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20/05/2021

𝓦𝓪𝓵𝓷𝓾𝓽 𝓪𝓷𝓭 𝓑𝓵𝓪𝓬𝓴 𝓼𝓮𝓼𝓪𝓶𝓮 𝓢𝓸𝓾𝓻𝓭𝓸𝓾𝓰𝓱

Recipe inspired by

First time , i added walnut and black sesame on the sourdough and added during lamination. Abit difficult to handle the black sesame because i toasted and soaked it first in advance. Then during lamination, the soaked black sesame lump together. I also used stand mixer instead of hand mix for this recipe.

Still can see a good oven spring although i expect it to have a bigger open crumb. But it taste so good:)

Thanks for sharing this recipe😊

17/05/2021

Shaping method for high hydration dough

17/05/2021

𝓞𝓵𝓲𝓿𝓮 𝓸𝓲𝓵 𝓼𝓸𝓾𝓻𝓭𝓸𝓾𝓰𝓱 𝓵𝓸𝓪𝓯

Ingredients :
Bread flour 250 gr
Salt : 5 gr
Olive oil : 6 gr
Levain : 50 gr
Water : 200 gr
Total dough : 511 gr

Method :
Levain peaks after 5 hours with ratio (1:2:2)
Autolyse water and flour 2 hours in advance
Add levain
Add salt + olive oil
Strech and fold 1x
Bench fold 1x
Lamination 1x
CF 4x
Total bulk fermentation 5 hours at 25C
Shaping
Re**rd in fridge for 14 hours
Bake at 240C 20 mins with lid on and 240C 20 mins without lid

Findings: first time i used stand mixer to mix levain and the salt/olive oil, and tried high hydration 82%. The crumbs abit underproof , and there was fool’s crumb. And during shaping, can see the dough abit lack in strength.

14/05/2021

𝓞𝓵𝓲𝓿𝓮 𝓸𝓲𝓵 𝓢𝓸𝓾𝓻𝓭𝓸𝓾𝓰𝓱 𝓛𝓸𝓪𝓯

Inspired by and this is my first time i used stand mixer instead of hand mix with a higher hydration percentage (82%). The dough feel a bit lack in strength during the whole BF process even-though i did extra number of coil and fold. Detailed of the process will be shown in the next post.

11/05/2021

Step by step photos of how to pre-shape and shape the 🦒 pattern bread. Swipe to the left!

10/05/2021

𝓢𝓸𝓾𝓻𝓭𝓸𝓾𝓰𝓱 𝓖𝓲𝓻𝓪𝓯𝓯𝓮 🦒 𝓹𝓪𝓽𝓽𝓮𝓻𝓷 𝓫𝓻𝓮𝓪𝓭 𝓵𝓸𝓪𝓯

Recipe inspired by

Thanks for sharing this recipe:)

09/05/2021

Thank you for my lovely customer for your continued support!

DM for order while stock last!

27/04/2021

𝒮𝑜𝒻𝓉 𝒮𝑜𝓎 𝑀𝒾𝓁𝓀 𝒮𝒽𝑜𝓀𝓊𝓅𝒶𝓃 𝓁𝑜𝒶𝒻 𝓌𝒾𝓉𝒽 𝐹𝓁𝒶𝓍𝓈𝑒𝑒𝒹

Very soft, moist, and fluffy bread with addition of flaxseed (toasted and soaked for few hours)

Will post the recipe in the next post!

22/04/2021

𝓢𝓸𝓾𝓻𝓭𝓸𝓾𝓰𝓱 𝓼𝓸𝓯𝓽 𝓫𝓾𝓽𝓽𝓮𝓻 𝓻𝓸𝓵𝓵

Soft butter roll made with levain discard. The dough quite elastic because of extra addition of butter and add richness in overall taste.

Recipe will be posted soon!

21/04/2021

𝓦𝓱𝓸𝓵𝓮𝔀𝓱𝓮𝓪𝓽 𝓑𝓻𝓮𝓪𝓭 𝓛𝓸𝓪𝓯 (𝓔𝓰𝓰𝓵𝓮𝓼𝓼)

Ingredients :
🍞Wholewheat flour :90 gr
🍞Japanese bread flour: 260 gr
🍞Unsalted butter : 30 gr
🍞 Brown sugar : 25 gr
🍞Instant yeast : 5 gr/1 tsp
🍞Unsweetened soya milk : 230 gr
🍞 Salt : 5 gr

This recipe is made for one loaf recipe with the tin size :21x 11x 10 cm

Method:
🍔Mix everthing using stand mixer except butter for medium speed until form a dough
🍔Add the butter in and mix for about 10 mins at medium speed until form window pane
🍔Rest at Room Temperature until it doubled in size (40 mins!)
🍔Pre shaping and rest another 10 mins
🍔Final shaping and rest for another 40 mins until it reaches 90% height of the tin.
🍔Bake at 190C for 35 mins (top and bottom heat same temperature)

13/04/2021

Hello guys! Introducing Nishio White Rose which is a High protein flour with a protein level of 13.5%. It’s suitable for bread, pizza, bagel, and sourdough bread. You can refer to my previous post for some recipe that you can explore with this Japanese bread flour.

Please DM to place your order.

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20/05/2021

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