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Yippee's blog

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Yippee

 

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS).

 

 

This one is for fun. See my spelt noodle and soba posts for more details. 

 

 Ingredients

 

A.

4% whole durum flour from whole durum CLAS 

8% whole rye flour from whole rye CLAS 

68% fresh whole wheat flour

20% fresh whole durum flour

 

6% water from whole durum CLAS 

15% water from whole rye CLAS 

28% whole egg (1)

 

1.5% salt 

 

 

 

 

 

 

 

 

Use lye water in half of the dough but find little difference in texture, maybe because the dough has sourdough.

 

 

Yippee's picture
Yippee

 

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS). 

 

 

 

This whole-spelt noodle requires a little more work than soba, but not too bad.

 

Ingredients

 

A.

13% whole spelt flour from whole spelt CLAS

81% fresh whole spelt flour 

19% water from whole spelt CLAS 

33% whole egg (1)

season the dough to taste

 

 

B. 

6% extra whole spelt flour  

 

Dough consistency when done mixing. Total dough weight ~250g. Rest 1-2 hours ( I wonder if I can do without resting the dough🤔🤔🤔)

 

divide into 5 x 50g dough balls

 

pasta roller#1 x 1, fold; repeat 3-4 times until the dough is smooth.

pasta roller#2 x 2-3

pasta roller#3 x 2

pasta roller#4 x 1

place the dough sheets between parchment paper

 

 

fettuccine cutter x 1

 

 

What a scene (to a newbie)!

 

See my soba noodle post for cooking setup. 

 

Thinner noodles have a more delicate texture.

 

 

 

 

 

 

 

Yippee's picture
Yippee

 

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS). 

 

 

 

Inspired by Jo_en's post, I've started making 100% wholegrain noodles with CLAS and various grains. Buckwheat (soba) noodles are the easiest to make - the dough has no gluten, so running it back and forth in the pasta maker is unnecessary. The key is to make it fast - the longer it takes to run the dough through the pasta maker, the more likely it is to crack.

My noodle-making experience is limited to making spaghetti twice. If I can make 100% whole buckwheat noodles with CLAS in less than 30 minutes, so can you. The entire process is indeed as simple as 1-2-3! Let me show you the magic of CLAS again! 

I've made buckwheat noodles with water or a whole egg as the liquid. Both work just as well with CLAS, but more flour is usually needed when using whole eggs because it determines how much flour I must add to mix the dough to the right consistency. If I don't use egg as the liquid, I can use less flour and add water accordingly.

Ideally, I would substitute hulled buckwheat groats for a smoother texture, but the whole buckwheat is all I have.

 

 

 

Soba noodles with water

 

Ingredients

 

A.

13% whole buckwheat flour from whole buckwheat CLAS 👇👇👇

25% water from whole buckwheat CLAS 

87% fresh whole buckwheat flour, ground by Vitamix

season the dough to taste

I use

3% shaved bonito, ground with the whole buckwheat

2% Kirkland no-salt spice mix, ground with the whole buckwheat

 

 

B.  

24% water

 

 

 

 

Mix

 

This is probably the easiest dough I've ever mixed! As you drizzle the water into the dough, keep feeling the dough and imagining how well it will pass through the pasta maker. 

 

 

dough texture when done mixing

 

 

 

 

 

not sticky at all

 

 

Total dough weight ~ 200g

 

 

Divide into 4 x 50g dough balls 

 

 

 

 

 

 

No rest; start rolling immediately after mixing.

  

 

 

 

pasta roller #1 x 1

  

half the dough

  

 

 

 

 

pasta roller #2 x 2

pasta roller #3 x 1

                                      fettuccine cutter x 1             You see, all done within 30 minutes by a newbie! It certainly doesn't take ten years of training to master making 100% soba noodles as some people have claimed! 

 

Place the noodles between parchment paper before boiling them.

