Skip to main content

Rustic Italian Bread

Every time I mention bread making to my sister, she would always remind me of that freakish but talented bread maker from Anthony Bourdain's Kitchen Confidential who phoned in and screamed: "Feed the b***h ...". If you haven't read that book yet, go get it now! Your life as a foodie will be changed forever.

I came close to experiencing that kind of anxiety a couple of times when making this Rustic Italian Bread. The process is sooooooo looooooong that I wouldn't recommend it to anyone except the bread making fanatics. The recipe can be found here from Teri's Kitchen.

The first time was when I had to wait for the preferment to rise and fall. We had to leave the house for dance practice and I wondered if the dough needed a baby-sitter. What if it over-rise? What if it over-deflat? What if ... ?

Nothing of that sort happened while I was gone. The dough had risen but yet to fall so I even left it out overnight on the kitchen counter.

The second time was after mixing the final dough, the recipe calls for 3 hours of resting before shaping. I desperately need a power nap, but the dough is sitting on the counter. I wondered if the dough needed a baby-sitter again. What if it over-rise? What if it become deflated? What if ... ?


As if my life isn't stressful enough as it is. I had to do it to myself.


The bread was worth definitely worth the effort (and worry). The taste is so different from those that I have turned out. Complex and with a tinge of sourness. The crumb was soft and chewy with uneven large air pockets throughout the bread. The crust was crunchy and sturdy enough to whack a person out cold.

Ahh ... I'm in bread heaven.

Comments

Popular posts from this blog

Main Course Salads: How To Make Ahead

I am still very into salad these days and probably will start to turn various shades of green soon at this rate we are chomping them down.

After making and eating quite a number of salads, I've came away with some notes on how to get a head start in making salads.

Size - Cut it down
I just came across an article from The Kitchn asking if there is a way to eat salad gracefully. I didn't think that there was much hope in that direction until I had the Wafu Salad from Tonkichi that made me realise that it is possible to eat salads gracefully - cut everything into bite-size.

Prep ahead
Although salads needs minimal cooking, it involves lots of knife-work. Slicing, dicing, chopping all take time. But as I've mentioned earlier, most ingredients of a salad can be prepared in advance, but not all. Cut avocados will turn black, apples brown, and so forth. So if you are considering these items for your salad, either wait until just before serving to dice them up or leave them out. Th…

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal.

So if I have to put this into a checklist of evaluating a salad, it would probably look like this.



Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly?



The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe. I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dressings were …

Main Course Salads: Grilled Ribeye Steak Salad

I made this salad the other day.

The good news is that we love having steak and salad in one plate. It packs more fibre and colours than the usual steak and potatoes combo.

The bad news is that there is no recipe to share cos I just toss together the odds and ends I found in my fridge.

But ... I will not leave you out cold without a recipe. Actually, I had my inspiration of making a grilled steak salad from The Pioneer Woman's Big Steak Salad. Head over and drool at her photos.



I grilled 2 slabs of ribeye steaks seasoned with Cajun Seasoning and I could have eaten them hot off the grill while standing in the kitchen. The anticipation that built up while dicing them up for the salad was almost unbearable. I did snitch a bite though.

The salad was dressed with my usual dipping sauce for Vietnamese Rice-Paper Roll. This is my favourite sauce for something salty and spicy. However, do note the high salt content in the fish sauce. Dressings are usual the black sheep of an otherwise healthy …