I got a call that there's a discount on one kitchen item that I've been eyeing for like 3 years.  After lunch, I quickly hop over to the store,  the buy is not only a discount but also a free meat grinder,  well,  I wanted the pasta maker.  The sales girl promised that there will be a free surprise gadget in the pack,  and ok,  fine, we decided to buy it.  Well,  the surprise was not there and the sales girl decided to give us a the pasta maker for free!,  I was exhilarated.  

Lugging the big item back home, my son had to help me carry it home.   I couldn't wait to try.  But it was already evening,  too late for a quick bake.  I decided to work Daniel Leader's Local Breads,  usually turns out really really well.  And,  my son requested for Rosemary Bread.  Leader's Local Breads contains a lot of recipes that uses herbs,  simply love it,  and uses biga that somehow,  makes it easy for the bread to work with and it usually turns out excellent.

Rosemary Filone (Daniel Leader's Local Breads)

1.  Took the biga out from the fridge, put into the mixer bowl.  add in water,  and used the stirrer to cut up in chunks.

2.  Add in all Ingredients, all dry first then, followed by wet.

3.  Mix for 10 mins using no. 3 ( I initially used 4 and the whole machine was jumping like crazy, I was afraid that it'll jump off the counter.)  In the meantime,  I was able to do some cleaning up.

4.  After 10 mins, the gluten was developed very well,  I was able to get my window pane dough.  And the dough was warm from the mixing.  Remove from the bowl.

5.  Round the dough and leave in the container for 1st proof.

6.  1 hour 15 mins.  the dough doubled.   

7.  Split dough by half,  fold and leave for 15 mins.

8.  Shape into loaf and leave in basket to proof for another 1 hour.

9.  Meanwhile,  heat oven at 210 degree celsius.

10. Score dough, bake for 40 minutes with steam.  (this bread is stated as no steam required, but I prefer the crust to be crispy and light)

Rosemary Filone:  The dough doubled in the oven,  and the rosemary smell wafted through the oven as it was baking. This bread is so soft and the crumbs were so well stretched.

 

Ricotta Bread - Pane Alla Ricotta(Daniel Leader's Local Breads)

Since I had my machine and flour all out,  I decided to make another bread at the same time. I had a box of Ricotta that I bought,  but not sure how to use it other and there in front of me, just a few pages down,  Ricotta Bread.  I just have to try it.

1.  Same method,  dry ingredients first then followed by cheese and butter, then water and milk.

2.  Mix for 10 mins at No. 3.

3.  Dough was mixed well. Window Pane achieved again.

4.  Let proof for 1 hour 30 mins.

5.  Cut 2/3 and 1/3.  Fold and leave for 15 mins.

6.  Round the 2/3 dough and 1/3 into loaf.  Leave to proof for 1 hour 30 mins.

7.  Score dough,  bake bread for 30 mins, with steam.  

This time,  the loaves tripled.  The milk and ricotta seems to make the dough much lighter than other breads,  and with the steam,  the bread just bloomed.  This is the first bread that I see spread, bloomed,  just indescribable.

I am totally happy with this new machine that I bought.  Totally satisfied,  as I usually don't get consistent mix.  And now,  with only 10 mins,  and the dough is so well mixed,  gluten fully developed. 

Another Simple White Loaf.  I got this from this Japanese website:  http://kneader.jp/recipe/14.  Thanks to Koby.  It was a light,  fluffly bread,  just like those you find in those Japanese Bakery.  I doubled the recipe here.

What I find interesting is the method:  1.  The Biga Mix -  it includes sugar first.  its quite a high content of yeast,  I probably would like to try a little less instant yeast.  This only requires 10 minutes although I extended it to 30 mins because of the temperature here.  2.  The baking -  3 different degrees within the span of 35 mins baking time.  Here's the details in this site:  https://sites.google.com/a/jlohcook.com/jennycook/latest-postings/simplewhiteloaf

What do you think of this method?

