The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Elsie_iu's blog

Elsie_iu's picture
Elsie_iu

These rolls can’t be simpler to make, yet they certainly don’t skimp on flavour. Unlike most supermarket buns, their texture is similar to a full-size pizza. They’re guaranteed crowd pleasers too.

 

Artisan Pizza Rolls

 

Dough flour

Final Dough

Poolish

Total Dough

 

g

%

g

%

g

%

g

%

Flour

240

100

215

100

25

100

240

100

Tipo 00 Bread Flour

240

100

    

240

100.00

         

Hydration

    

25

100

144

60.00

Water

  

119

55.35

25

100

144

60.00

         

Salt

3

1.25

3

1.40

  

3

1.25

Instant Dry Yeast

    

0.025

0.1

0.025

0.01

Poolish

  

50

23.26

    
         

Add-ins

161

45.83

161

74.88

  

161

67.08

Mature Cheedar, Shredded

110

45.83

110

51.16

  

110

45.83

Canned Chopped Tomatoes, Liquid Only

50

20.83

50

23.26

  

50

20.83

Dried Marjoram

1

0.42

1

0.47

  

1

0.42

         

Total

  

548

254.88

50

200.00

548

228.33

 

Make the poolish. Combine all poolish ingredients and let sit until ready, about 8 hours (29°C).

Roughly combine all dough ingredients except for the add-ins. Bulk ferment for a total of 3 hours. Mix on low for 2 minutes at the 30 and 40 minute mark.

After the bulk, roll the dough into a large rectangle. Spread the tomato sauce over the dough, avoiding the borders. Sprinkle the marjoram and 4/5 of the cheese over the sauce, then roll it up into a log. Cut the dough crosswise into 4 equal pieces. Place the dough pieces onto a parchment-lined baking sheet. Press down each piece gently to the desired thickness. Sprinkle the remaining 1/5 cheese over the top. Proof at room temperature for 1 more hour before retarding in the fridge for 8 hours.

Preheat the oven at 250°C/482°F. Remove the dough from the fridge and bake straight at 250°C/482°F for 12-15 minutes until the desired brownness is reached. Let the rolls cool for 15 minutes before serving.

 

These rolls were intended to be a replicate of the supermarket pizza rolls I bought during my stay in Toronto. Unexpectedly, they turned out way better than I expected. They easily beat the store-bought ones I used to love so much!

 

They are crispy on the outside and chewy on the inside, like the rim of a good Neapolitan pizza. The fat from the cheese fried the Marjoram lightly, allowing the herb to release its flavour. Meanwhile, the tomato became caramelized under high heat, and contributed to a hint of sweetness and umami taste. As for the Cheddar, I suppose no word is needed :)

 

_____

 

Eggplant lamb ragu penne

 

Stir fried sliced pork, garlic scape & wood ear mushrooms with onion egg fried rice

 

Kipper with rosemary roasted potatoes, and caramelized mushrooms and broccolini

 

Oyster rice

 

Stir fried rice cakes, with sweet & sour fish

 

Mexican-inspired rice with pan-seared chestnut-fed pork chop

 

Braised fish maw, shitake mushrooms & zucchini, sweet & sour chicken, asparagus & peanut salad with black vinegar, stir fried beef, water spinach & bell peppers, served with broad rice noodles

 

Fried ribs with a tangy dip, pan-fried mackerel, garlicky eggplant salad, Korean spicy rice cake, Japchae, and gingery Chinese broccoli

 

Elsie_iu's picture
Elsie_iu

Got a very classic but delicious combo. It’s hard to go wrong with corn for it’s at its peak at the moment. What better time to have corn bread than now?

