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My Promise – By Zaria

March 24, 2015 at 12:22 pm

Zaria has been extremely difficult the last week, using foul language, spiting in her sister’s tea just because her sister made tea without telling her (they always brew tea together), using her sharp tongue to talk back, sometimes even telling us she wished we weren’t her family, she wished she was an orphan etc etc.

This little sweetie pie has a sweet sweet sugary filling, but sometimes her temper gets the better of her. After a few ‘counselling’ sessions we had with her, she decided to write us her promise or her ode to her family.

(She even signed it in red to indicate she’s serious).

Sweet Sweet Zaria, we all love you very much, and hope you will be able to control your temper, and outgrown this episode in life, and we hope you will keep all these promises you made to your family.

Homemade Sandwich Bread Loaf

March 17, 2015 at 11:37 pm

I have bought these bread tins from Penang for more than a year and never tried using them before. Few days back, the girls requested for sandwiches for school lunch so I thought why not made a sandwich bread loaf. The girls don’t like sweet bread unless it’s cinnamon buns, so I tweaked the recipe I found in this recipe book, using only 1/3 of the sugar listed on the recipe.

It takes a long time to make produce the loaf because of the ferment, but using a ferment creates a nicer flavour and softer bread, which to me, is worth the wait.

♥Recipe adapted from Carol

Ingredients:
For the ferment:
200g strong white flour
135g water
1/2 tsp yeast

For the dough:
210g strong white flour
90g cake flour
1/4 tsp yeast
20g sugar
3/4 tsp salt
60g extra virgin olive oil
145g water
1 egg

Method :
For the ferment :
1) Mix ingredients for the ferment together (I use hand) for about 5mins until you have a rough dough.
2) Place in a lightly oiled bowl, cover and leave it to rest 4hrs~6hrs.

For the dough:
1) Put the flour in a mixing bowl and add in the yeast. Scoop the ferment into the bowl, then add the egg, water, oil, sugar and salt, mixing well until all combined; knead for 4-5mins (I use the Thermomix and knead for 4mins; but you can use hand or a mixer with dough hoook). (Step 1, 2 at the below pix)
2) Remove the dough, and transfer to a lightly oiled bowl, forming it to a ball, cover
3) Leave it to rest for 1.5hrs or until double in size. (Step 4 at the below pix)
4) Sprinkle a little flour on your work surface and turn the dough out in one piece, deflate the dough slightly. Divide the dough equally into 2 portion (it’s very soft but supple). Roll them into balls, cover and let it rest for 15mins. (Step 5 at the below pix)
5) Using a rolling pin, roll the dough out into long flat strips, and then roll each of the strip up into logs. Once again, roll the dough out into long flat strips with the rolling pin, and roll them up again into logs. (Step 6 to 10 at the below pix)
6) Place the 2 pieces of roll up dough in the bread tin. Allow it to proof for an hour. (Step 11 at the below pix)
7) Mean while preheat the oven to 210C. When the rolls are ready (should rise to almost 90% covering the bread tin), place the lid on and put the bread tin into the oven. (Step 12, 13 at the below pix)
8) Bake for 40mins.
9) Once baked, remove the bread from the tin and let it cool on the rack.

Book page from Carol’s 2nd book

And viola, a nice loaf of sandwich bread.

It has a strong crust which holds its shape, and the bread itself is airy and soft.

Note : The bread tin I have is 20cm x 12cm x 11cm. After the dough was rested, I could see that it has risen much bigger than the bread tin, hence I took about 100g dough out and formed them into buns (baked at same temperature for 12mins). It probably would have spilled out of the tin or making the loaf denser if I haven’t done so.

Life Rushes By

February 28, 2015 at 4:41 pm

Since the end of the year, I have been so busy, hence the long absence of new posts in this site.

The 1st few weeks of the year were spent sorting out classes the girls should attend, finding tutors for the girls etc etc and finally a routine is established.

I’m involved in 2 big global projects on top of my normal day job. Every day, besides working the regular hours, we have night calls so all regions can work together for 2 hours. Globalisation and mobility get you sucked into work 24×7 that’s what I think.

Life just rushes by the last couple of months.

Feisty Zaria

January 6, 2015 at 10:25 am

Happy New Year to everyone.

Ever since we gave Zaria the barista title, she makes coffee or tea for me daily.

