Bakery: Brioche and Kamut Bread

What’s going on in Pauline-Cuisine?

I would like to focus my weekly note on baking. I love baking and I like eating bread; I try to do make bread as many as I can. A day without bread is not a good day :).

Every Friday, I bake a brioche in order to have it ready for a delicious Saturday breakfast. Last Friday, my usual mould for doing my brioche was used for my delicious bread (a test that I have done, I will explain it below), so I decided to use a square one. I was not convinced at the beginning because I thought I won’t have enough dough for fill in. So I gave a try, and then put the dough in the mould in the cupboard where the hot water tank is. It is so convenient because the environment is really warm but not too much; I think this system exists only in UK. So, I put it for 1 hour, I was so impatient to see the result and it was worth to wait. After one hour, the dough has filled completely the mould. I was so impressed by the strength of the yeast…. So, I decided to share with you this really easy recipe and so delicious … Look at the picture, don’t you want to eat it.

I have used my “brioche” mould for doing a bread experience. In fact, I was quite bored about my usual bread, so I have tried a new technique: bread on “poolish”. I tried this new technique with my favourite flour: Kamut flour. A few months ago, I was disappointed because I couldn’t find this flour and suddenly I found it at the supermarket. So I decided to give a try to this new technique with my newly found again flour. This new technique takes more time for making the bread because you need to let rest the poolish for one day before making the bread. But one more time, it is worth to wait because the bread is really airy. You should try it if you want to have really tasty and airy bread.

I wish you a nice week and I will share with you a new recipe next week.

Fresh salmon salad

What ‘s cooking in Pauline-Cuisine ?

The cold days are settled and I will need to find and experiment new recipes for cooking hot dishes. But before sharing with you hot lunch boxes, I would like to give you my last summer recipe. Why, I am still in summer because I went on holidays most part of September. So this week, I will share with you a salad with fresh salmon for your lunch box.

I went to the fish market one week ago and I bought my favourite enormous piece of salmon. It is always surprising to see how big a salmon can be and how fresh it is when it is bought from the market. On my way back, I was thinking about cooking it and I remind one of my day out when I went to the restaurant where I took a salmon salad, I was surprised that the salmon was fresh and not smoked as usual.  So I decided to cook a salad with fresh salmon. As the baby vegetables were discounted, I decided to add them on the salad. The result was really nice and colourful but the most important is that was really tasty. No question, I will cook it again, no matter if we are in winter… there are heaters at the office.

I hope you will enjoy cooking this salad with fresh salmon. And promise I won’t let you down as I have done it in September.