Master Baker: Juha Mäkelä (Finland) | 麵包師傅: Juha Mäkelä (芬蘭)

“Though healthiest cereal, unlike wheat or rye, oat is challenging, almost impossible to bake with.”

“燕麥雖然是最健康的穀物,但畢竟不同於小麥和黑麥,它具有挑戰性,幾乎不可能被拿來烘焙”

juhajuhaI remember my grandma, born in North Karelia, the easternmost part of Finland. She used to bless the sourdough by using her fingers to form a cross gently on the dough when baking. This small gesture has two meanings. One is to bless the dough and bread. Secondly, when the cross has disappeared, it was sign that the dough was risen or proofed enough, or as professionals may say, it has fermented enough to be baked. The practice is still very typical for that region.

我記得我的祖母,出生於芬蘭最東邊的北卡累利阿區域。烤麵包時,他總是習慣在麵團上用指頭輕劃十字,為他的酸麵團祝福。這個小動作,有兩種意義:一是為麵團和麵包祝福;二是因為當十字消失的時候,就代表麵團已經膨脹,或著用專業術語來說,麵團已經發酵完全,可以進烤箱了。這是在芬蘭這個區域內特有的「儀式」。

My roots and half of my family have always been farmers; furthermore, as a kid and teenager I used to spend almost every summer with my cousin and work at his place in the countryside. Several years later, when I was studying baking and working as a baker, I found this magical ingredient or, as my teacher put it, the oat found me. Ever since, it all has been clear to me: using that know-how, I want to develop more novel and innovative oat bread – to bake the best oat bread.

我的根源以及我一半的家人都務農;除此之外,在我小時候以及青少年階段,我基本上都是在親戚鄉下的家,度過每一個暑假和勞動。幾年後,當我開始研習烘焙並成為麵包師傅時,我發現這個神奇的食材;或者,套句我老師說的,其實是燕麥找到了我。從此,我明白了這一切的安排!透過習得的技術,我希望能研發並開創新的燕麥麵包—烤出最棒的燕麥麵包。

But is baking oat bread art or just hard science? Either way, it is for our blessings, and I let you to decide it by yourself.

至於,究竟製作燕麥麵包是藝術?還是科學實驗?不論答案是什麼,都會是我們的祝福,我將讓你自己去覺察。

 

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