Ciabatta

He made them, baked them, I eat them. I love my baker husband!

I end up making some Tuna Cream pasta with Garlic Ciabatta toast. Yummms! Have a great dinner, everyone. 

Wheat?

It's not new, but he wanted some changes & proof to himself that he is able do it. This was done way back in 2012. Wheat croissant & fruit danishes. Well done, my baker husband.

Dips & Bites.

A habit that I never understand. My baker husband has been doing this since I've met him. He will dip any bread his eating in his coffee. And he makes it look so yummy that I tried once and - nope! I didn't like it. Who eats soggy breads?! LOL! 

Total opposite in taste and I guess, that's why his the baker and I'm the designer. 

Brown & Rustic.

 Gorgeous, yes? Well I sure think it is. Latest made & bake [&] photo taken by my baker husband. 

Plain ol' Sourdough.

French Baguette, 100% levain & T55 flour.

Dark Rye Bread, 80% rye flour & 100% levain.

L-R : Cereal [mixed seeds & oats] Loaf, Rye Loaf & Campalliou Sourdough, 100% levain

Chocolate Croissant, beautiful layers made by 100% levain. 

Sundried Foccacia bread. Onions & rosemary are added to give some flavors.

Braided Cranberry Raisins Chocochip with Mixed Seeds loaf.  

I don't really have all the recipe above. But if anyone is interested, I'll try to write down the recipes and method of making them. I mean, like I mentioned in all my post on bread, I am no master in this topic, as the master of baking is snoring right now as I write this. Hahahahahah! He works like 14 hours straight everyday, and comes home after work to have his meal and bam! goodnight.

But... I will still keep trying. Till then, enjoy them photos and hope to see you guys again. Happy browsing! Feel free to leave any comments or inquiries. Maybe this will make the baker start blogging and giving them answers. LOL!

Fresh from Mr. Baker's Oven.

It may sound bias (or just because I am the wife of a baker), but I've got to say, my partner make good breads. I've never in my life understand the art of making or eating bread, but after much learning and being taught (to see, smell & taste) by the baker himself, I am now addicted to bread. (lol)

In our younger days, we only know of white loaf breads or croissants, which, by the way, taste and feels like soft roll, yes, soft rolls too, and maybe once or twice, we eat baguettes (only when my parents bring us to have a buffet brunch in a hotel). So artisan bread was like an occasion for us. Unlike in the States or European country, it is the total opposite.

I'm not here to blabber about, just that I am proud of my partner for making this beautiful and delicious breads/danishes. Enjoy! :)

Updates, Apologies & 2013.

*breath in*

It's been long. The last post I made was in March. Goodness. Anyways, I hope I am able to be back in action again.

It's been a while since I posted anything to do with bread. And so today, to start of the new month of June 2013, let there be bread!

 

 

 

All photos are taken at Mandarin Oriental Pudong, Shanghai, China. All bread & danishes are made by MOPud's Head Baker & team. By the way, CONGRATS on their first MO opening in Shanghai!

 

Oreo Biscotti

Now, doesn't this just calls out your name and allure you to "Make me, Bake me, & Eat me!"

BiscottOreo anyone..? For breakfast.. Now, that will definitely jingle your bell, or shall i say "Belly". LOL!

Enjoy.

(Click on Link below for the recipe.)

Oreo Biscotti

Good 'hole' mate!

"Hole+y" cow! Now that's a good piece of bread!