The Fresh Loaf

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isand66's picture
isand66

  It's been too long since I made some bialys.  Bialys seem to be the forgotten stepchild of bagels it seems :).  My original formula and procedure is here.

I decided to use around 28% freshly milled and sifted spelt flour along with First Clear flour in this bake.  I also use freshly caramelized onions instead of dehydrated onions and added some balsamic vinegar to finish them off.  I under-estimated how much onions to sub for the dehydrated and did not have enough for all the biayls so I used some shredded cheese instead.  Not a bad replacement if you ask me.

I also bulk fermented the dough instead of shaping the bialys and then refrigerating them.  Other than that you can follow along with the original instructions.  For the dough I bulk fermented after 3 rounds of S & F's every 25 minutes and let the dough sit out at 78 degrees for 1.5 hours total.  The next day I took the dough out and let it sit for around 1.5 hours at 78 degrees, shaped them into balls, let them proof for 1.5 hours, shaped per original recipe and baked.

The fresh caramelized onions really added a nice sweet flavor to these and were worth trying.

Download the Formula here.

kendalm's picture
kendalm

Fry something of course - two somewhat cruller looking crullers - these are #5 and 6. First four got consumed already.  I been a little worried my oven is going to explode since it caught on fire recently and so couldn't resist mixing up a quick choux and crafting a makeshift piping nozzle out of a plastic mini containers. Turned out ok - better than sulking all day - happy baking and thank the powers if you haven't killed your oven ;)

not.a.crumb.left's picture
not.a.crumb.left

I was in London yesterday and at Linas Stores they had this very nice Italian 00 pizza flour which I understand is low in protein and gluten but might give me a lovely crunchy crust....(thank you again for the tip Abe, but they did not have the durum anymore.....)

So, I worked with Matteo Festo's low gluten formula as in his book Natural Leavenings and the key difference to my normal process was that he uses much more leaven to speed up the bulk and only a very short rest for the dough after mixing with leaven and then adding the salt.

It made beautiful soft dough but I was very gentle during mix and a much shorter and gentle Rubaud. 

Mix - Very gentle! 68% hydration

Start of bulk...and with 3 gentle coil folds at 30 min interval I left the dough alone until the end of bulk....

end of bulk... I loved that dough...reminded me of my ciabatta bake....

25 min bench rest -

final shape - messed the boule up almost as I shaped as a batard by mistake and then just rounded it up and ended up as boule....

It was was a lovely late summer sunny day to I went with room temp proofing although scoring terrifies me and getting the proof wrong!

and here is the Double O Boule....

The crust felt really crunchy and can't wait till tomorrow to cut and see crumb.....

Here is the morning and crumb shot time......It has this amazing creamy white colour and the crust is really crunchy and thin..

Made me think of a white canvas and what to put on it.......purple blackberry jam of course!!!!  Love this experiment but miss the taste of rye and spelt....

Ru007's picture
Ru007

Hello friends!!

I hope everyone had a great weekend :)

This weekend I baked another (mostly) white sourdough. The formula and method is largely unchanged from my last post except I upped the hydration to about 87%. This was not a wise choice given that I've been trying to work on my shaping and scoring ... but I think it turned out okay. The loaf doesn't look like my usual loaves... I went out on a limb here. I was inspired by a loaf I saw on instagram and decided to give it a try. Usually, I prefer the unfloured look for my loaves.. so this was me trying something different.

(here's the original post I saw on instagram https://www.instagram.com/p/Bks-ni0Bu5C/?taken-by=magdalenadobromilar)

I was trying to avoid an ear, but I think I angled the blade slightly (probably out of habit... LOL!).

I used rice flour to dust the dough before baking, it doesn't burn as quickly as wheat flour and stays white in the oven...

I'm happy with the crumb on this one and the texture is one of the best I've managed, maybe the higher hydration helps here. I had fun baking this loaf, I might try this again and see if I can get it to turn out the way I imagined it. 

Happy baking and have a great week! 

Ru

 

solano's picture
solano

I'm from Brazil and first I need to explain something about the flours here. For some time I've been making bread with a good flour that I bought in Paraguay, the best bread I've made until today was made with that flour, but it was over and I still could not buy more, so I had to use the best flour we can find in the markets here (there are better ones, but very difficult to find). There is no quality control and there are no different types of flour, as you have in the US or Italy and others, all the flours I have seen here present information that they have 10% protein. That's true? I do not know, there's no control. What I know and what many amateur and professional bakers know is that flours here can not withstand high hydration, even with 68% hydration it is very difficult to work with.

