Crusty Bread

3rd June 2014

When plan does not meet change, it is up to us to define whether it is blessed or otherwise. I did not think like this at the very beginning but at some point, I came to realize that it is a better take for the mind and the heart; it is helpful, perhaps in coming up with new plans.

Tuesday was another that-kind-of-day. My appointment for the day has been postponed and the weather was too cold and wet to go out. I decided to spend the morning baking because I think that's the only physical activity that I'm interested in doing (all the kneading, rolling and cleaning works are no joke!).

I make something simple and healthy for this week because I can hear my arteries protesting for the amount of cheesecakes I've eaten in the past few days (shhh).

These are my crusty breads (think french baguette) with walnuts and black sesame seeds, 30% whole wheat. I made them in different shapes because I wanted each of them to be uniquely handcrafted. 

The cuts were made with a conventional knife because I don't own a scoring blade yet, I can only adore the beautiful cuts on artisan breads at the moment hehe. I increased the proportion of whole wheat flour to high gluten wheat flour in the recipe of walnut and cranberry bread. They turned out fine to my personal liking!

Ingredients (make 4)

170 g milk

180 g high gluten wheat flour

70 g whole wheat flour

9 g molasses

4 g active yeast

1 g sea salt

13 g butter

30 g walnuts (lightly roasted)

10 g black sesame seeds (lightly roasted)

Happy baking! 

I shared some of the fresh breads with my neighbor and the rest were my breakfast for three days :) The reason why I embrace cooking is that it is a simple and practical way to deliver the message of love. By preparing wholesome meals using healthy ingredients, we can nurture and support our love ones with energy they need in pursuing their own goals.

Bagel

The little town that I live in cannot be accounted as a food desert, but there isn't any decent bakery within walking distant. I visit bakeries in the shopping center to get freshly baked breads every once a week but none of them offers bagel - it just isn't the culture in Malaysia.

I first discovered bagel in a cafe with in 2013 and that has left me craving for more. The shiny roll with appearance that assembles doughnut was completely new to me. I soon fall in love with its dense and chewy texture which sets it different from the other breads. 

As I further my adventure with yeast, I decided to make my own bagels. The recipe calls for just a few kitchen staples: flour, sugar, salt, yeast and water. Traditionally, malt syrup is involved in the recipe but I decided to stick to the simplified version as I do not have any malt syrup in hand.

I was brainstorming for topping idea as I shaped the dough and started wondering its origin. A quick search on Google told me that bagel has acquired its stirrup shape for more than a century; the shape signifies the eternal cycle of life and is believed to bring good luck.

After shaping, these dough was rested for 40 minutes to allow proofing.

Bagel making involve a distinctive step that distinguishes it from other baked products - dough has to be poached in boiling water prior to baking. This key step is responsible for the chewy texture of the finished product. Apart from that, poaching in boiling water could also inactivate yeast and limits fermentation in the latter baking. It is often said that New York City has the greatest bagel in the world because it's municipal water has high mineral content which better supports the formation of gluten. 

Conventionally, lye is added to the poaching water to achieve an alkaline mixture that enhances Maillard reaction - the reaction that facilitates crust browning and flavor development. Due to the potential danger involved in dealing with the corrosive solution, baking soda is often used as the alternative for home baking. 

Poached bagel dough is subsequently brushed with egg white and baked in the oven for 15-20 minutes until it becomes golden brown.

The outcome: a half dozen of freshly baked bagels! These babies have crackly crust and chewy innard when warm. Upon cooling, they become touch and too dense and require toasting before serving.

Isn't it amazing that a few basic ingredients can give rise to so many possibilities with different textures and flavors? A slight alter in cooking methods and other parameters could create product that will surprise you! Making bagel is not tough but it is time consuming. I am so addicted to baking, the feeling of accomplishing things, especially edible things, from scratch makes me happy. It is a huge lesson about being patience- urging the yeast won't make the dough rise any faster. 

The undesired response I received in my mailbox today has brought me down but I am learning to take it positively. I feel blessed that my boyfriend is not only a partner, he is a teammate who involves himself in my life and shares the same feelings with me. It feels so good to have someone who strives to bring the best out of you and holds your hand and tells you it's okay.

Lastly, there's no way I can tell whether my bagel taste authentic because I've never been to New York! Well, someday, maybe :)

Walnut and Cranberry Bread

Rain falls heavily as I'm writing this. It's the same to the day when these breads were made. In fact, this sad weather has persisted for a couple of days and I wonder when the rain will go away. Don't mistake me, the rain is not making me down. I've realized that your mood depends on what you think and what you do, so don't blame the weather. I just have a slight complain because the cold seems to intensify my premenstrual pain  T^T.

I made these breads as I wanted something dense to bite. The breads are mildly sweetened and contained very low amount of fat. It was pleasurable to bite into the crispy crust and soft crumb, along with the crunchy walnuts and juicy cranberries which gave a burst of sweetness. Sadly, the texture wasn't retained after the breads were cooled. Fresh is always the best! 

The original recipe called for raisins but I substituted it with cranberries (I hate raisin!). I am so glad with the outcome and good comments from my neighbors. Paired it with coffee and called it a meal :)

What should I make next? There are so many recipes that I wish to try!

Breakfast Roll

'Today is life-the only life you are sure of. Make the most of today. Get interested in something. Shake yourself awake. Develop a hobby. Let the winds of enthusiasm sweep through you. Live today with gusto.' Dale Carnegie

Losing passion and the drive of the life is like walking in a no-end tunnel. I wouldn't say that I have found the exit at the moment, but at least I keep myself moving :) 

I started my bread baking adventure with this breakfast rolls. The use of yeast added a certain extent of doubts into the process because it was hard for a beginner to gauge and predict the outcome. It may be intimidating but it is those unforeseeable factors that make the process extraordinary exciting. 

The process took me around 3 hours. I started by using the bread machine to form a dough and subsequently hand-kneaded it for 15 minutes to allow the development of gluten. Kneading is a labor intensive, but definitely rewarding activity. My heart was overflown with joy as the dough became smoother and smoother. Subsequently, the dough was placed in a bowl and covered with cling wrap for 40 minutes to allow first proofing. 

When the dough doubled in size, it was divided into nine equal parts and allowed to rest for 15 minutes for second proofing. Another round of shaping followed and the dough was left for 40 minutes for the final proof. Before putting them into the oven, I brushed the surface with some egg to enhance its appearance. 

I halved the bun and toasted it with some cheddar. My heart fluttered when I saw the fine and even holes in the crumb. It feels like performing magic using yeast in the kitchen!

Today, I've decided that, whatever I do, it has to involve foods. It doesn't have to be my job,  I feel happy simply by writing about my kitchen adventure! I will never let go of my passion :)