Bite 25 – Bread
Man cannot live on bread alone but Kimberley can. I love bread! No matter where I go in the world nor what type of cuisine I encounter there is always some sort of bread. It’s the one thing that every culture has in culinary common.
quick, yeasted, un/leavened, flat, loaf, buns, rustic, sourdough, enriched, artisan, plain
And the bread beat goes on…
Bread is the one food I have been eating my whole life and have never tired of it. I have now earned my artisan bread baking certificate and continue to put it to good and regular use. Occasionally I am without my daily bread but too long without and all is not right in my world. Bread is the staff of my life.
It’s Mardi Gras! Eat all the things! The period of fasting begins tomorrow for those who observe Lent.
In the spirit of the indulgence and gluttony that leads up to this period I decided to make croissants with the organic New Zealand butter sitting in my fridge. Having made croissants before in my artisan bread making course, I was familiar with the labour intensive process and obscene amount of butter used. Should you take on the task of making homemade croissants, here are a few things to keep in mind:
- Not all butter is created equal. A higher water content makes for a lighter and flakier croissant. European butter, particularly that in France, often comes in a variety of water content.
- Start the process at least one day in advance of baking your croissants. It is a laminated dough which means it must get folded several times to build the layers of flakiness.
- Use disposable parchment paper for baking. The high amount of butter will leave silicon baking sheets very greasy. To avoid an intense clean-up, use throw away parchment paper.
- Size matters. Though you can find monster croissants in the stores, it is healthier to make small ones. There’s a lot of butter in this crescent-shaped bread.
Did you know…? Croissants are said to have originated in Austria. http://www.smithsonianmag.com/travel/croissant-really-french-180955130/
I’m down with brown and white’s not alright – the truth about whole wheat versus whole grain
There are three parts to grain kernels: germ, bran and endosperm. Whole wheat usually only contains the latter two while whole grain contains all three. Whole wheat flour is sometimes just white flour with the bran added back in. The texture is quite granular. Other brands of whole wheat flour are mildly refined (only the germ is removed) and the texture is smooth. Some breads advertise “made with 100% whole wheat” but check the ingredient list. Often these breads are made with a combination of refined, or white flour, and 100% whole wheat flour. This is an example of marketing trickery. Breads made solely with whole wheat and/or whole grain flour usually add extra gluten to help with dough structure.
If going for whole grain buy stone ground flour and store in fridge if not using right away. If using whole wheat flour, add wheat germ to the mix and store along with the wheat germ in the fridge. Wheat germ and wheat bran are readily available in most grocery stores.
In commercial flour production the germ and bran are removed resulting in protein and nutrient loss. The essential oils contained within the germ degrade with the heat from the milling of industrial machines. This along with expedient bulk production, long storage capacity and transportation requirements make the removal of the good stuff necessary.
Whole grain is a thirsty flour. Adjust liquids accordingly or add applesauce, banana or other puréed fruit (dates, raisins) to the mix to retain moisture. Whole grains also produce a denser dough. Use a small percentage of a lighter flour (eg brown rice flour, whole wheat pastry flour) to balance the heaviness. Handle the dough gently, don’t over knead and throw in some wheat gluten to help with the conditioning of the dough. The addition of a sourdough starter and some nuts/seeds also greatly enhances the flavour of whole grain loaves.