epicure Indonesia - February 2016

Our bread and butter issue tracks the artisanal revolution that has hit our shores in recent years. We highlight restaurants to visit just for their bread service alone; and learnt the fundamentals of any good loaf from master baker Christophe Grilo, who teaches three natural starters in our Masterclass column. When you've mastered the basics, tackle the recipes from Do.Main Bakery, which include crusty ciabatta, fluffy brioche and a rustic country loaf.