recés

Recés refers to a specific type of artisanal bread originating from the Basque Country, a region spanning parts of Spain and France. It is characterized by its dense, chewy crumb and a distinctively dark, often somewhat burnt crust, which is a hallmark of its traditional baking method. The dough for recés is typically made from wheat flour, water, yeast, and salt, with variations sometimes incorporating rye flour for added flavor and texture.

The preparation of recés involves a long fermentation process, contributing to its complex flavor profile. Traditionally, it is baked in wood-fired ovens at high temperatures. This intense heat causes the exterior of the bread to char slightly, creating a deep brown to black crust that is not only visually striking but also imparts a subtle smoky and slightly bitter note. This characteristic crust is a defining feature and is often intentionally achieved by bakers.

Recés is commonly consumed as a staple bread, enjoyed with various accompaniments such as cured meats, cheeses, or simply dipped in olive oil. Its robust texture makes it well-suited for hearty meals. The name "recés" itself is believed to derive from the Basque word for "burnt," directly referencing the bread's signature crust. While its origins are rooted in Basque culinary traditions, recés can be found in bakeries specializing in regional breads, particularly in areas with Basque communities.