https://tinyurl.com/time2risebakery

Time2risebakery, Singapore (2026)

10/09/2023

🌾 Curry Cranberry Sourdough 🌾

Yum yum 😋. An unique aromatic and flavourful combination, we often have this sourdough just plain toasted without any toppings. 🤤

⭐️ R͟e͟c͟i͟p͟e͟ ⭐️
💧 80% hydration level
🌾 360g bread flour (100%)
💦 281g room temp water (78%)
🫐40g chopped dried cranberry (11%)
🥛 72g levain (20%)
🧂 7.2g salt (2%)
🥘 7g curry powder (2%)

⚙️ B͟a͟k͟e͟ P͟r͟o͟c͟e͟s͟s͟ ⚙️
🥛 Built levain at 1:1:1 ratio
⏰ 3:57 hrs later 🍥 Autolyse
⏰ 1:33 hrs later 🍥 Mix in levain & salt
⏰ 1:15 hrs later 🤲 Lamination & incorporate cranberry & curry powder
⏰ 1:00 hrs later 🤲 Coil fold 1
⏰ 1:00 hrs later 🤲 Coil fold 2
⏰ 1:18 hrs later ❄️ Shape & place in chiller (Total bulk rise time 28C/82F 4:33 hrs )
⏰ 10 hrs later 🔥 Bake

🔥 Conventional Oven 🔥
- Temperature based on at oven actual measured temp
- Preheat oven with dutch oven & lid inside, do not place lid on dutch oven
- Load scored dough once oven reaches actual 230C/450F
- Bake for 25 mins at 230C/450F (DO lid on)
- Bake for 20 mins at 220C/425F (DO lid off)

🔥 Unox or similar Oven 🔥
Step 1 - 3mins, 220C, 100%, Fan 1
Step 2 - 9mins, off
Step 3 - 7mins, 230C, 40%, Fan 1
Step 4 - 5mins, 210C, 0%, Fan 1
Step 5 - 12mins, 190C, 0%, Fan 1

01/06/2023

🌾 Black Sesame Sourdough 🌾

Our favourite flavour, perfect for any meal. 🤤 🤤

☕️ Breakfast with homemade nut butter 🥜
🥪 Lunch with juicy sliced tomatoes, EVOO and avocado 🥑
🍲 Dinner dipped in pumpkin soup 🎃

⭐️ R͟e͟c͟i͟p͟e͟ ⭐️
💧 80% hydration level
🌾 360g bread flour (100%)
💦 281g water (78%)
🥛 72g levain (20%)
🥜 15g toasted black sesame seed
🧂 7.2g salt (2%)

⚙️ B͟a͟k͟e͟ P͟r͟o͟c͟e͟s͟s͟ ⚙️
🥛 Built levain at 1:1:1 ratio
⏰ 4:00 hrs later 🍥 Autolyse
⏰ 1:35 hrs later 🍥 Mix in levain & salt
⏰ 1:04 hrs later 🤲 Lamination
⏰ 1:07 hrs later 🤲 Coil fold 1
⏰ 1:00 hrs later 🤲 Coil fold 2
⏰ 1:50 hrs later ❄️ Shape & place in chiller (Total bulk rise time 28C/82F 5:01 hrs )
⏰ 11 hrs later 🔥 Bake

🔥 Conventional Oven 🔥
- Temperature based on at oven actual measured temp
- Preheat oven with dutch oven & lid inside, do not place lid on dutch oven
- Load scored dough once oven reaches actual 230C/450F
- Bake for 25 mins at 230C/450F (DO lid on)
- Bake for 20 mins at 220C/425F (DO lid off)

🔥 Unox or similar Oven 🔥
Step 1 - 3mins, 220C, 100%, Fan 1
Step 2 - 9mins, off
Step 3 - 7mins, 230C, 40%, Fan 1
Step 4 - 5mins, 210C, 0%, Fan 1
Step 5 - 12mins, 190C, 0%, Fan 1

17/03/2023

Mixing Technique Post 4/4

I promise this is the last post for this series… 😉

✅ The Whys - Part 2/2

= Levain & Salt =

After autolyse, the dough feels great, it’s elastic & extendible. However, soon after levain & salt are mixed, the dough quickly becomes stiff, sticky & exhibits a rough surface. To combat this, some deploy techniques like reserving a little water for mixing, or use a stand mixer. Others attribute this to flour & even water quality.

