Bread baking is one of those thing I tend to do when I want to just take a time out and relax a bit. Seeing how each bread grows as you go through all the different steps from weighing out all the ingredients to exact measurement, to the bulk proofing and then finally the part where you just take it out the oven and smell the sweet smell of home made quality bread.
So as you can see, i've started my bread baking (French Baguette) early this week. Still to come is soft butter rolls, ciabatta, focaccia, and possibly chelsea/cinnamon buns. So keep an eye out for those recipes through out this next week and hope everyone had a great weekend.
I use Eureka Flour, which is local to South Africa and sources its wheat from Heidelberg as well as Swellensdam. The method of farming the wheat is by crop rotation, which allows for the soil to maintain its natural organic materials thus less fertiliser is required. This also promotes the presents of earth worms and also gives the soil a higher nitrogen level which keeps insects and weeds away. The nitrogen levels and organic materials also allows fro the wheat to posses a higher nutritional value. Commercial methods of wheat grinding requires 14 different steps which result in high temperatures, which damages and destroys. Where as the method that Eureka implements only requires 3 different steps and a very small amount of heat is produced during this process, preserving the vitamins and minerals. Which is stone milled and not bleached in any way!
They have a wide range of flour such as Plain Cake Flour to Rye Flour. To have a look at there range simply press the button below.
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I'm a chef at heart and by trade, enjoy what I do and have a passion for the culinary world.