Mebake's blog

For this past Market day, I've baked the same breads I often bake For all preceding Arts and crafts markets: A Rye , A Whole Wheat multigrain, and a country White loaf.  For This market ,however, I've baked all three of them. a 7 Kg. worth of Rye dough, 5.5 Kg. Worth of Whole wheat multigrain, and 5kg. worth of Tartine’s Sesame bread dough; yielding a total dough of 17.5 Kg!  All bread was baked in three consecutive days, and none were frozen. Phew!

I've been baking for the Arts and crafts market,scheduled next Friday the 14th of March,  and here are 2 bakes out of 3. I plan to bake Tartine's sesame bread last. When i have spare spare time, and effort, i plan to bake Mark Sinclair's Potato rolls that Mr. Mark has so generously shared with us. 

80% Rye with Rye flour soaker from Hamelman's book: BREAD

Whole Wheat Multigrain from Hamelman's book: BREAD

This is sesame bread from Tartine Bread book. I followed Chad's formula and instructions to the letter, and it yielded a delightful bread. 

Sliced.. Mmm, the aroma!

Nutty and sweet.

Last weekend, I've thankfully managed to squeeze in a bake in the midst of a hectic family, and professional commitments, Phew!

I've been wanting to bake the High extraction Miche in "Whole grain breads" ever since i saw it, but the idea of sifting whole wheat flour (Oh the horror!) deterred me. Until, that is, i realized that the flour is abundant in Dubai, and UNDER MY NOSE!. In fact, there are several mills in Dubai that produce the flour "Chakki atta" and many  available in supermarkets, but i've settled for what i think is best in terms of refinement and quality.

After labor intensive days of dough and bread, preparations, and final touches, it was time.

I've had a busy couple of weeks, and hadn't had the time to blog about my latest activities. 

Here it goes: I've completed my Pastry class in Shortcrust and pies some weeks back, and attended my Asessment in baked goods. I had to bake a fruit tart, and soft dinner rolls. Everything went alright, and the Chef approved my products. I have Chocolate classes left (next month), and i'll be done. 

This is my second take on Andy’s (ananda) Borodinsky Rye. My Last attempt yielded a fine bread, but lacked volume to fill the pan, and was somewhat over-hydrated. This time, I've lined my Pullman pan with parchment paper, reduced the hydration of the rye dough, slid the pan cover on, and baked with steam throughout the 4.5 hours baking time at 100C (The oven was preheated to 250C).

Those are two bakes from Andew Whitley's book (Bread Matters): Whole grain rye, and Spelt bread. I've used Wheat instead of Rye for the whole grain rye.

 Some years ago, I remember seeing tables lined up in a shopping Mall here in Dubai, where locally homemade Artisan crafts are displayed for sale. For months now, I have been planning on taking my home baking a step further, and the idea of selling bread to public was brewing slowly in my mind. So, I looked up for information on the Crafts Market, and found that “ARTE” or Arts and Crafts Market run a once in a month exhibition, were only locally handmade art work and craft items are featured by local Artisans.

Last week, I went to a health food store in Dubai to pick up some Rye berries, and black strap molasses. To my dismay, I could not find any malt syrup in the store, and left to a shopping mall for lunch. Located next to the food court was yet another health store that quickly caught my sight. I went in, and asked for barley malt syrup, and the salesperson said that they do not sell it anymore. I was just on my way out  when I  heard him calling upon me and saying: Wait, I have some barley extract!