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evonlim

http://vimeo.com/34325967 after watching this video.. inspired me to work with higher hydration confidently. 

my first 85% hydration loaves...

 

 i used grape yeast water after 4 days of fermentation. 

 

used Stone-Buhr Whole Wheat Flour and Dove's malthouse mixed grain flour

 

 

 

nice sour with hint of sweetness.. airy texture made it so crunchy. light yet hearty. 

made a simple sandwich ... just lovely

evon

 

 

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evonlim

baked this yesterday... yes, it is for my friends. this time they dropped by my place when i was baking. they were delivering an early birthday cake for me!! 

and i treated them a freshly baked bread from the oven!

  

home baked blueberry cheesecake :) what a surprised!

 

 http://www.epikouria.com/issue3/article1-red.php

Saffron "red gold". Saffron threads may also be toasted. Once toasted, these threads can be ground into a powder.

 

made smaller loaves.. great for giveaways 

 

 

 

had so much fun, drinking dark German beer, long black coffee.. eating cake and fresh hot crunchy and soft bread.

it was a beautiful afternoon with friends.

evon

 

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evonlim

hello..firstly i like to apologized for my absence, i have been busy. but still managed to keep up my sourdough baking just had no time to post it. let me share a new adventure i did recently. baking with the infamous king of fruits "durian". i grew up eating lots of this, thanks to my dad. he used to buy in huge baskets. i even learnt to open the fruit.

the flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as pleasantly fragrant; others find the aroma overpowering and revolting.

   

 

 

 


due to the high sugar content of the fruits .. the crust was beautifully caramelized. not to mentioned the fragrant engulfed my whole house!


oh yeah.. i was really busy!

 

the close up crumb

 

 

i chose to roast the pumpkin instead of boiling or steaming to produce a dry form of puree. blend 100 gram with 200 gram of durian flesh.

working with 250 gram of spelt sourdough stater at 100% hydration against 1kg of flour (20% white spelt, 40% high protein bread flour and 30% all purpose 5%barley flour 5%potato flour) at 75% hydration. added 80 gram Japanese toasted black sesame seeds for crunch and contrast of color. 15 gram of salt (always hold back at least 50 gram of water to mix in with the salt)

procedure is the same as all my sourdough bread. what i experience with this dough it took longer proofing time. instead of 2 hours it needed 3 1/2 hours.

had it toasted with Gorgonzola and avocado with home made balsamic organic strawberry jam. it's addictive. a good sour and ends with a beautiful sweet that lingers in the mouth.

i enjoyed this bake very very much... 

evon

 

 

 

 

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evonlim

been craving to bake one with saffron .. used truffle salt and Pecorino al Tartufo with this bake. it's my close friend's birthday today, baked this classy bread for my classy friend :) 

added 25% oak smoked flour to HP and AP flour. 75% hydration and used a white spelt starter. 

pretty golden yellow crust

gave him a batard wrapped with gold silk ribbon in a brown bag :)

 for this boule i snuck in some raisins for another special friend :)

the rest i will slice tomorrow...

here are the crumb pictures.. feedback from the friends excellent! :)

this was taken under the morning sunlight.. 

 

 

 

this is with little black raisins

 

 

my classy friend had it for breakfast with smoked salmon and brie :)

cheers

evon

 

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evonlim

my friend travels quite a bit in her work. Presently she is in China, Kunshan. she lived in San Francisco before, and worked with a German company. That was how she pick up to love sourdough bread especially rye. she bought me Roggen Mehl1150 flour recently when she was in Taiwan. Yes, i sent her hunting for flour wherever her work require her to be!!

 this bake is for her.

checked out in the internet for further understanding of this flour...

Rye Flour (Roggen Mehl 1150)
Germany's Roggen Mehl Number 1150 is equivalent to a medium to dark rye flour. Rye flour is darker than flours made from wheat and it has higher amounts of vitamins B and E.

Rye flour is used most often for breads and bread rolls. It imparts a slightly sour flavor to breads. Breads made with rye flour have a longer shelf life and taste fresh longer than breads made with wheat flours. It is also often combined with other flours because of its low gluten content.

i added the balance of Quinoa i did for the last bake and 50g of toasted flax seeds. used 25% of the flour for this bread. little touch of Asian with 100g unsulphured dry longan :) at 75% hydration

 

she sent me a picture.. she indulged it with greens, smoked ham, cube of vintage cheddar, drizzle of extra virgin olive oil and a spread of raspberry de pomegranate :)

taste.. good sour and a hint of fragrant sweetness from the longan.

cheers

evon

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evonlim

as you know i love blue :) to obtain a significant natural blue is quite impossible. found a method to dehydrate the blue pea flower and grind them to powder. check this out http://www.wikihow.com/Dry-Rose-Petals 

 

 

 

 

 

 

 

 

 

 

did not have enough fresh blue pea flower!!! 

this is a Toasted flax seeds Quinoa Spelt sourdough bread..

happy baking

evon

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evonlim

here you go.. higher % of oak smoked flour loaves.. definitely taste the sweet oak flavor :) nice

no sprouts added try to keep it as simple to flavor the wonderful oak smoked flavor !!

 

 

 

 

 

Ian.. a must to try!!

cheers..

evon

 

 

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evonlim

sprouted wheat, oak smoked flour and mascarpone sourdough with longan and walnut

 

 

 

 

 

super soft crumb .. with the addition of mascarpone. 15% of Bacheldre Watermill's Oak Smoked Malted Blend Strong Flour.. layering of flavors. not as sour as with creme fraiche. (retarded this for 18 hours) as i expected mascarpone will not give much sour but more smooth buttery crumb. will update taste test the next day. will the sour build???

quite happy with this .. however, my mind was distracted with this bake cos i was babysitting my 2 year old nephew. 

enjoy 

let me share my lunch .. 

 

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evonlim

today i toasted a slice of the Cherry YW Sprouted winter wheat SD with roasted balsamic strawberries, sesame seeds , purple carrot and black mission fig bread. i got a whiff of balsamic tang as i opened my mini toaster .. caused my mouth to water! yum! i thought with a smile :)

i had it for lunch.. like so

Topped with procioutto and grilled flat white peaches

Dressed with cold pressed coconut oil and molasses . More topping .. Shaved Pecorino romano, avocado n toasted sesame seeds and a dash of good black pepper! ( wanted to have with toasted walnuts but i ran out )

Bon appetit :) 

if you love balsamic, this is a winner 

happy baking

evon

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evonlim

Cherry YW Sprouted winter wheat SD with roasted balsamic strawberries, Japanese toasted sesame seeds , purple carrot and black mission fig :)

exchanged a loaf of my sourdough bread with the organic shop for a bunch of organic cherries ( which were considered not in good condition) i tot i could cut them up and make cherry YW. it turned out very bubbly :) this cherry thing had been stuck on my head for sometime since Ian's beautiful very very cherry bread post. 

i want to impart more red into the dough.. had some strawberries in the fridge. i did a balsamic strawberry jam before for my very bitter (80% cocoa) chocolate layered cake sometime ago. why not.. cut up the strawberries sprinkled some sugar and 2 tblsp of aged balsamic, popped it into my mini oven for 10mins at 150C. came out nice, gooey and caramelized. scraped into my mini moulinex blender gave it a few pause. tasted yummy. 

and all that went into the dough plus a small grated purple carrot, a cup of toasted sesame seeds ..(after autolysed)

added soaked figs with amaretto when i did my shaping. 

this is the sprouted SD bread formula that i tweak it a little http://www.thefreshloaf.com/node/33618/sprouted-rye-sourdough-toasted-flax-seeds

 

 

 

 

 

 

.. it was a very cheerie cherry bake, thanks Ian :)

evon 

 

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