Elsie_iu's blog

Yes. It's cheese bread again. You can't have too much of it, can you? :)

Taleggio Hazelnut SD with Einkorn, Red Fife & Sprouted Red Rice

Blue Stilton Sultanas Rosemary SD with Einkorn & Sprouted Kamut 

 
(* For the instruction below, the numbers before and after the slash (/) are for the 1^st formula and the 2^nd formula respectively) 

Sift out the bran from dough flour, reserve 37/39 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients. 

Combine all leaven ingredients and let sit until ready, about 4/6 hours (25/24.5°C).

Roughly combine all dough ingredients except for the add-ins. Ferment for a total of 3/2.5 hours. Mix on low for 2 minutes at the 20 and 40 minute mark. Fold in the add-ins by a set of lamination at the 50 minute mark. After the bulk fermentation, shape the dough then put in into a banneton directly. Retard for 10/8 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough. Remove the dough from the fridge and bake straight at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

Both loaves carry a pungent aroma thanks to the strong cheese used. The sweet, coconut-ey einkorn mellows the flavour a bit so that it wouldn’t be overwhelming. I particularly like the burst of sweetness the sultanas provide. It does a nice job balancing the spiciness of Blue Stilton.

_____

Smoked salmon biryani

Pressure-cooked lamb shank bao bun

Thai-inspired salad with roasted beef & pan-fried homemade mochi

Pan-grilled duck breast skewers with roasted herby potatoes

Japchae

Pressure-cooked tomato braised beef tongue with onion-ey mash

Pan-fried garlic chive lamb dumplings

We have shifted from savory bread to sweet bread this week.

Sprouted Durum & Einkorn Walnut Sourdough

Sprouted Black Quinoa & Blue Emmer Chocolate Sourdough

(* For the instruction below, the numbers before and after the slash (/) are for the 1^st formula and the 2^nd formula respectively)

Sift out the bran from dough flour, reserve 35/30 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients. 

Combine all leaven ingredients and let sit until ready, about 6.5/4.5 hours (24.5/25.5°C). Roughly combine all dough ingredients except for the chocolate. Ferment for a total of 3/3.5 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 20 and 40 minute mark. Fold in the reserved add-ins by a set of lamination at the 50 minute mark. After the bulk fermentation, shape the dough then put in into a banneton directly. Freeze it for 1 hour before retarding in the fridge for 8 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough. Remove the dough from the fridge and bake straight at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

Personally, I prefer the walnut bread. It’s sweeter and moister when compared with the chocolate one. That said, switching things up a bit is seldom a bad idea, especially when chocolate is involved :)

_____

Taleggio tuna stuffed caramelle in rutabaga sauce

Oyakodon

Lamb Kebab with cheese stuffed naan

Porcini risotto with crisped pancetta

Caramelized onion & shiitake mushroom SD pizza

Pan-seared chestnut-fed pork chop with garlicky mashed chopin potatoes and roasted cauliflowers

Oyster rice in seafood broth

Lean but mega juicy lamb meatballs, cooked in a paniyaram pan for a killer crust

Try Taleggio in bread if you’re tired of Brie. Not only does it create little molten cheese pockets for you to bite into, but it also hits you with a pungent aroma. It freezes very well too. A quick reheating is all it takes to restore its creaminess.

Taleggio AOP Marjoram SD with 50% Sprouted Red Wheat

Sift out the bran from dough flour, reserve 33 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients. 

Combine all leaven ingredients and let sit until ready, about 4.5 hours (24.5°C).

Roughly combine all dough ingredients except for the cheese, walnuts and fennel seeds. Ferment for a total of 4.5 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 20 and 40 minute mark. Fold in the reserved add-ins by a set of lamination at the 50 minute mark. After the bulk fermentation, shape the dough then put in into a banneton directly. Retard in the fridge for 10 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough. Remove the dough from the fridge and bake straight at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

As the temperature climbed, the red wheat berries were slightly over-sprouted. The dough started to show signs of break down by the end of the bulk. The crumb texture thus suffers a bit for it’s not been probably set… It becomes vastly unnoticeable once toasted though :)

Walnut is one of those nuts I don’t care for when eaten on its own. Yet it adds so much to baked goods that I find it irresistible! Moreover, incorporating marjoram and fennel seeds into the dough gives it a floral note and some sweetness respectively. They go quite nicely with the fruity grains and tangy cheese.

