Soft.Cinnamon.Rolls. These were a treat to have with a cup of tea or coffee. They were not too sweet (some may find it not sweet enough as compared to the store bought ones) as they were filled with only dark brown sugar. The higher content of molasses in the dark brown sugar gave the sweetness a more complex flavour. I really liked these rolls and made another batch the following weekend.
Sunday, 10 February 2019
Saturday, 19 January 2019
This sourdough focaccia was really fun to make and it is very easy to handle for a high hydration (70%) dough. The bread was pretty looking and very tasty when dotted with vine ripened tomatoes and rosemary.
I loved how gassy, light and soft the dough was when I dimpled it with my fingers. This left a trail of big and small bubbles on the surface of the dough. A delightful sight. To me, focaccia is likened to a fluffier cousin of a pizza.
I made the dough the day before and chilled it for 11 hours and bake it the next day.
Saturday, 3 November 2018
Friday, 17 August 2018
Wednesday, 14 March 2018
Tuesday, 31 October 2017
Feeding, measuring, mixing, autolyse, slap and fold, stretch and fold, bulk ferment, dividing, rounding, resting, shaping, proofing, retarding, developing, heating, steaming, baking, cooling and eventually nourishing.
Enjoying every step and moment of this bread making and baking journey.
Tuesday, 24 October 2017
|Specks of orange zest and cranberries|
What do I like about these scones? They are buttery, crumbly, moist and my kitchen smells like Christmas as they bake. The addition of orange zest + cranberries = smell of Christmas time.
This is a one bowl recipe and mixing was done using hands, therefore washing up afterwards was kept to a minimal. The scones can be made ahead and freezes well.
Monday, 16 October 2017
This made a real, good treat for my weekend breakfast. It was assembled the evening before and left overnight in the fridge to develop. An early morning bake ushered in a delicious start to my weekend.
Monday, 2 October 2017
Beauty is in the simple things. It is how a feel about this simple cake. Simple to make with no fuss in its presentation. Full of apple goodness and tasted even better the next day.
Friday, 18 August 2017
Sourdough bread baking have become a weekly routine ever since I started my naturally leaven bread journey a year ago. I will try to bake at least 2 loaves of the bread weekly for my family and every bake is a learning experience.