                   CookHave three pots ready: #1. with water, oil, and seasoning (to taste) to boil the noodles for 2 minutes
   #2. place a strainer inside and pour the contents of pot #1 here. Use this pot alternately with pot #1 to cook the noodles.  #3. with ice water. Take the strainer out of pot #2 and put it here to cool the noodles. 
 soba noodles made with flour and water
  soba noodles made with flour and egg  Soba noodles with bonito kombu broth
  A simple dinner. 
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👉👉👉How to make whole-buckwheat CLAS

 

 ground barley malt: 25g

 Whole grain buckwheat flour: 75g

 Water T. 45°C: 180 ml

 Vinegar (5% acidity): 10 ml

 Fermentation temperature: 40°C±2°C

 Fermentation time: 24-36h

 Hydration: 190%

 End pH: around 4

 

To refresh buckwheat CLAS

1:9 (buckwheat flour in CLAS: new buckwheat flour), no vinegar needed

190% hydration @ 40°C±2°C x 12 hours

 

I set up a water bath (~low 40s C) in the Instant Pot, support the container with a trivet, and use the Instant Pot's yogurt feature to make CLAS:   

 

 

Then cover it with the lid.

 

 

Bye-bye, pH meter!

 

 

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Yippee

 

 

I own all five books written by Chef Grégoire Michaud, the owner and founder of Bakehouse in Hong Kong, but I didn't have his autograph. So when travel restrictions in Hong Kong are relaxed, I return to Hong Kong around Thanksgiving to visit family and ask Chef Michaud to sign my book.

 

I made several types of bread from his books, and they all turned out great.  I am so excited to finally meet him (and his wife, Vianna)! We have a pleasant conversation about his family, his bakeries, how he connects his business to the local communities to sustain them, and his plans to expand it to Mainland. His dedication to maintaining high-quality baked goods and his enthusiasm for developing new products is admirable. He is such a nice guy that he invites us to the central bakehouse, his "playground" in Chai Wan, where his team prepares the dough and his pet starter, Roger, is kept.  It is an eye-opening experience to see the entire production workflow - how the dough is prepared, fermented, baked, and dispatched.  How I wish I could have some of the high-tech toys there! Did you know that some of the mega walk-in freezers there can freeze a human being to the core in under 30 minutes? "Horrifying" deep freezers like these enable his team to flash-freeze shaped and proved croissant dough and deliver it to his bakeries, where bakers thaw and bake it fresh multiple times during business hours. As a result, customers can enjoy fresh croissants throughout the day. 

 

In addition to Chef Michaud's central bakehouse, we visit his bakeries at various locations and have a romantic lunch "date" at the Wanchai location. Our visit to Chef Michaud's bakeries in Hong Kong is inspiring and much more enjoyable than the upsetting experience at a local Bay Area bakery I told you about last year. The fond memories of meeting Chef Michaud, one of my favorite bakers, will last a lifetime!

 

I look forward to having another date at Chef Michaud's bakery next time in Hong Kong!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The first course of a meal - desserts!!!

THAI TEA CRÈME BRÛLÉETapioca Bubbles

 

FROZEN EGG TART CUSTARD SUNDAEMara Strawberries, Caramelised Pecans

Bakehouse's best-selling items - SOURDOUGH EGG TART and CROISSANT

 

 

 

GRILLED PORTOBELLO SOURDOUGH TARTINEPorcini Cream, Poached Egg

 

It's that time of the year again - panettone time!

 

 

 

 

Stunning night view of Victoria Harbour

 

Best time to visit Hong Kong: around Thanksgiving

 

My must-visit authentic Hong Kong eateries: 

 

Sheng Kee Porridge & Noodles - famous for its wonton noodles

on the Kowloon side

G/F, 11 Parkes Street, Jordan

MTR Jordan Station, C2 exit, ~ 2-minute walk

Tel: 23513018

 

Master Low-key Food Shop - famous for its bubble egg waffles

on the Hong Kong side

Shop B3, G/F, 76A Shau Kei Wan Main Street East, Shau Kei Wan

MTR Shau Kei Wan Station, B1 exit, ~ 2-minute walk

Tel: 69868500

 

When I'm not in Hong Kong and craving authentic Hong Kong desserts and cafe-style fare, I usually follow Jerry and Maggie's recipes to make my own. 

