Five of the best tasting breads? Well that's personal. Essential doesn't have to mean the 5 most preferred to any given person. I'm going to interpret it as 5 different kinds of bread. Meaning I'd like to preserve 5 ways in which breads can be made.
Unleavened. So any one of the different types of unleavened flat breads.
Sourdough. The next stage in breads evolution.
Barm Bread. And so on...
Yeasted.
Chemically risen bread. Like soda bread.
I see this as essential as it's bread throughout history. Not necessarily my 5 favourites.
With a shared theme. A twist at the end with the last two. You've managed to bunch together the leavened breads and get two extra. I like it! Although technically one needs to make the bread before making bread pudding.
I was trying to represent bread as an ingredient. There is a long list of finished foods that include bread dried or crumbled or cubed or rebaked or bread used as a thickener. What about breakfast cereals? Is a corn flake a tiny bread?
Well not for Christmas but over Passover we have Chremzels which is egg, matzah meal, oil and sugar (possibly milk but I've never made it myself) made into a thick batter and fried in oil. It's delicious.
I'll try find a traditional recipe.
Edit: it's basically a pancake made with matzah meal. All a variation on the same theme but what I had at home looked similar to this https://toriavey.com/toris-kitchen/bubaleh/ except we never added any raising agent. They have a few names but we called them chremzels. Hot out of the frying pan and sprinkled with sugar. Delicious. I think the baked matzah made into meal gave them a dimension that isn't in normal pancakes. Like using bread in a recipe.
And chremzels are two variations of the same word. What kind of food is chremslach?
Oh yes, and then there's matzah bri which is matzah soaked in egg and fried. Similar to French bread but not sweet and not all the egg is completely soaked up.
Yeah, the name sounded too familiar, that's why I remembered about chremslach. It's is however not pancaky, at least not in our family tradition. The picture here is the closest I could find: https://maxpark.com/community/retzept-babushek/content/814070
It's more of a fried sweet dough pieces, made with matzah meal and eggs, my grandma always adds a lot of dried fruit.
This is a North African fried dough (sfinge) that can be either dreaded in sugar or sever as a savory meal. What we have here is, a lean dough proofed to the point of being very extensible.
When I get confused (often) I go back to the beginning. This all started with the traditional French cooking term
"The five mother sauces"
What exactly is a "mother sauce" first let us answer that then we can proceed to name the five, or so mother doughs.
From: The Spruce Eats:
In the culinary arts, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces." ... A sauce is essentially a liquid plus some sort of thickening agent along with other flavoring ingredients.
In the opinion a blue-collar, no training on which to base anything noob! That being said, once I open a legendry micro-bakery, and become a huge success, I think I will explore "The Mother doughs" in my first book. I envision my first book being two books in one, not unlike the double albums of the Mid '60s and '70s. (Yes I did smoke much too much herb, in the '70s) Anyway once you're a success and have proved your metal in the real world, formal education becomes less important. That being said, reaching the pinnacle of one's chosen field, without formal education, is like trying to fit a camel through the eye of a needle!
Book1 as it will be:
La maison de Falzon
Book 2
La casa di Falzon
With a bonus section separating the two main sections:
Five of the best tasting breads? Well that's personal. Essential doesn't have to mean the 5 most preferred to any given person. I'm going to interpret it as 5 different kinds of bread. Meaning I'd like to preserve 5 ways in which breads can be made.
I see this as essential as it's bread throughout history. Not necessarily my 5 favourites.
What I was getting at is like the base sauces. What are the five base bread formulas that other, bread
are built on?
The 5 base [sauces] breads are built upon. Great minds think alike.
flatbreads
leavened breads
quick breads
bread puddings
steamed breads
With a shared theme. A twist at the end with the last two. You've managed to bunch together the leavened breads and get two extra. I like it! Although technically one needs to make the bread before making bread pudding.
I was trying to represent bread as an ingredient. There is a long list of finished foods that include bread dried or crumbled or cubed or rebaked or bread used as a thickener. What about breakfast cereals? Is a corn flake a tiny bread?
One more...fried breads
Does any other country, other than the UK, have bread sauce as a condiment for Christmas dinner?
