The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Elsie_iu's blog

Elsie_iu's picture
Elsie_iu

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

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

263

100

37

100

303

100

Whole Einkorn Flour

120

40

    

120

39.60

Sprouted Red rice Flour

90

30

    

90

29.70

Whole Red Fife Wheat Flour

90

30

    

90

29.70

White Whole Wheat Flour (Starter)

      

3

0.99

Whole Rye Flour (Starter)

      

3

0.99

         

Hydration

    

40

100

243

80.20

Water

  

203

77.19

37

100

243

80.20

         

Salt

4

1.33

5

1.90

  

5

1.65

Vital Wheat Gluten

7.5

2.5

7.5

2.85

  

7.5

2.48

Starter (100% Hydration)

    

6

16.22

  

Levain

  

80

30.42

    
         

Add-ins

66

22.00

66

25.10

  

66

21.78

Taleggio AOP, Diced

66

22.00

66

25.10

  

66

21.78

Roasted Hazelnuts, Halved

15

5.00

15

5.70

  

15

4.95

         

Total

  

624.5

237.45

80

216.22

624.5

206.11

 

 

Blue Stilton Sultanas Rosemary SD with Einkorn & Sprouted Kamut 

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

261

100

39

100

302

100

Sprouted Kamut Flour

150

50

    

150

49.67

Whole Einkorn Flour

150

50

    

150

49.67

White Whole Wheat Flour (Starter)

      

2

0.66

Whole Rye Flour (Starter)

      

2

0.66

         

Hydration

    

41

100

251

83.11

Water

  

210

80.46

39

100

251

83.11

         

Salt

4

1.33

5

1.92

  

5

1.66

Vital Wheat Gluten

7.5

2.5

7.5

2.87

  

7.5

2.48

Starter (100% Hydration)

    

4

10.26

  

Levain

  

82

31.42

    
         

Add-ins

30

10.00

30

11.49

  

30

9.93

Blue Stilton, Crumbled

30

10.00

30

11.49

  

30

9.93

Sultanas, Rehydrated

18

6.00

18

6.90

  

18

5.96

Dried Rosemary

3

1.00

3

1.15

  

3

0.99

         

Total

  

595.5

228.16

82

210.26

595.5

197.19

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

 

Elsie_iu's picture
Elsie_iu

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

 

 

Sprouted Durum & Einkorn Walnut Sourdough

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

265

100

35

100

302.5

100

Sprouted Durum Flour

150

50

 

 

 

 

150

49.59

Whole Einkorn Flour

150

50

 

 

 

 

150

49.59

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

2.5

0.83

Whole Rye Flour (Starter)

 

 

 

 

 

 

2.5

0.83

         

Hydration

 

 

 

 

37.5

100

263.5

87.11

Water

 

 

226

85.28

35

100

263.5

87.11

         

Salt

4

1.33

5

1.89

 

 

5

1.65

Vital Wheat Gluten

7.5

2.5

7.5

2.83

 

 

7.5

2.48

Starter (100% hydration)

 

 

 

 

5

14.29

 

 

Levain

 

 

75

28.30

 

 

 

 

         

Add-ins

45

15.00

45

16.98

 

 

45

14.88

Toasted Walnuts

45

15.00

45

16.98

 

 

45

14.88

         

Total

 

 

623.5

235.28

75

214.29

623.5

206.12

 

 

Sprouted Black Quinoa & Blue Emmer Chocolate Sourdough

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

270

100

30

100

303

100

Spelt Flour

120

40

 

 

 

 

120

39.60

Blue Emmer Flour

90

30

 

 

 

 

90

29.70

Sprouted Black Quinoa Flour

90

30

 

 

 

 

90

29.70

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

3

0.99

Whole Rye Flour (Starter)

 

 

 

 

 

 

3

0.99

         

Hydration

 

 

 

 

33

100

258

85.15

Water

 

 

225

83.33

30

100

258

85.15

         

Salt

4

1.33

5

1.85

 

 

5

1.65

Vital Wheat Gluten

7.5

2.5

7.5

2.78

 

 

7.5

2.48

Starter (100% hydration)

 

 

 

 

6

20.00

 

 

Levain

 

 

66

24.44

 

 

 

 

         

Add-ins

36

12.00

36

13.33

 

 

36

11.88

Cacao Barry Chocolate 70%, Diced

36

12.00

36

13.33

 

 

36

11.88

         

Total

 

 

609.5

225.74

66

220.00

609.5

201.16

 

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

 

Elsie_iu's picture
Elsie_iu

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

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

267

100

33

100

304.5

100

Sprouted Red Wheat Flour

150

50

 

 

 

 

150

49.26

Whole Red Fife Flour

150

50

 

 

 

 

150

49.26

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

4.5

1.48

Whole Rye Flour (Starter)

 

 

 

 

 

 

4.5

1.48

         

Hydration

 

 

 

 

37.5

100

270.5

88.83

Water

 

 

233

87.27

33

100

270.5

88.83

         

Salt

4

1.33

5

1.87

 

 

