The Fresh Loaf

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weekend baking.. with all the advices given and put in practice

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evonlim's picture
evonlim

weekend baking.. with all the advices given and put in practice

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

Comments

Mebake's picture
Mebake

Excellent scoring and crust, Evonlim! beautiful breads, you ought to be proud.

-Khalid

evonlim's picture
evonlim

i am proud to know you and the rest of the great baker bloggers here at the fresh loaf. where i am today with my bread baking, it is becos of all of you...  generously giving useful tips and feedback. 

i am so happy! 

evon

varda's picture
varda

Looks lovely Evon.   I would ask you for the formula but I suspect I couldn't find your ingredients.  -Varda

evonlim's picture
evonlim

lol... you might be right. i just have to make the best what i can get over here in Kuala lumpur, Malaysia. 

evon

evonlim's picture
evonlim

pictures of the crumb...

 

Floydm's picture
Floydm

Very pretty loaves, both inside and out.

-Floyd

evonlim's picture
evonlim

thank u Floyd!

dabrownman's picture
dabrownman

Necessity is the mother of invention and not having the flour you would like allows you to experiment in other ways. I would like to see your formula as I am off to find purple carrots in a few minutes and have 1 beet left in the fridge :-)  Your scoring ie beautiful and that crumb is gorgeous.

Nice baking!

evonlim's picture
evonlim

sure.. i follow chad's basic country bread formula. 1kg flour, 200gram 100% hydration stater, 12gram salt, 600 -650 water, (called for 750gram hold back the balance.) it depends of the type flour used. i used crystallized beetroot instead of fresh grated. 50 gram. 250 gram grated purple carrot. (1 kg flour consist of; 100gram kamut, 100gram wholewheat, 50 gram milk powder, strong bread flour 400gram AP flour 350gram.) add ons are toasted sesame seeds 3/4 cup. 1/2cup chia seeds, 3/4cup raisins, 3/4 cup toasted walnuts!! i did not soaked the seeds n raisins. procedure will be the same as chad's. water is added while adding salt.. and carrots n beets plus all the add ons are added after 1 hour autolysed (add water if necessary) do all the SF and shaping as Chad's. i shaped it n keep retard in the fridge. baked 2nd day in the afternoon. used spray method for steam effect, every 5 mins for 3 times. total baked time 30mins. i made 3 medium loaves.

please do not hesitate to ask for further explanation!! pls excused my poor English!!

evon

dabrownman's picture
dabrownman

like a recipe my apprentice would like very miuch.  i like lots of stuff in bread.  We are kindred spirits :-)

Happy  baking

dmsnyder's picture
dmsnyder

The crust and the crumb are both beautiful, and I love your creative scoring.

David

evonlim's picture
evonlim

hi David, thanks for your lovely comment. i will take your advice to bake a San Joaquin sourdough soon!

evon

 

Franko's picture
Franko

Very nice looking loaves evon, well shaped, uniform, and attractively scored, they are a delight. Not only lovely to look at but highly nutritious as well, just the sort of high energy food I'm sure someone in your profession relies on to get them through the day. Well done!

Franko

evonlim's picture
evonlim

thank you Franko.. haha you understand how i think. being in the fitness industry and a chef before i combined both passion into my food to yield nutritious, delicious, vision-able results :) i try....

evon

Janetcook's picture
Janetcook

Evon,

Beautiful loaves!  I love the scoring patterns.  Something new I will have to give a try on my loaves.  I get 'stuck' sticking to one scoring method and now I see I am missing out on some beauty :-)

Thanks so much for sharing!

Take Care,

Janet

evonlim's picture
evonlim

hi Janet, i love art.. used to work as a senior chef de partie in Shangri la hotel pastry Department. work with chocolate, sugar work, fondant and others eidable decorative metarials. i have wee bit of artistic brain :)) 

so glad you love it! 

evon

carblicious's picture
carblicious

Nicely done, and the crumb shot looks great too.

yozzause's picture
yozzause

Very nice indeed Evon

are the flours you get in KL Australian by chance?

I found using beetroot quite fascinating the dough is such a vivid colour but a lot of that disappears in the baking process, i did an article here on TFL and called it chameleon bread beacause of the way it changed colour.

regards Yozza

evonlim's picture
evonlim

yes.. and there are also flours from USA, turkey, india, UK mostly organic. 

beetroot color will disappear quite a lot after bake. but not purple carrot!! 

this picture above is lightly mixed into the dough.

this picture above the grated carrots are well mixed into dough..

evon

isand66's picture
isand66

Just beautiful scoring and overall breads.  Nice crust and crumb as well.

Regards

Ian

evonlim's picture
evonlim

hi Ian, are you back home?? good to hear from you :)

evon

isand66's picture
isand66

Thanks Evon for asking.  I arrive home late Saturday night.  It's nice to be home again.  So much to do outside and so much baking to catch up on!

Regards,
Ian

evonlim's picture
evonlim

patiently waiting for your next bread blog!!

evon

isand66's picture
isand66

Thanks Evon....that's so nice to hear.  Hopefully I can put something up tonight or tomorrow.

Regards,
Ian