Blog posts

I, too, had a doughy disaster today. I was trying to make a simple French/Italian bread using both a poolish (a wet, yeasted, overnight pre-ferment) and an autolyse (a flour and water quick pre-ferment). The poolish was too wet, the autolyse too dry, and when I tried to mix them together I could not get the chunks of autolyse dough to combine with poolish. It ended up having the consistency of chicken and dumplings.

It's a dense and heavy loaf this time. Good for gluten-intolerent people i suppose, since it's 100% rye. I decided to use the last remaining half of a German bread-mix packet. It says Roggen Vollkorn, or wholegrain rye if i'm not mistaken. Just add water and yeast, mix and u're done!

Once in a while, my mind will conjure some crazy idea. I did an experiment today. I tried smoking bread... Here goes the experiment. Since i lacked time, i made a small lean dough with more yeast, from Whole wheat and all purpose. Dough rised and got punched down. Shaped into a rough naan. For the smoking device...i used a wok with a lid, lined with foil and the fuel was brown rice and green tea (for added frangrance). Could smoke chicken, pork or duck in that too. Once fully heated, my kitchen smelled like a Chinese pork roasting pit! haha...smoky and fragrant in a way.

Today I baked the baguettes with Pâte Fermenté and the Roasted Potato Bread from Hamelman's Bread book. The potato loaves are the round ones with the fendu style crease. I love how Hamelman gives advice on how one should shape hundreds of fendu style loaves, but very little advice for the home baker. Typical of him: great recipes, but he rarely bothers helping out the novices.

We had the buttermilk rolls on the Thanksgiving table. They were wonderful. I'm trying to finish our can of coffee as quickly as I can so that I can use it to try baking a Panettone. In the meantime, I'll probably bake another batch or two of stollen and some of my family's Christmas cookies. We going to visit family in Texas in a couple of weeks. Supposedly Texas is where fruit cake originated.

My 1st attempt at Lefse. I thought i was easy to shape...but...not so.... Rather small too as i only have a small pan to cook it... (not griddle)

I burnt my lil finger a bit just now while making Naans for dinner today (thx to my very small oven size!). I'm having a vegetarian Indian dinner tonight. The Naan goes with lentil curry and fried bittergourd with spices. :) [Dunno how it tastes like yet though...]

Once in a while, i guess i have to make a breakfast treat for myself. But every breakfast's a treat to me being a breakfast lover. :P Though more suited for tea time, i decided made some Austrian or German (not too sure which one) jam filled yeast dumplings. But somehow, i forgot to include eggs in the dough. Nevertheless, it still was soft and moist (with flowing hot jam) and i dun think the eggs would make a significant difference.

It's been a long time that i've wanted to try this (from Reinharts BBA). The recipe asked for a small portion of pumpernickel grind flour, but i can't find that, so i used a small percentage of wholewheat. Couronne crease/ cracks didn't came out so well thanks to not making it deep enough. Flavour was great! Tasted mildly sour and of toasted sunflowers.

With my exams over, i just had to test the BBA's pizza recipe method. I made Pizza Magherita but with Romano and Mimolette cheese . I guess mimolette isn't a good melter, as u can see the lil orange bits. Also, dough hydration was way too high to toss. Just had to fold it and press it down on the pan.