 

 

 

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The following channels have done a much better job introducing Chef Michaud than I do:

 

 

Bakehouse Wanchai, where we have our lunch date, and the central bakehouse, where we meet Roger, the starter

https://youtu.be/JNSb5gOECqU

 

Bakehouse Soho

https://youtu.be/iwd0QnoXiKY

 

Bakehouse Causeway Bay, where we try the November special - Tiramisu danish

https://youtu.be/dSoa0TT8x7I

 

Bakehouse Tsim Sha Tsui

https://youtu.be/3MGpnFhyjlk

 

Bakehouse Stanley

https://youtu.be/T3gVFMwOiFg

 

Bakehouse outreach 1 - making bread in an old-fashioned Hong Kong bakery

https://youtu.be/iNc7MgaHJiY

 

Bakehouse outreach 2 - making moon cake

https://youtu.be/Sc7Q_TXd8xM

 

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Yippee

 

 

I need some lard for baking. Instead of buying hydrogenated lard at the supermarket, I air fry strips of (lightly seasoned) pork fat @ 200°C x 13 minutes to render lard. Re-fry the strips @ 200°C until crispy and use them on soup noodles, fry rice, or eat them as is as a snack.

 

 

 

 

✌✌✌

👏👏👏

 

Porky fries🐖🐖🐖😋😋😋 Some say it goes well with beer!

 

I could have lowered the frying temperature to make it more "snowy-white",  but I think it's not bad for a first try.

Yippee's picture
Yippee

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS). 

 

 

 

This pumpkin bread is made with fresh 100% white whole-wheat flour. Pumpkin puree makes up approximately 85% of the liquid in the bread.

No egg or butter is used. Instead, mascarpone cheese is used to achieve a "cleaner" pumpkin taste.  

It is slightly sweetened; a touch of cinnamon, freshly grated nutmeg, and freshly ground cloves are also added to compliment the pumpkin flavor.

It is served with whole milk, flavored with Michael's Tiramisu 👍👍👍espresso-liqueur mixture.

 

Ingredients

 

A.

10% white whole-wheat flour from WW CLAS👇👇👇

15% water from WW CLAS

90% fresh white whole-wheat flour, ground by Vitamix

10% sugar

 

B.

71% pumpkin puree

 

C.

1.5% salt

0.5% gold yeast

 

D.

10% whole-milk powder

0.5% cinnamon powder

0.05% freshly grated nutmeg

0.05% freshly ground cloves

 

E.

10% mascarpone cheese

 

F.

10% pumpkin puree

 

G.

toasted pumpkin seeds for topping

 

Total dough weight ~ 1140g w/o seeds

Total flour 500g

 

Mix

by Zojirushi bread machine

1. +A, start the machine

2. gradually +B until a dough forms; continue to mix

3. +C, continue to mix to incorporate and develop gluten

4. once the dough gains strength, +D, mix to incorporate them fully

5. gradually +E, mix to fully incorporate

6. gradually +F until the dough can barely absorb more puree

 

Bulk

32C x 120mins, or until the dough doubles

 

Shape

with wet hands

fold the dough ~4-6 times into a log

sprinkle G all over the log

place the log into a 9x4x4 Pullman lined with parchment slings

spritz with water 

loosely cover the top with parchment or foil

 

Proof

33-34C x 45mins

 

Bake

cold oven w/o stone

place the Pullman in a granite turkey roaster

cover the roaster with the lid, place the roaster in the oven

set oven to 400F; the oven has come to temperature after ~22 minutes

lower to 375F, x 30mins

unmold, place the bread directly in contact with the granite roaster, and then put the roaster's lid on

375F x 15mins

 

 

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👉👉👉How to make whole-wheat CLAS

 

 ground wheat malt: 25g

 Whole grain wheat flour: 75g

 Water T. 45°C: 140 ml

 Vinegar (5% acidity): 10 ml

 Fermentation temperature: 38°C±2°C

 Fermentation time: 24-36h

 Hydration: 150%

 End pH: around 4

 

To refresh wheat CLAS

1:7 (wheat flour in CLAS: new wheat flour), no vinegar needed

150% hydration@38+-2 C x 12 hours

 

I usually set up a water bath (~low 40s C) in the Instant Pot, support the container with a trivet, and use the Instant Pot's yogurt feature to make CLAS:   

 

Then cover it with the lid.