So using this flour and after Kat's tip about Matteo Festo's book, I decided to test a different method to see how the result would turn out and the differences in working the dough with this Brazilian flour.

These breads were my usual recipe, 1000g dough, 100% white flour, 65.03% water, 2.19% salt, 18.58% levain (100% hydration). Final hydration, 68%. Temperature in my refrigerator was about 5 ° C and in my kitchen during the day ranged between 20-22 ° C.

The recipe in the book asked for a higher percentage of levain, but I ended up forgetting and had to improvise. As the final proof would be at the counter I decided to keep the levain of my formula and adjust the time of final proof as the dough developed.

Basically it was this.

- mix (flour, water and levain) - 30 min "autolyse"

- add salt and mix (rubaud)

- 4 stretch and fold every 30 min

- put in refrigerator for 14 hours

- remove, pre-shape, bench rest 20 min, shape

- final proof at the counter was 3 hours for first dough and 4 hours for second

My impressions: the dough came out of the refrigerator very soft, easy to work, was definitely my best shape. I think I might have left more time at the counter, but I was afraid to overproof. It had been a long time since I had baked straight from the counter, it was harder to cut. My cuts are never unique, I can cut straight through almost to the other side, but when I get close to the other end the blade fails, the difficulty is because I cut into the pan that is very hot. I think it was a good result, I found the crust more crunchy. I got results similar to the ones I have with my normal method, but it definitely was a lot easier to work these doughs this time.

The first loaf is the top loaf in the picture. The photo of the crumb is from the second bread. The first one I gave to friends and they still did not send me the picture of the crumb (yes, I asked them to take a photo, which was weird hahaha).

Solano

Danni3ll3's picture
Danni3ll3

 

This is a loaf that came out of Sourdough from Sarah Owens. The recipe is available via pdf file (http://scottsbreads.weebly.com/uploads/1/0/5/3/10536109/honeyed_spelt___oat-08-40-s.pdf) on the web. I followed the recipe fairly closely but scaled up for 3 loaves and I sifted out the bran from the Spelt and used that to feed my starter. My starter is mostly bran these days so the final recipe has a bit more bran than just the bran that came from the Spelt. The dough was super stiff so I added a fair bit of water at different stages. I also used French slaps and folds instead of stretches and folds for the first 3 sets. And of course, I added a bit of yogurt. =)

 

Makes 3 loaves

 

Levain

70g Water (cool water)

53g Mature Starter (100% hydration starter)

70g Spelt bran and high extraction flour

Oat Soaker

245g Rolled Oats

481g Boiling Water

Dough

Total Flour 963g 

  • 779g Unbleached Flour 
  • 184g High extraction Spelt Flour 

429g Water (82°F) plus 65 g plus 25 g

726g Soaker

79g  Honey

20g Salt 

30 g Yogurt

193g Levain

 

Be sure to feed your starter a day or two before making the levain to make sure it is active. 

The night before:

  1. Mill 255 g of spelt berries and sift out the bran. Place 184 g of the high extraction/sifted flour in a tub and reserve the remaining flour and bran for the levain.
  2. Prepare the levain by adding 70g cool water and the reserved bran/flour to 53 g of sourdough starter. Place the levain in a cool spot for the night. I placed mine in the basement where it is around 68-70 F. 
  3. Mix the oats with the boiling water and cover. Leave to cool overnight on the counter.

Dough making day:

