EllaInKitchen's blog

Tried peter reinhart's Potato Rosemary Whole Wheat Bread in his book <Whole Grain Breads> today.

The color turns out interesting, because of the potato water I think.

Really into this book recently...The soak technique makes whole wheat taste less like 'whole wheat'...although i really love the 'roughness' of whole wheat. More importantly, it saves a lot of time during baking day as the texture has already beening forming during soaking and the biga.

Getting interested in seeing how it will turn out to incorporate other vegetables like green pepper...tomato...corn...peas...

I don't like sweet cakes or muffins(too much sugar is not good for me), so I decided to use my discarded SD starter to make a salty one so I can pack it for my work lunch. It turns out to be yummy (unexpectedly)!

Materials:

steps:

1. mix SD starter , flour , water，baking soda， salt. kneed a little till smooth. Ferment till doubled.

2. Roll in the vegetables. 

I made 2. One with leek and one with carrot. Both taste great.

3. Rest for 20min.

4.Add oil to the pan. fry it for about 10-15 min. 

I tried a new recipe yesterday with potato. It turned out as a surprise. I like it:)

I made some guacamole to go with it. My first time to make this as well. Tastes good together.

I made some smoothie with muskmelon, banana and rocket vegetable.

Somehow I lost track of the ingredients during mix....and I kept adding water during kneed...so I guess its very wet...Not sure if that is the reason but I have never seen my dough size increased so much....after 1.5 hours in the room (3 folding) then 9 hours in refrigerator

Hopefully the result turns out okay.

I don't prefer breads with cream/milk/egg but my friends have Asian tastes so I'm trying this for them. I love rustic breads because they are more healthy and they look really cool and sexy...

I tried this recipe before but in order to kneed it to max (as below pic. I don't know how to say it in English) easily I added more water than original recipe. It worked but it was hard for me to final shape it (especially if I want to braid it with the same dough for my toast) even after I put flour in my hand when dong final shape.

So this time I try to cut down on water (milk) and it's easier to do final shape.  I didn't kneed it to max and seem it does affect the result?

I don't know why it breaks again at the bottom maybe I didn't seam it well again...oh and I should not brush the bread with egg after it got baked already for 15min because now the surface gets 'dirty'.....

BTW I have to start baking this morning at 5AM ( final proof 5-6 hours from 11pm last night), and I have to do my yoga AFTER that (usually I yoga as soon as I get up when the mind is most peaceful) and it was so difficult to resist myself from tasting the new bread...

Happy baking~

Recipe is from here :

http://blog.sina.com.cn/s/blog_5e15a7120100lmco.html

Toast:

Braid:

My 2nd sourdough bread...

The inside of the bread tastes good (raisin + honey + a little rye flour + flour). However it doesn't look good. 1) it's a little burnt 2) it's not tight enough 3) the surface is not smooth.

This recipe owner's bread:

(picture from the owner's blog)

My bread:

The recipe (translated from a Chinese blog)

1. preferment with sourdough starter and let it sit for around 12 hours.

2. mix everything except for  butter, raisin. autolyse for 60min.

3. kneed for a while till it has some gluten, add butter, kneed again. add raisin

4. ferment for 4 hours

5. divide. pre-shape.rest. shape.

6. Proof for 3-4 hours in 23 ℃ room temperature

7. Bake. pre-heat till 260 ℃， spray some water to make steam. Put bread in the oven. 230 ℃ for 10min then 200℃ for 15min.

Not very successful because I didn't proof the dough enough after the folding....so it didn't double...but still...it tastes good!

I like the flavor with Rye flour and banana..