Yesterday after breakfast, I asked her for my cup of coffee as usual. Zaria said later. And repeated her ‘later’ for the next 1hr and eventually did not bother to even reply when I asked about my coffee.

I lost my patience and went downstairs, to see her lying on the sofa reading.
Me : From 9 till 10:30 I asked for my coffee, and you kept saying later, and then didn’t even answer me any more! Today is my 1st day of work, you are still on holidays, and you can’t even make your mom a cup of coffee? Do you have anything to say?
Zara : Sorry ma, what do you want ma? Do you want me to make a cup of coffee or tea for you?
Zaria : ….
Me : Ok. For lunch, I’m not cooking for you, and Auntie (our helper) cannot cook for you too. You go and figure out what to eat. There’s lots of cereals and milk.
So I made my own coffee, and thinking Zaria will come over to apologise; but instead, she went to our helper and asked, “Auntie, do we still have mee sedap?”
o.O”

At 12pm, she boiled a pot of water herself, cut opened a pack of mee sedap, and made herself lunch!!
o.O”

While I was eating roast chicken sandwich, and fried button mushroom with Zara at the same table with her, I asked “You can have some if you say something to me.”
Slurping her noodle, she said, “Even if I say sorry, I don’t really mean it, so what’s the point of saying it.”
o.O”

That’s my 8 year old alright, feisty, independent, non-complying.

Johor – Kluang UK Farm 2014

December 19, 2014 at 9:14 pm

Continues from here

We spent 2 nights in Kluang. Stayed in a nice hotel, Hotel Merdeka, which has been refurbished recently. The family room is extremely spacious and the big beds very comfortable.

Of course when in Kluang, one must go to Kluang Rail Coffee to have breakfast. There are a few Kluang Rail Coffees in Kluang, all under the same company serving similar stuff, but the original one is located right at the Kluang KTM Station.

Honestly, there’s really nothing great about the food or drink, but it’s something you have to do when you are in Kluang.

Even after spending a full day at Kahang Organic Rice Eco Farm (KOREF) the day before, the girls wanted to go back there for a second visit; since they like farm visits so much, we decided to bring them to UK Farm, which is on the way from Kluang to Ayear Itam toll.

There are different packages for visitors in UK Farm, adults and children pay the same amount. We took 2 x RM30 package and 2 x RM45 package. Both include guided farm tour, but for RM45, a bottle of passion fruit drink, a muffin, an ice cream are given to the guest, but the main reason we chose this package was that it also included animal feeding.

UK Farm is a much bigger farm, we had to ride on a bus to tour the farm with a guide.

1st stop, goat pen. The girls get to feed the goats dried grass provided, and also bottle feed the goat milk.

The goats were quite fussy, the girls discovered that once the (bottle) teat has been sucked or licked by one goat, the others won’t touched it any more.

They had a chance to cuddle a baby goat too.

Next we were brought to see goats being milked. The goats with full udders were herded to the milking station, and while being fed, they had their head locked behind bars to prevent them from escaping while being milked. Their udders and teats are sterilised before being attached to pumps goat by goat to milk them. We could see the udders shrinking once the milk has been pumped out.

We were given some goat milk produced in UK Farm to try, hmmm, no one liked it, too errr muttony? If there’s such a word.

We met a group of Anqingban (安亲班)kids on a field trip at the next stop. The girls have to wait for their turn to feed the ostriches and turkeys with the feeds that were part of the RM45 farm package.

The animals at UK Farms all look pretty healthy, they must have been well taken care of.

Together with the big group of kids on field trip, we were brought to the Jakun Village next. There’s only 1 Orang Asli hired to stationed there, with a couple of houses built to look like an Orang Asli’s house, not really a village per say. The Orang Asli did a blow pipe trick to the cheers of the kids, and then we were free to enter the bare “show houses”.

On our way to the next stop, the mushroom farm, we saw a herd of sheep in the big grass field, like the picture that attracted most on the UK Farm’s website.
We probably missed the sheep herding timing, the tour guide didn’t stop for us, but continued to the mushroom farm.

The mushroom farm was the last stop of our guided tour, being close to the main entrance, we were left to explore the rest of the farm on our own.

There’s a big wishing tree next to the mushroom farm with a small tree house, the girls fooled around there..

while I took a rest on the hammock.

