K is for ….kneading


Before I started this blog, I was a home baker, but I didn’t ‘do’ bread. I have come a long way in the last couple of years, experimenting with different, unprocessed flours, feeding sour dough like a precious puppy, and eating more bread than I probably should have done 😦 I console myself by my promise to self that I would not buy bread to eat at home, which I have pretty much adhered to.

Good cook book authors exhude a passion for their craft, but I think those bakers who specialise in bread are more passionate than most! Most of us can throw overripe bananas in a bowl to mix up a bread loaf, but for bread makers there is a love of the ingredients and the science of it all. Several years ago I went on a week’s cordon blue course at Le Manoir aux Quat’Saisons, Raymond Blanc’s beautiful hotel/restaurant in Berkshire. One of the highlights was not actually part of the course. I got up extra early and went into the kitchen to watch and talk to (actually quiz!) the young bread chef. I need to tell those of you who have never been fortunate enough to eat at the Manoir that their bread is a little piece of heaven, so to talk about the ingredients and see it going into the oven was a bit special.

All this is leading to the letter K and of course to knead. I guess it’s the length of the process which puts people off making their own bread but if you just add up the hands on time, it isn’t a lengthy process. You can also do the first rest overnight in the fridge – this is proofing or proving.

Since I have used a flour produced from the ancient Khorasan wheat I thought that would give me a double K

You can find the recipe here Khorasan wheat



Posted by

hi! i am Anne (hence vANNilla) - two 'N's autocorrect WILL autocorrect - grrrrrr I can most often be found cooking up a storm in the kitchen,(with my trusty thermomix) behind a camera or a kindle. If you are a traveller/photographer my bog is @vannilla http://vannillarock.wordpress.com If you have come as a baker my blog is http://vannillarock.com i studied economics in Edinburgh in the early 70's; now retired from a day job, on paper i have plenty of time to explore the blogosphere and enjoy the shared experiences of others. like every other retiree i know we wonder how we fitted in a day job. I split my time between Guernsey,. In the Channel Islands -a 20-odd square mile island with 60thousand+ inhabitants- and Phoenix, Arizona. The mix is perfect- the former is beautiful but attacks of cabin fever are never too far away. Arizona, on the other hand IS king of the open road and has THE biggest bluest sky EVER. my blogs revolve around baking (vannillarock) and photography/travel if you like what you see please do start a conversation :)

3 thoughts on “K is for ….kneading”

  1. I really enjoyed the back story – and you told it so well I felt as if I was tiptoeing into the kitchen area with you to see the bread maker. nice story!

    also, I liked to read about your view of how those who make bread are in a unique class – I agree.

    and side note, later this spring I am going to try my hand at making some gluten free bread – I have been looking for recipes and have learned how to grind down brown rice. I also plan to do something with almond flour – but all in due time.

    anyhow, I am enjoying your A to Z (and I think you can tell I got caught up on some posts tonight) take care 🙂

    Liked by 1 person

    • Thanks so much. I’m so pleased to have comments. I have made breads with all sorts of alternative flours. I have a wonderful machine called a Thermomix which makes it easy to grind flour from brown rice etc etc. good luck with the bread projects.

      Liked by 1 person

      • well thanks for the tip – and actually as I was leaving your blog I saw a “related” post with the therma-mix – and I think i even recall reading it before – so I will be back to check it out later – I am not ready to bake quite yet – so in the meantime just enjoying trader joe’s breads…
        have a nice day

        Liked by 1 person

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