Saturday, November 3, 2012


Yeast is a major contributor to the taste of bread. It develops, during fermentation, aromatic compounds that we find in the bread.
If the amount of instant yeast is superior to 1% incorporation relative to the flour, it's taste is discernible in the bread.
If a small amount of yeast is incorporated (about 0.3%), we can extend the fermentation time, especially during bulk fermentation. The taste of the bread will be more intense.
(In Malaysia, common biological yeast are found in dry & instant form. In Europe, common biological yeast are found in fresh & instant form. Rule of thumb is 1:3)

Tuesday, October 23, 2012

A matured liquid natural leaven.

natural leaven chef 100gm
non-treated whole wheat flour or atta flour 1000gm
filtered water 1500gm
once noticed bubbles and volume increased, the leaven is ready!

Thursday, October 4, 2012

Workshop on Taste of Bread.

Discover the bread "Le goût du pain" with Tommy Le Baker
16 October at 6.00pm to 7.30pm

How to taste the bread, what's the difference with all the breads in our supermarket? Discover the different fabrication, aspects, smells…
RM 10 by registration.
Venue: Alliance Française de Kuala Lumpur
15, Lorong Gurney, off Jalan Semarak, 54100 KL

Friday, August 17, 2012

Recipe : walnut tart (one of my best selling tart)

very simple...
butter 350gm/ sugar 250gm/ 6 eggs/ ground hazelnut 150gm/ walnut 100gm/ flour 40gm only.
Mix everything and crushed the walnut in. Spread onto a sweet pie crust. Bake 45min at 180. ;)

Friday, August 10, 2012

What should you look for when buying artisan bread?

There are five major criteria to consider when buying a quality bread:

Colour: This deals primarily with the exterior colour of the loaf. The loaf should be evenly baked and exhibit a warm golden colour, much like the wheat from which it is made.

Aroma: Bread should contain the sweet, nutty aroma of wheat. If you detect unnatural aromas resembling ammonia or cleaning agents, these come from dough enhancers and additives.

Weight: The weight of the loaf should be in proportion to its size. An oversized loaf that weighs almost nothing is generally filled with air and has been made with volume increasing dough enhancers or additives.

Crumb: The inside of the loaf should contain numerous irregular holes that are evenly distributed, yet be sturdy enough to hold your favourite toppings or spreads without falling apart.

Flavour: You should taste the nutty flavour of roasted wheat and grains as opposed to the flavours of sugars, eggs or preservatives. When you taste quality bread, it should be enjoyable without anything on it and have a delicious flavour of its own.

Monday, May 28, 2012

Steps in Breadmaking

Making French bread requires the enchainement phase that is clearly distinct in a logical sequence:

  1. Les Matières Premières (The dosage of raw ingredients) 

  2. Le Pétrissage (The kneading process)

  3. Le Pointage or Piquage (The fermentation process: phase 1)

  4. Le Divisage (The scaling process)  

  5. La Détente (The fermentation process : phase 2)

  6. Le Façonnage (The shaping process)

  7. L'appret (The proofing process)

  8. La Cuisson (The baking process).   


Thursday, February 2, 2012

Poolish pre-ferment

Poolish debut
Poolish matured
This is a process that allows for longer traditional fermentation time, so provide time for the compounds responsible for flavor to develop. It is characterized by preparing a mixture of water, flour in equal parts and yeast, several hours in advance. The strength of the paste will increase. The breads obtained from a poolish pre-ferment would be more pleasant in taste and gives a distinctive character without acid. The crumb is very open and irregular.

Tuesday, January 10, 2012