Elsie_iu's blog

These rolls can’t be simpler to make, yet they certainly don’t skimp on flavour. Unlike most supermarket buns, their texture is similar to a full-size pizza. They’re guaranteed crowd pleasers too.

Artisan Pizza Rolls

Got a very classic but delicious combo. It’s hard to go wrong with corn for it’s at its peak at the moment. What better time to have corn bread than now?

Corn, Tomato & Basil SD with 40% Sprouted Durum

Two herb-y nutty SD this week. One with cheese and one without. Make your choice… Or let’s have both :)

Tarragon Walnut SD with 40% Sprouted Durum

It has been quite a while since I last baked with spelt. Spelt and emmer are similar in terms of their characteristic in dough. Working with them is always a pleasant experience for they produce a silky (read: not gluing to your hands like rye…) and extensible dough.

Temperature has been hitting 33°C these days, so it wasn’t at all surprising that the levain (1:5.5:5.5) got aerated within 3.5 hours. I didn’t plan very well so it had to go into the fridge for 3 hours before use.

Aiming for consistent performance while varying the ingredients.

First up, breads:

20% corn, 30% sprouted durum, 50% kamut, 7% olive, 1% dried basil

40% sprouted einkorn, 10% sorghum, 50% blue emmer, 15% hazelnuts, 2% coffee

Admittedly, it doesn't look like much, but there is a story to this.

After baking >10 loaves of cheese bread in a row, I decided to take a break from it and whip up a simple dough instead. This dough contained nothing but water, whole wheat flour and salt. Ok, there were also walnuts but they weren’t part of the “dough”. Although the dough was well developed, I accidentally let it over-proof for quite a bit… Uh oh… Yet thanks to this, I now feel more confident about rescuing over-proofed dough.

Cheese bread continues…

Edam Cranberry SD with Sprouted White Quinoa & Sorghum

Yes. It's cheese bread again. You can't have too much of it, can you? :)

Taleggio Hazelnut SD with Einkorn, Red Fife & Sprouted Red Rice

We have shifted from savory bread to sweet bread this week.

Sprouted Durum & Einkorn Walnut Sourdough

Try Taleggio in bread if you’re tired of Brie. Not only does it create little molten cheese pockets for you to bite into, but it also hits you with a pungent aroma. It freezes very well too. A quick reheating is all it takes to restore its creaminess.

Taleggio AOP Marjoram SD with 50% Sprouted Red Wheat