A friend recently inspired me to rediscover the joys of homemade bread, and what a joy it is. I made a lovely rosemary bread then tried my hand at an artisan bread recipe which claimed to be the easiest bread ever. I’d have to say that both recipes were delicious and the latter was quite easy indeed. My friend has been reading The Fresh Loaf, but I’ll admit that the recipes and discussion are a bit technical for my taste. Highly technical stuff doesn’t jive with the number one thing I’ve learned about baking in China: be really flexible about your final product because it will most likely not turn out just as you’d like.
Baking is tricky here because the ingredients and available baking equipment is limited or hard to find. When my friend asked, I wasn’t sure where to find a basting brush or a bread stone for the oven. Beijing newbies, you will likely have to look a bit before even finding an oven that suits your needs. Here is my general strategy for baking breads in China:
- I use Chinese white (dumpling) flour. I’ve read things that suggest cutting back on liquid ingredients when you’re using Chinese flour, but I honestly haven’t noticed a big difference when I ignore this. That may have to do with my end-product flexibility, though.
- I buy US brand whole wheat flour when it’s available. This is one of those products which is around for a while then suddenly disappears for a long period of time. As far as I can see, we are in one of these periods during which the more affordable stuff from the import stores is absent. If you’ve seen Gold Medal Whole Wheat Flour recently, let me know where. There are Chinese wheat flours available, but they tend not to be whole wheat, though I just found a new resource that will hopefully offer an alternative (more on that at the end of the post).
- I choose recipes that are simple and doable. As much as I’d love to make French baguettes, my little toaster oven just won’t get hot enough. In general, bread ingredients tend to be simple and straight forward, but some breads and especially fancier baked goods call for cheeses, chocolates, and other things which are difficult to find and way out of my budget. Fancy breads may make you look really talented, but in a place where bread is generally rare or not very substantial, any homemade loaf is going to be a special treat.
- I try to make slow-cooker or really simple meals when I decide to bake. Because even the simplest bread recipe can take a lot of time, I try to take care of the rest of the food before I even start the bread. My new favorite is a slow-cooker recipe I found on the box for a Lipton herb seasoning. The chicken was beautifully tender and delicious, and the bread went well with the whole meal. Plus, I didn’t spend the whole entire day in the kitchen.
- I am learning from Haw Berries & Kumquats. Another friend told me about this site when I mentioned the quest for a baking stone. This blog is a fantastic source for anyone who wants to get serious about their bread making, taking it way beyond simply using dumpling flour and seeing what happens. This site has a whole baking guide which tells you where in Beijing to buy all kinds of great, hard-to-find flours and other ingredients for great, hearty bread and also gives the Chinese characters and pinyin for each type of flour. I might just print this whole thing and bring it along when I inevitably go searching for a place to buy rye flour.
Do you bake bread in China? If so, what are your favorite kinds to make? Do you have any special tips for the rest of us?
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{ 7 comments… read them below or add one }
I’ve bought Pillsbury Whole Wheat flour at the Indian store behind the village. I normally buy the Indian whole wheat flour. It tastes great and looks to be the same as Gold Medal or Pillsbur, but a lot cheaper. I get a 2 Kg bag for 22 rmb, I think.
I bake my bread in loaf pans from Ikea. But some toaster ovens are too small for them. Fortunately they fit in my oven. I love making bread and we mostly eat homemade all the time. Bread is pretty forgiving as long as you don’t kill the yeast.
Sharee, I would love a little more information on where this Indian store is. I live on the west side of BJ, but I am willing to travel for whole wheat flour.
Kara, i love this post. i never thought i would want to make bread butit sounds so easy and looks so good. i went to the website (Zoe and Jeff’s) and found out they have gluten free bread too. i’ve got to get their recipe book!
I often bake our bread/rolls (yeast and quick ) because of my limited salt restrictions. Like Denise I too live on the west side of Bj – Haidian District, between 4-5th Ring Roads, but would be willing to go to the east side to find WWflour. I’ve only been in Bj since October, so Sharee, I’m not sure what village you are talking about. Would you please give me more information. Thanks!
Hi Kara, thank you for the nice words about Hawberries & Kumquats! I’m really glad you’re finding it helpful. Good luck with bread baking – one thing I’ve found is that no matter how simple the loaf, it always tastes great and takes on a special meaning because you’ve made it yourself. I’ve been meaning to post about a Beijing bread recipe – incorporating some ingredients that I find evocative of Beijing – but haven’t found the time to do it at all. By the way, I love this site and the design!
Everyone, you are so lucky you live in BJ. I’m outback in Henan, and to
get to have real bread I had to buy and bring a conventioal oven all the
way from Singapore – my home-incl baking tins and bake one at home. One advise on the flour front – ifyou have a Chinese friend who
comes from a village, ask about buying flour grinded in their village. The flour in
stores is laced with additives that are harmful to health. Trust me, I’m married to a local
I’ve heard this stuff often enough.
Kara,
The April Gourmet at Park Avenue Apartments (across from the south gate of Chaoyang Park) stocks Gold Medal Whole Wheat Flour. I believe I saw that it’s about 60 RMB for a 5 pound bag. Next time I’m in there I’ll double-check.
Ryan