Cruise ship recipe for:
 from: Chef Nader

Executive Chef Nader, aboard Windstar Cruises' Wind Surf, shares his secrets for the best french baguette possible - and it's all in the timing...

 Classic French Baguette

7.5 cups of all purpose flour
3 cups of cold water
1/4lb fresh yeast
1 tbsp salt
1 tbsp sugar
1 1/2 tbsp olive oil
egg wash (equal mix of egg white and water)

Putting it Together:
mix everything except the flour first and then knead the flour. Cut in portions, roll and rest, covered with dark plastic, in the fridge.

The Secret:
the dough should rest for a minimum of three days

after three days, stretch the dough, brush with egg wash, make some cuts on top for design, and bake at 325F for about 20 minutes. After baking, rest the bread for a minimum of one hour.

Cruise Line Chefs

Executive cruise line chefs share their favourite cruise recipes

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• Aimee LePage (Maine Windjammer)
• Chef Nader (Windstar)
• Daryl Neamtu (Windstar)
• Prom Nhorn (Pandaw)
• Jacque Pépin (Oceania Cruises)
• VR Purificacion (Costa Cruises)
• Walter Rosner (Silversea)
• Pedro Miguel Schiaffino (Aqua)
• David Shalleck (Windstar)
• Manfred Schaller (Crystal)
• Rudi Sodamin (Holland America Line)
• Sarah Swan (Maine Windjammer)
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• Ann Williamson (Maine Windjammer)
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 Cruise Line Chef Nader

Chef Nader and Windstar Cruises

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