 

 

Corn, Tomato & Basil SD with 40% Sprouted Durum

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

270

100

30

100

303

100

Sprouted Durum

120

40

    

120

39.60

Whole Kamut Flour

180

60

    

180

59.41

White Whole Wheat Flour (Starter)

      

1.5

0.50

Whole Rye Flour (Starter)

      

1.5

0.50

         

Hydration

    

33

100

273

90.10

Water

  

240

88.89

30

100

273

90.10

         

Salt

4

1.33

4

1.48

  

4

1.32

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

72

20.00

72

26.67

  

72

23.76

Grilled Corn

60

20.00

60

22.22

  

60

19.80

Concentrated Tomato Paste

9

3.00

9

3.33

  

9

2.97

Dried Basil

3

1.00

3

1.11

  

3

0.99

         

Total

  

659.5

244.26

66

220.00

659.5

217.66

 

Sift out the bran from dough flour, reserve 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 4 hours (29°C).

Roughly combine all dough ingredients except for the corn. Ferment for a total of 3 hours. Mix on low for 2 minutes at the 30 and 40 minute mark. Fold in the corn at the 50 minute-mark. After the bulk, shape the dough then put in into a banneton. Freeze for 1 hour before retarding 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.

 

 

This bread is loaded with corn. Some of the corn fell out while I was slicing it… It’s perfect for those with a sweet tooth. The basil added a savoury touch, which I really like. The tomato is undetectable though. I should probably be less stingy with it.

 

____

 

Dou Ban Jiang braised glass noodles with egg tofu

 

Preserved duck egg & Chinese sausage garlicky fettuccine

 

Fried egg topped minced lamb ragu with rice

 

Sweet and sour rice noodles with shrimps & peppers

 

Macau-Portuguese-inspired salted cod scrambled egg fries

 

Wasabi soy seaweed rice cake squares with kipper

 

Lamb & zucchini dumplings

 

Chicken makhani, coconut chole, marinated eggs, kipper with red cabbages, mixed veggies, spiced biryani, and naan

 

“Batzels”

 

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Elsie_iu

Two herb-y nutty SD this week. One with cheese and one without. Make your choice… Or let’s have both :)

 

 

Tarragon Walnut SD with 40% Sprouted Durum

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

273

100

27

100

303

100

Sprouted Durum Flour

120

40

    

120

39.60

Whole Kamut Flour

120

40

    

120

39.60

Amaranth Flour

60

20

    

60

19.80

White Whole Wheat Flour (Starter)

      

1.5

0.50

Whole Rye Flour (Starter)

      

1.5

0.50

         

Hydration

    

30

100

261

86.14

Cold Water + Hot water

  

231

84.62

27

100

261

86.14

         

Salt

4

1.33

4

1.47

  

4

1.32

Vital Wheat Gluten

7.5

2.5

7.5

2.75

  

7.5

2.48

Starter (100% Hydration)

    

6

22.22

  

Levain

  

60

21.98

    
         

Add-ins

39

12.00

39

14.29

  

39

12.87

Toasted Walnuts

36

12.00

36

13.19

  

36

11.88

Dried Tarragon

3

1.00

3

1.10

  

3

0.99

         

Total

  

614.5

225.09

60

222.22

614.5

202.81


 

Rosemary Edam Pumpkin Seed SD with 40% Sprouted Emmer

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

270

100

30

100

303

100

Sprouted Blue Emmer Flour

120

40

    

120

39.60

Whole Kamut Flour

180

60

    

180

59.41

White Whole Wheat Flour (Starter)

      

1.5

0.50

Whole Rye Flour (Starter)

      

1.5

0.50

         

Hydration

    

33

100

303

100.00

Water

  

270

100.00

30

100

303

100.00

         

Salt

4

1.33

4

1.48

  

4

1.32

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

58.5

12.00

58.5

21.67

  

58.5

19.31

Edam, Diced

36

12.00

36

13.33

  

36

11.88

Toasted Pumpkin Seeds

21

7.00

21

7.78

  

21

6.93

Dried Rosemary

1.5

0.50

1.5

0.56

  

1.5

0.50

         

Total

  

676

250.37

66

220.00

676

223.10

 

(* 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 27/30 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 4/4 hours (28/28.5°C).

