Back to Bread

23 Jan

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Mr Kim’s first Toronto loaf; there was a 2nd but we broke into this before I was clever enough to take a photograph

Over the weekend Mr Kim baked his first bread in Toronto.  He was a little miffed that I didn’t immediately think to photograph his creation for my blog, so this post is an attempt to remedy my oversight.

The more I think about the more I realise what a mistake I made.  Anyone who knows Mr Kim is aware of his commitment to the production and consumption of fine food, especially when it comes to meat.  Whether it be homemade sausages, own caught crayfish from the Oxford Thames or his specially created deconstructed Tiramisu there is a broad ranging culinary connoisseurship and scientific enthusiasm which characterises Mr Kim’s cooking and which of course is more than worthy of mention on my blog.

Mr Kim’s bread baking is no exception.  He’s been baking bread ever since I’ve known him and his early loaves were delicious French style breads with a definite Gallic molecular structure and a great walnut bread, enriched with walnut oil.  Then he expanded his wheaten repertoire to best olive bread I’ve ever had, no tiny slivers if shrivelled olives here, but whole, succulent olives nestled in a rich bread beneath a crunchy crust.  And then a light, encrusted sesame loaf, to be enjoyed with Mr Kim’s homemade tzatsiki and taramasalata.

Mr Kim’s job load over the past few years, whether in Oxford or with the new Toronto job has seriously curtailed the amount of time for bread making.   On Sunday however we had lunch with friends and they had made a tasty walnut loaf.  It reminded Mr Kim of his love of bread making and on our way back he set off to locate a few necessary bread making ingredients, yeast etc and came back eager to get to work.  Since he couldn’t find walnut oil he opted for a classic white loaf, with a good, crunch to the crust and an airy, firm texture to the bread.   One of the elements I especially like with Mr Kim’s bread is his shaping of the loaves; this time it had a sturdy baton shape with two pointed ends.  It was delicately flavoured with thyme and tasted delicious with our evening meal of homemade pasta sauce and fresh pasta from St Lawrence market.

This initial revival of Mr Kim’s breadmaking means that I hope for two things; that my husband will continue to feel inspired to make his great bread and in doing so provide me with more culinary material for maplesyrupandcastersugar.

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