  1. In the tub with the high extraction flour, add the unbleached flour, the oat soaker, the honey and 429 g of 82F water. It was impossible to get all of the flour wet so I added the extra 65 g at this point. I guess my flour was extra thirsty. Let autolyse for at least one hour. I believe I let this particular dough go about 90 minutes.
  2. Add the salt, yogurt and levain. Once again, the dough felt really stiff so I added 25 g of water to loosen things up. Mix well and let rest 30 minutes.
  3. Do three sets of French slaps and folds at 30 minutes intervals. The first set was 75 slaps, the second set was 40 slaps and the last set was 10 slaps. Continuing on 30 minute intervals, do gentle stretches and folds until the dough feels billowy, has bubbles on the surface, bubbles can be seen through the walls of the container and it giggles when shaken. The dough will also release nicely from the walls of the container when doing the folds. My dough was almost at this stage after 2 sets of folds so I let it rest 45 minutes until I deemed it ready for dividing. The dough rose barely 20%. (I am slowly figuring out that I have been chronically overfermenting my dough. I used to let it double and it stuck to everything when it came to dividing. What a difference when reducing the bulk fermentation time.)
  4. Pour the dough out on a bare counter, sprinkle the top with flour and divide into portions of 842 g. Round out the portions into fairly tight rounds with a dough scraper and let rest one hour on the counter. 
  5. Do a final shape using Sarah Owen’s method: “Lightly flour the top surface of the dough rounds and, using the bench knife, maintain round shape & flip each over so floured side is on work surface. Create a neat package. Fold the third of the dough closest to you up & over the middle third of the round. Stretch out the dough horizontally to your right & fold the right third over the center. Stretch the dough to your left & fold this third over the previous fold. Stretch out the third of the dough furthest from you & fold this flap toward you over the previous folds, and anchor it in place with your fingers. Roll the package over so that the smooth underside of the loaf is now on top and all seams are on the bottom. Cup hands around the dough & pull towards you, rounding it against the work surface to tighten the tension.”
  6. Place the dough seam side down in rice floured bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 12 hours. (I was going to sprinkle some oat flakes in the bannetons before placing the dough in there but I forgot. The loaves look very nice with a sprinkling of oats on them.)

 

Baking Day:

1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Mine ended up being over 2 hours as I slept through my alarm. 🙄While the oven is heating, take the loaves out of the refrigerator and let rest on the counter at room temperature for about 30 minutes. Turn out the dough seam side up onto a cornmeal sprinkled counter. Score the dough if you wish. Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside.

2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, drop the temperature to 425F, and bake for another 22 minutes. Internal temperature should be 208F or more.   

I am certainly getting much better oven spring since not letting dough go too long during bulk fermentation. I am also trying to limit the time in the fridge between 10 and 12 hours. These loaves were a bit more than that but I am still quite happy on how they turned out. 

Cedarmountain's picture
Cedarmountain

 

 

Oat Flax and Sprouted Barley Sourdough

TFLers have blogged before about the therapeutic benefits of baking bread - this has been my daily bread over the past few months, nourishment for body and spirit in challenging times, my therapy....

200 g mix of fresh milled, organic rye, spelt and Marquis wheat sifted; 800 g organic all purpose white flour; 750 g filtered water; 15 g sea salt; 225 g levain;  200 g  porridge made with organic oat flakes, steel cut oats, fresh cracked brown flax; 150 g sprouted barley.  FDH estimate 85%. Cold proofed overnight and then baked covered 25 minutes, 500 F; 10 minutes, 450 F; uncovered 20 minutes, 450 F.  

 

 

 

Danni3ll3's picture
Danni3ll3

For years and years, we go to one of the local country fairs where we go and check out the entries for veggies, baking, etc. And the last couple of years, my daughter says that she is sure we could do better than some of the entries. Well, we will see since she twisted my arm and got us entered. I made a variation of Maurizio's 50% wholewheat sourdough and his Raisin Fennel Sourdough, and she made Nana's Oatmeal cookies, a lemon Meringue pie and a French Yogurt Blueberry cake with Glaze. Here are the recipes:

 

6 Grains Whole Wheat Sourdough

 

Makes 3 boules

 

You will need some sourdough seed/starter and some extra flour or bran to get your sourdough starter up to speed a couple of days before making the levain.

 

Levain:

60 g sourdough starter

65 g unbleached all purpose flour

65 g filtered or bottled water at 90F

 

Main dough:

100 g high extraction Selkirk wheat flour (explanation on how to make high extraction flour below)

100 g high extraction Red Fife wheat flour

100 g high extraction Khorasan wheat flour

100 g high extraction Spelt wheat flour

100 g durum semolina wheat flour

59 g high extraction Einkorn wheat flour

292 g Rogers Bread Flour

266 g Rogers Unbleached No Additives All Purpose flour

886 g filtered water at ~90F divided (explanation below)

25 g Pink Himalayan salt

40 g Slate River Dairy yogurt

158 g levain (explanation below)

Rice flour to dust bannetons

 

2 Days before:

1.     Activate your sourdough starter by feeding it 1 part starter:1 part filtered water:1 one part flour/bran by weight every 12 hours. I initially used plain all purpose flour but once I had milled the flour for the bread, I used the left over high extraction flour and some bran.

