BANGALORE: Artisan bread baking is not unfamiliar to food lovers in India, thanks to food shows from across the world and culinary exposure. But there are many facets of bread that remain unexplored. To answer some of these questions, Sugar n’ Spice at Vivanta by Taj MG Road is showcasing artisan bread making techniques from all over the world at 12 pm today.
Chef Ramaswamy Selvaraju and Chef Martin Fernandes of Swiss Bake Ingredients have created an array of offerings that provide varied flavours and textures. From the rustic, airy and chewy Ciabatta to tangy sour dough breads to a butter bread that melts in the mouth. They share a few recipes with City Express.
- 400gm of Swiss country bread mix
- 600 gm of refined wheat flour
- 620 ml of water (18 degree Celsius)
- 25 gm of fresh yeast
- Mixing: Four minutes slow, followed by five minutes fast
- Fermentation: Once the dough is formed, make a ball and keep for 30 minutes covered with a wet muslin cloth
- Moulding: Divide the dough into 400 gm pieces, knock the dough into a shape of choice, spray water and cover fully.
- Put the bread for proofing at 33 degree Celsius for 40 minutes on an oiled tray. Ten minutes before finishing the proofing, make incisions on the dough and proof again.
- Baking: Pre-heat the oven to 230 degree Celsius and steam the bread for 2 minutes. Lower the temperature to 210 degree Celsius and bake the bread for 45 minutes. Rotate the tray to get uniform colour
- 500 gm corn bread mix
- 500 gm flour
- 600 ml water (18 degree Celsius)
- 30 gm fresh yeast
- 30 ml oil / shortening
- Mixing: Four minutes slow, followed by five minutes fast
- Fermentation: Once the dough is formed, make a ball and keep for 30 minutes and keep it covered with wet muslin cloth
- Moulding: Divide the dough into 500 gm pieces, knock it and make balls, spray the water on them and cover fully with corn flour. Put them for proofing for 40 minutes at 33 degree Celsius in an oiled tray. Just 10 minutes before the finish, make incisions.
- Baking: Pre-heat the oven at 230 degree Celsius and steam the corn bread for two minutes. Then lower temperature to 200 degree Celsius and bake the bread for 45 minutes. Rotate the tray for uniform baking.
- 500 gm baguette mix
- 1.8 kg refined flour
- 1500 ml water (18 degree Celsius)
- 60 gm fresh yeast
- 60 ml olive oil
- Fresh rosemary sprigs
- Black olives and sun dried tomatoes
- Mixing: Four minutes slow, followed by six minutes fast
- Fermentation: Once the dough is formed, make a ball and keep for 30 minutes and keep it covered with wet muslin cloth
- Moulding: Now, cut the dough and put the mould tray for proofing for 40 minutes at 33 degree Celsius. Sprinkle sea salt, onions, capsicum, olives, herbs or any toppings of choice on the focaccia before putting in the proofer .
- Baking: Pre-heat the oven to 230 degree Celsius, drizzle olive oil on focaccia and steam for two minutes. Lower the temperature to 210 degree Celsius for 25 minutes and rotate the tray for uniform baking.