More Cheese, Meat, Seafood & Carbs
Cheese bread continues…
Edam Cranberry SD with Sprouted White Quinoa & Sorghum
Dough flour | Final Dough | Levain | Total Dough | |||||
g | % | g | % | g | % | g | % | |
Flour (All Freshly Milled) | 300 | 100 | 270 | 100 | 30 | 100 | 302.5 | 100 |
Whole White Wheat Flour | 180 | 60 | 180 | 59.50 | ||||
Sprouted White Quinoa Flour | 60 | 20 | 60 | 19.83 | ||||
Whole Sorghum Flour | 60 | 20 | 60 | 19.83 | ||||
White Whole Wheat Flour (Starter) | 2.5 | 0.83 | ||||||
Whole Rye Flour (Starter) | 2.5 | 0.83 | ||||||
Hydration | 32.5 | 100 | 302.5 | 100.00 | ||||
Water | 270 | 100.00 | 30 | 100 | 302.5 | 100.00 | ||
Salt | 4 | 1.33 | 4 | 1.48 | 4 | 1.32 | ||
Vital Wheat Gluten | 7.5 | 2.5 | 7.5 | 2.78 | 7.5 | 2.48 | ||
Starter (100% Hydration) | 5 | 16.67 |
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Levain | 65 | 24.07 |
| |||||
Add-ins | 78 | 26.00 | 78 | 28.89 | 78 | 25.79 | ||
Edam, Diced | 78 | 26.00 | 78 | 28.89 | 78 | 25.79 | ||
Dried Cranberries | 15 | 5.00 | 15 | 5.56 | 15 | 4.96 | ||
Total | 694.5 | 257.22 | 65 | 216.67 | 694.5 | 229.59 |
Chevre Sunflower Seed SD with Sprouted Einkorn & Amaranth
Dough flour | Final Dough | Levain | Total Dough | |||||
g | % | g | % | g | % | g | % | |
Flour (All Freshly Milled) | 300 | 100 | 263 | 100 | 37 | 100 | 303 | 100 |
Whole Durum Flour | 150 | 50 | 150 | 49.50 | ||||
Sprouted Einkorn Flour | 90 | 30 | 90 | 29.70 | ||||
Whole Amaranth Flour | 60 | 20 | 60 | 19.80 | ||||
White Whole Wheat Flour (Starter) | 3 | 0.99 | ||||||
Whole Rye Flour (Starter) | 3 | 0.99 | ||||||
Hydration | 40 | 100 | 243 | 80.20 | ||||
Water | 203 | 77.19 | 37 | 100 | 243 | 80.20 | ||
Salt | 4 | 1.33 | 4 | 1.52 | 4 | 1.32 | ||
Vital Wheat Gluten | 7.5 | 2.5 | 7.5 | 2.85 | 7.5 | 2.48 | ||
Starter (100% Hydration) | 6 | 16.22 | ||||||
Levain | 80 | 30.42 | ||||||
Add-ins | 66 | 22.00 | 66 | 25.10 | 66 | 21.78 | ||
Bûche de Chèvre, Diced | 66 | 22.00 | 66 | 25.10 | 66 | 21.78 | ||
Sunflower Seeds, Toasted | 12 | 4.00 | 12 | 4.56 | 12 | 3.96 | ||
Total | 623.5 | 237.07 | 80 | 216.22 | 623.5 | 205.78 |
(* For the instruction below, the numbers before and after the slash (/) are for the 1st formula and the 2nd formula respectively)
Sift out the bran from dough flour, reserve 30/37 g for the leaven. Soak the rest, if any, in equal amount of water taken from dough ingredients.
Combine all leaven ingredients and let sit until ready, about 6/5 hours (25.5/25.5°C). Roughly combine all dough ingredients except for the add-ins. Ferment for a total of 5/4 hours. Mix on low for 2 minutes at the 30 and 40 minute mark. Fold in the add-ins by a set of lamination at the 50 minute mark. After the bulk, shape the dough then put in into a banneton. Retard for 8/10 hours.
Preheat the oven at 250°C/482°F. Score and spritz the dough. Remove the dough from the fridge and bake straight 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 2 hours before slicing.
In my experience, hard white wheat is much weaker than red wheat. Most other wheat species, such as spelt, einkorn, durum and kumut, give rise to a stronger dough in comparison. This is contrary to popular belief but very true, for me at least.
For some reason, bread with amaranth browns exceptionally well. Read: it burns real fast so watch out! The bread was baked darker than usual because of this :)
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White bread (40% wg 60% T55): 13% each sorghum, finger millet & barley:
Quality white flour does make a difference. The aroma is evidently superior. I am convinced!