ARTISAN BREAD

After a success in baking my first basic bread following the recipes from two beautiful bloggers Anto and Kenley , I got adventurous and tried the now popular artisan bread or bread in a pot.

Artisan bread is really easy to make but unfortunately, it just wasn’t the kind of bread texture that I like. My first try botched with the dough being too wet. After adjusting the amount of ingredient, my second attempt turns out well.

The crispy crust was what I wanted but not the internal. Unless I am doing it wrong, the inside of artisan bread is gummy even when it is well done. I did some research and found out that it is due to the long rising time which produces loads of gluten that contributes to its texture.

If you happen to bake it better, please share your experience with me. I would love to know more.

I have always been intimidated by baking but now that I’ve started, I am in for it to try more recipes.

¼ tsp yeast

1 ¼ cups of warm water

1 ½ tsp salt

3 cups of flour

In a bowl, dissolve yeast in warm water. Add salt and flour. Mix all ingredients well, cover with moist towel and leave it to rise for 8 to 12 hours. Sprinkle flour on worktop and fold the dough a few times without over working it. Sprinkle cornmeal, flour or oats into bowl, put the dough in and cover with moist towel to rise for another one hour. Preheat oven with a pot to 475F/245C. Transfer dough into pot, cover with lid and bake for 30 minutes. Remove lid and bake for another 15 minutes. Remove bread from pot and let it cool completely on a wire rack before cutting. 

WINE FOOD MUSIC

I cook with music and it must be there from the moment I draw my knife. I normally keep my mini hi-fi tuned to our local station Class 95FM with non-stop love songs from the 80s and 90s. These are songs with the power to arouse my emotions and awaken all my senses  to create the right aroma, taste, texture and color for my dish with love.

Along with music, tasting a glass of wine when I am cooking increases the sensation to elevate the whole process to a different level. It keeps my momentum going when I need to take short breaks while waiting for the fragrance of the garlic to infuse into the olive oil or when my marinara sauce is simmering away with fresh basil, onions, garlic and Italian canned tomatoes.

Something that adds to the happiness is to appreciate all the ingredients in front of me. I give huge respect to the farmers who had put in hard work to plant, rear and cultivate all the beautiful produce that are able to help me create my dish. No ingredients are to be taken for granted. Every grain of rice, every dash of black pepper is precious and should be treated with great value.

When you cook with passion and love, people can taste it.

CHICKEN WINGS WITH BABY CARROTS IN TOMATO SAUCE

 

Deep fried chicken wings can be found everywhere in Singapore. As much as I love it like many others, the burning weather over here do not allow us to have it as often as we like before a sore throat develops commonly follow by cough.  Today, I turn it into Italian style.  

Wings

10 mid joint wings

Olive oil

Salt

Black pepper

Season wings with salt and black pepper. In a pan, heat up olive oil over medium high fire and fry wings till golden brown. Put wings aside for later use. Add left over juice into sauce. When sauce is ready, put in the wings and simmer for 15 minutes.

Sauce

Refer to my post meatballs in tomato sauce . This time, I substitute grated carrots with baby carrots.