Week 157: Rye sourdough loaf

Apparently using whole grain flour in sourdough “cuts” the delicate gluten strand. Last weekend, after making a small tweak to my formula by sifting out the large whole grains, I finally got an okay-ish looking loaf.

My loaf still spreaded like a splat just before I put it into the oven, making scoring and handling a total pain. Anyone with advices would be much appreciated.

Remove starter from fridge: 0700 16th Feb
Starter 1st feed: 30g starter + 20g flour + 20g water, 2000, bubbles observed

Starter 2nd feed: 50g starter + 30g flour + 30g water, 2230 16th Feb, back in fridge

Remove starter from fridge: 2200 17th Feb

Started 3rd feed: starter + 15g flour + 15g water

Autolyse weight: 340g bread flour + 43g rye + 2g sifted whole wheat flour + 278g water

Autolyse start: 2230 17th Feb 

Autolyse end: 0745 18th Feb 

Dough: Autolyse + 30g water + 10g salt + 130g starter

Knead start: 0750 (5 mins + 5 mins)

Knead end: 0805

1st fold: 0845

2nd fold: 0915

3rd fold: 0945

4th fold: 1030

Preshape: 1115

Final proof: 1130, in fridge 

Remove from fridge: 2300

Bake: 0115 19th Feb 

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Week 156: Le cœur fondant

What’s better than a decadent, dark chocolate dessert for Valentine’s Day? Trick question. There’s nothing better, really. But, to break with tradition, and a close personal second favourite, I decided to make something without chocolate.

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Week 155: Chocolate chiffon

Sometimes I get the strange urge to make and decorate a cake. And last weekend was one of those times. It was only yesterday when I realised I had almost forgotten the tradition I have been keeping for the past 2 years! Baking a cake and send a nice picture to my KitchenAid sponsor, Vincent, to wish him a happy birthday!

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Week 154: Paris-Brest

The best thing about the Lunar New Year long weekend was that I finally got to bake these individual Paris-Brest. I am never confident with choux and was thankful to have @theboxerchef, who bakes chouquettes quite regularly, over for a baking session. We decided to follow the recipe in Pierre Hermé’s Pastries book.

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Week 154: Chocolat framboise petit gâteau

It is Lunar New Year season, and half the people are down with cough and cold, including yours truly. Except, this year I didn’t gnaw on a single slice of barbecue pork or a pineapple tart. How unfair!

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Week 153: Chocolate brownie and passion fruit mousse

When people are tired from work, they drink. When I am tired from work, I crave for a good dessert. But since my weekend is super short, I had to make do with what is in the freezer.

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Week 153: Rye and cheddar sourdough loaf

After many, many attempts at my rye sourdough loaf recipe, I have finally step it up with some upgrade. This loaf has the highest hydration and lowest inoculation (thank you for teaching me that term) I have attempted so far. And the inclusion of cheddar cheese cubes, leftover from all that crazy Christmas baking.

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Week 152: Mexican buns

This is technically my last bake of 2016 and first bake of 2017, within the span of 7 days. A good friend of mine, who is back for holidays from Kiwi-land wanted to learn to make these from my dad, so while I was home, I managed to convince dad to give us a hands-on demo.

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Week 151: Cheesecake Mosaïc

My last bake for the year (yes, this is also for the Christmas Eve potluck). This is one of the most complex cheesecake in my repertoire, and the most complex flavour too, with 2 separate layers (baked and non-bake) of pistachio cheesecakes embedded with macerated sour cherries. 

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Week 151: Quiche Lorraine

You can’t really go wrong with the classics, and nothing says classics like the quiche Lorraine. I always said I will not bake for the next potluck, but somehow I always do. And sometimes, more than one, or two, items!

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