The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Elsie_iu's blog

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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)

 

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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 

 

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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

 

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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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Elsie_iu

 

Life’s been a bit busy so I’m only sharing some food photos today.

 

Halloumi gassi with paniyaram (yes, paneer not Halloumi is used traditionally)

 

Scrambled eggs with tomatoes with plain jasmine rice. My kind of comfort food :)

 

Pan-fried garlic chive pork dumplings

 

Calamarata in a simple tomato sauce with crisped Spanish chorizo

 

Garlicky white wine spaghetti with cabbages, shimeji mushrooms and capelin, with a generous handful of Provolone Piccante. Trust me, it's good

 

Cheesy Mexican rice with pan-seared chicken thigh. Extra spicy!

 

Korean stir fried homemade udon with fishcakes

 

Clams in miso broth, fried seasoned chicken, Beef Bulgogi, braised soya beans, garlic chive salad, braised potatoes, stir-fried cabbages with corn & seasoned fried tofu skin, and plain Japanese rice

 

10% each durum, kamut & rye SD

 

30% each sprouted white wheat, Red Fife & spelt, 10% rye SD, with 25% halloumi and 3% white sesame seeds

 

30% sprouted durum, 20% sprouted buckwheat & 50% kamut SD    

 

100% atta scallion pancake with shrimp oil, Sichuan peppercorn and white pepper

 

Happy baking, cooking and eating! 

 

Elsie_iu's picture
Elsie_iu

 Bread with bold flavours wanted this week.

 

 

25% Germinated Red Rice 15% Sprouted Rye Sourdough

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

270

100

30

100

302.5

100

Sprouted Rye Flour

45

15

 

 

 

 

45

14.88

Germinated Red Rice Flour

75

25

 

 

 

 

75

24.79

Whole Red Wheat Flour

90

30

 

 

 

 

90

29.75

Whole Spelt 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

277.7

91.80

Water

 

 

170

62.96

30

100

202.5

66.94

Whey

 

 

80

29.63

 

 

80

26.45

 

 

 

 

 

 

 

 

 

Salt

5

1.67

5

1.85

 

 

5

1.65

Vital Wheat Gluten

9

3

9

3.33

 

 

9

2.98

Starter (100% hydration)

 

 

 

 

5

16.67

 

 

Levain

 

 

65

24.07

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

 

 

 

 

 

 

 

 

Toasted caraway seeds 1 tsp

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Total

 

 

599

221.85

65

216.67

599

198.02

 

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

Combine all leaven ingredients. I used it after 3 hours and it wasn’t quite ready (28.5°C).

Roughly combine all dough ingredients. Ferment for a total of 5 hours. Construct a set of Rubaud mixing for 3 minutes 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. Freeze for 20 minutes before retarding for 16 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.

 

Oh well, that hole...

 

The oven spring was quite decent for a loaf with 40% rye and red rice. I find lamination really useful in improving dough strength in weak dough. It makes a real difference that can be obviously felt.

 

 

This bread tastes pretty sweet, comparable to sprouted kamut/durum bread. Sprouting seems to have tamed the acidity of rye. Usually I get noticeably sourer bread even with 10% rye but the acidity isn’t very pronounced this time. I suspect this is owing to that a very young levain was used as well.

 

_____

 

Falafel tacos

 

Nasi lemak with an Italian & Japanese twist… Risotto-like coconut rice with a Japanese style soft-boiled egg

 

Cheesy egg omelette served over rava pilaf

 

Garlicky linguine with shrimps, mushrooms and green beans. Topped with provolone piccante :)

 

Chicken enchiladas in 3 chili sauce, spiced grouper with sautéed cauliflowers, green peppers & onions, pan-grilled corn with pickled cucumber, black bean rice pilaf, and stir fried veggies

 

White bread of the week: 30% amaranth 10% sprouted rye & white wheat

A bit under-proofed... Again

 

Elsie_iu's picture
Elsie_iu

Last weekend, I continued testing the new method to see the potential it has. The best way to do so is mixing up a relatively weak dough with higher proportion of sprouted grains. That’s why half of the flour is sprouted in this loaf.

