide into 350 g pieces and let them stand for 30 minutes.
● Let them prove for 1 to 1.5 hours at 22-24°C.

To finish
● Place the loaves in a ventilated oven and steam for the first 4
seconds.
● Bake the loaves initially at 180 ° C for 30-35 minutes. After a
few minutes reduce the temperature to 160 ° C.
● When there are a few minutes left, remove from the molds and
finish baking at 180 ° C for about 3 to 4 minutes.

7
 Nombre Chef
Xevi Ramón

Recipe
Feta, green chilli and pepper
bread
Ingredients for 16 Feta loaves
● 3.573 kg Flame dough -see recipe-
● 1.378 kg Feta cheese
● 388 g toasted hazelnuts (baked at 180°C for 7 to 8 mins)
● 364 g Guindilla green chilli peppers in vinegar
● 1,1 g white pepper

Method
● Mix all the ingredients in the bread kneader at low speed for 2
minutes.
● Allow to stand en bloc for 2 hours at room temperature.
● After this time, make the simple folds and let it rest for about 15 to 16
hours in the refrigerator at 4 ° C.
● Remove and let it stand for 1 hour at room temperature.
● Divide into 350 g pieces and leave to rest for 30 mins.
● Final prove for 30 minutes to 1 hour at 23 - 24°C.

To finish
● Shape into balls and place them on a microperforated plate with
greaseproof paper.
● Leave to prove at 23 - 24°C at 70% humidity for 2 hours.
● Place the loaves in the oven at 220 ° C and steam for the first 4
seconds.
● Bake the loaves for 30-35 minutes.