Walking back to the entrance, we saw healthy looking horses behind horse rail.
There were more horses in the shed near by. The girls, romancing the thought of riding on a horse galloping across the meadow, asked that we let them go on one.

We paid the extra, and they went on the horses, but both claimed it was so boring since the horse they rode on was led on a reign by the horse handler.

The girls were unwilling to go home after the horse ride, so we walked around more, and found not far from the main entrance, away from the horses, was a small enclosure where chickens, guinea fowls, ducks and geese roamed freely. The girls dug out their last packs of animal feed and had a swell time feeding the birds.

Zaria found her equal here, a duck glaring at her asking for seconds.

They had fun chasing after the birds too, making them all excited/scared fluttering about.

Further in the enclosure, Zaria found this little cutie at the side of the pond.

The duckling was joined by mother duck and more ducklings when Zara tried to go near it.
However, with Zaria’s agility, she did manage to catch one of the ducklings with her hands. She was quite reluctant to release it after.

UK Farm over all is a very well run farm with healthy animals, their produce here is goats milk and passion fruit juice, but both are not found in Klang Valley.

Both girls had a great time here, and Zaria prefers UK Farm over Kahang Farm (KOREF) because of the animals found here, Zara likes the latter because she enjoyed the rafting so much.

Johor – Kahang Organic Rice Eco Farm (Koref) 2014

December 18, 2014 at 4:52 pm

Zaria and her gymnastic club went to Singapore early December for a competition and because she’s still so young, we kind of ‘accompanied’ her on this trip although we only saw her on competition day (oh well, we did sneak into her Hostel to check on her the 2nd day she was gone to make sure she was ok).

After the competition, we went to Kluang, as we were not willing to spend more in Singapore since the exchange rate is so high. Prior to making this trip, a couple of friends has already recommended some places to visit in Johor, the girls shortlisted Kahang Organic Rice Eco Farm 加亨有机稻米生态农场 (Koref).

Koref is about an hours drive from Kluang. Upon arriving, we had to decide what we plan to do to pay for the relevant fee.

RM10 for a day spent there, with light refreshment provided.
RM35 for a day spent there + lunch.
RM50 for a day spent there + lunch and tea snack.
RM60 for full day spent there with lunch, tea snack and dinner provided.
(Prices of farm entry can be found here)

We decided we’ll go for the 2nd option.

The day we were there, there was only another family on a day visit and another group who’s about to check out, it wasn’t very busy, which was good for us.

Soon after we’d paid, the girls started trying their hands on rafting under the hot scorching sun!

The water is actually very shallow, the deepest end is probably just waist deep, and since the girls know how to swim, I left them rafting on their own while I stayed in the shade and walked about the farm.

Koref has farm stay too, the most luxurious ones are water chalets are built around the shallow pond with colourful wooden walking linking them.

Rooms are pretty basic, but I love the colourful deco and mural drawn on the walls of the chalets.

There are some dorms or bigger rooms for sharing as well, they are all colourfully painted.

Besides rafting, there is an obstacle course built on the pond. The girls had a go at it. Did they get wet? They did get a little wet, but didn’t fall into the pond.

However, Zaria dropped her slippers into the water crossing a path, and had to go into the water to retrieve the slipper even though she could have asked for help from the guides there. Oh well, she’s the sort who doesn’t mind getting dirty, so it was fun for her.

Lunch was served at the time we specified during registration. It was a meal of organic rice (grown in Koref itself), organic vegetable, organic eggs etc.
Besides the dishes shown here, we also have a steam Tilapia fish from their pond. Not bad actually for the price we paid.

After lunch, we had the girls walk with us to explore the farm together. Besides water activities, there are little animals around the farm roaming about freely.

The girls chased rabbits around, carried them, fed them kangkung they harvested themselves.

They found eggs in dirt pens and saw protective hens hatching eggs.
I think this hen has been conned into hatching normal eggs as the eggs we found on the dirt pens around were all white in colour, but this particular hen was hatching brown (supermarket?) eggs.

Further away, we found 2 goats in their pens. We could pat them, feed them and got really close to them.

We got so closed to the goats, we noticed the goats’ pupils were rectangle in shape instead of circle (does this apply to all goats or only the goats found here?)

Walking further away, we saw the padi fields, the tilapia pond, where the fish for our lunch came from.

