When I used to make sandwiches earlier, the most overlooked ingredient was the bread. Any sliced bread would do. But as I have discovered Baguettes, Foccaicas, Cibattas, the Sour-dough Artisan ones, I have changed my mind completely. It all begins with the bread. The filling is completely dependent on it. Sometimes if the bread is perfect, a dip in olive oil is enough to enjoy it or even on its own.
Mum loves breads more than chapatis and rotis. In London when we used to take her to the supermarket’s bakery section, she would search for a freshly baked and still warm loaf. Her favorite were the french baguettes. ‘Av oooda bread kanaa’ was her description before we told her what it is called.
As many of you out there, I love baking more than the the stove-top cooking. The end result is more satisfying. After looking around for some good recipes I came across Zoe and Jeff’s famous book ‘Artisan Bread in Five minutes’. Bread-making can never be done in five minutes. They count the minutes it takes to dump in your ingredients into a bowl, make the dough and put it in the oven – minus the resting period.