In reality, the main culprit is the baker’s hands. For failing to watch the dough, forcing & rushing the mix just to get it over with.

Every time the dough is pulled & folded over, the gluten is stretched & the dough tightened up. The baker needs to recognise this & pause the mixing. Just up to a minute does wonders. Let nature do its thing, the dough will loosen up & mixing can be continued effortlessly. What to do during the pause? Clean the dough off your hands & sides of the bowl with a scrapper.

There’re many methods to achieve the desired dough. My mixing goes like this - fold dough over itself 3-5 times, rest 30-60 sec. Each fold requires no tugging, just let the dough stretch easily & fold over. And I’ll repeat this until mixing is complete. It’s completed when salt is not visible & felt in the dough, & the dough feels cohesive (i.e. dough not splitting apart from dissolved salt & unmixed levain).

Whether it’s 1 loaf or a 10kg dough tub, I use the same method & mixing never takes more than 20 mins. Each fold is deliberate & efficient. For a new baker, it may take more than that, but do continue to practice with keen observation, improvement will surely follow.

At the end of the levain salt mixing, the dough should not be a rough sticky mess. If it is, it’s a clear sign that the dough was mixed without thought. When that happens, do come back here & revise on this mixing technique series 😝 (All 4 posts).

The usual 15-30 mins rest between levain & salt mixing is not recommended & required especially in our warm climate. After all, the main purpose of this rest is to allow the dough to loosen up before salt mixing. Thus, if mixing was done with frequent pauses to allow dough relaxation, the 15-30mins is precious time saved.

That’s all folks… a long 4 post series for an unassuming process, the methodology & the “secret” behind my open crumb loaves. I hope all will gain from this & propel your sourdough to the level u desire.

21/02/2023

🌾 Kosong Sourdough 🌾

K.I.S.S. (Keep It Simple Sourdough)

Pareto Principle for Sourdough - Focus on starter health & improve Dough Handling skills will gain you 80% of the crumb you’re after.

⚙️ B͟a͟k͟e͟ P͟r͟o͟c͟e͟s͟s͟ ⚙️
🥛 Built levain at 1:1:1 ratio
⏰ 4:00 hrs later 🍥 Autolyse
⏰ 1:31 hrs later 🍥 Mix in levain & salt
⏰ 1:04 hrs later 🤲 Lamination
⏰ 1:10 hrs later 🤲 Coil fold 1
⏰ 1:00 hrs later 🤲 Coil fold 2
⏰ 1:36 hrs later ❄️ Shape & place in chiller (Total bulk rise time 28C/82F 4:50 hrs )
⏰ 13 hrs later 🔥 Bake

Conventional Oven 🔥
- Temperature based on at oven actual measured temp
- Preheat oven with dutch oven & lid inside, do not place lid on dutch oven
- Load scored dough once oven reaches actual 230C/450F
- Bake for 25 mins at 230C/450F (DO lid on)
- Bake for 20 mins at 220C/425F (DO lid off)

🔥 Unox or similar Oven 🔥
Step 1 - 3mins, 220C, 100%, Fan 1
Step 2 - 9mins, off
Step 3 - 7mins, 230C, 40%, Fan 1
Step 4 - 5mins, 210C, 0%, Fan 1
Step 5 - 12mins, 190C, 0%, Fan 1

06/01/2023

🍫🍫 Double Chocolate Hazelnut Sourdough 🌰 🌰

Happy New Year 🎊!

It’s no surprise that this is one of our most requested Sourdough flavor in 2022. Who doesn’t love ❤️ chocolate?

Struggling to get open crumb with this recipe?

Try any or a combination of these tips:

1. Reduce the amount of chocolate buttons and/or hazelnuts (e.g. half the amount). This will allow easier dough handling.

2. Sieve the cacao powder onto the laminated dough iso dumping them on.

3. Go easy on the coil folds. This means potentially less number of coil folds than usual and/or less folds in each coil fold. Forcing the usual coil fold will likely result in tighter crumbs.