The farm is not just a visitor farm, it’s actually a working farms, farmers or workers were toiling in the fields.

Egrets were found around the padi fields, some even taking a plunge at the tilapia pool grabbing a fish for lunch.

Of all that’s to be done and see at the farm, the girls still like the rafting the most.

By evening time, they were already experts. Even the young guides (students working during the long holidays) said they were getting really good.

I think we got our money’s worth spending such a long day there.

Taiping 2014 – The Food

December 10, 2014 at 9:43 pm

Continues from here.

Taiping has some really good food, this trip, we went out hunting for food so often Zaria actually asked if that was an Eating Trip or a Holiday.

♥Larut Matang Food Court/Medan Makan Larut Matang♥ (Jalan Panggung Wayang)
Although the food court has lots to offer, we really only like the deep fried radish cake and the tong shui (dessert) there.

The deep fried radish cake or lo bak kou is very different from the ones in KL. This one is plain white and deep fried. Yums.

No 40 dessert stall at the Larut Matang Food Court should not be missed.

Our favourite, the red bean soup and the peanut soup.

♥Restoran Kakak 家家茶室♥ (111, Jalan Pasar, Taiping)
The place is famous for its noodle, where you can pick your own topping like pork ball, fish ball, fish cake, stuffed tofu etc.

But what we came here for was really the Kakak Ping 家家冰; which is a drink made with Nescafe added into barley water. A smooth and creamy drink. They sold off the 1st day we arrived at 10am, so we went back the 2nd day.

♥Restoran Kong Xing 港星粤膳楼♥ (150, Jalan Satu, Pokok Assam 34000 Taiping)

Our friend’s husband brought us there for dinner the 1st night we arrived. It’s a proper Cantonese style air-conditioned restaurant which serves pretty refined dishes. No photos taken during dinner, but the food was really good, especially the steamed whole chicken! Zaria and I had so many pieces of chicken that night!

♥Mee Udang Mak Jah♥ (Kampung Menteri, Kuala Sepetang)

The outdoor restaurant was packed when we arrived. But seriously, I don’t know what’s the hype about. For RM11 per bowl, the noodle came with a generous amount of big prawns; to me, that’s all. Don’t like the alkaline taste of the noodle, and the starchy sauce.

♥Kuala Sepetang Curry Mee♥ (Jalan Taiping, Kuala Sepetang)

The stall is infont of the curve as you go into the town and is opened only after 3pm.

I’m a fan of curry mee, and boy, this one is goood! The soup has not much santan in it, but has a very rich prawn flavour. The prawn topping was so flavourful!

Curry Mee over the Mee Udang anytime!

♥Light House Seafood Restaurant♥ (10, Jalan Cina, 34750 Matang, Taiping)

Again no photos as we were chomping up the food so quickly. The popular dish here is the seafood porridge, and deep fried fish (Cai Yu Zhai), which were so well fried, even the bones can be eaten.

♥Simpang Fried Kuey Teow 新板华顺烟花炒粿条♥ (13, Medan Pasar, Jalan Taiping-Kuala Sepetang, 34700 Simpang. Opposite Simpang Mc Donald’s)

The Chinese name of the stall 新板华顺烟花炒粿条 is translated to Simpang Fireworks Fried Kuey Teow. The uncle who fried the kuey teow is like a performer, with each plate of kuey teow he fried, he was sending sparks flying.

See the sparks flying?

We waited for about 30mins for the first place to arrive; being with friends, we didn’t even feel it. The kuey teow was served on a heart shape leave, how pleasing.

It was wetter than the Penang ones but taste wise it was different too, but equally good.

♥Taiping Aulong Kaya Puff/Kaya Kok♥ (1106D Jalan Permaisuri/Lorong 4 Aulong, 34000 Taiping. Tel :05-8074136/0125635919)
No shop, just operating from their house, this Kaya Puff or Kaya Kok can be so popular in Taiping. We had our friend ordered them for us earlier (in case they ran out), and then we went to collect in the afternoon.

It was not easy to find. It’s actually a single story house, with the front gate closed and latched. We only realised later that the back door opens out to a lane, where regular usually picks their kaya puff from.

The Kaya Kok/Kaya Puff were nicely (and uniquely) packed, wrapped in paper glued with starch.