Roughly combine all dough ingredients except for the nuts, seeds and cheese. For both bread, ferment for a total of 4 hours. Mix on low for 2 minutes at the 30 and 40 minute mark. Fold in the reserved add-ins at the 50 minute-mark. After the bulk, shape the dough then put in into a banneton. Freeze for 1 hour before retarding 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.

Both loaves are quite complex in terms of flavour and texture. The first one is sweeter with the yellow grains and the vanilla aroma of tarragon, while the second has an additional salty note from the cheese. I might enjoy the latter a touch more. After all, it has got cheese.

 

____

 

Macau Portuguese-inspired salted cod fried rice

 Egg & shiitake mushroom Zhajiang noodles with crispy peanuts

 Minced lamb & pea biryani

 Ancho chili spinach mushroom Edam enchiladas

 Simple fried rice noodles with snap peas, Chinese sausages & marinated eggs

 

Chicken & mushroom fettuccine in creamy coconut sauce

 

Spicy lamb & leek gozleme 

 

Elsie_iu's picture
Elsie_iu

It has been quite a while since I last baked with spelt. Spelt and emmer are similar in terms of their characteristic in dough. Working with them is always a pleasant experience for they produce a silky (read: not gluing to your hands like rye…) and extensible dough.

Temperature has been hitting 33°C these days, so it wasn’t at all surprising that the levain (1:5.5:5.5) got aerated within 3.5 hours. I didn’t plan very well so it had to go into the fridge for 3 hours before use.

 

Blue Emmer & Spelt SD with 30% Sprouted Spelt

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

267

100

33

100

303

100

Sprouted Spelt Flour

90

30

    

90

29.70

Whole Spelt Flour

60

20

    

60

19.80

Whole Blue Emmer Flour

150

50

    

150

49.50

White Whole Wheat Flour (Starter)

      

3

0.99

Whole Rye Flour (Starter)

      

3

0.99

         

Hydration

    

36

100

243

80.20

Water

  

207

77.53

33

100

243

80.20

         

Vital Wheat Gluten

7

2.33

7

2.62

  

7

2.31

Salt

4

1.33

4

1.50

  

4

1.32

Starter (100% Hydration)

    

6

18.18

  

Levain

  

72

26.97

    
         
         

Total

  

550

205.99

72

218.18

550

181.52

 

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 3.5 hours (28.5°C).

Roughly combine all dough ingredients except for the walnuts. Ferment for a total of 3 hours. Mix on low for 2 minutes at the 30 and 40 minute mark. After the bulk, shape the dough then put in into a banneton. As the temperature was high, I put it in the freezer for 1 hour before retarding 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.

 

 

This bread was just slightly sour, perhaps because the starter had been recently refreshed. The levain and final dough were only fermented briefly at room temperature as well. With the mild acidity, the maltiness of the bread really comes through. It has a nice sweet aroma that resembles malted drinks like Milo, Ovaltine and Horlicks :)

 

____

 

 

Coconut braised pork shank rice noodles

 

Pan-seared sockeye salmon feta rava bowl

 

Korean-inspired spicy udon with homemade fishcakes

 

Chicken makhani with naa-caccia (naan-focaccia hybrid :))

 

Saucy oyster rice with marinated eggs

 

Wasabi soy sauce spaghettini with shrimps and red cabbages (so pretty!)

 

Pressure-cooked beef shank, kimchi stuffed egg roll, cabbage salad in tahini dressing, sticky glazed tiny fish & walnuts, sautéed sliced beef & onions, caramelized zucchini (mega sweet & juicy), and rice noodles

 

Lemon glazed chicken thighs, crispy beef wrapped asparagus, Mozzarella-topped Spanish chorizo pasta bake, cauliflower & shrimp salad in anchovy dressing, and sautéed cabbages

 

Lotus leaf (sorry no bamboo leaves) wrapped Zongzi. Skinned mung bean, long-grain glutinous rice, and… marinated beef tendon lol

 

Happy Dragon Boat Festival!