Austria has a bread horseradish sauce
What about the egg/flour group?
Sounds like bread sauce with horseradish.
Egg and flour, Let me see....
Well not for Christmas but over Passover we have Chremzels which is egg, matzah meal, oil and sugar (possibly milk but I've never made it myself) made into a thick batter and fried in oil. It's delicious.
I'll try find a traditional recipe.
Edit: it's basically a pancake made with matzah meal. All a variation on the same theme but what I had at home looked similar to this https://toriavey.com/toris-kitchen/bubaleh/ except we never added any raising agent. They have a few names but we called them chremzels. Hot out of the frying pan and sprinkled with sugar. Delicious. I think the baked matzah made into meal gave them a dimension that isn't in normal pancakes. Like using bread in a recipe.
Oh the world of matzah meal food! Such ingenuity. I've never had pancakes though. We have chremslach, similar name, but a different dish.
And chremzels are two variations of the same word. What kind of food is chremslach?
Oh yes, and then there's matzah bri which is matzah soaked in egg and fried. Similar to French bread but not sweet and not all the egg is completely soaked up.
Yeah, the name sounded too familiar, that's why I remembered about chremslach. It's is however not pancaky, at least not in our family tradition. The picture here is the closest I could find: https://maxpark.com/community/retzept-babushek/content/814070
It's more of a fried sweet dough pieces, made with matzah meal and eggs, my grandma always adds a lot of dried fruit.
This is a North African fried dough (sfinge) that can be either dreaded in sugar or sever as a savory meal. What we have here is, a lean dough proofed to the point of being very extensible.
This looks yummy
Basically fried pizza dough.
In hindsight, I should have used the term, mother breads.
1. Commercial yeasted
2. sourdough
3. enriched
4. lean
5. Chemically leavened
Well, you can have CY lean and CY enriched, or SD lean and SD enriched... You are using two orthogonal properties for a single classification.
Speaking of orthogonal, I think in terms of five distinctions:
1. leavening: idy versus levain
2. hydration: low to high
3. flours: entirely white flour to mostly whole wheat and/or rye
4. fat: lean to enriched
5. role of other stuff: plain bread to focaccia to pizza
Which would in theory give you 32 slots, not counting intermediates, though some of those slots go unfilled for good reasons.
apologies for duplicate
Speaking "orthogonally, I see the "Mother doughs" on a straight line, with the sub-doughs perpendicular to that mainline.
When I get confused (often) I go back to the beginning. This all started with the traditional French cooking term
"The five mother sauces"
What exactly is a "mother sauce" first let us answer that then we can proceed to name the five, or so mother doughs.
From: The Spruce Eats:
In the culinary arts, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces." ... A sauce is essentially a liquid plus some sort of thickening agent along with other flavoring ingredients.
Now let us begin,
I submit:
1. Unleavened Dough
Subcategories:
A. flatbreads
B. crackers
C. Pasta
D. Short pastry (Pie dough)
E. Laminated Pastry
2. leavened Dough
Subcategories:
A. Lean doughs
a1 - Pizza,
a2 - Focaccia
a3 - Ciabatta
a4 - pretzels
a5 - Baguettes
(The list goes on)
Enriched doughs
Subcategories:
A. - Vienna Dough
a1 light
a2 Medium
a3 Heavy
B. - brioche
C. - pastries
3. Quick Bread
Subcategories:
Leavened breads (using yeast and/or bacteria)
Unleavened breads
Quick breads
In the opinion a blue-collar, no training on which to base anything noob! That being said, once I open a legendry micro-bakery, and become a huge success, I think I will explore "The Mother doughs" in my first book. I envision my first book being two books in one, not unlike the double albums of the Mid '60s and '70s. (Yes I did smoke much too much herb, in the '70s) Anyway once you're a success and have proved your metal in the real world, formal education becomes less important. That being said, reaching the pinnacle of one's chosen field, without formal education, is like trying to fit a camel through the eye of a needle!
Book1 as it will be:
La maison de Falzon
Book 2
La casa di Falzon
With a bonus section separating the two main sections:
Pies of the world