Flower of buns

I was looking for a white bread that looks nice. We were going to see a Thai friend and she likes to eat bread. The first time I baked a bread with a crunchy crust and soft crumb for her. She liked it. Today I will make a flower of buns for her.

Sourdough with corn

When I read the announcement for Bread Baking Day #36 the first thought was; ‘I have no corn flour’. After searching for a good recipe with corn starch I thought of the roasted potato bread Susan made. I would adjust the recipe and use corn.

Thai people love to eat corn. You can buy it at almost every market in season. They sell sweet corn on the cob and ready to eat cups with kernels with butter and sugar (too sweet for me). After a hot meal Thai people love something sweet.

I adjusted the recipe and replaced the potato with corn kernels, garlic, union and a bit of chili. The first bread I baked was delicious. Because of the small amounts I used, we could smell the garlic and onion, but we almost couldn't taste it. In the second bread I will use the double amount. Still it is a delicious bread.

Garlic buns

I was looking at the recipes at Yeastspotting and found these delicious looking garlic buns. I made a note and knew I would make them soon. Today was the day, because yesterday I made French union soup and these buns would match perfectly.

Kouign Amann also known as Breton cake

Have you ever heard about this? Till yesterday I had no idea what this was. It looks like caramelized cake, but looking at the ingredients it’s more like a sweet bread. You have to try it for yourself.

Searching for another sourdough bread I found it on an Australian website; Sourdough companion. I saw David Lebovitz also made it. I followed David’s instructions, his pictures looked delicious. Both Karnie and David are so enthusiastic about this Kouign Amann.

David says; ‘Is there anything more fabulous than something created through the wonder and miracle of caramelization?’

And Karnie says; ‘We made this heavenly french dessert as part of our bread making night at Boulangerie L'epi (St Michaels Ave, Ellerslie, Auckland) a few weeks ago, and it was S O delicious’. I couldn’t resist.

Soft Semolina Sourdough

Crusty, crunchy and chewy are things we like in our bread. And once in a while we ate soft bread. Until today, because this soft semolina sourdough is delicious; it is soft and tasteful. And, you need a lot of sourdough starter. Using it is better than discarding it, I think. I’m still working on bigger (sourdough) holes, but around the holes this bread tastes delicious.

Brown Multigrain Norwich Sourdough

If you could only smell this bread!

I love to bake Wild Yeasts Norwich Sourdough. But, We also love brown bread. I like to experiment with the ingredients. Today I used all purpose flour mixed with high protein flour and added roasted malt and multigrain. The only thing to make it a perfect sourdough brown bread, is bigger holes in this bread. But, I’m happy with this result. Maybe this is the one for our last piece of Beemsterkaas?, delicious cheese from Beemster Holland.

Brownies

Tomorrow we have to go to Bangkok and we have to leave early in the morning, before we can have breakfast. I will make dragon tails and we can eat them in the car on our way to the airport. Yesterday I prepared the poolish for dragon tails. While waiting for the dough for the dragon tails to proof, I decided to bake some brownies as well.

The original recipe is Dulce de Leche Brownies. I have made these many times and they are really delicious. But, tomorrow while traveling I wanted a brownie without anything sticking to my fingers/clothes. So, if you are not traveling, use the Dulce de Leche!