In last baguette post before this, I told you I have specific started problem, Djinn Carne (was Cariah Marey) and Whoreass Silver don't take rice well, dough ends up sticky and melty usually.
Say hi to Whoreass Silver!
Whoreass says: *making some random jazz noise* "doo ba da ba doo ba da bee doo LAY LAY LAY LAY LAY LAY LAY LAY low low low low low low🎷🎺🎼"
Lol. I named him after my all time favorite jazz musical artist Horace Silver. It's the second and last installment of my starters showcase series. (see part one)
(edit September 10th: I found Djinn Carne behaves differently toward lactose and powdered milk; she ferments powdered milk much longer than lactose at the same lactose saturation. I will adjust the feeding to favor powdered milk, to aim for substrate specificity. I will edit the post once she settles with powdered milk)
So, weeks ago I kinda promise to make starters showcase posts. God knows I've been beating myself a lot lately and couldn't conserve extra energy to make dedicated posts about my starters.
So about a week ago, I was determined to finalise my lean starter formula for baguette practicing as salted bran starter (24:12:1 bran:water:salt), and put it into test. And since my baguette making skill is beyond awful (lol), I thought let's make something extra difficult for the sake of practicing.
I have starter specific problem. My bran starters (both lean one and buttered one) always acting out whenever making contact with glutinous rice. Dough always turn out sticky and melty. But I like it difficult, hoping it will be much easier later on when I handle easier flours.
I'm embarassed to admit it took 7 batches of trials just for cinnamon rolls lol. Don't get me wrong. Although I did some dough-related tweaks, it was designing the filling and topping that gave me headache.
And look at the cute shape! I almost changed the watermark to I-just-hit-puberty. by Jay 😆 lol
I love cinnamon rolls, but there are several things that I perceive as product flaws to the classic ones that I wanted to address (along with the tweaks):
So, I took time to fix my previous roti gambang, both formula-wise and makeup-wise. I decided to do pain viennois approach, but at 60% hydration. I was quite surprise to know that pain viennois can be done at hydration as low as 50% (which will be a lot closer to the traditional scone-style roti gambang). But after few tests, I like the mouthfeel of 60% hydration better. This is my fifth trial batch.
Took me 4 attempts to get this done! The first one was disaster (underbaked, too many components, cloying sweet, and too rich), the second one I scraped the levain away (I went overboard with extremely low hydration and extremely high osmotic pressure starter, became too proteolytic and had so little leavening power), the third one was portioning issue, and here is the fourth one!
Well hello, bee-cheese!!! Welcome to this season's finale of my viennoiserie trials!🔥🔥
Oh my god. This was the most labor intensive viennoiserie makeup I've ever done. The lamination and make up were 5 hours process, and I rolled once every 20 minutes! hahah! Worth it!
This time I didn't take inspiration from traditional bakes or dishes. I just wanted to showcase local herbs and spice. Funny thing, if not for English translations, I will never associate lemongrass and lime-basil with lemon lol.
This is my very first true sourdough enriched bread ever HAHAHAHA (can't you tell how ecstatic I am? Oh, and not counting my potato loaves). It was a lot of trials and errors with my starter and fermentation schedule. Oh boy, glad I'm finally here.
Cariah Marey has settled on satisfactory ratio. She is 1:1:1:1 bran:skim-milk-powder:water:butter at the moment. Skim milk lends lactose to increase osmotic pressure, while butter is there as ankle weight. She had little tolerance toward butter. Putting butter in the starter allows her to adapt over time, and she already has.
These ones were inspired by two Indonesian bakes, nastar and lapis legit. Nastar is pineapple tarts, from Dutch 'ananas taart'. It's our holiday cookies, enjoyed during Islamic holiday season and also christmas. As for lapis legit, it is Dutch-Indonesian version of baumkuchen. It's basically yolk-only pound cake with distinctive spice mix, baked layer by layer using upper burner. Lapis legit is usually enjoyed during Chinese New Year (I'm not sure why. Everything about Indonesian cuisine is confusing lol).
