Crunchy Bottoms

Striking the caloric balance. Barely.

Category Archives: Bread

Olive and Rosemary Fougasse

Olive and Rosemary Fougasse

I don’t make fancy breads often, because bread in my home is mostly consumed for breakfast in manageable slices that fit into the toaster to crisp up.

I knew I wasn’t going to be able to fit this into the toaster, and just the mere thought of hacking up this fiery leaf- I mean loaf, of bread into misshapen pieces, slicing it open thinly just so I can spread or lay something over it would almost kill me. I’m not fond of making things that are too pretty to eat. Hence my lack of interest in cupcakes, food paint, fondant for cakes and food colouring.

But then this isn’t your typical breakfast bread, although please, feel free to do as you will with what you made fresh from your oven and with your two bare hands.

Yet when I saw how simple these were to make, and how they promised deliciously edible Ego Boost in the form of the heady fragrance of olives and perfume-y rosemary embedded in one of the most rustic and beautiful patterns one could carve out of dough, I just had to. And guess what? Everything – from the mixing to the heart-stoppingly frightening moment when it’s time to slide the fragile-looking doughs into the oven and to when they emerge crackly and golden – took less than 2 hours. I think I came out of the kitchen, a little dusted with flour and bearing what Richard Bertinet calls the Fougasse Grin, which essentially reads as ‘Look what I’ve made!’.

Read more of this post

Ciabatta!

 

Ciabatta

 

During Chinese New Year, I fed my cousin a couple of slices of toasted home-made bread with smoked ham, gouda cheese and a squirt of honey mustard. He complained that it was too holey and light – hardly filling at all. It was good, he said, but the lobangs were too big. And that’s all the feedback I got, not that I expected or wanted any.

You would probably infer then, that I don’t take feedback well.

If anything, I would seem to do the exact opposite with unrestrained vigor, refusing to consider kind advice, or perhaps intentionally mocking constructive criticism.

I see you frowning in confusion. Let’s clear up some things shall we?

1. I respond well to feedback.

2. While I absolutely adore feedback, I don’t care what you say, and I sure won’t give a flying rat’s ass if you tell me you don’t like your bread to resemble the remnants of a thoroughly pilfered, eroded excavation site.

You want holes the size of single-celled organisms? Grab the loaf of Gardenia from the supermarket next time.

Anyone who eats my bread will observe, with deep reverence, the First Commandment of Christine’s Home-made Bread:

Honour the lobangs of thy holey bread, for it is them which contain heavenly reservoirs of salted butter, melted cheese, golden olive oil and smoky ham, and you will receive the gift of gastronomic paradise.

End satire.

.

.

.

You have no idea how thrilled I was when I sliced the loaves open. *Squeeee!!* Read more of this post

Oh yeasty goodness

Now look what I’ve done.

I started this on Saturday, and popped it in the oven today. Richard Bertinet wasn’t kidding when he said that longer fermentations and rising times produce a gorgeous rusty-red crust, full-bodied flavour and the slightest nutty sweetness. Oh my lordie. I could have an entire loaf as a snack, or perhaps all three. I hadn’t planned on taking a span of 3 days to bake this, but I’m glad I did. Now I only wished I had doubled the batch. Half of it’s gone already.

And of course my shaping leaves much to be desired. They’re suppose to look like baguettes but ended up mangled. Tsk.

That wasn’t all that I made with the dough though (say that ten times fast!). I could jump around the house in joy, bouncing off the walls like a chimpanzee on crack and red bull both at once because I thought three baguettes would satisfy the family enough, so I took the last ball of dough and made this: Read more of this post

Obsessed with holes

Gorgeous crumb.

I know what you were thinking. Don’t deny it!

So I’m surprising myself here, with a double post today. I made my weekly bread and was ecstatic when I sliced it open. Wouldn’t that be perfect with a splash of extra virgin olive oil and a dash of balsamic vinegar? Or perhaps lightly toasted along side a steaming bowl of minestrone? Read more of this post

Follow

Get every new post delivered to your Inbox.

Join 769 other followers