Origins
As mentioned in my small introduction, I have a multicultural background, and growing up, I’ve realised its importance. I hold my culture very close to my heart; not many people like me get the opportunity to make as far as I have and to be as fortunate. I need to share my culture with others so that they understand that we are not a monolith.
Growing Up !
I’ve been passionate about food for as long as I can remember. One of my earliest memories I have dates back to me poking my head inside the kitchen trying to catch a whiff of what was being cooked. I remember smelling the fragrant caramelised onion and garlic; it brought such a smile on my face and sated what hunger I had in that instant. I’ve been cooking food in the kitchen for the past decade. My first steps in the kitchen involved helping my mom with slowly cutting vegetables, seasoning meals and stirring pots with her by my side. As I grew up she would delegate more responsibilities to me in the kitchen to see how I would fair. Now as an adult I like to going head to head with my mother in kitchen, have her rate my meals on a scale from 0/10 and provide assistance as my sous-chef when necessary.
Bread Recipe
A staple recipe that I’ve come to love over the last two years is half and half bread; whole wheat and white flour. The bread is refreshing and also incredibly filling too. You’ll notice the difference between this bread and store bought bread. You’ll feel like an actual baker !! I’ll leave the recipe down below, let me know how it goes by leaving me a message in the contact section !
Ingredients
- 900 ml Cold water
- 16 gr Salt
- 525 gr Whole wheat flour
- 525 gr All purpose flour
- 14 gr Dry yeast
- Extra 130Gr of Flour for rekneading (65gr Whole Wheat, 65gr All Purpose)
Instructions
- 1) Measure dry ingredients with your scale and measuring spoons.
- 2) Put all the dry ingredients into the mixing bowl.
- 3) Whisk all the dry ingredients together for a minute.
- 4) Pour the water into the bowl.
- 5) Mix until you have wet sticky dough and cover over night.
- 6) Put the Dutch Oven into the preheated your oven to 450°F / 233°C for 45 minutes.
- 7) Work the dough for 15 minutes before adding the flour you set aside slowly.
- 8) Leave the dough to rest until your the 45 minutes are over.
- 9) Take out Dutch Oven, place the dough inside and cover it for an hour.
- 10) Take off the cover for another hour.
- 11) Remove the bread, put it on a rack and leave it cool until it is room temperature.