 

50% Sprouted Spelt & Red Wheat Sourdough

 

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

273

100

27

100

303

100

Sprouted Spelt flour

90

30

 

 

 

 

90

29.70

Sprouted Red Wheat Flour

60

20

 

 

 

 

60

19.80

Whole Red Fife Wheat Flour

90

30

 

 

 

 

90

29.70

Whole Spelt Flour

60

20

 

 

 

 

60

19.80

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

1.5

0.005

Whole Rye Flour (Starter)

 

 

 

 

 

 

1.5

0.005

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

30

100

273.8

90.36

Water

 

 

178

65.20

27

100

208

68.65

Whey

 

 

70

25.64

 

 

70

23.10

 

 

 

 

 

 

 

 

 

Salt

4

1.33

5

1.83

 

 

5

1.65

Vital Wheat Gluten

9

3

9

3.30

 

 

9

2.97

Starter (100% hydration)

 

 

 

 

6

22.22

 

 

Levain

 

 

60

21.98

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

40

13.33

40

14.65

 

 

40

13.20

Provolone Piccante, Cubed

40

13.33

40

14.65

 

 

40

13.20

 

 

 

 

 

 

 

 

 

Total

 

 

635

232.60

60

222.22

635

209.57

 

Sift out the bran from dough flour, reserve 27 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 (29.5°C). Roughly combine all dough ingredients. Ferment for a total of 4 hours or until quite proofy. Construct 2 rounds of 3 minute Rubaud mixing at the 10 and 20 minute mark. Do a set of lamination at the 30 minute mark. 30 minutes before shaping, do a set of coil fold. Shape the dough then put in into a banneton directly. Freeze the dough for 25 minutes then retard in the fridge for 10 hours.
Sift out the bran from dough flour, reserve 27 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients. 


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.

 


 

Since time was short, I was forced to shorten the rest. Consequently, the gluten network wasn’t as developed as I had hoped. That said, the dough was still considerably stronger and more extensible than other 50% sprouted dough I worked with in the past.

 

 

I figured that the dough was a bit under-proofed… There wasn’t adequate strength from both the gas and gluten when I shaped it. This might explain the flattened dough. The crumb is pretty nice though, it’s no doubt more open when compared with my past attempts.

 

______

 

Smoked duck breast (In case you’re wondering… Yup, of course I discarded the skin!) with spicy rice pilaf

 

Pressure cooked pulled lamb shank with 3 Mexican chilis, made into tacos (75% masa harina 25% atta, because... I ran out of the former... Yet I actually prefer this version to 100% corn tortillas) and topped with fresh pineapples and pickled red onions

 

Sweet & sour rice noodles with Chinese sausages, eggs, enoki mushrooms, leek and pickled Chinese bulbous onion

 

Spanish chorizo & mozzarella pizza (50% semola), mung bean hummus with fermented daikon radish, grilled zucchini & toasted hazelnuts, lasagna (pressure cooked all beef meatballs in herby tomato sauce, garlicky mashed potatoes, mozzarella & provolone piccante), enoki mushroom pork rolls with a Japanese brown sugar glaze, Pan grilled cauliflowers in a mustard sauce & topped with raisins, and roasted cauliflower leaves (our addiction)

 

Elsie_iu's picture
Elsie_iu

Since I started working with white dough, I’ve come to recognize the importance of gluten development in bread. Whole grain dough tends to be stiffer even when fully hydrated, which gives a delusion that dough mixing is neglectable. Wrong. I was so wrong! Two rounds of 3 minute mixing and 1 set of lamination contributed enormous elasticity and extensibility. The dough felt completely different and it does show in the crumb.

