Everything Kabocha & Other Non-Kabocha Food
It’s been a month since I last posted… That's why there are bunch of food photos to share! To save time, I didn't type out the bread formulae. Do let me know if you want them though. Updated: Formula for the Kabucha SD now uploaded.
Kabocha Sourdough
| Dough flour | Final Dough | Levain | Total Dough | ||||
| g | % | g | % | g | % | g | % |
Flour | 300 | 100 | 270 | 100 | 30 | 100 | 302.5 | 100 |
Bread Flour | 210 | 70 |
|
|
|
| 210 | 69.42 |
Indian Atta Flour | 90 | 30 |
|
|
|
| 90 | 29.75 |
White Whole Wheat Flour (Starter) |
|
|
|
|
|
| 1.25 | 0.41 |
Whole Rye Flour (Starter) |
|
|
|
|
|
| 1.25 | 0.41 |
|
|
|
|
|
|
|
|
|
Hydration |
|
|
|
| 32.5 | 100 | 239.5 | 79.17 |
Water |
|
| 207 | 76.67 | 30 | 100 | 239.5 | 79.17 |
|
|
|
|
|
|
|
|
|
Salt | 4 | 1.33 | 5 | 1.85 |
|
| 4 | 1.32 |
Starter (100% hydration) |
|
|
|
| 5 | 16.67 |
|
|
Levain |
|
| 65 | 24.07 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Add-ins | 100 | 33.33 | 100 | 37.04 |
|
| 100 | 33.06 |
Roasted, Peeled & Pureed Kabocha Squash (from around 150 g raw) | 100 | 33.33 | 100 | 37.04 |
|
| 100 | 33.06 |
|
|
|
|
|
|
|
|
|
Total |
|
| 647 | 239.63 | 65 | 216.67 | 647 | 213.88 |
Combine all leaven ingredients and let sit until ready, about 6 hours (26°C).
Roughly combine all dough ingredients except the salt and levain. Autolyze for 4 hours.
Using Rubaud mixing, incorporate the levain and salt at the 0 minute mark and 15 minute mark respectively. Construct a set of lamination at the 30 minute mark. Ferment for a total of 4 hours. 30 minutes before shaping, do a set of coil fold. Shape the dough then put in into a banneton directly. Freeze it for 1 hour before retarding in the fridge 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 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2 hours before slicing.
Extremely soft and sweet…
40% Red Fife, 30% each sprouted red quinoa and durum:
Very aromatic and has a balance of sweetness and acidity
____
Thai turmeric fried rice with currants and cashews
Porcini risotto with grilled chicken thigh
Fermented napa cabbage & tofu stir fry with plain steamed rice and a marinated soft boiled egg
Broccoli corn cream cheese rice pilaf with seared lamb chops
Grilled chicken breast tacos (75% masa harina, 25% atta) with corn & black bean salsa
Korean fried rice with a fried egg
Corn risotto with pan-fried cod
Broiled capelin with rava upma and ghee roasted carrots & potatoes
Miso poached mackerel, braised kabocha, marinated soft boiled eggs, pickled daikon radishes, pork cartilages in a black vinegar glaze, chestnut sesame rice, and sautéed veggies with sweet onions
100% Kamut Kabocha pancakes
I know it’s getting very cold in places but here in HK, it’s only starting to feel like fall :)