____

Fermented napa cabbage mixed rice, shio koji lemon ginger chicken, and miso eggplants with scallions

Basil garlic spaghettini with seared scallops, corn, sun-dried tomatoes & sugar snap peas

Handmade noodles with pan-fried tofu, shiitake mushrooms, cabbages, bean sprouts and pickled greens

Smoked kipper biryani

Scallion, shrimp & egg fried rice

Fusilli in tomato sauce with caramelized cauliflowers, homemade chicken cheese sausage & crisped Spanish chorizo

SD pizza with Italian 00 bread flour (Edam, brussel sprouts, an egg, and a generous sprinkle of mace and black pepper)

Pizza takeout, what?

Tandoori chicken, Goan prawn curry, roasted sweet potatoes with cashews, sautéed veggies, and spiced basmati rice

Back to my favourite sweet & savoury combo.

Tarragon Orange Peel Edam Cheese SD

Sift out the bran from dough flour, reserve 32 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients. 

Combine all leaven ingredients and let sit until ready, about 5 hours (21.5°C). Roughly combine all dough ingredients. Ferment for a total of 3.5 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 20 and 40 minute mark. Fold in the cheese and orange peel by a set of lamination at the 50 minute mark. After the bulk fermentation, shape the dough then put in into a banneton directly. Retard in the fridge for 9 hours.

Remove the dough from the fridge 1 hour before baking. Preheat the oven at 250°C/482°F. Score and spritz the dough. Bake at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

As you can see from the crumb, the bread was not proofed to the optimal level. It was a bit tough to judge the degree of fermentation with so many add-ins. Thankfully the melty cheese pockets create an illusion of holey bread :)

Tarragon is my most used spice recently. I like to add a generous pinch to most dishes for a sweet, vanilla touch. Here it pairs wonderfully with the citrusy candied peel and the salty cheese. Together with the nutty quinoa and malty emmer, they produce quite an umami loaf.   

____

Satay chicken, coconut paniyaram & miso eggplants with leek and tomatoes, aka one of the weirdest combos ever

Pressured cooked lamb shank curry with SD WG naan

Watercress & pork dumplings with Chinese lemon chicken

Garlicky rotelle with kipper, snow peas & sun-dried tomatoes

Challah French toast with rajma (red kidney bean curry). Talk about multicultural dishes!

Korean-style mixed rice with fermented napa cabbage & cheddar, and sesame oil stir fried seafood & onion

Braised vegetables & glass noodles in fermented red bean curd (南乳齋). The Chinese New Year dish from my childhood memory

Lamb & cauliflower toacos. No words needed

Sheng jian carrot pork bao, pan-fried mochi with eggs & pickled mustard greens, Homemade noodles with a sweet & sour sesame sauce, pressure cooked Zhengjiang style ribs (yes, those aren't charcoal...), and mixed vegetables in broth

Black sesame SD

30% Kamut 2% matcha, homemade mochi-stuffed SD bagels

I have a sudden fondness for coffee flavored baked goods lately. Nowadays, people pair cheese with not only wine and beer, but also coffee. Since wine, beer and coffee bread already exists, there’s no reason not to upgrade it by adding cheese, right? :)  

Coffee Provolone Piccante SD with 30% Sprouted Black Quinoa

Sift out the bran from dough flour, reserve 28 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients. 

Combine all leaven ingredients and let sit until ready, about 5 hours (24°C).

Make the coffee concentrate by brewing the coarse grind coffee in the hot water. After 5 minutes, filter the solution and discard the residue. Keep refrigerated until needed.  

Roughly combine all dough ingredients except for the cheese. Ferment for a total of 4 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 30 and 40 minute mark. Fold in the cheese by a set of lamination at the 50 minute mark. Shape the dough then put in into a banneton directly. Retard for 9 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

This loaf has a moderately open crumb. Its crust is particularly thin and crispy because of the milk fat. The cheese also gives the crumb a pleasantly chewy mouthfeel. 

Err isn't this kind of scary looking...? 

The coffee flavor is rather subtle in this bread. It acts as a complement to the quinoa, intensifying its nuttiness. The savory taste of provolone, sweetness of grains and sourness of coffee & SD contribute to a well-rounded sensory profile. 

_____

Korean Gochujang stir fried chueng fun with tuna & Blue Stilton

Garlicky capellini with brussel sprouts, mushrooms and shrimps

Pork, water chestnut & scallion dumplings in seaweed Jinhua ham broth

Scallion & Provolone pancakes with tuna cream cheese

Greek moussaka x Italian lasagna (pressure cooked pulled lamb in spiced tomato sauce, noodle sheets, sliced eggplants & cream cheese)

Homemade pork sausage in porcini mushroom gravy, with sautéed brussel sprouts and Pecorino masa “polenta”

Thai yellow chicken curry, glass noodles with shrimp oil, caramelized kabocha squash, tomatoes & scallops, shrimp paste sautéed assorted mushrooms and cabbages, and plain steamed Thai rice

Scallion white, garlic, sesame, seaweed & Provolone pizza with a wasabi honey glaze (SD scallion green crust)

No. You didn’t read that wrong. This bake was inspired by the delicate, melt-in-your-mouth biscuits from Macau. I had no intention to put almonds or seaweed in the dough at first. Yet when the grains were being milled, the aroma of roasted nuts filled the kitchen. It totally blew my mind! Ahem, I came so close to adding pork floss to the dough. 

