The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread Making in Singapore

naughtyprata's picture

Bread Making in Singapore

Hi, there!

I've been watching all this great content about bread making and have long wanted to participate in the discussions. I have been interested in baking bread for a long time and had taken some commercial bread making classes back in the Philippines, as well as some personal lessons from my old aunt who is a nun. It has best remained as a hobby for me till I got to Singapore where I wet my feet again. The Fresh Loaf site is quite inspiring and I have shared your site with some of my officemates. And yes, they get surprised that a guy like me is into baking.

Artisan flours are a bit hard to come by here except for some Gold Medal and Bob's Red Mill varieties and an occasional Waitrose strong bread flour from Down Under. The locally-milled flours do not perform as well specially with the extremely hot weather here.  

I've been trying out recipes from Reinhart, Bertinet and Berenbaum. Here are a few of my recent attempts - Bertinet's Guinness Loaf (w/o the Aniseed), Berenbaum's Flaxseed and White Sandwich Bread. I hope you enjoy these photos.


Guinness LoafFlaxseed LoafSoft White Sandwhich Loaf


ehanner's picture

Very nice looking bread! Hope to see more of your efforts. Welcome.


Marni's picture

Thanks for sharing your pictures.  Nice work!


xaipete's picture

Yes, very nice looking breads! The Guinness loaf looks esp. appealing.


SylviaH's picture

Lovely loaves and photos!


naughtyprata's picture

Thank you for all your comments. I hope to learn a lot more from the discussions here. Let us say that I am just beginning to learn and am walking in the shadows of the Bread Gods and Giants of Fresh loaf!  

Pamela, I quite agree with you on the Guinness loaf. Up till now I always thought Guinness came in a pint glass. Cheers!

althetrainer's picture

I always enjoy seeing beautiful loaves like these.  Thank you for sharing!

zenyespiritu's picture

How come when i bake a loaf bread, the outer part of it is hard but the inside part is soft. I followed the instructions well, but it just goes on like that. What thing did i do wrong? is it in the ingredients?

Thanks in advance!

Hiscook's picture

Hi, Happy to find a fellow Singaporean on this post! :)

What can I get Gold Medal Bread Flour in Singapore? I am new in baking, and have just started on No knead Artisan bread by Jim Lahey.  I have found our local flour taste "funny" too, and would like to try Gold Medal Bread flour.

Have you tried no knead artisan bread?