Building on my successful 50% WW SD Challah I baked last week I decided to bake a 100% WW version. I think based on the appearance that I was patient enough with the final proof and didn’t under ferment it this time. I didn’t want to take a chance with weak gluten so I did add VWG to this one since there is no strong flour.
I still have some Lap Cheong (Chinese sausage) left over from my Lap Cheong filled buns so wanted to use some up. I’ve been wondering what to top a focaccia with to go along with the lap cheong when I saw a post by King Arthur of a Taiwanese Focaccia, so I borrowed some of their ideas and added a couple of slight changes of my own. For one I had a bit of semola rimacinata left that I wanted to use up so all the flour in this focaccia is that finely ground semolina.
Despite the fact that growing up challah was my favourite bread, since I’ve been baking bread for the past three years I’ve only made challah once. My first challah was Maggie Glezer’s sourdough challah which I blogged about last year. I made some changes to her recipe in order to add some whole grain. I also love an eggy challah so also increased the egg. I reduced both the water and the oil to compensate for the contribution of both by the additional egg. This is what I came up with for my test bake.
The first time I baked brioche I did a test bake baking them as buns. For today’s bake I decided that I’d plait my brioche dough and bake it in a pullman pan for fun. I reduced the butter because I ended up not having enough for 50% so decided to go ahead and make adjustments and make it at 25% butter, poor man’s brioche LOL.
I realized that I hadn’t baked a crumble topped pie in at least 3 years so I decided it was time to do a crumble pie again. I’m using Kenji Lopez-Alt’s pastry recipe again because it is now my go to recipe. It is a reliable way of baking a buttery yet tender pie crust every time. Rather than cutting in butter, you make a butter flour paste with ⅔ of the flour. This essentially coats ⅔ of the flour with butter. So later when water is added that flour encapsulated in butter cannot form gluten and guarantees a tender buttery crust.
My original plan was to test bake a bread raised by sakadane, however, that didn’t get bubbly enough to raise anything. So plan B was baked instead. I have a small amount of einkorn that I haven’t touched recently and thought that it would be perfect to use as a tangzhong. It has poor gluten so gelatinizing it in a tangzhong is a perfect way to add it to a bread. I also enjoyed a test bake of buttermilk bread that I did recently so decided on a buttermilk bread.
So with the success of my first vinegar a rose wine vinegar I decided I’d try making a fruit vinegar. Raspberries were on sale recently and raspberry vinaigrettes are delicious so that made my decision easy. Because I recently refreshed my 1.5 year old grape yeast water I decided I’d speed the first fermentation up by inoculating the raspberries with some about 2 tbsp of the grape yeast water. So into a jar went the two containers of raspberries. In a ratio of 500 g of fruit to 66 g of sugar, added sugar and enough water to cover the fruit.
I’ve had orange poppyseed in the back of my mind for quite some time and finally got around to trying it in this 100% whole stoneground spelt sourdough bread.
Whole stoneground spelt 453 g sifted yielding
47 g of bran scalded with 94 g of boiling water and left overnight in the fridge.
VWG 23.55 g
Water 341 g water and 15 g for bassinage
Salt 10.47 g
50 g of poppyseeds
Zest of 1 small-med orange
Overnight levain
16 g starter + 16 g brown sugar + 25 g water + 47 g whole spelt
When I went to the local sake distillery to get more Koji rice for my various fermentation projects using aspergillus oryzae I noticed that they also sold sake kasu. For those unfamiliar sake kasu are the lees remaining after sake production. The Japanese do not like to waste useable food products so sake kasu can be used to make many things. In fact, I used the sake kasu in this test bake to see if I could use it to build a levain to bake a loaf of bread. I think I had some success with this. I will need to adjust the recipe but to give you an idea of what I did I’ll share the outline.
In my earlier blog post I described how I made my first ever amazake from scratch. It is delicious, rich and sweet despite there being no added sugar. Today I am doing a test bake of an Amazake Sourdough Vegan Hokkaido Milk Bread. The amazake was used to make the tangzhong. Because it is so sweet I didn’t add any sugar to the dough as I usually would. I’m hoping that I have enough dough to fill the 10x10x10cm pullman pan I have and that it’ll bake up into a nice cube.
