Traditional Baguette

Generally I prefer a really dynamic whole grain bread, but if I eat "plain" white bread, baguette is my favourite!

The following video is actually how I learned. It is in French, but there are subtitles, and most importantly, he demonstrates the baguette making technique:

A few tips, in addition to the video:

1. Plan on the process taking at least 5 hours.
2. Place a baking tray in the oven while it's preheating.  When placing the dough in the oven, carefully pour at least 300ml (1 cup) of water in the tray to create steam.

Since the video covers all the ingredients and methods, I'll say a bit about the brilliance of the baguette. I'd say, that I'm most amused over the fact that this simple food is only composed of four ingredients: flour, water, salt and yeast.

I'd also say that this is the essence of cuisine. Ask any culinary artist and they'd say: Many people can make a dish with dozens of ingredients and hide mistakes in the busyness of the flavour. But, these simple foods require technique and finesse. There is no hiding behind a facade of complication.

Focaccia: baking watery bread #notgross

Focaccia is a delightful bread.  It's a little unique that it contains ~60%-70% water.

As usual I just threw things together; so bad at measuring.  After you work for years with bread it becomes second nature.  So, now's the perfect time for you to start!  In no time, you'll be making bread from scratch.

Begin by mixing flour, salt, yeast and water to form a very soft dough.  I like to let the dough ferment overnight in the refrigerator to allow it to develop complex flavours.

Scoop the dough out on a floured surface.  Here's the trick, the dough should be folded over itself rather than traditionally kneaded.  This forms the gluten, gives the bread shape and it keeps the air bubbles intact.

After folding, place the dough on a baking tray (lined with a silicon baking mat, oiled parchment, or simply oil the baking tray).  Let it raise until doubled in size and then use your fingers to make indentions on the surface.  This keeps the bread from raising too high and it gives the topping a nice home.

Then drizzle with good olive oil and top with delightful Italian flavours.  I chose red onion, olives and tomatoes.  Bake at 400F until golden brown.  It's a delight!

Brioche

So, the first thing bread artisans will say, "This isn't the way to make brioche!"  Then, they'd launch into an explanation or debate regarding how to work in the chilled butter.  But, I take every shortcut I can and I wanted to make this recipe accessible.

First, I added the yeast to a bit of water (and orange juice) to let it dissolve.  Then, I add chunked butter, eggs, sugar, salt, nutmeg and vanilla to the mixer and run it until the butter is broken down to small bits.  Then add the water and yeast mixture and enough flour to make a soft dough.  Keep mixing to form the gluten.  Set in a cool place for about 8-10 hours.  This allows the dough to ferment and develop complex tangy flavours.

Then add more flour to form a stable dough, mixing it with the dough hook.  Allow the dough to rest for 15 minutes and form to round loaves.  Set in a warm place to raise until it's more than doubled in size.

Bake at 350F until light golden brown.  Then remove from the oven and brush with egg wash (a whisked egg and a shot of water).  Return to the oven and bake it until it's a dark golden brown.

This is what delicious looks like!

Wheat Bread [Fresh Ground Flour]

I got a dry ingredient container for my Vitamix and decided to give it a try.

I used red organic wheat and ground it to flour.  It's important to sift four that's just been ground since the occasional unground kernel may be hiding amongst the powder.

Plain bread - composed of sugar (molasses), salt, fat (olive oil), water, yeast and this fresh-ground flour - comes together fairly easily.  If you measure your ingredients, fresh flour should be added by weight, rather than volumetrically.

Shape the loaf; score it in whatever fashion makes you happy, and let raise.  Bake at 350F until it's golden brown.

I know I'm horrible about posting recipes.  But, bread is one of those amazing baking things that is resilient.  Jump in and give it a try!

Here's a basic recipe:

• 1 Cup Water
• 2½ Cups Flour
• 1 Teaspoon Salt
• 2 Teaspoons Yeast
• 1 Tablespoon Sugar
• 1 Tablespoon Olive Oil

Keep in mind that this a very basic recipe and needs adjustments depending on the nature of the ingredients.

Oat Bread

Give any wholegrain bread a classy look and a full flavour with oatmeal.

Simply dip the dough in water and roll in oats.  Don't try with quick oats - it just doesn't work well.