 

1 Day before:

2.     In a flour mill, mill 115 g of Selkirk, Red Fife, Khorasan, Spelt and 75 g of Einkorn wheat berries separately and sift in a sieve. The sifted flour is high extraction flour. Measure out 100 g of high extraction flour from each grain. Save the bran and any left over flour. Mill the durum semolina to turn it into flour. 

3.     In a tub, place the high extraction wheat flours, the bread flour, and the unbleached all purpose flour in a container and reserve.

 

Dough Day:

1.     Build the levain: Take 60 g of your revived starter and feed it 65 g all purpose flour and 65 g of filtered water at 90 F. This will make a bit more than needed. Set aside in a warm spot.

2.     Two hours after mixing the levain, in a separate container, mix 836 g of 90F water with the reserved flours until all the flour is hydrated and place the dough in the warm spot with the levain. The remaining water will be added later with the levain and the salt. Let sit for a couple of hours.

3.     After the two hours is up, add 40 g yogurt, 50 g water, 25 g of pink Himalayan salt and 158 g of levain. Mix in well. 

4.     Do 4 sets of 30 French slaps and folds on the counter at thirty-minute intervals. Then do 3 sets of stretches and folds going all around the tub, also at 30 minute intervals. Place back in the bucket and in the warm spot in between sets. 

5.     Leave the dough to rise in its warm spot for half hour. Bubbles should be evident on the surface of the dough and through the walls of the container if using a translucent or transparent tub. About three and half hours should have gone by from the first set of French slaps and folds.

6.     Pour the dough out onto a bare counter and divide into portions of about 740 g each. Sprinkle flour over the portions and shape the dough into rounds using a bench scraper. 

7.     After 20 minutes, shape tightly into boules. Be careful not to degas the dough.

8.     Sprinkle 3 bannetons (cane baskets) with rice flour to prevent sticking and place the boules seam side down in the bannetons. Cover the bannetons with plastic bowl covers and place into a cold fridge (38F) for 9-10 hours.

 

Baking Day:

1.     The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside. 

 

2.     Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, drop the temperature to 425F, and bake for another 22 minutes.

 

Raisin Fennel Sourdough

 

Makes 3 loaves

 

You will need some sourdough starter and some extra flour or bran to get your starter up to speed a couple of days before making the levain.

 

Ingredients

Levain:

50 g sourdough starter

50 g unbleached flour

50 g water at 85F 

 

Main dough:

125 g high extraction Red Fife flour (mill and sift 140 g of Red Fife wheat berries)

50 g high extraction Khorasan flour (mill and sift 65 g of Khorasan wheat berries)

50 g high extraction Spelt flour (mill and sift 65 g of Spelt wheat berries)

800 g Rogers Unbleached No Additives All Purpose flour

12 g vital wheat gluten

800 g of water at 86F

20 g pink Himalayan salt

30 g Slate River Dairy yogurt

150 g levain (explanation below)

200 g golden raisins (soaked in hot water for 30 minutes and drained)

7 g freshly ground fennel seed

 

1 to 2 days before:

1.     In the morning, take a bit of your refrigerated sourdough starter and feed it equal quantities of filtered water and unbleached flour or left over milled flour and/or bran from sifting (see below). Do the same again roughly every 12 hours. Use bottled or filtered water.

2.     In a grain mill, mill the grains (Red Fife, Khorasan, Spelt) and sift out the bran using a sieve. 

3.     Weigh the high extraction (sifted) flours needed and place in a tub. To the tub, add the vital wheat gluten. Stir well to distribute the VWG, cover, and reserve.

4.     Save the bran and the extra flour for the levain.

5.     Grind the fennel seed in a bullet to get a fairly fine powder. Reserve.

 

Dough making day:

1.     In the morning, make the levain by taking 50 g of the revived starter and adding 50 g unbleached flour and 50 g of warm water. Let sit in a warm spot (oven with the lights on and the door cracked open (~82F).

2.     About an hour later, add the warm water to the flour tub and autolyse (let sit) in the warm spot for at least 3 hours. 

