A Taste Of The Year Ahead
Little did I realise I was quite unprepared for the foolish sense of excitement which overcame me upon seeing the bread inflate and double in size during the proving process. It’s like the bread was alive! (Well, it kind of is, since yeast is a living organism). This foolish thrill would later cost the bread its fully-developed flavour, as I, in my haste, started punching the bread, ridding it of air and preparing it for the second proving process, before the first one was even through. The finished product had the visual appearance of bread, but in taste it was quite deformed. The crust was thick and chewy, while the crumb was a little too salty and had a lingering aftertaste which I suspect is due to excess yeast, a result of rushing the fermentation process during proving. Far from being disappointed, it spurred me to do some research on perfecting the art of bread-making. If I’m going to take this first bread as an indication of the year that lies ahead, it’s not that it will be marked by over-salted failures, but rather by exciting discoveries into an art that promises unbounded potential and many happy-tummy memories
Tanya said,
January 7, 2008 @ 2:55 am
Hei akki, Happy new year! Have always enjoyed reading ur blog lots. Very witty and full of passion.Keep it up =) Oh can i still get the cous cous recipe from u?hee
Tanya said,
January 7, 2008 @ 2:58 am
n all the pictures there are juz simply beautiful!
Akki said,
January 7, 2008 @ 3:28 am
Hey Tanya, happy new year to you too! Hope things are going well over there in Malaysia. Sure thing I’ll look up for the cous cous recipe and pass it on to you once I have it
It’s sooo good to hear from you
anna said,
January 10, 2008 @ 2:11 pm
That’s the perfect way to look at a less-than-ideal result of baking!
Akki said,
January 14, 2008 @ 12:11 am
Anna, since I’ve stuffed up so many of my bakings, that’s the only way to look at things! Otherwise I’ll be depressed