If you have been reading this blog, you may have noticed we have spent a lot of time searching for good bread. In December an acquaintence from Bahasa Malaysia class shared some bread he made Since then the thought of baking has been on my to do list. In late February the folks at CETDEM came to the rescue. They offered a class in Organic Bread Making. Liz was all for this... getting to taste good bread and getting me out of the house.
|Our instructor at CETDEM|
So on a Sunday morning I went off to the CETDEM facilities. I went to the wrong facility....their office. After a few calls, I got some sketchy directions, hailed a cab and went off to find the CETDEM community centre. With luck, I arrived only a few minutes late, and hopefully did not delay the proceedings.
|Sourdough Starter Chinese Style|
|Demo of kneading|
It was much more strenuous that I was used to. We used two hands, one to anchor the dough ball and the other to stretch the dough. We did this for about 10 minutes, oiled a bowl, oiled the dough, covered it with a damp linen towel and placed it in a corner to rise. No worries about finding a warm place in the kitchen here in Malaysia.
We never got to see our loaves of bread finish their rising, but the rolls rose quickly, and they baked up nicely in about 20 minutes. I took one home to share with Liz.
A week later I got my hand at baking bread in Kuala Lumpur. In the intervening week my local supermarket began a renovation and for several days had no flour. At another market I found unbleached Gold Medal all-purpose flour, and an Australian brand of rapid rise yeast. The former is not necessarily adequate for bread making, and the later was unfamiliar. Added to that was an Australian brand of whole meal flour (not the same as whole wheat bread flour). I used a recipe I gathered from the internet and proceeded to make bread.
|Yes, my dough is rising in a wok.|
I put two of the loaves in pans, and reserved the remainder of the dough for the freezer. I had no use for 4 loaves of bread. Unfortunately my freezer has a hot spot (where the defroster is located) and the dough continued to rise for several hours in the freezer.
|And we have bread.|