5

1.64

Vital Wheat Gluten

7.5

2.5

7.5

2.81

 

 

7.5

2.46

Starter (100% hydration)

 

 

 

 

9

27.27

 

 

Levain

 

 

75

28.09

 

 

 

 

         

Add-ins

84

82.00

84

31.46

 

 

84

27.59

Taleggio AOP, Cubed

60

20.00

60

22.47

 

 

60

19.70

Toasted Walnuts

21

7.00

21

7.87

 

 

21

6.90

Dried Marjoram

3

1.00

3

1.12

 

 

3

0.99

Toasted Fennel Seeds

1

0.33

1

0.37

 

 

1

0.33

         

Total

 

 

671.5

251.50

75

227.27

671.5

220.53

 

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

 

Elsie_iu's picture
Elsie_iu

Back to my favourite sweet & savoury combo.

 

 

Tarragon Orange Peel Edam Cheese SD

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

268

100

32

100

305.5

100

Spelt flour

150

50

 

 

 

 

150

49.10

Sprouted Blue Emmer Flour

90

30

 

 

 

 

90

29.46

Sprouted Red Quinoa Flour

60

20

 

 

 

 

60

19.64

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

5.5

1.80

Whole Rye Flour (Starter)

 

 

 

 

 

 

5.5

1.80

         

Hydration

 

 

 

 

37.5

100

290.5

95.09

Water

 

 

253

94.40

32

100

290.5

95.09

         

Salt

4

1.33

5

1.87

 

 

5

1.64

Vital Wheat Gluten

7.5

2.5

7.5

2.80

 

 

7.5

2.45

Starter (100% hydration)

 

 

 

 

11

34.38

 

 

Levain

 

 

75

27.99

 

 

 

 

         

Add-ins

72

70.00

72

26.87

 

 

72

23.57

Edam Cheese, Cubed

54

18.00

54

20.15

 

 

54

17.68

Candied Orange Peel, Diced

15

5.00

15

5.60

 

 

15

4.91

Dried Tarragon

3

1.00

3

1.12

 

 

3

0.98

         

Total

 

 

680.5

253.92

75

234.38

680.5

222.75

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

 

Elsie_iu's picture
Elsie_iu

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

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

272

100

28

100

304.5

100

Sprouted Black Quinoa Flour

90

30

 

 

 

 

90

29.56

Whole Blue Emmer Flour

60

20

 

 

 

 

60

19.70

Whole Red Wheat Flour

150

50

 

 

 

 

150

49.26

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

2.25

0.74

Whole Rye Flour (Starter)

 

 

 

 

 

 

2.25

0.74

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

32.5

100

262.5

96.06

Water

 

 

230

84.56

28

100

262.5

86.21

Coffee concentrate

 

 

30

11.03

 

 

30

9.85

 

 

 

 

 

 

 

 

 

Salt

4

1.33

4

1.47

 

 

4

1.31

Vital Wheat Gluten

9

3

9

3.31

 

 

9

2.96

Starter (100% hydration)

 

 

 

 

9

32.14

 

 

Levain

 

 

65

23.90

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

66

22

66

24.26

 

 

66

21.67

Provolone Piccante

60

20

60

22.06

 

 

60

19.7

 

 

 

 

 

 

 

 

 

Coffee Concentrate

 

 

 

 

 

 

 

 

Coarse Grind Coffee (I used a Mexican Arabica variety)

6

2

6

2.21

 

 

6

1.97

Hot Water

30

10

30

11.03

 

 

30

9.85

 

 

 

 

 

 

 

 

 

Total

 

 

646 

237.5 

65 

232.14

646 

212.15

 

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)

 

Elsie_iu's picture
Elsie_iu

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

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

267

100

33

100

303

100

Toasted Buckwheat Flour

60

20

 

 

 

 

60

19.80

Ssprouted Einkorn Flour

90

30

 

 

 

 

90

29.70

Whole Spelt Flour

150

50

 

 

 

 

150

49.50

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

1.5

0.50

Whole Rye Flour (Starter)

 

 

 

 

 

 

1.5

0.50

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

36

100

269

88.78

Water

 

 

233

87.27

33

100

269

88.78

 

 

 

 

 

 

 

 

 

Salt

4

1.33

4.00

1.50

 

 

4.00

1.32

Vital Wheat Gluten

9

3

9

3.37

 

 

9

2.97

Starter (100% hydration)

 

 

 

 

6

18.18

 

 

Levain

 

 

72

26.97

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

39

13

39

14.61

 

 

39

12.87

Roasted Almonds

36

12.00

36.00

13.48

 

 

36.00

11.88

Anonori powder

3

1.00

3.00

1.12

 

 

3.00

0.99

 

 

 

 

 

 

 

 

 

Total

 

 

624.00

233.71

72.00

218.18

624.00

205.94

 

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! 

