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...

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A touch of Claire- baking, cooking& life

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