We find them quite nice, especially when freshly out of the oven; it doesn’t have the lard taste that we find in some kaya puffs, and the kaya is rich and fragrant.

Taiping 2014 – The Sights

December 10, 2014 at 2:48 pm

Continues from here.

After our Penang trip, we were off to Taiping for 2 nights (Sept 17th and 18th). 3 other families from KL were to meet us at the hotel, Sentosa Villa, so that we could enjoy the city together.

As usual, we find Taiping and its surrounding having so much to offer. Besides eating non-stop, we spent time at Taiping Town, Taiping Lake Gardens, Kuala Sepetang, and the girls love just being in Sentosa Villa as there were so much to do.

♥Sentosa Villa♥

There’s a stream running through the compound of the hotel, with thick vegetation at the river banks, there were lots of tiny fishes and shrimps found in the stream. We bought colanders and used them as ‘nets’, the children spent loads of time ‘netting’ fishes and shrimps in the stream. Zaria was especially happy when she became an expert shrimp catcher.

The children had water fights at the shallow natural pools at the hotel too. Luckily the loud happy sounds they made were muffled by the sound of the running stream.

♥Taiping Town♥
As we went to town for breakfast, we usually spent sometime walking about town, looking at the pre-war shop houses/buildings.

Showing the girls some of the innovative ways shop owners keep their cash for the day, which is just a retractable pail.

♥Taiping Lake Gardens♥
A trip to Taiping is incomplete without taking a stroll in the Taiping Lake Gardens.

♥Kuala Sepetang♥
And for us, Kuala Sepetang is also a must go when we go to Taiping, as we want to stock up on our charcoal for the year.
Instead of going to the more famous Mr Chuah’s Charcoal Factory, we went to Charcoal Collection instead.

The entrance to Charcoal Collection can be easily missed. It’s on the right side before you come to Mr Chuah’s big wide entrance. However, once you pass through the entrance, the inside is wide and spacious, with many kilns. One of the main reason people visit Charcoal Collection is to get big charcoal decoration pieces for the home (supposed to keep air fresh).

There were different kilns in different stages of baking the charcoal.

This one is in the process of baking.

This one is in the process of cooling.

And this kiln is in the midst of being set up.

Surrounding the factory, mangrove logs were skinned to await being baked into charcoal.

Besides the charcoal factory in Kuala Sepetang, the fishing village is also a lovely place to visit for seafood meal and also stocking up on dried seafood.

♥An Tong Coffee Factory♥
This trip, we visited An Tong Coffee Factory as well, the oldest coffee mill in Malaysia (located at : 8A, Jalan Syed Burhan Taiping Perak, 34000 Taiping)

A tour of the place is free, where they showed us how coffee is roasted using firewood, then skinned.

For our local type of coffee will have a few extra steps. The coffee beans are fried with sugar and other ingredients and then grindded into powder. Caramel is prepared before the roasted coffee beans are mixed in for frying.

Aaah, and here is another one nice one for the album. We saw this elderly man bringing his dog out in his bike, and he was so cooperative he asked his dog to pose for us.

Penang 2014 – Part 3 Around Georgetown

November 27, 2014 at 11:19 pm

OMG! Year end holiday has already started and I’m still not done talking about September holiday..

Continues from here.

♥Sept 16th Tuesday♥

Here is how a Executive Suite looks like in Traders Hotel (oh, now it’s called Hotel Jen). It’s 2 rooms attached, 1 being the bedroom, the other being the living room where they have placed an extra mattress for us.

Started the day at Lebuh Armenia (Armenian Street), rented bicycles again from Chin Seng Leong Bike Shop and wanted to ride around Georgetown, but it was such a hot day we returned the bike after less than 15mins (without any refund, sigh).

We walked instead. Enjoying the sights and trying to hunt down more street art/murals.

On a hot day like this, it’s nice to spot an Ice ball seller.

And the girls have a chance to taste our childhood dessert.

We visited the Peranakan Mansion just to show the girls how the Babas and the Nyonyas live.

Such a grand mansion, which is a favourite spot for wedding photos.

After that, we had a simple lunch and then spent the rest of the evening at Golden Sands Resort at Batu Feringgi. (This is the thing about staying in Traders Hotel, you get to make use of the facilities at Golden Sands Resort; with the hotel now rebranded to Hotel Jen, not sure if the same still applies).