 

Elsie_iu's picture
Elsie_iu

Aiming for consistent performance while varying the ingredients.

 

First up, breads:

 

20% corn, 30% sprouted durum, 50% kamut, 7% olive, 1% dried basil

 

40% sprouted einkorn, 10% sorghum, 50% blue emmer, 15% hazelnuts, 2% coffee

 

30% sprouted kamut, 20% amaranth, 50% einkorn, 12% cashew, 1% sun-dried tomatoes, 1% dried tarragon

 

40% einkorn, 60% durum, 15% cashew, 1% dried parsley 

 ______

 

Other dishes are coming next:

 

Pan-fried dumplings (They were made so long ago that I’ve forgotten what the filling was…)

 

Red curry salmon flat noodles

 

Squid masala with upma & crispy potato wedges

 

Feta shrimp fusilli in pea pesto

 

Cantonese Zha Jiang noodles

 

Gouda-stuffed potato mochi & roasted capelin

 

Kung Pao style rice noodles with shrimps

 

Red cabbage & pork steamed dumplings

 

Killer pressure cooked taco al pastor…

 

…made Mexican rice with the “leftover”  

 

Shrimp paste minced pork eggplant glass noodles

 

Porcini risotto with caramelized broccolini

 

Wishing everyone well and good health :)

Elsie_iu's picture
Elsie_iu

Admittedly, it doesn't look like much, but there is a story to this.

After baking >10 loaves of cheese bread in a row, I decided to take a break from it and whip up a simple dough instead. This dough contained nothing but water, whole wheat flour and salt. Ok, there were also walnuts but they weren’t part of the “dough”. Although the dough was well developed, I accidentally let it over-proof for quite a bit… Uh oh… Yet thanks to this, I now feel more confident about rescuing over-proofed dough.

 

100% Whole Wheat Walnut Sourdough

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

270

100

30

100

303

100

Whole Red Wheat Flour

240

80

    

240

79.21

Whole Red Fife Wheat Flour

60

20

    

60

19.80

White Whole Wheat Flour (Starter)

      

3

0.99

Whole Rye Flour (Starter)

      

3

0.99

         

Hydration

    

33

100

297

98.02

Water

  

264

97.78

30

100

297

98.02

         

Salt

4

1.33

4

1.48

  

4

1.32

Starter (100% Hydration)

    

6

20.00

  

Levain

  

66

24.44

    
         

Add-ins

45

15.00

45

16.67

  

45

14.85

Toasted Walnuts

45

15.00

45

16.67

  

45

14.85

         

Total

  

649

240.37

66

220.00

649

214.19

 

Sift out the bran from dough flour, reserve 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 hours (26°C). The leaven was more active than usual when used.

 

Roughly combine all dough ingredients except for the walnuts. Ferment for a total of 3 hours 50 minutes. Mix on low for 2 minutes at the 30 and 40 minute mark. Fold in the add-ins by a set of lamination at the 50 minute mark.

The dough was quite elastic by the end of mixing. It felt very “white dough-like” when compared with other whole grain dough I have worked with.

 

After the bulk, shape the dough then put in into a banneton. Retard for 10 hours.

When I took the dough out the next morning, it was ready to crawl out of the basket… It would no doubt collapse under its own weight and turn into an amorphous UFO if I baked it straight. Reluctant to give in, I gently poured the dough out and re-shaped it tightly. It was returned to the banneton and rested for 15 minutes before being baked at 250°C/482°F.

Bake with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Leave to cool for 3 hours before slicing.

