No. You didn’t read that wrong. This bake was inspired by the delicate, melt-in-your-mouth biscuits from Macau. I had no intention to put almonds or seaweed in the dough at first. Yet when the grains were being milled, the aroma of roasted nuts filled the kitchen. It totally blew my mind! Ahem, I came so close to adding pork floss to the dough.
Macau Almond Cookie SD
Flour (All Freshly Milled)
Toasted Buckwheat Flour
Ssprouted Einkorn Flour
Whole Spelt Flour
White Whole Wheat Flour (Starter)
Whole Rye Flour (Starter)
Vital Wheat Gluten
Starter (100% hydration)
Combine all leaven ingredients and let sit until ready, about 6 hours (24°C).
Sift out the bran from dough flour, reserve 33 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.
Roughly combine all dough ingredients except for the almonds. Ferment for a total of 4 hours. Construct 2 rounds of 3 minute Rubaud mixing at the 30 and 40 minute mark. Fold in the nuts by a set of lamination at the 50 minute mark. Shape the dough then put in into a banneton directly. Retard for 8 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.
It had been a while since the starter was refreshed so it was rather inactive. The dough appeared sluggish that it struggled to rise. You can see that the crumb is on the dense side. Microbes can’t be rushed. I should have known this by now…
Nut lovers would go nuts over this bread. It tastes and smells like roasted nuts & seeds. The toasted buckwheat intensifies the nutty aroma undoubtedly. With the addition of Anonori, this loaf is bursting with umami flavor.
Homemade gnocchi with kipper & garlicky spinach
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Gobi (cauliflower) chicken Makhani with SD naan
XO sauce fried cheung fun (Chinese rice noodle rolls) with Chinese sausage
Homemade noodles with mushrooms & sugar snap peas in a coconut cream sauce
Pressure cooked lamb shank with mushrooms, bean curd sticks & carrots (Chinese fermented red bean curd seasoned). So good...
Top blade steak chili, oven fried BBQ drumettes, seared scallops with sweet potato fries, Yorkshire pudding, Sautéed brussel sprouts & radishes with toasted walnuts, and pepper rice pilaf
See? The chili wasn't burnt!
And lastly, two green bread for Christmas:
Matcha bagels (30% rye & Red Fife)
Basil pesto SD (40% atta)
Happy New Year to all!