Macau Almond Cookie SD

Combine all leaven ingredients and let sit until ready, about 6 hours (24°C).
Sift out the bran from dough flour, reserve 33 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients. 

Roughly combine all dough ingredients except for the almonds. Ferment for a total of 4 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 30 and 40 minute mark. Fold in the nuts by a set of lamination at the 50 minute mark. Shape the dough then put in into a banneton directly. Retard for 8 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

It had been a while since the starter was refreshed so it was rather inactive. The dough appeared sluggish that it struggled to rise. You can see that the crumb is on the dense side. Microbes can’t be rushed. I should have known this by now…

Nut lovers would go nuts over this bread. It tastes and smells like roasted nuts & seeds. The toasted buckwheat intensifies the nutty aroma undoubtedly. With the addition of Anonori, this loaf is bursting with umami flavor.

______

Homemade gnocchi with kipper & garlicky spinach

Garides Tourkolimano (Greek shrimp) with 50% mixed grain SD pita

Gobi (cauliflower) chicken Makhani with SD naan

XO sauce fried cheung fun (Chinese rice noodle rolls) with Chinese sausage

Homemade noodles with mushrooms & sugar snap peas in a coconut cream sauce

Pressure cooked lamb shank with mushrooms, bean curd sticks & carrots (Chinese fermented red bean curd seasoned). So good...

Top blade steak chili, oven fried BBQ drumettes, seared scallops with sweet potato fries, Yorkshire pudding, Sautéed brussel sprouts & radishes with toasted walnuts, and pepper rice pilaf      

See? The chili wasn't burnt! 

And lastly, two green bread for Christmas: 

Matcha bagels (30% rye & Red Fife)

Basil pesto SD (40% atta)

Happy New Year to all! 

I realized that I’ve been less experimental in baking recently. Today, cheesy herby bread is making a strong comeback!

Blue Stilton Tarragon SD with Sprouted Quinoa & Buckwheat

Sift out the bran from dough flour, reserve 32 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients. 

Combine all leaven ingredients and let sit until ready, about 7 hours (21.5°C).

Roughly combine all dough ingredients except for the Stilton. Ferment for a total of 4 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 30 and 40 minute mark. Fold in the cheese by a set of lamination at the 50 minute mark. Shape the dough then put in into a banneton directly. Retard for 10 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

There wasn’t much oven spring, probably because the dough was already 100% proofed. The crumb turned out moderately open for the grains used. The melted cheese created extra pockets that mimic air holes too :)

I like the combination of spicy, savory Blue Stilton and sweet, vanilla-scented tarragon. The sprouted quinoa and buckwheat make the bread noticeably nutty. Since the buckwheat was left untoasted, the subtle sweetness of the grains can shine through. Thanks to the cool temperature, there is little sourness in this bread.    

____ 

Cod tikka with paniyaram

Capellin & marinated egg glass noodles salad

Tomato mushrooms capellini with pickled herrings

Pickled herring ceviche with blue corn tortilla chips 

Garlicky shrimp & corn fried rice

Lamb okra keema with rava upma

Brussel sprouts carbonara with crisped pancetta

Chicken, wood ear mushrooms & cilantro dumplings

Fried egg topped spiced rice

Smoked herring, caramelized mushrooms & cabbages, and pickled red onion wrap

BBQ mushroom SD pizza

Honey roasted chicken & corn-flakes-crusted, baked Scotch eggs

Mace-spiced 30% emmer purple sweet potato SD 

It’s been a month since I last posted… That's why there are bunch of food photos to share! To save time, I didn't type out the bread formulae. Do let me know if you want them though. Updated: Formula for the Kabucha SD now uploaded.

Kabocha Sourdough 

Combine all leaven ingredients and let sit until ready, about 6 hours (26°C). 

Roughly combine all dough ingredients except the salt and levain. Autolyze for 4 hours. 