 

 

30% Sprouted Sorghum SD

 

Dough flour

Final Dough

Levain

Total Dough

 

g

%

g

%

g

%

g

%

Flour (All Freshly Milled)

300

100

273

100

27

100

303

100

Sprouted Sorghum Flour

90

30

 

 

 

 

90

29.70

Whole Kamut Flour

105

35

 

 

 

 

105

34.65

Whole Durum Flour

105

35

 

 

 

 

105

34.65

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

1.5

0.50

Whole Rye Flour (Starter)

 

 

 

 

 

 

1.5

0.50

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

30

100

283.78

93.66

Water

 

 

172

63.00

27

100

202

66.67

Whey

 

 

87

31.87

 

 

87

28.71

 

 

 

 

 

 

 

 

 

Salt

5

1.67

5

1.83

 

 

5

1.65

Vital Wheat Gluten

9

3

9

3.30

 

 

9

2.97

Starter (100% hydration)

 

 

 

 

6

22.22

 

 

Levain

 

 

60

21.98

 

 

 

 

 

 

 

 

 

 

 

 

 

Total

 

 

606

221.98

60

222.22

606

200

 

Sift out the bran from dough flour, reserve 27 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 (29.5°C). Roughly combine all dough ingredients. Ferment for a total of 4 hours (27.8°C) or until quite proofy. Construct 2 rounds of 3 minute Rubaud mixing at the 20 and 30 minute mark. Do a set of lamination at the 40 minute mark. 30 minutes before shaping, do a set of coil fold. Shape the dough then put in into a banneton directly. Freeze the dough for 30 minutes then retard in the fridge 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.

 


 

Sorghum tastes pretty mild. Not really much to be excited about. It makes the crumb a tad dense and dry as well… It’s too early to judge though. Let’s see how it performs in wheat/spelt dough later.

 

Last week’s bread. No freezing and thus slightly over-proofed.

 

 

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 White Quinoa Flour

60

20

 

 

 

 

60

19.70

Sprouted Black Quinoa Flour

30

10

 

 

 

 

30

9.85

Whole Red Fife Wheat Flour

150

50

 

 

 

 

150

49.26

Whole Spelt Flour

60

20

 

 

 

 

60

19.70

White Whole Wheat Flour (Starter)

 

 

 

 

 

 

2.25

0.74

Whole Rye Flour (Starter)

 

 

 

 

 

 

2.25

0.74

 

 

 

 

 

 

 

 

 

Hydration

 

 

 

 

32.5

100

274.1

90.02

Water

 

 

157

57.72

28

100

189.5

62.23

Whey

 

 

90

33.09

 

 

90

29.56

 

 

 

 

 

 

 

 

 

Salt

5

1.67

5

1.84

 

 

5

1.64

Vital Wheat Gluten

9

3

9

3.31

 

 

9

2.96

Starter (100% hydration)

 

 

 

 

9

32.14

 

 

Levain

 

 

65

23.90

 

 

 

 

 

 

 

 

 

 

 

 

 

Add-ins

54

18

54

19.85

 

 

54

17.73

Toasted Almonds

30

10

30

11.03

 

 

30

9.85

Halloumi, Cubed

24

8

24

8.82

 

 

24

7.88

 

 

 

 

 

 

 

 

 

Total

 

 

652

239.71

65.00

232.14

652

214.12

 
Collapsed in the oven 

 

Because of the increased extensibility, there’s a higher tendency for the dough to spread out in the oven. Letting it become quite proofy before shaping improves its strength. Yet, this leads to another problem of over-proofing… Freezing it briefly before the retard helps solve the issue by lowering the dough temperature.

_____

 

Korean japchae topped with a fried egg

 

Garlicky linguine with salmon & brussel sprouts

 

Scrambled eggs with shrimps & Stir fried leeks and cabbages with steamed rice

 

Spicy grilled chicken breast with pan grilled zucchini & bell peppers, and potato rosti

 


Dry brined

 

Shrimp & spicy chorizo paella, rutabaga & leek casserole, pressure cooked pork chop braised in a tomato-carrot-onion-caperberry sauce, and pan grilled asparagus & brussel sprouts with boiled eggs & diced red peppers

 

Tomato herb (rosemary & thyme) soft bread

 

Huge thanks to my friend who kept bugging me to work the dough more :)

 

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