3.     To the tub, add the salt, the yogurt and the levain and mix well to integrate. Do 50 in tub stretches and folds and let rest 30 minutes in the warm spot. 

4.     Do 75 French slaps and folds on the counter and place back in the tub. At this point, boil water and pour the hot water on the raisins and let soak. 

5.     Thirty minutes later, drain the raisins. Take the dough out of the tub onto a barely damp counter and spread the dough out in a large rectangle and sprinkle with the raisins and ground fennel. Roll up the dough in one direction and then the other.

6.     Do gentle French slaps and folds until the raisins are well distributed throughout and they stop popping out of the dough. This will take a little while. Place the dough back into the tub and into the warm spot. Be sure to keep the dough covered whenever it is in the tub. 

7.     Do four sets of stretches and folds in the tub at 30-minute intervals. The dough should be holding itself nicely into a rounded shape. Then let rest until you can see bubbles on the surface. This should be another half hour. 

8.     Remove the dough from the tub into a bare counter. Sprinkle flour over the dough and divide into 3 equal portions of about 750 g. Sprinkle a bit more flour over the portions and shape the dough into rounds using a bench knife. Let rest for 20 minutes.

9.     While the dough is resting, dust 3 bannetons (cane baskets) with rice flour to prevent sticking.

10.  After 20 minutes, shape tightly into boules. Be careful not to degas the dough. Place the boules seam side down into the bannetons and cover with plastic bowl covers. Then place in a cold fridge (38F) to proof 9 to 10 hours.

 

Baking Day

1.     The next morning, heat the oven to 475 F with the Dutch ovens inside for at least 45 minutes. Turn out the dough seam side up onto a cornmeal sprinkled counter.  Place rounds of parchment paper in the bottom of the pots, and gently place the dough seam side up inside. 

2.     Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, drop the temperature to 425F, and bake for another 22 minutes.

 

 Daughter took a loaf out to camp (cottage) and sent me this shot. 

French Blueberry Yogurt Bundt Cake with Lemon Glaze

(Sorry, forgot to take a picture)

Batter

2/3 cup yogurt

1 1/3 cups sugar

3 large eggs

2 cups all purpose flour

2 tsp baking powder

1 tbsp grated lemon zest

2/3 cup vegetable oil

1 cup blueberries, fresh or frozen (if frozen, do not thaw)

Glaze

1 3/4 cups confectioners' sugar

1/4 cup lemon juice

1 tsp salted butter

 

Cake:

1. Preheat the oven to 350 degrees Fahrenheit on convection bake.

2. In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. 

3. Add the flour, baking powder, and zest, mixing to just combine.

4. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. 

5. Butter and flour a Bundt cake pan. Sprinkle some of the blueberries on the bottom of the pan. Pour and scrape part of the batter over the blueberries. Repeat sprinkling of blueberries and layering of the batter finishing with a layer of batter.

6. Bake for 50 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. 

7. Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.

Glaze:

1.     In a large Pyrex measuring cup, combine the sugar, and lemon juice.

2.     Add in the butter, then microwave on high for 45 seconds.

3.     Take out the measuring cup and whisk until smooth, making sure there are no lumps.

 

4.     Let it sit for a few minutes then pour it over the Bundt cake.

 

Lemon Meringue Pie

 

Pastry:

3 cups flour

1 tsp salt

½ cup cold lard, cut into chunks

½ cup butter, cut into chunks

1 egg

2 tsp vinegar

Ice cold water 

1.    In a food processor, place flour and salt. Pulse twice to blend. Add the cold lard and butter and pulse again to mix briefly.

2.    Place vinegar and egg in a measuring cup, add ice cold water to fill to the 2/3 cup measure. With the food processor running, add the egg, vinegar, water mixture and blend until it forms into a ball.

3.    Place in fridge for 30 minutes before rolling out. Roll out on a floured counter and place into glass pie plate. Prick bottom with a knife or a fork to prevent puffing. Bake at 350 F till golden brown.

 

Lemon Filling:

1 ¼ cups sugar

6 tbsp cornstarch

½ tsp salt

1 ¼ cups water

3 eggs yolks, slightly beaten

3 tbsp butter

¾ cup fresh lemon juice

1.    In a saucepan, combine sugar, cornstarch and salt. Gradually stir in water. Over high heat, bring to a boil, stirring constantly. 

