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



3 Comments Add yours

  1. prior says:

    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

    1. vannillarock says:

      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

      1. prior says:

        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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