 

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Elsie_iu

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

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

268

100

32

100

304.5

100

Sprouted Buckwheat Flour

30

10

 

 

 

 

30

9.85

Sprouted White Quinoa Flour

60

20

 

 

 

 

60

19.70

Whole   Kamut     Flour

210

70

 

 

 

 

210

68.97

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

2.25

0.74

Whole Rye Flour (Starter)

 

 

 

 

 

 

2.25

0.74

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

36.5

100

280.5

92.12

Water

 

 

244

91.04

32

100

280.5

92.12

 

 

 

 

 

 

 

 

 

Salt

4

1.33

4.00

1.49

 

 

4.00

1.31

Vital Wheat Gluten

9

3

9

3.36

 

 

9

2.96

Starter (100% hydration)

 

 

 

 

9

28.125

 

 

Levain

 

 

73

27.24

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

54

18

54

20.15

 

 

54

17.73

Blue Stilton, Crumbled

53

17.67

53.00

19.78

 

 

53.00

17.41

Dried Tarragon (2 tsp)

1

0.33

1.00

0.37

 

 

1.00

0.33

 

 

 

 

 

 

 

 

 

Total

 

 

652.00

243.28

73.00

228.13

652.00

214.12

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 

 

Elsie_iu's picture
Elsie_iu

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 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour

300

100

270

100

30

100

302.5

100

Bread Flour

210

70

 

 

 

 

210

69.42

Indian Atta Flour

90

30

 

 

 

 

90

29.75

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

1.25

0.41

Whole Rye Flour (Starter)

 

 

 

 

 

 

1.25

0.41

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

32.5

100

239.5

79.17

Water

 

 

207

76.67

30

100

239.5

79.17

 

 

 

 

 

 

 

 

 

Salt

4

1.33

5

1.85

 

 

4

1.32

Starter (100% hydration)

 

 

 

 

5

16.67

 

 

Levain

 

 

65

24.07

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

100

33.33

100

37.04

 

 

100

33.06

Roasted, Peeled & Pureed Kabocha Squash (from around 150 g raw)

100

33.33

100

37.04

 

 

100

33.06

 

 

 

 

 

 

 

 

 

Total

 

 

647

239.63

65

216.67

647

213.88


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 :)

 

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Elsie_iu

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

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

272

100

28

100

303

100

Sprouted Einkorn Flour

90

30

 

 

 

 

90

29.70

Einkorn Flour

60

20

 

 

 

 

60

19.80

Whole White Wheat Flour

150

50

 

 

 

 

150

49.50

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

1.5

0.50

Whole Rye Flour (Starter)

 

 

 

 

 

 

1.5

0.50

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

31

100

264

87.13

Water

 

 

186

68.38

28

100

217

71.62

Whey

 

 

50

18.38

 

 

50

16.50

 

 

 

 

 

 

 

 

 

Salt

4

1.33

4

1.47

 

 

4

1.32

Vital Wheat Gluten

9

3

9

3.31

 

 

9

2.97

Starter (100% hydration)

 

 

 

 

6

21.43

 

 

Levain

 

 

62

22.79

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Total

 

 

584

214.71

62

221.43

584

192.74


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

 

Elsie_iu's picture
Elsie_iu

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

 

 

30% Sprouted Kamut & Rye Sourdough

 

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

280

100

20

100

302.5

100

Sprouted Rye Flour

30

10

 

 

 

 

30

9.92

Sprouted Kamut Flour

60

20

 

 

 

 

60

19.83

Whole Kamut Flour

210

70

 

 

 

 

210

69.42

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

1.25

0.41

Whole Rye Flour (Starter)

 

 

 

 

 

 

1.25

0.41

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

22.5

100

275.7

91.14

Water

 

 

178

63.57

20

100

200.5

66.28

Whey

 

 

80

28.57

 

 

80

26.45

 

 

 

 

 

 

 

 

 

Salt

4

1.33

4

1.43

 

 

4

1.32

Vital Wheat Gluten

9

3

9

3.21

 

 

9

2.98

Starter (100% hydration)

 

 

 

 

5

25.00

 

 

Levain

 

 

45

16.07

 

 

 

 

 

 

 

 

 

 

 

 

 

Total

 

 

596

212.86

45

225.00

596

197.02

 

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

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (Freshly Milled except*)

300

100

270

100

30

100

302.5

100

Whole Kamut Flour

45

15

 

 

 

 

45

14.88

Whole Durum Flour

45

15

 

 

 

 

45

14.88

Bread Flour*

210

70

 

 

 

 

210

69.42

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

1.25

0.41

Whole Rye Flour (Starter)

 

 

 

 

 

 

1.25

0.41

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

32.5

100

215.5

71.24

Water

 

 

183

67.78

30

100

215.5

71.24

 

 

 

 

 

 

 

 

 

Salt

5

1.67

5

1.85

 

 

5

1.65

Starter (100% hydration)

 

 

 

 

5

16.67

 

 

Levain

 

 

65

24.07

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

105

35

105

38.89

 

 

105

34.71

Mashed Purple Sweet Potatoes

105

35

105

38.89

 

 

105

34.71

 

 

 

 

 

 

 

 

 

Total

 

 

628

232.59

65

216.67

628

207.60

 








 

 

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

 

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