Baking at Dark Dawn: Baguette Flavoured with Foraged Wild Mushroom Extract

“It is not from the benevolence of the butcher, the brewer, or the baker that we expect our dinner, but from their regard to their own interest.” Adam Smith

A good baker,a  housewife,a forager or any worker will wake up early every morning to conduct hard work. A fresh loaf baked at dark dawn is the perfect treat for  efforts.


Wild mushrooms, foraging have their dark side. Finding and preparing truly natural food requires a patient expert and an explorer soul. Internet research does not make one an expert. Mycologists who study plants have gone through years of training to learn which mushrooms are and aren’t safe to eat. And even the experts  ares id unable sometimes to identify mushrooms by sight, they often have to collect spore prints and observe them under a microscope before they confirm its safety.


However, gathered safely and cooked to perfection, wild mushroom are very healthy. Mushrooms are good at neutralizing free radicals, the renegade molecules that can otherwise cause damage to the body. Mushrooms contain antioxidants that are not deactivated or destroyed by cooking. In addition to being antioxidant, mushrooms contain unique compounds that appear to boost the immune defense. For example, there has been a lot of interest in the cancer-fighting potential of various compounds and extracts of mushrooms. Mushroom extracts have been demonstrated to have anti-tumor quality and to increase immune system activity.

Mushroom Extract
This procedure was widely used in the Traditional Chinese Medicine and gave best results in treating various types of diseases. The elongated boiling process of mushroom material has the ability to extract the so-called polyssacharides out of the mushroom cell wall. Polyssacharides are medicinally some of the most potent compounds.

Take a pot and pour into 500 ml water. Throw inside 100 g wild, freshly mushroom. Bring the content of the pot to a hot simmer and cook for 3 hours, Allow the extracts to cool and strain off the mushrooms. (if kept the mushroom  may be used for extraction 2-3 times) . Keep the extract in dark-colored recipients stored in the fridge.


When part of  the liquid (traditionally water) in the bread recipe is exchanged with wild mushroom extract, the flavour and colour of the loaf will become incredibly earthy, memorably tasty, charmingly  dark and extremely addictive. A bread with a dark secret…

2 thoughts on “Baking at Dark Dawn: Baguette Flavoured with Foraged Wild Mushroom Extract

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: