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evonlim

can't help myself but be part of the Tang Zhong groove..

yum... this was my pre dinner. toasted, drizzled with coconut oil and molasses top with Fourre aux noix and apple port jelly.

baked a batch of Guiness banana chocolate muffins with purple carrot, blue berry and walnuts. a farewell munch after class for a couple who are returning to Italy.

recipe:

  • 1 (11.2-ounce) bottle Guinness stout
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 3/4 cup Greek yogurt
  • 1 1/2 cups all-purpose flour
  • 1 cup wholewheat cake flour
  • 11/2 cups granulated sugar
  • 3/4 cup natural unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine salt
  • 2 mashed banana
  • 1 cup grated carrot
  • 1 cup chopped walnuts

mixed all the dry ingredients, flour, cocoa powder, baking soda and salt.

whisk eggs with milk, guiness, yogurt, sugar, vanilla extract n banana.

pour the wet into the dry ingredients, add grated carrot and walnuts. fold lightly. don't over mixed

divide the batter among the muffin wells.

bake in pre heated oven 350F for 15 to 20 mins. 

enjoy..

evon

 

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evonlim

hello again everyone, the last post i was proud with the ear i achieved.. grigne on the loaf :) i am baking my loaves mostly in a lodge dutch oven. as i learnt it from Chad Robertson. this is the easiest way to create a self steam and get a good crusty loaf. as baking days get more busy hence more breads need to be bake in one day, dutch oven is not the answer. i got out from my comfort baking in a Dutch oven and create steam like most of you do. with hot larva rocks. i was able to acquire some from the DIY ACE shop. proud to present the couples who are baked together and steam with hot larva rocks .. now i can bake two at time or three

look at the beautiful crust.. color achieved is different as well. cracking and popping as it cools on the rack. just lovely to hear as if they are singing :)

oh yes.. introducing the purple carrots, golden flax-seeds and sesame seeds in a spelt sourdough rolled in with a few cranberries!! lol

 

closer look at the crumb..

that's it for this round. a new trick to me of course but excellent way of getting mega steam as DA said.

happy baking to all,

evon.

 

formula.. yeild 2 large loaves or 3 medium loaves

soaker

84gram toasted flax-seeds soak in 160gram water.

add on

150gram toasted sesame seeds

 200gram grated carrots (any color)

starter

200gram at 100% hydration (spelt or white)

flour

500gram white spelt flour

150gram whole spelt flour

50gram kamut flour

50gram barley flour

250gram AP

780gram of water

12gram salt

retard in the fridge after mix, autolysed, 3 rounds of SF 

next day bring out shape, proof 1.5 to 2 hours depends on room temperature. 

bake in a preheated oven 450 F for 30mins (medium loaves) or 45 mins (large loaves) with larva rocks steam for the first 15 mins. (steam is created by pouring a cup of hot water on the pre heated larva rocks. place them in a baking tray at the bottom of the oven)

 

 

 

 

 

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evonlim

can't help myself, blue is my favorite color!! just have to stain my pretty white loaf ;)

 

of course the blue pea flower for the natural blue . it is for the visual effect :)

to add another dimension of taste, i used lavender sugar.

this is a hokkaido milk loaf recipe made with blue berry YW & SD

 

evon

 

 

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evonlim

i baked this with a wonderful blogger in mind.. inspired by his colorful personality and his no boundries yet no nonsense bread baking. if you missed out this blog of his, here is the link http://www.thefreshloaf.com/node/32553/sd-yw-durum-ricotta-bread-pistachio-nuts-pumpkin-millet-seeds

 

finally, got a good ear to my loaves :) 

yes, indeed the ricotta soften the crumb. 

 

and yes..  everyone loves it. 

thanks to dabrownman :) inspiring bread blogs

Cheers..

evon

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evonlim

hello.. i like to share a sourdough bread baked by my lovely friend HK. i did mentioned and shared one of her loaf she made the last time. proud to say that i shared my starter with her. i can't remember how long ago, 6 months maybe. and she is baking marvelous bread since. one day, she asked me to recommend some bread books to buy. and i mentioned Ken Forkish and Peter Rainheart. i myself did not owned any but would love to one day. i did went through the reviews of the books at Amazon. and i liked both. any opinions or feedback about this bread book by Ken Forkish? 

this is the exact words she said: Just baked, my house smell like roast pork , hahaha!  

 

and she asked: You think the top burnt ? 

i replied no.. 

what do you think ?

to me, it is just lovely ...

evon

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evonlim

little treats for me and my friends..

ALMOND & ORANGE FLORENTINES WITH LAVENDER SUGAR

INGREDIENTS
Vegetable oil for greasing the tray
2 egg whites
50gm caster sugar blend in a food processor with one tablespoons of lavender tea flower
200gm flaked almonds
Grated zest of 1 orange

METHOD
1. Preheat the oven the 150°C and line an oven tray with baking paper and brush it lightly with oil.
2. Put the egg whites, icing sugar, flaked almonds and orange zest in a bowl and combine gently.
3. With damp hands pick up portions of the mix (about a heaped tablespoon) and place them on the tray in little mounds. Make sure they are spaced well apart as they do spread during cooking.
4. Dip a fork in water and gently flatten each florentine very thinly…as thinly as you can muster without leaving gaps between the almonds. Aim for a finished diameter of 8cm.
5. Bake until golden for around 12 minutes. I’d suggest setting your timer for these ones as they can burn very quickly if left too long.
6. Allow the biscuits to cool on the tray then gently lift them from the baking sheet using a palette knife.

happy baking

evon

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evonlim

inspired byFarina http://www.farine-mc.com/2012/08/apple-blueberry-spelt-bread-with-chia.html

my version of this bread. out of spelt flour at that moment. replaced with organic whole wheat flour. friend gave me a handful of beautiful blue pea flower from her garden. this flower is popular among our locals making nyonya kueh..

 

http://nonya-cooking.webs-sg.com/pulut_tai_tai.html

the amazing blue it gives .. and fragrant as well, quite similar to lavender.

 

made 2 batards and a boule..

soaked the blue pea flower with some hot water n pounded. because it was so little i lightly mixed it into the dough as i did the SF.

this crumb shot is from the Boule.. lovely hue of blue :) 

taste great..

a picture from my wonderful friend she made tonight's dinner eaten with 2 slices of the bread

 

evon

 

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evonlim

since the Hokkaido milk loaf is such a hot topic thought i share my version. baked this for a friend who requested for a soft sourdough bread. of course with the help of txfarmer formula and clear instruction! 

handmade.. had good workout on the intensive kneading part to stage 3!! 

had a slice, amazingly soft, fragrant and yum :)

note: not very good at rolling the dough yet!

evon

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evonlim

today's baked..Beetroot and purple carrot sourdough kamut flour with seeds n raisins/walnuts

:) thank you for all the great tips and advices. and this is the results..

evon

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evonlim

hello everyone, been busy with work and family. of course i do bake as usual for friends and family and myself. just have no time to sit down and have a clear head to write. everyday, i do read all the new blogs that all of you contributed. it is a joy to read.

here, i share a recent bread i baked.. 50% organic Australian white spelt sourdough with seeds n cranberry.

happy baking

evon

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