 

 

As anticipated, there was not much oven spring to speak of. That said, the dough managed to retain its shape despite being so over-proofed. The crumb isn’t very open but it could have been much worse. From now on, I would be adopting the same approach (reshape very gently + bake immediately/after a brief rest) for over-proofed dough. Of course, the resulting loaf can never compare with a perfectly proofed one… Yet let’s save the complaints for the moment :)

 

_____

 

Stir-fried homemade alkaline noodles with char siu

 

Risotto stuffed squid

 

Pressure-cooked pork shank with shiitake mushrooms, bamboo shoots & carrots

 

Mexican-inspired fusilli with blackened salmon

 

Mixed veggies glass noodles with spiced tofu and roasted capelin

 

Salmon with leek & brussel sprouts, and fried rice

 

T55 ciabatta

 

Elsie_iu's picture
Elsie_iu

Cheese bread continues…

 

 

Edam Cranberry SD with Sprouted White Quinoa & Sorghum

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

270

100

30

100

302.5

100

Whole White Wheat Flour

180

60

    

180

59.50

Sprouted White Quinoa Flour

60

20

    

60

19.83

Whole Sorghum Flour

60

20

    

60

19.83

White Whole Wheat Flour (Starter)

      

2.5

0.83

Whole Rye Flour (Starter)

      

2.5

0.83

         

Hydration

    

32.5

100

302.5

100.00

Water

  

270

100.00

30

100

302.5

100.00

         

Salt

4

1.33

4

1.48

  

4

1.32

Vital Wheat Gluten

7.5

2.5

7.5

2.78

  

7.5

2.48

Starter (100% Hydration)

    

5

16.67

 

 

Levain

  

65

24.07

   

 

         

Add-ins

78

26.00

78

28.89

  

78

25.79

Edam, Diced

78

26.00

78

28.89

  

78

25.79

Dried Cranberries

15

5.00

15

5.56

  

15

4.96

         

Total

  

694.5

257.22

65

216.67

694.5

229.59

Chevre Sunflower Seed SD with Sprouted Einkorn & Amaranth 

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

263

100

37

100

303

100

Whole Durum Flour

150

50

    

150

49.50

Sprouted Einkorn Flour

90

30

    

90

29.70

Whole Amaranth Flour

60

20

    

60

19.80

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

4

1.52

  

4

1.32

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

Bûche de Chèvre, Diced

66

22.00

66

25.10

  

66

21.78

Sunflower Seeds, Toasted

12

4.00

12

4.56

  

12

3.96

         

Total

  

623.5

237.07

80

216.22

623.5

205.78

(* 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 30/37 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 hours (25.5/25.5°C). Roughly combine all dough ingredients except for the add-ins. Ferment for a total of 5/4 hours. Mix on low for 2 minutes at the 30 and 40 minute mark. Fold in the add-ins by a set of lamination at the 50 minute mark. After the bulk, shape the dough then put in into a banneton. Retard for 8/10 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.

 

 

 

In my experience, hard white wheat is much weaker than red wheat. Most other wheat species, such as spelt, einkorn, durum and kumut, give rise to a stronger dough in comparison. This is contrary to popular belief but very true, for me at least.

 

 

 

For some reason, bread with amaranth browns exceptionally well. Read: it burns real fast so watch out! The bread was baked darker than usual because of this :)

 

____

 

Korean style sautéed seafoods with rice and poached egg

 

Seasoned basmati rice with pan-grilled shrimps, roasted cauliflowers, crispy chickpeas & feta cubes

 

 

Carbonara with pancetta

 

Sweet potato starch noodle salad in a black vinegar-tahini dressing + tons of seasonings (garlic, cilantro, red onions, fried shallots & Sichuan pepper)

 

Lamb chili enchiladas

 

Stir fried squid hand-pulled noodles with Korean chunjang

 

Gouda-stuffed chestnut-fed pork chop over mushroom rice

 

White bread (40% wg 60% T55): 13% each sorghum, finger millet & barley:

Quality white flour does make a difference. The aroma is evidently superior. I am convinced!

 

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

 

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