I've on a quest to make baguette,  fluffly,  thin crust,  light, open crumbs.  My baguettes so far has been on a thicker crust,  not so open crumbs and a little too chewy. I'm not sure when I will be able to to achieve what I want to achieve, but I'm starting to keep track of this records in my blog.  https://sites.google.com/a/jlohcook.com/jennycook/latest-postings/baguette-experiment2

So far,  I've done 3 experiments,  they are still not ideal at all.  I'm looking to improve my techniques before I go for taste.  Currently,  I'll stick to a recipe from Peter Reinhart on french loaf. I'm going to continue trying until the day that I can consistently achieve what I'm looking for.

Perhaps I'm so used to having Asian baguettes, especially the Japanese bakeries here.   Actually I have no idea how a french baguette looks or taste like,  only from the local french bakery here,  not sure if it is authentic.  Anyway,  we like the taste of baguettes that are really light,  crusty, flaky crust,  open crumbs and doesn't quite fill your stomach even when you eat up a full loaf.

I'd be happy to hear from anyone who has suggestions for me on my techniques.  Here are also some pictures to show you what I've done so far.

Here's my version of Hot Cross Buns, adapted from Ananda's Hot Cross Buns recipe ,  changed it to a chocolate version.  made with white and dark chocolates.

This was an interesting bake,  as I read the recipe wrongly and had to correct it,  at least it turned out to something edible and actually a soft bun that rose really nicely.

Here's my write up in my blog:  www.foodforthoughts.jlohcook.com

Thanks to Yippee for her recipe, I managed to do this soft white milk loaf. Obviously I didn't read the instructions properly and end up with 1 loaf of bread which I could have split into 2. Anyhow, I believe I will make this bread again.

I can't find the link to upload the picture here, somehow it disappeared on me occasionally. But here's my link to what I was referring to. I will try again to upload the picture the next time.

www.foodforthoughts.jlohcook.com

I finally tried this recipe and I certainly was happy with the result. Thanks to Eric for the recipe.  It one of those that are on my repeat list certainly.  

www.foodforthoughts.jlohcook.com

I've been out of action for a while because my MacBook crash,  I couldn't manage my photos without my Mac,  and therefore have been busy baking, cooking,  taking pictures but not updating.

I just got back to Shanghai from Chinese New Year Holiday.  With another 2 days before work starts,  I have time on my hand to bake.  My son requested for his all time favorite - Olive Bread.  I decided to go with Daniel Leader's Local Bread - Fresh Herb Twist Recipe.  I like it because its simple,  yet,  the taste is good.  I've baked this bread twice before,  with dried herbs and with fresh herbs.  We decided the dried herbs taste better.  The taste of the fresh herbs was over empowering the bread taste.

This time,  I doubled the recipe so that I can make one with Herb and another one with Olives.

It is indeed,  1 dough,  2 flavours - For the Herb Bread,  I split into 2 dough and did a twist,  For the Olive Bread,  I kept it in a Brotform.  Each of the Bread weights about 920g.

I did notice that somehow,  with this bread,  according to the book,  I baked it at 220-230 degrees celsius,  425 F,  40 minutes,  somehow,  the lower part of the bread remains a little more most.  Why is that so?  

A few things that has been going through my mind as I cut the bread:  I've got my baking stone,  heated up properly.  Perhaps the temperature is not hot enough?  I've baked 10 minutes longer than the required time of 30 minutes,  timing should be alright.....

Well, any advice will be appreciated.

www.foodforthoughts.jlohcook.com

I had some fun creating bread that was filled with chocolate.   Adapted from Reinhart's Soft Sandwich Bread in Artisan Breads Every Day.  It turned out a little dry,  but overall, I like the chocolaty taste.  

Read the detailed blog here.

My travels are over,  and I'm back....

Soft Cheese Bread from Peter Reinhart's - Artisan Breads Every Day

The Mill Loaf (Adapted)  - Baked last week,  with my 2 mths dormant sourdough

More details in this blog.

I was in for a pleasant surprise when I made the beer bread from Jeffrey Hamelman's Bread book.  It was sweet and tasty.  I had my fun turning this into rolls.  

I've adapted the recipe a little,  reducing whole wheat,  and using the diastatic malt powder as I just couldn't find barley that I could sprout.  

I'm beginning to appreciate the stretch and fold method,  as I do see the impact on the crust.  I'm also learning how to steam my oven such that I get the thin crispy crust.  

Check out my full blog here.