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Showing posts from January 1, 2012

Day 4 Sponge and Dough Method, Ciabatta.

A SANDWICH I CAN EAT OVER AND OVER


Pronounced cha-ba-ta, is an Italian word for slippers because of it's flat and wide shape. We did this on our first day of the Sponge and Dough method, thanks to the girls, Liz Beth Lim, Cora and Grace King, students from my 3 day No time dough class who requested to take this special session.

They loved the Tuna filling i prepared for the bread, which was filled immediately after i fished the loaves out of the oven. We ate the sandwiches for lunch while the rest of the breads were being baked. Simple but very satisfying. Breads like these lifts your soul to a higher ground, you do not just bake breads, you make a meal in and around flour, water, yeast and salt.

Why do breads made from a sponge taste so much better? It is in the fermentation. Ask yourself why wine is better when fermented 10 years more. Same answer.

I was already almost in deep REM when i remember that i had to make the sponge for this class, so i got up and did m…

Christmas Cakes

COFFEE CHIFFON CAKE WITH MOCHA BUTTERCREAM


FRUITCAKE WITH A REQUESTED ICING FROM MY NIECE, SO ICING THERE IS!

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