Using Rubaud mixing, incorporate the levain and salt at the 0 minute mark and 15 minute mark respectively. Construct a set of lamination at the 30 minute mark. Ferment for a total of 4 hours. 30 minutes before shaping, do a set of coil fold. Shape the dough then put in into a banneton directly. Freeze it for 1 hour before retarding in the fridge for 12 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

Extremely soft and sweet…

40% Red Fife, 30% each sprouted red quinoa and durum:

Very aromatic and has a balance of sweetness and acidity

____

Thai turmeric fried rice with currants and cashews

Porcini risotto with grilled chicken thigh

Fermented napa cabbage & tofu stir fry with plain steamed rice and a marinated soft boiled egg

Broccoli corn cream cheese rice pilaf with seared lamb chops

Grilled chicken breast tacos (75% masa harina, 25% atta) with corn & black bean salsa

Korean fried rice with a fried egg

Corn risotto with pan-fried cod

Broiled capelin with rava upma and ghee roasted carrots & potatoes

Miso poached mackerel, braised kabocha, marinated soft boiled eggs, pickled daikon radishes, pork cartilages in a black vinegar glaze, chestnut sesame rice, and sautéed veggies with sweet onions   

100% Kamut Kabocha pancakes

I know it’s getting very cold in places but here in HK, it’s only starting to feel like fall :)

This is my second einkorn loaf. The first was baked roughly half a year ago when my friend kindly offered me some einkorn berries to try out. It left me with the impression that einkorn makes a slack and sticky dough that weakens with time. For some reason, the experience isn’t quite the same this time. 

50% Einkorn Sourdough

Sift out the bran from dough flour, reserve 28 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients. 

Combine all leaven ingredients and let sit until ready, about 4 hours (28.5°C). Roughly combine all dough ingredients. Ferment for a total of 4 hours. Construct a set of 3 minute Rubaud mixing at the 30 and 40 minute mark respectively. Do a set of lamination at the 50 minute mark. 30 minutes before shaping, do a set of coil fold. Shape the dough then put in into a banneton directly. Retard for 10 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.

My hand shook while I was pouring the water into the flour… Oops... The dough was thus a bit too wet than I’d like. After the first round of mixing, it was still quite slack with little gluten development. However, it gained strength on its own as time went by. There was little, if any, stickiness too.

The oven spring wasn’t massive so my expectation wasn’t high. Miraculously, the crumb is rather open compared with my other whole grain bakes. It’s even more confounding when you consider that it’s 50% einkorn (of which more than half is sprouted!) and 50% white wheat. Both are grains that tend to produce weak dough.

Some people don't like einkorn but I personally find it quite tasty. It's got a very distinctive coconut taste that there's no way to mix it up with another grain. This bread is moderately sweet and sour.

___

Rolled oat & moong dal khichdi with baked capelin and caramelized carrots

Porcini mushroom, Jinhua ham & tomato rice pilaf with melted Reblochon

Tomato cream tuna rigatoni with king oyster mushrooms & shaved Gruyère

Pressure-cooked lamb shank Pho

Spicy black beans & rice with garlic ghee grouper

Squid biryani with garlicky cabbage & potatoes

Honey glazed pork chop 

Macau Portuguese chicken with egg fried rice, HK-style Bolognese with mushrooms, honey roasted sweet potatoes, and soy sauce braised veggies 

50% blue emmer SD ciabatta

30% durum scallion SD bagels

 This week we have two brightly coloured loaves: one yellow and one purple.

30% Sprouted Kamut & Rye Sourdough

Sift out the bran from dough flour, reserve 20 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.

Combine all leaven ingredients and let sit until ready, about 5 hours (28.5°C). Roughly combine all dough ingredients. Ferment for a total of 5 hours. Construct a set of 3 minute Rubaud mixing at the 30 and 40 minute mark respectively. Do a set of lamination at the 50 minute mark. 30 minutes before shaping, do a set of coil fold. Shape the dough then put in into a banneton directly. Retard for 10 hours.

Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2hours before slicing.

The dough wasn’t very proofy by the end of the bulk. I thus skipped the brief freezing and go for the fridge retard directly. It turned out to be a wise decision as the dough was quite well-proofed. There was decent oven spring and the crumb is pretty nice too.

This bread is relatively sweet unsurprisingly. It does have some acidity though, which is desirable in my opinion. This might be attributed to the extended bulk.

_____

Purple bread inspired by Ian :)

Purple Sweet Potato Sourdough

You can’t any get sweeter “white” bread than this one. The sweet potatoes produce not only a beautiful purple colour, but also an extraordinarily soft and moist crumb. Definitely qualifies as a dessert in my book! 

___

Korean pancake with squid & scallion

Mixed veggies & shrimp glass noodles with shrimp paste

Peach braised chicken drumsticks in glazed white wine tarragon sauce, Parchment oven steamed lemon thyme grouper, vinegary yellow peppers & mushrooms, rice pilaf in beef broth, green beans with caramelized onions, and caramelized purple sweet potatoes & carrots

Thai sticky ribs, Mee Siam Kuah (Malaysian aromatic shrimp broth with rice noodles), sautéed veggies in preserved Chinese mustard green, and cold shredded potato salad