Back to basic and just bake a bread!

After baking two birthday cakes in a row last week, I finally had enough "pretty and fancy" for the moment. I mean, it is always more important for the good-looking of a cake, especially if that is a gift. I did throw my failure of eclairs to trash bags just because they were not pretty. I felt bad about that as those eclairs should taste just as good, but in my mind, what's the point of baking cakes and cookies if they are not pretty?!

But when it comes to breads, I have different criteria especially for artisan breads. I do think my bread is pretty, though it is so "black", hard and simple. I love the smell of its wheatness and nuttyness, love the hard as stone shell but soft and moist inner texture, love the bread "singing for a while" after just taken out of the oven (it will crack a little bit from hot oven to room temperature)... I want to write a poem for you, my bread hahaha~~~

OK, I have to say I'm just conducting "self fulfilling". Not many Asians like those Artisan breads. So I bake lots of cakes and cookies for friends and bread for only myself. Are you saying that bread is too plain and flavorless compared to cakes? NO! Have you ever smelled a bread before you eat it? I DO! And this time, I think I can smell wheatness, ryeness, speltness and flaxseedness...

PS: I'm still self-training on shaping and scoring a bread. I found this series of videos really helpful!https://www.youtube.com/watch?v=PmxDKuGLWuE

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First bread in my new kitchen: Thomas Keller's multigrain batard

Follow my blog with Bloglovin Isn't spring the moving season? Yes, to me I guess as I've been moving for two years in a row at this time of year. Sadly I finally moved out from the glorious upper east side of New York after being there for 4 years (can't believe! is it that long already??), to the "humble" Queens.. However, after I moved in, I'm starting to love my neighborhood. There is actually quite a few to explore and to discover (I mean, hmm, restaurant) in Queens. Indeed, I can't just improvise to make a call to order some Chinese food delivered to my door, or walk to the French bakery a few blocks away whenever I want. Luckily I can opt to make my own. With a good multigrain bread, some jam/spread, slices of good cheese, I am considering myself having a perfect breakfast/brunch. Of course, the world is even better if there is a cup of tea :) Multigrain batards are the most frequently-ordered bread I do in store- they're crust...

How to feed A BOYFRIEND when you have no intention to cook

I had almost given up cooking before my boyfriend! I've always been enjoying spending time in the kitchen, but, often time, I just gave in to my laziness. Plus, I had my perfect excuses: 1. I'm a busy phD student; 2. I'm spending most of my "kitchen time" baking. So I'm really used to a rather simple meal plan myself: homemade bread for breakfast, salad for lunch and yogurt for dinner. (I try to balance the protein and starch in it, so, don't worry, I can totally be filled up.) With all my passion (and time), I made bread for myself and cakes for friends. However, all these routine somehow changed when I started to take on the responsibility to feed someone- someone who is an ultimate meat lover, who hates salad (I mean, all the green leaves), who would never join my meal plan. Alas, the game completely changed- only I'm still the lazy girl as I've always been. So I came up with a couple of tricks for the "game": 1. Make it simple...

Mixology applied- purple sweet potato whole wheat sourdough bread

It's finally baking season again- winter is coming! Er, I mean, it's already here. It's such a cliche, but "how time flies!" Thanksgiving is just around the corner and my fridge is happily filled with meat and root vegetables (pumpkins, squashes, sweet potatoes, beets...). I highly suggest to try incorporating root vegetables to your bread dough. You will be surprised at how much they can help with the texture and flavor- your bread gets so much moisture and aromas. Bonus points- you also end up with beautiful color from the root vegetable you use. Like today, I found these gorgeous purple potatoes from Freshdirect , which were actually rare to find here. I feel that they are definitely more of a seasonal thing, probably because purple color is more festive XD? They taste quite similar to regular sweet potatoes/yams, with a slight hint of special aroma if you ask me. RECIPE (finally!): Presoak the seeds for ~30min by combining: Flaxseed: 15g oats...

A touch of Claire- baking, cooking& life

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