2.    Reduce heat to medium low and boil gently for 3 minutes, stirring almost constantly. Remove from heat. 

3.    Whisk a small amount of mixture into beaten egg yolks, whisk mixture back into saucepan. Cook over medium heat, stirring constantly for 2 minutes. Remove from heat. 

4.    Stir in butter and lemon juice. Pour mixture into cooked pie shell.

 

Meringue:

3 egg whites at room temperature

¼ tsp cream of tartar

6 tbsp of sugar

1.    Beat egg whites with cream of tartar until mixture hold soft peaks when beaters are lifted. Gradually add sugar one tablespoon at a time, beating constantly until mixture hold stiff shiny peaks.

2.    Spread over hot filling, making sure meringue is sealed to crust all the way around. Make peaks with spatula.

 

Assembly:

1.    Bake in 350 F oven for 12 to15 minutes until meringue is lightly browned.

 

2.    Let cool thoroughly at room temperature, at least 2 hours. Do not refrigerate.

 

Nana’s Oatmeal Cookies

 

1 cup shortening

1 cup brown sugar

1 cup white sugar

2 eggs

1 tsp vanilla

1 tsp cinnamon

1 ½ cups flour

1 tsp salt

1 tsp baking soda

1 ½ cup oatmeal

½ cup chopped pecans

 

 

  1. Cream shortening and sugar. 
  2. Add eggs and vanilla. Beat well. 
  3. Sift in flour, salt and baking soda. 
  4. Stir in oatmeal and nuts. 
  5. Roll into a log, wrap in plastic wrap and chill for 30 minutes. 
  6. Slice in quarter inch slices. 
  7. Bake on ungreased cookie sheet in oven at 375 F for 12 minutes.

 

 

 

 

bakingbadly's picture
bakingbadly

Hi, I’m Zita, co-founder and head bread baker of a small bakery-café “Bang Bang” in Siem Reap (Angkor), Cambodia.

This post is an attempt to connect with fellow pro bread bakers, especially with experience in bakery management. I seek encouragement, enlightenment, and even guidance. If you’d like to pass your insights to a growing, primarily self-taught baker, please comment below or contact me privately via TFL or email: zita@bakerybangbang.com

Anyways, it’s been 9 hectic months since we launched our bakery. Let me show you what we've experimented with and accomplished so far.

·

 

  • Me (Zita), on the right, with my friend Diddy on the left, posing for a photo impromptu

 

  • Bang Bang’s bread & cake display

A little about us. The name Bang Bang is derived from the Khmer / Cambodian word “nombang”, in English meaning bread. I specialize in (sourdough) breads and my partner Jana specializes in cakes. The style of our goods can be described as… strongly influenced by North America and UK, plus a mix of Germany, France, Italy, and other countries. 

This cluster of influences is the result of our upbringing and nationalities. I’m Canadian-Cambodian and my partner is German-English.

 

  • Scandinavian-style open-faced sandwich: house cured salmon (gravlax), fresh radish & cucumbers, butter, horseradish mayo sauce on Danish Rye; this beautiful construction is thanks to my partner Jana, a former chef

A while back, I successfully baked a Dansk Rugbrød (Danish Rye Bread) featuring whole grain rye flour, rolled rye and wheat, roasted sunflower and pumpkin seeds, dark beer, and of course whole grain rye sourdough. In total, a 4 day process including a requisite 1 day of cooling.

Just when we were on the brink of introducing Scandinavian-style open-faced sandwiches to our menu, our supplier abruptly ran out of whole grain rye flour. It’s been two months and still no news on its future availability.

Absolute bummer.

 

  • Gluten-free vegan sourdough bread experiment

Made with roasted whole grain red jasmine rice, whole grain oats, sunflower seeds, pumpkin seeds, flaxseeds, and buckwheat sourdough. Inspired by the traditional Westphalian Pumpernickel of Germany; baked for 18 hours at a low temperature to achieve thorough caramelisation (technically Maillard reaction), imparting a subtly sweet, complex roasty flavour. In total, a 4 day process.

Unfortunately, the formula still needs further adjustments to achieve satisfactory bread with balanced flavor and moisture.

