6/04/2009 01:17:00 AM

I recently received some Ardenne butter to try from the lovely Steve @Kirkfood, after he saw that I enjoyed Lurpack Butter with the pretzels we made with Duncan and Thanh. What deliciousness!

If Lurpack is a step up from the homebrand butter I normally buy (don't judge me!), then Carlsbourg Buerre d'Ardenne is in a completely different league. It has been given the appellation of protected origin "Buerre d'Ardenne", which guarantees the use of Ardenne milk, and that it is made in the Ardenne region itself. (Website).

To sample this butter, I decided to make a loaf of no-knead bread. (Yes, I know I'm about a year behind on the bandwagon!) Not sure what else I can tell y'all about the bread that you won't have read on a million other blogs, but it's very easy to make, and the result is real, proper bread! Love it.
My loaf turned out quite flat and misshapen, so I figure for next time I'll make it in my 20cm Le Creuset, rather than the 28cm I used this time.

It's very crusty on the outside, and chewy inside, rather like ciabatta.

Now, the butter...

I spread the butter on quite a bit thicker than I normally would, with a cheeky sprinkle of fleur de sel, sent to me by my good friend Clarice in Paris. Wow! The Carlsbourg butter is very rich and creamy, with a distinctly milky taste. Delicious! For me, simply enjoying the taste of butter spread onto good bread is a very special treat.

Luxury butter + a big loaf of freshly baked bread = dangerously easy to eat. On a quiet Saturday night in, three quarters of this loaf became my dinner. Oops.

I can't wait to try the rest of the butter. According to Kirkfood's Steve it has "brilliant baking properties" - I'm thinking shortbread, pastry, croissants, gateau Breton... but will definitely have to spread out the baking over a few weekends. Stay tuned!

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  1. Anonymous1:20 AM


  2. Sometimes the simplest things really are the best - my mouth is watering at the sight and description of that bread and butter!

  3. Anonymous7:32 AM

    Oh dear...I really shouldn't read this kind of stuff before breakfast. I damn near salivated on my keyboard!

    Is there anything better than a good bread slathered with butter?!? The fleur de sel just tipped me over...

  4. Totally unrelated to your butter post, but anyway!

    I'm not sure if you still check the comments on your other blog, but I just wanted to say what a great job you did with it! You showed such great dedication!

    I bought Nigella's How to Eat and was a bit turned off by the lack of photos. Finding your How To Eat blog was great as it gave me an idea of what the finished recipe might look like. Thanks!

  5. i have yet to try the no-knead bread - any tips to offer?

    otherwise, that butter looks so good!

  6. Another no-knead bread fan! I adore it. My favourite variation is to add chopped rosemary to the dough - makes it so fragrant. It also makes awesome toast, slathered in good butter, and yes, I sprinkle fleur de sel on it too. Damn near perfect!

  7. Damnit, now someone else is onto this butter! We've been buying it from Leo's for a while now, as it is almost as good as Lescure but considerably more affordable. We even raved about it to the waiter at Jacques Reymond...

    Also - snap! I have the same variety of fleur de sel!

  8. omg, why is no one sending me butter? As if I don't talk about it enough already. have been seeing that bread pop up all over the show, looks like fun but I don't think I have the necessary vessel to make it in :/ Looks utterly delicious with that butter though :)



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