Specializes in pre-ferments and long fermentation process to nurture the taste and to achieve the full nutritional potential of bread using what the nature has provided to his baker.
Sunday, August 24, 2014
Sharing one of my messages I replied... ...
Sharing one of my messages I replied... ...
"Dear Tommy, Good morning to you! Writing this message while savouring
you baguette sprinkled with mozarella cheese...simplest yet tastiest! If
you don't mind replying, can I check with you re the term: sprouted
bread? Came across this word lately as I googled for suitable food for
eczema patients and the bread is strongly recommended. I read in your website
that your bread all goes through tedious fermentation process to bring
out the nutrients, enzymes etc of a bread. So is this also termed as
sprouting the bread? Then I am on the right track as we are consuming
your bread! Bravo! Well, although not daily as we make a trip to your
shop from Bandar Utama once a week... Have a great day ahead!! Cheers!"
Dear Bandar Utama,
Thank you for your question. I really like this when a customer writes to find out more about the food they eat.
Sprouted bread is a bread made with sprouted wheat grains. Sprouted
wheat are usually added to regular bread recipes in the form of whole
grain, paste or dried powder as malt. But most of the content in the
bread is flour. Flour is milled from non sprouted wheat grains.
First, you might want to ask yourself, what happen when wheat is
sprouted. To sprout grains, we need water to dampen the grain. During
this soaking process, a significant amount of phytic acids (which is an
inhibitor in most grains and legumes) starts to break down. Gluten in
the wheat also gets broken down for better digestion eventually.
I personally believe that consumption of high phytic acid products in
the long run will weaken our body immune system because it inhibits our
body to absorb 4 main minerals (iron, zinc, magnesium and calcium) which
is fundamental for growth.
Therefore, similar to sprouting
wheat, flour also needs to have a significant amount of timespan in
water. In making bread, the longer the fermentation process, the longer
will the flour be soaked in water before we turn it into real noble
bread. Fermentation is a process to cultivate taste in bread with yeast
or natural leaven but also simultaneously soaking flour to breakdown
complexity of nutrients for human digestion.
I subject all my
breads to a tedious process with preferments we culture in the shop,
main purpose is to breakdown as much as possible the complexity of
grains/flour. I have always say this to many people: If we do not
respect the nature, the nature will harm us. So, respecting the
fundamental of fermentation is my business.
I have many
customers facing the same problem as you with bread. Stomach bloating,
eczema etc...I have a bakery today and I can tell you this is an
alarming social problem. But don't panic and don't blame other breads.
This social problem can be understood by reading social history, in this
case, the social history of bread. Malaysia don't know so much about
history I am talking about because the bread we know until today was
introduced much later by the English after their post war
industrialisation...so to say, our bread is already "modern". Everybody
needs to go to work and build their country after war, so no time to
make bread. Bakery also cannot supply the amount of bread a household
needed. So build factories, make lots of bread in the shortest amount of
time to feed the population. What population? The population of
"baby-booms" after war. So these population of baby-booms ate a lot of
"no-time" bread during economy growth. So i guess you can imagine how
much mineral deficiency they already suffered. If a mother cannot absorb
the minerals when she was carrying her baby, how can her baby be born
to be full mineralised? And I guess, this is why ppl blame gluten. This
modern disease of gluten intolerant has taken such a huge hooha. If
gluten is so dangerous, all the civilisations that eat bread would have
vanished by now.
This model of industrialisation was entirely
reproduced in Asia and hence Malaysia kena! The methodology in milling
to bread production we know until today, is modernised already.
Lastly, please don't just polarized on bread. Your daily stable is not
ONLY on bread. Other foodstuff in our economy also suffered from similar
disrespectful treatment that eventually will surface on our skins! In
this case, A BREAD HAS TO BE GOOD TO THINK BEFORE IT IS GOOD TO EAT! So
think about other food you eat also.
My breads are very
inconsistent. I constantly neglect the image that consumers form of
bread, because I know is an image that would influence their taste. And I
enjoy telling ppl that I am selling inconsistency because I have a
point to make. GOOD-LOOKING BREAD IS NOT ALWAYS GOOD BREAD.