Arán Artisan Bakery and Bistro ★ 4.7
Arán on Barrack Street won Ireland's Best Brunch at the Georgina Campbell Awards, with fresh-baked sourdough and seasonal brunch plates all day.
Make it at home
Ingredients
- 500g strong white flour
- 375g water
- 10g salt
- 100g active sourdough starter
Method
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Tip from the editors. A well-maintained starter makes all the difference - feed it daily for 3 days before baking for best oven spring and flavour.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat arán stone-baked sourdough
More cities are in research. Want arán stone-baked sourdough covered somewhere specific? Tell us where you want to eat.