 

  • Top: Light Rye Sourdough
  • Bottom: Multigrain Sourdough

In regards to loaves of bread, we’re now selling more sourdough than non-sourdough in our shop---huzzah! This is great progress considering demand for sourdough in Siem Reap was nearly non-existent several years ago.

 

  • Photo I took of the Colosseum in Rome, Italy

  • Before-baked Roman-style pizza: pork salami, red bell peppers & cherry tomatoes roasted in garlic infused olive oil, fresh onions & garlic, homemade sweet basil pesto, passata pomodoro (strained tomato) on semi-sourdough (also includes fresh mozzarella but not pictured)

  • After-baked Roman-style pizza

Inspired by "pizza al taglio" (by the slice) after visiting Rome last year (2017), I began my quest on pizza making with help from my partner Jana. What makes Roman pizzas distinct from other styles is its crispier, crunchier base and unusually long fermentation, from 3 to 4 days, to enhance flavour. Because of these characteristics, a heavier layer of toppings is possible, allowing bolder flavours to shine and complement each other.

 

  • Vegan version of our "Caprese Sandwich": cashew & cultured soy milk mozzarella, fresh & marinated sun-dried tomato, homemade sweet basil pesto on ciabatta

We currently have 3 sandwiches on our regular menu: The Smokey (featuring smoked scamorza cheese), Parma Ham & Rocket Sandwich, and Caprese Sandwich. On my own accord, I made a vegan version of our Caprese Sandwich. First, I created "soy yoghurt" (cultured soy milk) from scratch, learnt and applied a few culinary techniques, conducted many trials and errors, and voila, a vegan substitute for fresh mozzarella. I'm not vegan, but we have an increasing number of vegan and vegetarian customers.

Interestingly, as an indirect result of making a vegan substitute for fresh mozzarella, I acquired more in-depth knowledge on other forms of fermentation, namely pickling and growing mold.

 

My partner Jana has been churning out an assortment of cakes. Nearly every week a new creation is put in our cake display for public consumption. We’ve now established a reputation for our "comfort cakes" including New York-style baked cheesecakes, carrot cake (with passionfruit cream cheese frosting), tiramisu cake, as well as fun, colourful custom made cakes.

 

  • Top: pecan Nutella brownie “cake shake”
  • Bottom: cherry cheesecake “cake shake”

One of our latest creations: “Cake Shakes”.

Essentially, it's our already decadent cakes blended with the richest, creamiest, heaviest gelato ice cream we could find in Siem Reap. Yes, it's sinful. 

 

  • Lox cream cheese bagel: house cured salmon (gravlax) on freshly baked bagel & cream cheese, served with capers, cherry tomatoes, red shallots & frisee lettuce

It was a big hit when we introduced our lox cream cheese bagels months ago. Prior, we only had (flavoured) cream cheese bagels for breakfast. However, earlier last month (August 2018) we hired a seasoned cook, reorganized our kitchen and launched a small but appetizing breakfast menu. If you didn’t notice, they all involve bread of some sort (of course, our own and baked on premise), a critical component to our bakery’s concept.

Once a nearly deserted bakery in the mornings, Bang Bang is now gaining buzz for breakfast and brunch.

 

  • Mrs. Panha, our coffee aficionado / barista

  • Skilled latte art

Although we’re primarily known for our cakes and breads, our investment in espresso coffee equipment and training is beginning to pay off (we love espresso coffees). Mrs. Panha, an enthusiastic coffee barista, is driving us forward and gradually luring more and more people to our coffee.

 

Quite frankly, we don’t know where our bakery will lead us. It’s continually evolving, with our creativity as the catalyst. However, I do have a few personal goals: 1) to import or build a grain mill and experiment with freshly ground flour; 2) to experiment with other (whole) grains; 3) to teach or educate Cambodian locals about bread baking, free of charge (most locals have little to no knowledge on how bread works).

Some days I feel lost as a baker, not knowing if my efforts will amount to anything. Other days I’m grateful for the obstacles we’ve overcome, while keeping in mind that we’ll face unexpected and ongoing challenges.

Nonetheless, we strive.

Thank you for following our journey. If you wish to get regular updates on us, feel free to visit our Facebook or Instagram page below. Happy baking, all!


Mr. Zita
Head Bread Baker
Bang Bang

[f] www.facebook.com/BakeryBangBang
[I] www.instagram.com/BakeryBangBang

 

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