Sourdough Frenchie

02/05/2022

-Vegan Sourdough shokupan-
This soft and fluffy loaf is made with natural purple sweet potato powder and ceremonial grade matcha powder and stays soft for up to 4days at room temperature. Aged for more than 12hrs for better flavour and nutrition.

25/03/2022

Crumbshot sharing session 😊
Sometimes handling multiple inclusions in a batch can be challenging; from prepping the ingredients, to laminating them in and ensuring we don't miss out anything. I think this journey has done us some memory training ✌️

And so, today's bake:
❤️Jalapeno cheddar
❤️Caramelised Onions
❤️Sesame and pumpkin seeds
❤️Decadent chocolate - loving the beautiful crumbs
❤️Garlic & herbs - we kept putting off baking this poor fella as we still had an abundance of bread to polish off, end up was the best decision because it proves that a 5-day cold re**rd is possible! It was soft, airy with a thin blistered crust. So now we need to remake this again and pen down all the steps we did to achieve this.

TGIF! 😘
#天然酵母

20/03/2022

🍫Decadent Chocolate Sourdough 🍫

We love anything chocolate, especially the dark ones as it's rich and intense. The light bittersweet chocolate profile in this loaf compliments very well with salted butter, just cos salt and sugar are best friends 🤎

Recipe:
280g strong bread flour 80%
70g whole wheat flour 20%
52g sourdough starter 15%
(Fed at 1:1:1 and used when almost tripled)
273g purified water 78%
7g salt 2%
35g of dried cranberries (washed and soaked for 30mins to rehydrate)
30g chocolate chips (small ones so that you don't tear the gluten network of the dough)

Chocolate paste
Melt 35g of good quality dark chocolate chips
Add 2 tspn of cocoa powder and mix well till it becomes a thick paste.

Method

Fermentolyse:
Combine everything, mix well let it rest for 1 hr. We like to use the aliquot jar at this point to manage the bulk time.

Stretch & Fold:
Perform 1 set of S&F and rest for 15mins
Lamination:
Spread out the dough on a misted work bench and stretch out to form a rectangle shape.
Spread the chocolate paste onto dough, and sprinkle chocolate chips and cranberries. Fold the dough into a neat parcel.
Rest for 1 hr

Coil Fold:
Perform 1 set of coil folds using wet hands.
At this stage, we normally let it rest for about 2hrs before we check the dough. If it's slack, we will perform a half CF and rest 30mins before shaping.
Do note that our ambient temp is 27 to 28°C and our total bulk ferment usually takes 4.5 to 5hrs.
Baked using open bake method with preheated oven at 250°C for 40mins with a baking stone and a baking tray at the bottom.
Load the doughs in and pour hot boiling water on the baking tray to create steam and quickly shut the oven door, and switch off the oven. bake at 200°C for another 20mins with fan mode.

Try it and let us know how it tastes.
Happy baking! ❤️
#天然酵母

20/03/2022

𝐄𝐚𝐭-𝐲𝐨𝐮𝐫-𝐯𝐞𝐠𝐠𝐢𝐞𝐬 𝐩𝐢𝐳𝐳𝐚
𝑻𝒓𝒊-𝒄𝒐𝒍𝒐𝒖𝒓 𝒄𝒂𝒑𝒔𝒊𝒄𝒖𝒎𝒔, 𝒔𝒂𝒖𝒕𝒆𝒆𝒅 𝒎𝒖𝒔𝒉𝒓𝒐𝒐𝒎𝒔, 𝒈𝒂𝒓𝒍𝒊𝒄, 𝒐𝒍𝒊𝒗𝒆𝒔, 𝒐𝒏𝒊𝒐𝒏𝒔, 𝒕𝒐𝒎𝒂𝒕𝒐𝒆𝒔 𝒂𝒏𝒅 𝒃𝒖𝒓𝒓𝒂𝒕𝒂 𝒄𝒉𝒆𝒆𝒔𝒆 𝒐𝒏 𝒂 24𝒉𝒓 𝒂𝒈𝒆𝒅 𝒔𝒐𝒖𝒓𝒅𝒐𝒖𝒈𝒉.

When you've had too much meat and just want to up your fibre intake 🍅🫑

Whenever possible, they're baked just before you arrive for pickup or delivery.
Preorders for weekends are available, link on the bio.
Specs:
Bread flour, Tipo 00 Caputo, sourdough starter, water, olive oil and salt. Gut friendly.

