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RED & RED & RED & RED . . . the predominant color of my past 4 recipes this February and each is infused with “heart” and “warmth”.

But why George, why ?

Because RED has become my reaction to “GRAY & BLUE”.

RED is the opposite of the freezing icy weather we’ve been having here in Paris and I’ve practically been using the balcony as a second refrigerator in the daytime and a freezer at night (which isn’t that bad actually).

RED is for love and friendship and it was Valentine’s day not a long time ago, but also because most of my long-time friends and neighbors have left or are leaving the neighborhood (but not to another district, but rather to other cities in other countries) and I’m feeling kind of “blue” about that.

I understand their decisions. Most are in their early or mid-30’s and are moving away  to better their lives. I did the same think in my mid-20’s but very differently. I was off to a new adventure with no genuine plans, while young adults today are much more driven and organized in their ‘pursuit of happiness”. They know the “who, what, where, how and why” of changes they are undertaking and are not just "whimming it” as I did. Good for them, I should have been wiser but everything worked out great for me, right ?

RED tends to be a dominant color in foods and especially food photography (as an accent). Going through my blog, I’d say that most of my recipes are brown, red, orange, yellow, beige, white, occasionally some green and pink, rarely any grey or black and never blue nor violet  so I’ll have to work on that in August because January and February and August are my quietest working months so that’s when I have the most time for experimenting with newer stuff or reinterpreting older stuff.

Getting back to the recipe. It’s a neat and tidy little food package/travelling bread or bun or roll. Like a mini-sandwich without the necessary wrapping to keep it all together and mess-less. Maybe this is a good idea, since everybody’s continuously moving away.

A pleasant and fuss-free light lunch or snack solution. The dough is reddish-orange because of the paprika powders, the tomato powder (usually used for soups) and the red wine. I chose to spread out the very spanish filling ingredients using 2/3 throughout the dough so it wouldn’t be bland and 1/3 in the center for a more vibrant & almost beating surprise “heart”.

7 is also an interesting number here because if you divide a larger circle into tight-fitting smaller circles of equal size, you need not 6 nor 8 but 7 for a perfect fit (as seen in the photo).

I like this idea and I’m working on a series of little colorful savory and maybe one sweet travel buns or rolls. Don’t be surprised when you discover a green version in spring, a black version in summer, a brown version in fall and maybe a blue-purple-violet version too next winter (no white, yellow nor beige because that’s just like regular bread, you know) . . . :)

red chorizo, roasted pepper, wine & manchego bread buns


7 buns


liquid bread dough ingredients :

  • 180 ml (¾ cup) red wine (or replace with dark amber beer)
  • 60 ml (¼ cup) buttermilk
  • 6 grams (1½ tsp) dry active instant yeast
  • 6 grams (1½ tsp) sugar

dry bread dough ingredients :

  • 320 grams flour (250 grams (2 cups) white flour + 70 grams (½ cup) strong whole wheat bread flour)
  • optional : 3 grams (1 tsp) wheat gluten (if your flour is under 12% protein content)
  • 7 grams (1½ tsp) fine sea salt
  • 6 grams (2 tsp) dried tomato powder (or replace with more paprika)
  • 2,5 grams (1 tsp) sweet paprika powder
  • 2,5 grams (1 tsp) smoked paprika powder
  • 2,5 grams (1 tbsp) dried herbs mix (thyme, oregano, rosemary, basil, parsley)
  • 1 gram (½ tsp) onion powder
  • 0,5 gram (¼ tsp) garlic powder
  • 0,5 gram (¼ tsp) ground pepper

bread dough filling :

  • 50 grams (¼ cup) drained & chopped roasted red pepper
  • 50 grams (¼ cup) chopped chorizo sausage
  • 50 grams (¼ cup) chopped semi-hard cheeses (manchego and/or gruyere, cheddar)
  • 2,5 grams (1 tbsp) mixed dried herbs (parsley, thyme, rosemary, oregano, basil)

final center filling (7 tbsp for 7 mini breads) :

  • 25 grams (2 tbsp) drained & chopped roasted red pepper
  • 25 grams (2 tbsp) chopped chorizo sausage
  • 25 grams (2 tbsp) chopped semi-hard cheeses (manchego and/or gruyere, cheddar)
  • 5 grams (2 tbsp) chopped fresh herbs (coriander & parsley)


  • mix all dry dough ingredients together and reserve
  • mix all liquid dough ingredients together and reserve
  • chop up all the ingredients for the dough filling and the final center filling and reserve separately
  • combine the dry and liquid dough ingredients together and mix with a wooden spoon until smoother, then add the dough filling ingredients, mix until well combined, cover and let rise for 12 hours (in a space at 17°C-20°C) or for 24 hours (if in the refrigerator at 5°C-7°C)
  • remove the dough from the bowl, transfer to a floured surface and separate into 7 equal pieces (about 105 grams each), roll into balls and flatten into small disks, add the room-temperature final center filling in the middle of each and seal closed (use some water to seal the edges), sprinkle with flour and more paprika and set each in a separate bowl in a napkin (sprinkled with flour, paprika, wheat semolina and/or cornmeal), cover each and let rise for another 1-2 hours) in a warm room
  • after 90 minutes as the bread balls are rising, preheat an empty 24 cm cast-iron dutch-oven and its lid in a 230°C (minimum) oven for 45 minutes with an oven-safe cup of water inside the oven (not inside the dutch-oven) to create vapor)
  • carefully remove the very hot dutch-oven from the oven, transfer the 7 filled dough balls (1 in the middle and 6 all around) inside the dutch-oven, shake the pot to avoid the balls from sticking, add the cover and bake in the oven for 30-35 minutes covered with the lid, then 5 minutes uncovered and finally remove the bread balls from the dutch-oven and spray each ball with water and bake for an additional 5 minutes (to develop a better crust)
  • remove from the oven, let cool down and enjoy as a lunch or mid-afternoon snack …