Friday, 28 October 2011

BREAD USING DURUM



This is bread made with 'Duelio' (durum) flour by Nisshin (日清杜蘭小麥麵粉), bought during my visit to Taipei in August. Compared to other brands of bread flour, this one is develops gluten much faster. It's the colour of cornmeal - a nice pale yellow.  The Ham & Cheese Loaf smells heavenly and so natural.  A good flour definitely produces a more flavourful bread.

I can still recall the first time I made Ham & Cheese Bread. After 20 minutes in the oven, the dough was still white as sheet and very much uncooked. It also smelled weird. My parents made faces (who could blame them?) and wouldn’t touch it. I gave a slice to Moon, who told me quite bluntly, “Fun, you're my best friend and I love you but I’m afraid I don’t have the courage to try this!”

I have no talent.


But who was it who said that "Hard work without talent is a shame, but talent without hard work is a tragedy"?  Talented fellow blogger, Christina, once told me (when I commented on her beautiful homemade baguettes), “Yes you can if you have the will to learn.”

So here I am. A learning a day.



Bread dough: 100 grams Nisshin DUELIO (durum), 50 grams all-purpose flour, 20 grams caster sugar, 1/8 teaspoon salt, 2 grams instant yeast, 20 grams egg, 90 grams milk, 10 grams unsalted butter

Footnote: The morning after. Saturday, October 29, 2011. Last night, I double-wrapped the remaining bread in clingfilm and left it on the dining room table. It is still soft this morning.  Amazing!

5 comments:

Moon said...

Hoot!

Maki said...

Your bread looks very nice and it proves beautifully that what Christina told you is right and you have the will to learn!!!

Fun said...

Moon - You and I should catch up soon.

Maki - Yes, determination is key to success!

Steph said...

wow, also want to try this! Let's try to do swiss roll in time for Christmas log cake!!

Fun said...

Steph - a Swiss Roll is what I should try to attempt next!