Friday, December 5, 2014

Sourdough Bagels



I’m baking Bagels, the first ones I bake and eat. Peter ate store bought bagels a long time ago and didn’t like them. I promised him he would love the ones I bake for him.

I’m baking Bagels for Peter and they better be good!

I’m sure I can bake the best bagels he ever ate because I use a recipe from Susan of Wild Yeast. I baked the bagels the next morning for breakfast with friends and we all loved them!



Thursday, October 16, 2014

Sourdough Roasted Garlic Buns


It’s been a while since I posted my baked breads. I do bake even though I don’t post about it.

We just came back from a visit to the Netherlands. This time we had a very nice reason to go. Our second granddaughter was born. It was great seeing her with her 4 year old sister. We had a good time with family and friends. We love our Thai life, but it’s also nice to be back. Giving all those we love a real hug. Visiting all those great museums, bare feet walking along the beach, enjoying the forests and eating food we normally don’t eat anymore.

The Netherlands is a land of bread and cheese. I dare say it has the best cheese in the world (and France has the best mold cheese). If you ever visit the Netherlands don’t forget to sample the cheeses. There are many delicious old, mature and young cheeses, but for this bun it has to be mature Weydeland cheese. It’s creamy and mature. The best taste experience is when you eat just cheese and forget the rest. But, that’s my opinion. I’m NOT paid by anyone to talk about our love for Dutch cheese!

Zorra organize WorldBread Day for many years, what a great job!! This 9th year year! 
Have a look at the huge number of breads baked by home bakers from all over the world.
I looked forward to World Bread Day and came up with bread we love in our house. It has both of our worlds: Thai garlic and Dutch cheese. I found this amazingly delicious bread baked by Susan of Wild Yeast; sourdough roasted garlic bread. I was in the mood for buns and I changed the recipe a bit. I added whole wheat bran, spelt and wheat germ.

For me the smell of roasted garlic is one of the best smells coming from the kitchen. I added 2 onions and mixed it with the garlic paste. Who knows when we can send the smell of roasted garlic with melted Weydeland cheese digitally? Till that time we have to bake these buns ourselves.




Monday, June 9, 2014

Soft rolls (inspired by the Portugese Papo Secos)


I like to look at bread and visit bread blogs. Luckily there are a lot of good blogs on bread. Luckily most of them have good recipes. Some of them have non-fail recipes. You know the recipes you don’t have even have to check.
Yesterday I found an interesting recipe of local bread I wanted to bake for the Bread Baking Day #69. When I added the flour to the water and sourdough it hit me. It was wrong! The description said “very wet dough” and mine was almost dry?? I immediately checked the amounts and 57% is no hydration for wet dough! I did my best to correct it, but it was a failure.

Wisdom for today: next time I check the recipe before I run into my kitchen! J

Yesterday evening I didn’t feed the sourdough and I decided to use dried yeast. I found a nice recipe I used before with 69% hydration. I changed the shape a little bit and here they are: beautiful soft rolls.