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.


Thursday, May 29, 2014

Sourdough loaf with Wild Rice


Stefanie of Hefe und Mehr is the lovely host for this month’s Bread Baking Day #68. She likes us to bake with ancient recipes of ancient grains and with sourdough. When I read this I had 3 days until submission day. So, it’s time to bake!

I couldn’t find an ancient recipe which appealed to me. I found Wild Rice on the local market. It’s a weekly market where local Thai people and people from nearby hill tribes bring their products. Thailand is one of the largest rice producers and exporters. But, I’m not looking for “rice” even though I’m looking for “Wild Rice”. Wild Rice is categorist as a cool season cereal.
Wild rice (also called Canada riceIndian rice, and water oats) are four species of grasses forming the genus Zizania, and the grain which can be harvested from them. The grain was historically gathered and eaten in both North America and China. While it is now a delicacy in North America, the grain is eaten less in China, where the plant's stem is used as a vegetable.
Wild rice is not directly related to Asian rice (Oryza sativa), whose wild progenitors are O. rufipogon and O. nivara, although they are close cousins, sharing the tribe Oryzeae. Wild rice grains have a chewy outer sheath with a tender inner grain that has a slightly vegetal taste.
The plants grow in shallow water in small lakes and slow-flowing streams; often, only the flowering head of wild rice rises above the water. The grain is eaten by dabbling ducks and other aquatic wildlife, as well as humans.
Today I’m baking a loaf with sourdough, ancient flour: spelt and ancient grains: wild rice.

Wild Rice