“Remember, the bread you meet each day is still rising. Don’t scare the dough.”
– Macrina Wiederkehr
Update on the Giveaway Contest – This contest is closed now and the lucky winner to get Saee’s book Crumbs is Raghav Modi. Congratulations!
I don’t remember exactly when I fell in love with baking breads. I have been making my own pizza for quite some time now and had baked my first Challah (Jewish Sabbath bread) a few years ago. But, it wasn’t until I baked my first multigrain loaf that I started to understand the science and technique behind bread baking. Still, using a convection microwave would just not end in satisfactory results. My baker friends would keep talking about the upsides of using an OTG (Oven Toaster Griller) and I would end up hating the microwave oven a bit more every day. A few weeks ago, after moving into a new house, I invested in a Morphy Richards OTG and inaugurated it with a whole wheat focaccia from Saee Koranne-Khandekar’s book Crumbs. It’s a gem of a book for perfect baking in Indian conditions; read more about it here.
My most recent bake from the book was this simple Whole Wheat Loaf, which I can proudly say is the best bread I have baked so far. This time I decided to not rush in and let it proof for at least 12 hours; can still do better with second proofing though. Baking this dough which I had patiently left to rest, I realized that it was a lot like me. The more I let it rest, the more patient I am with it, the more I care for it, the more it rises. Isn’t that how life goes too?
We’re always in such a rush to do things, to make things work, so impatient that we rarely give ourselves time to grow. That day when I saw an almost perfect bread come out of my oven, I made a promise to myself that like every bread that I would bake from now on I would care for myself, let myself rest and be patient enough to let myself rise. Food for thought, eh?
This time #TheLiteraryKitchen does not have a recipe because honestly I am still learning about breads and don’t see myself as an expert to share the recipe. So instead, I would direct you to Saee’s book; buy it if you want to learn the history, the science and the craft behind bread baking. From simple sandwich loaves to sourdough, Goan poi, laadi pav, sheermal and thalipeeth – the book has everything you need to start baking.
However, what’s exciting is that my blog is turning five on September 9th and I just thought it fit to host a giveaway – first on this blog by-the-way. And what do you get? Crumbs – Bread Stories and Recipes for the Indian Kitchen by Saee Koranne-Khandekar, of course.
How to participate:
• Like my Facebook page Foodchants or follow me on Instagram @foodchants
• Tell me in a comment on this blog post about your favourite bread memory or a bread that you love the most.
Terms & Conditions:
• Open for Indian residents only.
• You need to like the Facebook/Instagram page and post a comment here to be eligible.
• I will pick the winner through a lottery (I promise I won’t cheat).
The contest is on starting now to September 8th and I will announce the winner on the blog and Facebook page on September 9th.
So rise-up and go play. Chop-chop!
Disclaimer – This contest is not in association with the author of the book or Hachette India so there won’t be a signed copy. The giveaway is completely sponsored by yours truly and will reach you through Amazon.