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The Pseudo Artisan Baker : Honey Oat Bread

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Sometimes, the urge to bake comes to me out of the blue. In this case, it was after work. Most people like to just relax and chill out after a long day. Well, me too. And sometimes baking is a way for me to relax.

I used the recipe by Laura Vitale here. It is awesome! The bread is slightly buttery and sweet (from the honey, of course). And it has oats (use either rolled or quick-cooking). My breakfast for tomorrow!

-hazrock, tired? It’s all in your head

 
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Posted by on February 19, 2014 in The Pseudo Artisan Baker

 

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The Pseudo Artisan Baker : Sourdough

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Day 1 : Starting the starter

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Fast forward to Day 5 : Starter getting bubbly and sour

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Finally Day 6 : We have Sourdough Bread

I finally got down and attempted conquered the Sourdough! Just followed the experts and embarked on a dangerous territory/journey/experiment. What I did was just a few minutes of work each day to sort of cultivate yeasts in the starter. I’m no professional baker, but I am a good follower and learner. So I just did what the experts do.

The crust on the bread was achieved by spraying water a few times while it was baking. Love the “bakery” look it gave to the final product.

-hazrock, happy as can be

 
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Posted by on December 24, 2013 in The Pseudo Artisan Baker

 

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The Pseudo Artisan Baker : Nutella Bear Claws

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Disclaimer : This is not an “authentic” Bear Claw. The dough I used was not puff pastry. And the filling was not almond paste. As long as I shaped it like a Bear Claw, who cares.

One day, I will make Bear Claws properly (puff pastry, albeit frozen). Now I’m just a little intimidate by it so I guess a basic bread dough will do. And who doesn’t love Nutella?

-hazrock, Nutella is a food group.

 
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Posted by on December 23, 2013 in The Pseudo Artisan Baker

 

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The Pseudo Artisan Baker : Sausage Buns

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I took a basic yeasty bread dough which I’ve used several times (successfully) and just twisted it around some chicken sausages. A little egg wash to make it look pretty, throw them into the oven, and we have Sunday brunch. The kids love them!

-hazrock, it’s a wrap

 
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Posted by on December 22, 2013 in The Pseudo Artisan Baker

 

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The Pseudo Artisan Baker : Ciabatta

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There was a lot of contemplation while I was deciding if I should try making a Ciabatta bread. I found a recipe on Foodwishes and it requires no kneading but a lot of WAITING! Fermentation took18 hours to be exact. I gave it close to 24 hours because I was at work.

Look at all the big air pockets on it! Soft interior with a hard crusty exterior. My kind of bread!

-hazrock, waiting is torture

 
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Posted by on December 18, 2013 in The Pseudo Artisan Baker

 

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The Pseudo Artisan Baker : Whole Wheat Honey Oatmeal Bread

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This looks absolutely gorgeous. I love the sprinkling of rolled oats on top. Although I forgot to brush milk or something on the bread for the oats to stick. They flew all over the place when I took the bread out of the loaf pan.

I ate the bread for breakfast the next day, just with some butter and raspberry jam. The bread would make a great sandwich too. With all the whole wheat flour and rolled oat in it, what a hearty meal that would be.

-hazrock, oats here there and everywhere

 
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Posted by on December 5, 2013 in The Pseudo Artisan Baker

 

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The Pseudo Artisan Baker : Kaiser Rolls

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I’m not sure if these can be called Kaiser Rolls. These are not plain hard rolls. I made these with a bread recipe which has butter, egg yolks and milk. So this has a slightly rich and brioche-like texture and flavor. Oh well. I shaped like Kaiser Rolls so I’m going to call them that.

-hazrock, kaiser chief

 
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Posted by on December 1, 2013 in The Pseudo Artisan Baker

 

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