After being persuaded by Ian for times, I finally gave in and made some caramelized onion for bread. In case you’re wondering, nope, he didn’t mention about the part about Jinhua ham and shiitake mushrooms :)
Jinhua Ham Shiitake Mushrooms Caramelized Onion SD
Dough flour (all freshly milled except pearl millet flour):
120g 40% Whole spelt flour
90g 30% Sprouted white wheat flour
60g 20% Whole white wheat flour
30g 10% Whole pearl millet flour
7g 2.33% Starter
39g 13% Bran sifted from dough flour
39g 13% Water
For scalded dough:
30g 10% Whole pearl millet flour from dough flour
30g 10% Hot water
231g 77% Dough flour excluding pearl millet flour and bran for leaven
193g 64.3% Water
85g 28.3% Leaven
60g 20% Scalded dough
9g 3% Vital wheat gluten
5g 1.67% Salt
60g 20% Re-hydrated shiitake mushrooms, sliced
50g 16.7% Onion, thinly sliced
27g 9% Jinhua ham, cubed
303.5g 100% Whole grain
265.5g 87.5% Total hydration
Sift out the bran from dough flour except pearl millet flour, reserve 39 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.
Prepare the scalded dough by combining the pearl millet flour and hot water, set aside until needed.
Combine all leaven ingredients and let sit until doubled, around 5.5 hours (26.5°C).
Prepare the add-ins. Heat 1/2 tsp of your cooking oil of choice (I used extra virgin peanut oil) in a pan. Sauté the onions and mushrooms until softened and caramelized. Pour in the Jinhua ham and a couple of tbsp of water (I used the leftover water from re-hydrating the mushrooms) to deglaze the pan. Remove the mixture from the pan when all the water has evaporated. Let cool completely and refrigerate until needed.
Roughly combine all dough ingredients except for the leaven and salt, autolyze for 15 minutes. Knead in the reserved ingredients and ferment for a total of 2 hours. Fold in the add-ins then ferment for 1 hour 45 minutes longer. Construct a set of stretch and fold at the 15 minutes mark and 1 hour mark respectively. Fold in the add-ins at the 30 minutes mark.
Preshape the dough and let it rest for 25 minutes. Shape the dough then put in into a banneton. Retard 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 15 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let cool for at least 2 hours before slicing.
Since the dough was fully-proofed, it had virtually no oven spring… Fortunately, the crumb still turns out quite open for a whole grain loaf.
I haven’t tasted the bread yet so I can’t comment on the flavour. The write-up will be uploaded afterwards. That said, the bread smells strongly of caramelized onion and shiitake mushrooms so it should be anything but bland.
Updated: The bread has a nice springy texture and seems particularly moist thanks to the mushrooms. Surprisingly, the Jinhua ham is pretty subtle while the mushrooms dominate. There is alluring aroma associated with the caramelized onions. For the bread itself, it has little, if any, sour and is mostly sweet from the sprouted grains and spelt.
Cheese stuffed potato mochi. Aren’t they cute?
Rava upma with assorted tomatoes and… curried fishballs? Errr… should be soya tikka :)
Home-fermented kimchi fried rice with tiny dried fish, Edam cheese and fried egg. This is good. I mean it.
Brazilian-inspired dinner: grilled spicy chicken skewer & pork sausages, cinnamon rotisserie pineapple, chorizo & black beans, brussel sprouts, zucchini & yellow peppers sautéed with dried cranberries, onion seasoned fries and bulgur pilaf
White sandwich bread of the week: 15% masa harina 15% amaranth ciabatta with sun-dried tomatoes & rosemary
Extra: 20% toasted rye bagels
Thanks Ian for the inspiration!