That night’s dinner, we went to Nyonya Breeze Desire at Straits Quay. We’d been going to Nonya Breeze every year during our (11 years) annual visit to Penang, not one year we missed it. However, after this visit, we’re no longer compel to go there as the menu here is limited, and taste wise it wasn’t as good as how it was like in the Lorong Abu Siti outlet.

♥Sept 17th Wednesday♥

After breakfast, we checked out and did more exploring at Georgetown. First stop was Toh Soon Cafe (again) for a nice refreshing cup of coffee.

Zaria insisted on a visit to La Vanille (located at : 122 A Hutton Lane, Pulau Penang) for macarons. Ah… again, this round, we didn’t think it was that nice.

Then we went to the famous Lorong Selamat Char Kway Teow (located at : Kafe Heng Huat, 108 Lorong Selamat, Penang, Malaysia).

Auntie Shower Cap now has an apprentice who fry along side her (the apprentice used to be an order taker). That stove the apprentice was using was not a charcoal stove, but a gas stove.

Hubs and the girls got a plate from Auntie Shower Cap herself (this photo); I got a plate from the apprentice which was drenched in oil (I tilted the plate, and oil was dripping down!), and there’s not enough wok-hei. Just horrible!

Luckily the Heh Jian (fried prawns) from the neighbouring coffee shop (yes, you can order over) was good, so it was my lunch instead of the Char Kway Teow.

Unplanned, we passed the Made In Penang Interactive Museum and the girls seeing a crowd outside, wanted to visit it as well.

It’s basically a trick eye museum.

With a few interactive screens.

And some small models depicting life in Penang decades ago.

One visit is enough.

When we left, Zaria wanted to have a caricature draw her, but because there were 3 people ahead of her (a long wait), we decided against it.

It was time to leave Penang, and we took the ferry across.

My Best Bread Recipe

November 7, 2014 at 9:13 am

Life has been crazy for me. To think that I’ll be less busy after the girls’ school exams; not knowing there’ll be the school talent time, the various events the girls’ will be performing in, their involvement in all the different examinations I have signed them up for.

Anyway, despite the busy schedule, I’d been baking bread rather frequently, and this is the recipe I like using as it yields beautiful European style bread with crispy crust (when it’s just out of the oven). It’s my best recipe for this kind of bread.

♥Recipe adapted from Richard Bertinet♥

Ingredients:
For the ferment:
350g flour
180g water
1/2 tsp yeast

For the dough:
450g strong white flour
10g yeast
340g water
50g olive oil (I sometimes use avocado oil)
15g salt

Method :
For the ferment :
1) Mix ingredients for the ferment together (I use hand) for a bout 5mins until you have a rough dough.
2) Place in bowl, cover and leave it to rest 8hrs or overnight.

For the dough:
1) Put the flour in a mixing bowl and add in the yeast. Scoop the ferment into the bowl, then add the water, oil and salt, mixing well until all combined; knead for 4-5mins (I use the Thermomix and knead for 4mins; but you can use hand or a mixer with dough hoook).
2) Remove the dough, and transfer to a lightly oiled bowl, forming it to a ball, cover
3) Leave it to rest for 1.5hrs
4) Flour your work surface generously with flour and turn the dough out in one piece. Divide the dough equally into 2 portion. Shape the 2 pieces of dough lightly and gently (it’s very soft but supple) into a ball or loaf.
5) I use proofing baskets, one longish and another round, so I shape one into round, and another into a loaf. Dust my proofing basket generously with flour, and gently place the dough into the baskets. (If you are not using a proofing baskets, you can place the formed dough onto your baking tray generously dusted with flour). Cover with tea towel and let the dough proof for 45mins to 1hr until double in size.
6) Meanwhile, preheat the oven to 240C. When the dough is ready, spray the inside of the oven with a water spray and then pour out the dough from the proofing basket onto the baking tray (heated). Turn down the heat to 220C and bake for 18~20mins.

And there, a nice airy loaf of bread with a crust.

Here are some photos on the ferment and the dough before it went into the oven.
The ferment at the initial stage.

The ferment after 12hours or more.

The ferment when pulled, lots of bubbles and elasticity.

Mixed dough with ferment.

Mixed dough after resting, which has doubled in bulk. (Photo taken with phone under low light, not so nicely taken)

Dough proofing in baskets.

Bread before entering the oven.

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