"We love our bread
We love our butter
But most of all
We love each other..." Madeline
If you've tried baking your own bread at home with all the freshest ingredients to boot, you'll have a different perspective of how your breads should taste like. Thanks to my lil sister who has finally mastered the art and science of baking our home-made breads. She is so focused that she bakes even in her sleep. Being a nurse by profession, she loves baking because it is also a science with all the chemical reactions the dough mixture had to go through to become artisan bread. Her hard work paid off as it has raised the bar for our standard on home-baked breads. And would you believe that we've stopped buying our breads from our local bakeries like Pan de Manila? ( sorry, haha )
Nini's Words
"The rustic looking bread acquire its honest flavor while tucked away in the fridge, sitting quietly in its container, fermenting itself to arrive in its complex state of "breadness."
I used pre-fermented dough. The dough MUST sit for long hours/time even days undisturbed to create that complex flavor. Nutty, warm, and sour. The dough is then shaped into a boule (pronounced as bool). Few shallow slashes made on top of the dough to let gas escape so it wont collapse during baking. It's called artisan because it is purely and specially made by hand, shaped by hand keeping that rustic look...thus the name artisan...it's an art.
Anyone who's not really into sweet fancy cake house bread I think would like it... Relentless PATIENCE is the gem among the lowly ingredients such as flour, yeast, salt, and H2O. Bare hands make this unpretentious bread all the more special. It's warm, nutty flavor leaves you severely anxious for another bite another slice."
And it would be so selfish of us if we don't provide you with the link where Nini has been gleaning lately. Here it is:
http://www.artisanbreadinfive.com/
But wait! There's more! Here are some more photos of Nini's home-made artisan breads.
We love our butter
But most of all
We love each other..." Madeline
If you've tried baking your own bread at home with all the freshest ingredients to boot, you'll have a different perspective of how your breads should taste like. Thanks to my lil sister who has finally mastered the art and science of baking our home-made breads. She is so focused that she bakes even in her sleep. Being a nurse by profession, she loves baking because it is also a science with all the chemical reactions the dough mixture had to go through to become artisan bread. Her hard work paid off as it has raised the bar for our standard on home-baked breads. And would you believe that we've stopped buying our breads from our local bakeries like Pan de Manila? ( sorry, haha )
Nini's Words
"The rustic looking bread acquire its honest flavor while tucked away in the fridge, sitting quietly in its container, fermenting itself to arrive in its complex state of "breadness."
I used pre-fermented dough. The dough MUST sit for long hours/time even days undisturbed to create that complex flavor. Nutty, warm, and sour. The dough is then shaped into a boule (pronounced as bool). Few shallow slashes made on top of the dough to let gas escape so it wont collapse during baking. It's called artisan because it is purely and specially made by hand, shaped by hand keeping that rustic look...thus the name artisan...it's an art.
Anyone who's not really into sweet fancy cake house bread I think would like it... Relentless PATIENCE is the gem among the lowly ingredients such as flour, yeast, salt, and H2O. Bare hands make this unpretentious bread all the more special. It's warm, nutty flavor leaves you severely anxious for another bite another slice."
And it would be so selfish of us if we don't provide you with the link where Nini has been gleaning lately. Here it is:
http://www.artisanbreadinfive.com/
But wait! There's more! Here are some more photos of Nini's home-made artisan breads.
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| Sprinkled with a good amount of fresh rosemary snipped from my container garden. |
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| This artisan bread is bejeweled with slivers of black olives. |
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