20/03/2022

Let’s talk about Wholemeal VS Whole wheat🌾

We have been receiving more requests for 100% whole wheat sourdough and even though it is heartening to know that many of us are more receptive towards whole grains, we would like to clarify that using 100% whole wheat flour produces a dense bread as compared to a 20% - 50% whole wheat bread. That is because whole wheat flour has very little gluten as compared to white bread flour. Gluten is essential in creating that soft, fluffy, tall loaf and without it, breads generally tend to be flatter and dense. However, we personally feel that whole wheat bread has a stronger wheat flavor that tastes wholesome and nutty, not to forget that it is filling too (due to the higher dietary fiber).
For first timers trying out sourdough, we highly recommend going for 50% whole wheat flour to enjoy the taste without compromising on the texture.

It is definitely trickier to make 100% whole wheat bread because of the lack of gluten, hence we have been experimenting with various ways to create a fluffier version with more open crumbs and will definitely share the method after a few more tries.

So back to the topic, we’d like to share more about the definition of whole meal and whole wheat that we have learnt. We used to think that these two are the same, but actually they’re somehow different in terms of how they’re processed. Wholemeal is a very common term found on labels of store bought bread, and it is actually a wheat grain that is ground down via high speed milling machines, sieved before adding some bran back to it.

Whole wheat is when all of the wheat grain is retained in the flour during milling process, with all the full benefits of the wheat’s nutrition. This is quoted from The Dusty Apron (www.thedustyapron.co.nz) and you may swipe left ➡️ to view the full article.

Just to share that we are using Murasaki Botan premium bread flour and Bob’s Red Mill stoneground whole wheat flour for our sourdoughs. For those who are keen to try different flours, we also have Sharpham Park’s organic Spelt, organic stoneground Kamut flour by Kialla Pure and Semolina flour ❤️

20/03/2022

Every now and then, we get questions like why we chose to bake sourdough bread or what exactly is sourdough.
In a nutshell, based on research and reading up, sourdough is a healthier alternative to conventional white or wheat bread as it undergoes a slow fermentation that breaks down the gluten and becomes easier to digest, a plus point for those with bloating or digestive issues. Additionally, it's richer in nutrients and less likely to spike your blood sugar after consumption (yay to no more feeling sleepy afterwards!)
It does not contain preservatives such as what you see on the ingredients list of store-bought bread like "bread improver", which is essentially a preservative to extend its shelf life and prevent mold.

Ever since embracing and learning more about the benefits of sourdough, we would not want to touch a loaf that is able to keep at room temperature for 7 days and still remain soft 😆
Our loaves are best kept at room temperature for 2 days max and we highly recommend to freeze them on the first or 2nd day of receiving them as they freeze well for up to 2 months. Just toast directly from the freezer and they'll taste as good as fresh!

We are by no means experts, but both of us have experienced the difference health-wise and that's what made us start Sourdough Frenchie; to provide healthier, nutritious bread options that is good for your body without compromising on taste.
With that, we would also like to take this opportunity to share that we will be introducing stone ground whole wheat & ancient grain flour options on our menu such as Spelt, Rye, Kamut and Semolina for the health concious you.
Do keep a look out for it, and in the meantime, have a relaxing weekend ahead ❤
#天然酸母面包

20/03/2022

Working with inclusions can be fun & tricky at the same time - fun due to the suprise element of the crumb profiles, and tricky because we have no idea on how to replicate a wild, airy and lacy crumb for every loaf 😂
Too many variables involved as different inclusions affect dough fermentation and texture.
For example, we recently learnt that purple sweet potatoes lends a moist and chewy texture, while cheese produces a fluffy but less chewier texture due to the dairy/oil from cheese.
No wonder sourdough is so scientific!
#天然酸母面

20/03/2022

Every bake day is akin to a kinder suprise - we look forward to the end of each bake to check out the crumbs. Sometimes it can be over or underproofed, and sometimes it is on point. But as long as it tastes good, that's all it matters!
#天然酸母面包

06/03/2022

We have been so busy the past week! thank you! keep those orders coming in and i will try to arrange for the best possible slot for you.

06/03/2022

We are offering masala flavoured pizza and sourdough very soon! please stay tuned!

06/03/2022

hello everyone! Welcome to our humble sourdough bakery 😊
Feel free to take a look at our menu via the link below and come chat with us for any enquiries.

Sourdough Frenchie is a home based bakery offering handcrafted sourdough breads that are made in small batches and baked fresh daily. Our sourdoughs are naturally leavened, dairy free, gut-friendly a