Two Sweet & Bright Loaves
This week we have two brightly coloured loaves: one yellow and one purple.
30% Sprouted Kamut & Rye Sourdough
| Dough flour | Final Dough | Levain | Total Dough | ||||
| g | % | g | % | g | % | g | % |
Flour (All Freshly Milled) | 300 | 100 | 280 | 100 | 20 | 100 | 302.5 | 100 |
Sprouted Rye Flour | 30 | 10 |
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| 30 | 9.92 |
Sprouted Kamut Flour | 60 | 20 |
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| 60 | 19.83 |
Whole Kamut Flour | 210 | 70 |
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|
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| 210 | 69.42 |
White Whole Wheat Flour (Starter) |
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|
|
| 1.25 | 0.41 |
Whole Rye Flour (Starter) |
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| 1.25 | 0.41 |
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Hydration |
|
|
|
| 22.5 | 100 | 275.7 | 91.14 |
Water |
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| 178 | 63.57 | 20 | 100 | 200.5 | 66.28 |
Whey |
|
| 80 | 28.57 |
|
| 80 | 26.45 |
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Salt | 4 | 1.33 | 4 | 1.43 |
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| 4 | 1.32 |
Vital Wheat Gluten | 9 | 3 | 9 | 3.21 |
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| 9 | 2.98 |
Starter (100% hydration) |
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| 5 | 25.00 |
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Levain |
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| 45 | 16.07 |
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Total |
|
| 596 | 212.86 | 45 | 225.00 | 596 | 197.02 |
Sift out the bran from dough flour, reserve 20 g for the leaven. Soak the rest, if any, in equal amount of whey taken from dough ingredients.
Combine all leaven ingredients and let sit until ready, about 5 hours (28.5°C). Roughly combine all dough ingredients. Ferment for a total of 5 hours. Construct a set of 3 minute Rubaud mixing at the 30 and 40 minute mark respectively. Do a set of lamination at the 50 minute mark. 30 minutes before shaping, do a set of coil fold. Shape the dough then put in into a banneton directly. Retard for 10 hours.
Preheat the oven at 250°C/482°F. Score and spritz the dough then bake straight from the fridge at 250°C/482°F with steam for 20 minutes then without steam for 25 minutes more or until the internal temperature reaches a minimum of 208°F. Let it cool for a minimum of 2hours before slicing.
The dough wasn’t very proofy by the end of the bulk. I thus skipped the brief freezing and go for the fridge retard directly. It turned out to be a wise decision as the dough was quite well-proofed. There was decent oven spring and the crumb is pretty nice too.
This bread is relatively sweet unsurprisingly. It does have some acidity though, which is desirable in my opinion. This might be attributed to the extended bulk.
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Purple bread inspired by Ian :)
Purple Sweet Potato Sourdough
| Dough flour | Final Dough | Levain | Total Dough | ||||
| g | % | g | % | g | % | g | % |
Flour (Freshly Milled except*) | 300 | 100 | 270 | 100 | 30 | 100 | 302.5 | 100 |
Whole Kamut Flour | 45 | 15 |
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| 45 | 14.88 |
Whole Durum Flour | 45 | 15 |
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| 45 | 14.88 |
Bread Flour* | 210 | 70 |
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| 210 | 69.42 |
White Whole Wheat Flour (Starter) |
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| 1.25 | 0.41 |
Whole Rye Flour (Starter) |
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|
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| 1.25 | 0.41 |
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Hydration |
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| 32.5 | 100 | 215.5 | 71.24 |
Water |
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| 183 | 67.78 | 30 | 100 | 215.5 | 71.24 |
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Salt | 5 | 1.67 | 5 | 1.85 |
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| 5 | 1.65 |
Starter (100% hydration) |
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| 5 | 16.67 |
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Levain |
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| 65 | 24.07 |
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Add-ins | 105 | 35 | 105 | 38.89 |
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| 105 | 34.71 |
Mashed Purple Sweet Potatoes | 105 | 35 | 105 | 38.89 |
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| 105 | 34.71 |
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Total |
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| 628 | 232.59 | 65 | 216.67 | 628 | 207.60 |
You can’t any get sweeter “white” bread than this one. The sweet potatoes produce not only a beautiful purple colour, but also an extraordinarily soft and moist crumb. Definitely qualifies as a dessert in my book!
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