 

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🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺

How I develop gluten for whole wheat dough

https://www.thefreshloaf.com/node/68309/how-i-develop-whole-wheat-doughs-gluten 

 

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Steam the pumpkin under high pressure in the Instant Pot for 30 minutes, or until it's softened to your liking 

       pumpkin puree            Ta-da!       Served with whole milk, flavored with Michael's Tiramisu espresso-liqueur mixture    

 

Yippee's picture
Yippee

 

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS). 

 

 

 

 

 

Thanks to CLAS😍😍😍, I can make delicious 100% whole-wheat bread with freshly milled flour in just a few hours without using fat, dairy, sugar, or vital wheat gluten!

 

 

 

Ingredients

 

A.

90% fresh white whole-wheat flour ground by Vitamix, 450g

10% white whole-wheat flour from WW CLAS👇👇👇, 50g

15% water from WW CLAS, 75g

 

B.

55% water, 275g

 

C.

2% salt, 10g

0.3% yeast, 1.5g

 

D.

8% water, 40g

 

Total dough weight ~900g

 

 

Mix

with the Zojirushi bread machine, programmed for 10 minutes - for the first 3 minutes, the paddles are just stirring gently to bring the ingredients together, and in the remaining 7 minutes, the kneading begins.

 

 

1. +A, start the machine

2. gradually +B until a dough forms; continue to mix

(1st 10-min cycle)

 

3. +C, mix to incorporate and develop gluten

4. once the dough feels strong, start drizzling D

(2nd 10-min cycle)

 

5. continue to mix and gradually +D until the dough can barely absorb more water.

(3rd 10-min cycle)

 

Bulk ferment 

32C x 120 mins

The dough doubled.

 

Shape

with wet hands

fold the dough ~4-6 times into a log

dump into a 9x4x4 Pullman lined with parchment slings 

 

Prove

33-34C x 45 mins

 

Bake

Preheat to 535F

Lower to 482F once loaded

482F x 10 mins with steam

392F x 30 mins w/o steam; cover the top with foil if it becomes too dark

unmold

392F x 15 mins directly on the stone, or bake longer until it taps hollow

 

That's it!

 

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👉👉👉How to make whole-wheat CLAS

 

 ground wheat malt: 25g

 Whole grain wheat flour: 75g

 Water T. 45°C: 140 ml

 Vinegar (5% acidity): 10 ml

 Fermentation temperature: 38°C±2°C

 Fermentation time: 24-36h

 Hydration: 150%

 End pH: around 4

 

To refresh wheat CLAS

1:7 (wheat flour in CLAS: new wheat flour), no vinegar needed

150% hydration@38+-2 C x 12 hours

 

I set up a water bath (~low 40s C) in the Instant Pot, support the container with a trivet, and use the Instant Pot's yogurt feature to make CLAS:   

 

Then cover it with the lid.

 

---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- 

 

 

🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺

How I develop gluten for whole wheat dough

https://www.thefreshloaf.com/node/68309/how-i-develop-whole-wheat-doughs-gluten 

 

 

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 The mixing is complete. 

 

It develops very strong gluten even without autolyse. CLAS rocks!💪💪💪

 

 

Just sit back and watch the dough rise. Easy peasy!

 

 

Ta-da!

 

 

 

 

 

 

 

 

 

Yippee's picture
Yippee

 

 

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS).

 

 

 

This bread is very easy to make once you get all the ingredients.

 

 

 

 

 

Making malted wheat flakes

 

 

 

We can flake it using Trailrunner's method 

 

 

 

or 

 

 

using  a pasta maker

 

 

Either start with non-diastatic wheat malt, such as this one:

 

https://www.brewingwithbriess.com/wp-content/uploads/documents/Briess-PISB-Caracrystal-Wheat-Malt.pdf

 

 

 

or 

 

 

Moisten diastatic wheat malt with water not more than twice its weight, steam it under pressure in an Instant Pot for 30 minutes to soften and convert it to non-diastatic malt, and flake it with a pasta maker. Using this method, 55g of wheat malt yields ~ 89g of flakes.