R͟e͟c͟i͟p͟e͟ ⭐️
💧 80% hydration level
🌾 360g bread flour (100%)
💦 281g room temp water (78%)
🥛 72g levain (20%)
🍫 50g dark chocolate buttons
🌰 30g roasted hazelnuts
🍫 10g cacao powder
🧂 7.2g salt (2%)

⚙️ B͟a͟k͟e͟ P͟r͟o͟c͟e͟s͟s͟ ⚙️
🥛 Built levain at 1:1:1 ratio
⏰ 4:15 hrs later 🍥 Autolyse
⏰ 1:16 hrs later 🍥 Mix in levain & salt
⏰ 1:04 hrs later 🤲 Lamination
⏰ 1:00 hrs later 🤲 Coil fold 1
⏰ 1:00 hrs later 🤲 Coil fold 2
⏰ 1:41 hrs later ❄️ Shape & place in chiller (Total bulk rise time 28C/82F 4:45 hrs )
⏰ 14 hrs later 🔥 Bake

🔥 Conventional Oven 🔥
- Temperature based on at oven actual measured temp
- Preheat oven with dutch oven & lid inside, do not place lid on dutch oven
- Load scored dough once oven reaches actual 230C/450F
- Bake for 25 mins at 230C/450F (DO lid on)
- Bake for 20 mins at 220C/425F (DO lid off)

🔥 Unox or similar Oven 🔥
Step 1 - 3mins, 220C, 100%, Fan 1
Step 2 - 9mins, off
Step 3 - 7mins, 230C, 40%, Fan 1
Step 4 - 5mins, 210C, 0%, Fan 1
Step 5 - 12mins, 190C, 0%, Fan 1

30/11/2022

Mixing Technique Post 3/4

✅ The Whys - Part 1/2

First off, the context is important. At time2rise, our bread process is carried out in ambient temp (27-31C/80-88F), no temp control for the bread process or ingredients, no ice packs, cooler box, proofing kit, etc.

Many Sourdough bakers here can attest to the challenge in baking a soft open crumb loaf with little sour flavour. In search of their dream crumb, many deploy tips, tricks, techniques to circumnavigate the issues. Some succeed, many don’t. In my opinion, all aren’t necessary if we slow down the hand mixing & adapt the mixing to how the dough feels.

✅ Autoylse

Autolyse is an important step & it shouldn’t be skipped. There are many successful bakers that do not autolyse, however that’s because they already have good dough handling skills to deal with an un-autolysed dough. For the rest of us, autolyse is highly recommended.

There are others who autolyse with levain, technically that is fermentolyse not autoylse. In this environment, fermentolyse is not recommended as that starts the bulk rise process too early. Additionally, without salt to re**rd the process, the dough will start fermentation at a faster rate.

Here, bulk rise typically takes 4.5 to 5.5 hrs from the time the levain is added. If fermentolyse is done, it robs precious time from the bulk rise process. The bulk rise builds strength & structure into the dough with techniques such as coil fold. If fermentolyse is done without thought, it is likely the dough will be folded less number of times than usual before the dough gets to the bulked size. The dough will likely be weak resulting in a flat loaf. To “solve” this, these bakers will typically temp control their environment to force a longer bulk rise time enabling more coil folds to be carried out. In reality, the issue is not solved, all these complications & workarounds can be avoided.

The autolyse affect accelerates with temp, the warmer it is, the shorter the autoylse. Just simply mix flour & water 30mins to 1 hr before levain salt mixing, & leave the dough on the countertop.

Reached the post limit, will finish off in the next coloured post. Thanks for sticking around.

25/10/2022

🌾 Kosong Sourdough 🌾

“How should a Sourdough loaf look like?”

I’m often asked that question, sometimes followed by:
“Should it have a ear?”
“How high should the ear be?”
“Should the crumb holes (alveoli) be a certain size?”

We are constantly barraged by crumb pictures that shape our perception of a perfect loaf. Some bakers lament over the lack of a tall ear, others interprets a tall ear as a sign of under fermentation. Some bakers cheer at their wild open crumb loaf, others hope for a tighter crumb.

There is NO perfect loaf. A loaf is only as perfect as how the baker intended it to be. Consider this case, a baker intends to make a sandwich loaf. The baker considers the flour properties & protein level, estimated bulk rise duration, adjusts the number of folds & moderates the shaping tension. The loaf is baked & perfect in the baker’s eyes. Beautifully fermentated with lacy crumb & smaller alveoli than the baker’s usual loaves. Yet another baker may view it as a failed loaf with below par fermentation & dough handling skills.

