Unfortunately, in Asia the staples of the diet are rice and noodles. Bread takes a backseat - like back of the bus back. If people eat bread here, they want it to be sweet and light. You can easily polish off an entire loaf in a single sitting because the bread is nothing but air. That's why I was so excited when a group of us found out about a bread making class at the Cooking House in Sri Hartamas.
Our originally scheduled class was postponed (the chef contracted Dengue Fever!!) and Chef Lee stepped in.
We set out to make four loaves - ciabatta, baguette, pita and multigrain - that would be suitable to feeding a European!
When baking bread, you need to use a flour that has a high gluten content. This is what makes the bread hearty, not light like a cake flour might. In the past I've used Canadian Strong flour, but in Malaysia, you just look for a sack of "Gluten Wheat." (FYI, it's not that easy to find).
For the multigrain, we simply soaked what we would normally eat for breakfast, and added it to the dough.
Unfortunately, Chef Lee took the easy way out. We had an industrial machine do all of our kneading. I think the class would have been much better if we'd hand kneaded at least one bread.
All bread needs to proof - the rising process. I don't have one of these at home. But a cozy, warm spot should provide a nice substitute.
"How do I know you're really bread?!"
Chef Lee demonstrates how to roll a baguette.
Still learning...
Now we must score the baguettes.
Perfect 10!We mixed some black olives and sundried tomatoes into the ciabatta. Oh yes, we did.
Finally, it was time to pop these dough boys in the oven.
We've got bread people!
Say cheese sandwich!
Lunch is served...
After stuffing ourselves, we still managed to have a few loaves to take home.
So, what does a real, live European have to say?
"Is niiiiice!"
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