 

 

 

 

 

 

 

 

 

 Click to enlarge

 

 

 

 

Ingredients

 

A.

3% whole wheat CLAS

4.5% water - CLAS

84% Beehive AP

4% sugar

0.2% barley malt powder

46% water

 

 

B.

2% salt

0.6% dry yeast

 

C.

5% butter

 

D.

13% wheat bran

12% water

 

E.

25% malted wheat flakes

 

Total dough weight 680g

DT 31C

 

 

 

Mix

+A. above and mix until a dough forms

continue to mix,

and +B. to fully incorporate and develop gluten

+C., continue to mix to combine 

gradually +D.(could have incorporated more water, but I was in a rush today)

gradually +E.

 

 

 

Bulk

~32C x 90 mins

 

 

Shape

9x4x4 tin

 

 

Proof

38C x 50 mins

 

 

Bake

446F x 40 mins, no steam

unmold

446 x 5 mins, rotate

446 x 5 mins or until it taps hollow

 

 

 

 

 

 Click to enlarge

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Yippee

 

Hello, friends!

 

I made burger buns in the air fryer on the 4th of July, but I didn't document the process. 

    So I re-baked and took pictures. This is the Instant Vortex Plus Clear model. It has a wider but shorter interior than my Corsori air fryer.  

I used two Target Made by Design 8" pans (online purchase, now on sale for $2.80 till Wednesday 7/13) to prove and bake the buns. During proofing, I used a small glass container to push the pans, making sure they were completely closed to keep the dough moist. Remove the glass container before baking. 

    No opening between the pans during actual baking, it's shown here to illustrate the setup.     

I mixed my daily milk bread dough and bulk fermented it in my Zojirushi bread machine.  After shaping, I proved the buns (covered) in the air fryer at 115F x 40mins using its dehydrating function. 

  90g x 3 buns
   Egg washed
   No preheat  Baked at 400F x 13mins, checked (can bake for 2 more mins for a darker crust like the one I baked on July 4th) 
   Turned the pans upside down, baked at 400F x 5 mins, and checked again. Bake longer if needed. 
   Same milk bread dough baked as dinner rolls. Same temperature and timing. 70g eachtotal flour 260g
    
           To make a boule in the Instant Vortex Clear air fryer  I use the black baking pans shown below to make boules in my Corsori air fryer, but they are too tall for the Instant Vortex.     So I got a German brand springform pan, which is slightly shorter, and covered it with the above black pizza pan to make boules in the Instant Vortex. 
   No preheat  400F x 15minsflip400F x 10 mins, checkbake longer if needed260g flour, ~480g dough    
    Crumb
        Made some rings following Gavin's ideas. 
    
    
    
    
    
    
         
    While the buns had a perfect mini-burger shape, the areas covered by the rings didn't brown well, even though I had already removed the rings halfway. 
    
    Made some French rolls in the Instant Vortex. 
    
    I used Baker's Secret pans to bake some rolls in the Cosori.  Target pans are too big to fit there. Generally, Instant Vortex browns more evenly than Cosori.       
    Lastly, make sure not to use stainless steel or any other light-colored pans to make bread in the air fryer.
    
    Almost no browning at halftime, and the finished loaf was very pale.
  See here for another air fryer bake   The End
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Yippee

 

Rus Brot's Ukrainian Palyanitsa recipe

 

 

 

When I couldn't use my oven because it was baking German bread all day, I used the air fryer to make crusty bread for the first time. It turned out great and was fun too! 

It was similar to cold-oven baking using a graniteware roaster. I used a baking pan (1400 ml) and a pizza pan to cover the dough, both made specifically for air fryers. For 500g of dough (~63% hydration), 400F x 30 minutes, then invert the pans and air fry for another 25 minutes @ 400F.

 

P.S.

No preheat

400F x 35 mins

Flip

400F x 10-15 mins

bake longer if needed

 

That's it! Super easy!

 

P.S. The dough was fully-mixed and fermented in the Zojirushi bread machine. You may be able to reduce the baking time - I wasn't checking the loaf as it baked. I just followed the baking time that I normally use in cold-oven baking. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

See here for another air fryer bake

 

 

 

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