No matter the intention, all is within the control of the baker to adjust & achieve.

Beauty lies in the eye of the Bread-holder 🤩

R͟e͟c͟i͟p͟e͟ ⭐️
💧 80% hydration level
🌾 360g bread flour (100%)
💦 281g room temp water (78%)
🥛 72g levain (20%)
🧂 7.2g salt (2%)

⚙️ B͟a͟k͟e͟ P͟r͟o͟c͟e͟s͟s͟ ⚙️
🥛 Built levain at 1:1:1 ratio
⏰ 3:50 hrs later 🍥 Autolyse
⏰ 1:55 hrs later 🍥 Mix in levain & salt
⏰ 1:00 hrs later 🤲 Lamination
⏰ 1:00 hrs later 🤲 Coil fold 1
⏰ 1:00 hrs later 🤲 Coil fold 2
⏰ 1:45 hrs later ❄️ Shape & place in 3C/37F fridge (Total bulk rise time 28C/82F 4:45 hrs )
⏰ 11 hrs later 🔥 Bake

🔥 Conventional Oven 🔥
- Temperature based on at oven actual measured temp
- Preheat oven with dutch oven & lid inside, do not place lid on dutch oven
- Load scored dough once oven reaches actual 230C/450F
- Bake for 25 mins at 230C/450F (DO lid on)
- Bake for 20 mins at 220C/425F (DO lid off)

🔥 Unox or similar Oven 🔥
Step 1 - 3mins, 220C, 100%, Fan 1
Step 2 - 9mins, off
Step 3 - 7mins, 230C, 40%, Fan 1
Step 4 - 5mins, 210C, 0%, Fan 1
Step 5 - 12mins, 190C, 0%, Fan 1

23/09/2022

🧄 Black Garlic Sourdough 🧄

It has been a while from posting, rest assure the bakery is still up & running with Sourdough Workshops & regular bakes. We’ve been receiving many queries about our recipes from bakers seeking advice on how to better their bakes. 👍 You’re welcome to keep them coming. It is also heartening ❤️ to hear that many have improved their skill set with time2rise sourdough philosophy & method.

1. Understand your environment & how it affects the process.
2. Take care of your starter.
3. Keep the process simple.
4. Focus on improving dough handling skills.
5. Don’t control the environment.

The last point is important & one that not all bakers will agree. A good baker does well in a temperature controlled environment, but a better baker is one that understands, embraces & tweaks the process for a consistent bake. And that will make you a resilient baker 🧑‍🍳👩‍🍳.

R͟e͟c͟i͟p͟e͟ ⭐️
💧 80% hydration level
🌾 360g bread flour (100%)
💦 281g room temp water (78%)
🥛 72g levain (20%)
🧄 20g black garlic (5.6%)
🧂 7.2g salt (2%)

⚙️ B͟a͟k͟e͟ P͟r͟o͟c͟e͟s͟s͟ ⚙️
🥛 Built levain at 1:1:1 ratio
⏰ 4:15 hrs later 🍥 Autolyse
⏰ 1:16 hrs later 🍥 Mix in levain & salt
⏰ 1:04 hrs later 🤲 Lamination
⏰ 1:00 hrs later 🤲 Coil fold 1
⏰ 1:00 hrs later 🤲 Coil fold 2
⏰ 1:41 hrs later ❄️ Shape & place in chiller (Total bulk rise time 28C/82F 4:45 hrs )
⏰ 14 hrs later 🔥 Bake 230C/450F 25mins (lid on)/ 220C/425F 20mins (lid off)

🔥 Conventional Oven 🔥
- Temperature based on at oven actual measured temp
- Preheat oven with dutch oven & lid inside, do not place lid on dutch oven
- Load scored dough once oven reaches actual 230C/450F
- Bake for 25 mins at 230C/450F (DO lid on)
- Bake for 20 mins at 220C/425F (DO lid off)

🔥 Unox or similar Oven 🔥
Step 1 - 3mins, 220C, 100%, Fan 1
Step 2 - 9mins, off
Step 3 - 7mins, 230C, 40%, Fan 1
Step 4 - 5mins, 210C, 0%, Fan 1
Step 5 - 12mins, 190C, 0%, Fan 1

