Tag: Artisan Bread

自家製鄉村麵包 My Homemade Pain de Campagne

By on • ( 8 Comments )

不經不覺已有數個月沒做過麵包，隨著身體康復得七七八八，決定要練習一下了。

I have not baked any bread for several months since I had my surgery. As my recovery is good and it is time for practising baking now.

Short Baguette

By on • ( 3 Comments )

Baguette is one of the most difficult breads to make and ongoing practice is a must for beginners like me.

My oven is a small one which can’t handle the usual length of 65 cm, so I am going to make a short Baguette instead.

Fresh Figs - Courtesy of VegUp.org

Simple Fig Bread

By on • ( 5 Comments )

I love fig, especially those dried figs.They are delicious and rich in dietary fibre.

Back in the good old days when I was young, I like eating Fig Rolls – a sweet biscuit filled with fig paste in the middle.

To fill my dream of eating fig, I decided to bake a fig bread today.

Learn from Master - Domoto Bakery

Learn from the Master – Chen Fu Guang 陳撫洸 – Black Tea Bread with Raisins

By on • ( 3 Comments )

While writing my last post on Red Wine and Dried-Fruit Bread, I have talked about Wu Pao-Chun and his Fermented Glutinous Rice and Dried Longan Bread. Someone who closely related to Wu Pao-Chun is Chen Fu Guang (陳撫洸) – the legendary bread master who is the mentor of Wu Pao-Chun and the one who lead him to explore the wonderful world of tastes.

I have come across his book “堂本麵包店  小巷𥚃的味蕾奇蹟” (ISBN 978-986-93284-4-9) and would like to learn from the master by following some of the recipes and tips shared by him.

Baking

Dark Brown Sugar Artisan Bread

By on • ( 5 Comments )

My little niece returned home for her Easter holiday in early April. During her stay, she talked about the dark brown sugar bread served in Outback Steakhouse and how delicious it is.

Rather than taking her to Outback, how about giving her a surprise? A loaf of freshly baked dark brown sugar bread sounds like a good idea.