30/07/2022

🥜 Walnut Sourdough 🌾

Simple bake for the weekend…

⭐️ R͟e͟c͟i͟p͟e͟ ⭐️
💧 80% hydration level
🌾 360g bread flour (100%)
💦 281g room temp water (78%)
🥛 72g levain (20%)
🥜 30g baked walnut (Crushed)
🧂 7.2g salt (2%)

⚙️ B͟a͟k͟e͟ P͟r͟o͟c͟e͟s͟s͟ ⚙️
🥛 Built levain at 1:1:1 ratio
⏰ 4:15 hrs later 🍥 Autolyse
⏰ 1:16 hrs later 🍥 Mix in levain & salt
⏰ 1:04 hrs later 🤲 Lamination
⏰ 1:00 hrs later 🤲 Coil fold 1
⏰ 1:00 hrs later 🤲 Coil fold 2
⏰ 1:41 hrs later ❄️ Shape & place in chiller (Total bulk rise time 28C/82F 4:45 hrs )
⏰ 14 hrs later 🔥 Bake

23/07/2022

🌾 Kosong Sourdough 🌾

Is baking a plain country single flour sourdough loaf boring 😐?

Not to me, it still excites 🤩 me every time to get a country loaf order. It offers a chance to bake with no distraction, focus on the simplicity of the ingredients and practice the art of dough handling.

✅ Hand mixed
✅ Ambient temperature 28C/82F
✅ Ambient temperature ingredients
✅ Tap water
✅ 100% Sourdough

⚙️ B͟a͟k͟e͟ P͟r͟o͟c͟e͟s͟s͟ ⚙️
🥛 Built levain at 1:1:1 ratio
⏰ 4:00 hrs later 🍥 Autolyse
⏰ 1:25 hrs later 🍥 Mix in levain & salt
⏰ 1:00 hrs later 🤲 Lamination
⏰ 1:10 hrs later 🤲 Coil fold 1
⏰ 0:45 hrs later 🤲 Coil fold 2
⏰ 2:05 hrs later ❄️ Shape & place in fridge set to 2C/35F (Total bulk rise time 28C/82F 5:00 hrs )
⏰ 14 hrs later 🔥 Bake

09/07/2022

Mixing Technique (Autolyse) Post 1/3
. is a process I did not pay much attention to as a novice baker. It was just a necessary messy sticky process I prefer to leave it to the KitchenAid. It was during my Sourdough journey of shedding all the distractions & hearsay that I’ve realised how this simple process can have a huge impact on Sourdough quality.

Since then, all our loaves are hand mixed as I’ve perfected the technique with an efficient & effective process. In my Sourdough Workshop the attendees experience first hand how observing a few simple factors & without much effort, they can turn a messy mixture into a smooth strong dough.

This will be a 3 post series
1. Autolyse mixing technique
2. Levain & Salt mixing technique
3. The Whys

In the 1 minute video is a batch of 7.2kg/16lbs dough mixed in 14 mins with regular breaks in between.

== Autolyse Mixing ==

Prepare a bowl of water with a scrapper (straight or curved depending on your mixing bowl) for cleaning purpose. Weigh out the flour & water, and combine them into a mixing bowl. Using your fingers, stir & gradually combine the flour & water.

Once most of the water is incorporated, continue mixing with the stretch & fold technique. There’s no need to be gentle at this stage. To ensure the flour is properly hydrated, I’ll fold by pulling up the dough and push down with my fist using my body weight. This helps in preventing fatigue.

When the dough gets stiff, stop mixing & clean the dough off the fingers & mixing bowl with the scrapper. A clean bowl will ensure a smooth dough.

Take several 1 minute breaks between mixing as it helps the dough to relax. This will actually help shorten the total mixing time.

There’s no need to form window pane or get a smooth dough at this stage. Mixing is done when there’s no visible flour clumps, dough feels wet & sticky, no dry/stuck flour on the sides & bottom of mixing bowl. Mixing should take no longer than 20 mins. If it does, it means the technique needs to be improved.

Thanks for reading.. see ya next post.

Time2risebakery

10/09/2023

01/06/2023

17/03/2023

21/02/2023

06/01/2023

30/11/2022

25/10/2022

23/09/2022

30/07/2022

23/07/2022

09/07/2022

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