World Bread Day 2013 — A Quick Garlic Tomato Focaccia

Didn’t post for long! But I’ll not forget to celebrate the World Bread Day every Oct 16 with all bread lovers. <3

Thanks http://www.kochtopf.me for hosting this for the 8th year!! Awesome :)

Here’s my submission — A quick garlic tomato focaccia which is really simple, but colorful and tasty :)

It’s simply an overnight bread dough from my fridge, made into a Focaccia with toppings also from my fridge (cherry tomatoes, garlic, bacon and Pecorino). Bread dough is Richard Bertinet’s Olive Oil Dough recipe. It’s really simple and quick to do but tasteful as the dough has been fermented overnight. My way is to add lots of olive oil on baking tray and top of Focaccia dough before adding toppings, the oil will make the bread really crispy outside and maintain soft inside. Love it! <3

Bread is really simple to make and enjoyable… so make more real bread, eat more real bread. Happy World Bread Day!

Garlic Tomato Focaccia - Richard Bertinet Olive Oil DoughGarlic Tomato Focaccia - Richard Bertinet Olive Oil Dough

Garlic Tomato Focaccia - Richard Bertinet Olive Oil DoughIMG_5387
Garlic Tomato Focaccia - Richard Bertinet Olive Oil Dough

World Bread Day 2012 – Cantonese Salty Rolls (咸卷)

World Bread Day 2012 - 7th edition! Bake loaf of bread on October 16 and blog about it!I was thinking what sourdough I would like to bake to participate in the World Bread Day today, and I finally determined to bake these Salty Rolls (咸卷) instead. Besides Bo Lo Bao and Cocktail Buns, these bread rolls are also one of the several iconic breads in Hong Kong, and you can easily find them in Hong Kong’s local bakeries or Cha Chaan Teng. As the name goes they are more salty and buttery in taste. I’m thinking they are possibly adapted from Western white bread/roll formulas and re-formulated according to our local taste.

They also have other names including 軟豬仔包 (soft piggy rolls?) and 芝麻卷 (sesame rolls). Below is a recipe I learnt from a Cantonese bread class few years back. Have a try and let me know if you like them. Happy World Bread Day! :)

Recipe (makes 6)

Bread flour 200g 100%
Water 130g 65%
Butter 20g 10%
Sugar 10g 5%
Milk powder 6g 3%
Salt 4g 2%
Yeast 3g 1.5%
Egg wash (optional, I have skipped in mine)
White sesames (optional, for sprinkling on top)

1) Mix the ingredients and knead the dough until full gluten development.

2) 1st fermentation until double in size (1-1.5hr)

3) Form into 6 rolls

4) 2nd fermentation until double in size (1hr)

5) Brush the rolls with some water or egg wash, sprinkle the sesame seeds

6) Bake at 180C for 15 mins, serve warm

2 Sourdoughs with Amaranth Flour

Been making sourdoughs with amaranth flour too. The one in batard shape was made with 25% white starter (100% hydration), 10% amaranth flour and 65% overall hydration. The other one was made with 33% white starter (100% hydration), 5% amaranth and same overall hydration. Both were retarded in fridge overnight. I like amaranth mainly because it gives a more reddish color to the bread. Also there was study saying it can keep the bread moist. Amaranth flour alone has a grassy smell but it wasn’t tasted in my finished bread. Both bread tasted quite good ..

Submitted to Yeastspotting

White Bread for Gathering

Made a white bread for gathering with friends. Recipe is from Peter Reinhart’s famous Bread Baker’s Apprentice. I’ve used a Japanese brand “Nisshin” bread flour which is popular among some local and Taiwanese bread bloggers. The flour is finely milled and hence the bread turns out very soft and silky.  Yummy :)

White Bread (Adapted from Page43 of Peter Reinhart’s “The Bread Baker’s Apprentice”)

Bread Flour 350g

Salt 7g

Sugar 28g

Powdered Milk 21g

Instant Yeast 3g

Egg 14g

Shortening 28g

Water 203g

Bake at 180C

Levain with Light Muscovado Sugar and Nuts

The bread is made with 15% light muscovado sugar and 24% assorted nuts. The muscovado sugar not only gives the bread a soft and moist texture, but also added a fudge flavor which pairs very well with the natural sweetness of the dough.  Overall a savory, easy-going and popular bread among friends I would say. :)

Recipe

112g levain (100% hydration) 44.4%
188g bread flour 74.6%
64g whole wheat flour 25.4%
38g light muscovado sugar 15%
3g salt 3%
140g water 55.6%
60g assorted nuts (cashew , almond, walnut, macadamia) – slighted toasted 23.8%

First fermentation – 3 hours; Second fermentation – 45 mins (hot weather in HK..)

Bake at 230C for 10 mins, then 210C until done

Bake Again

Finally I bake again. I finally bought a new home oven which I thought would be great to help generate steam in the oven and make great bread. Now it seems I need to spend few more times with it to make better bread. The 2 sides of the crust in this bread is not as crusty and there could be more oven spring? Well it’s not a professional oven (and I’m not professional) after all. :P

Below is a simple levain with a hint of honey which I modified from a Japanese bread book. It’s 113g sourdough with 100% hydration, 250g flour, 105g water, 5g salt and 5g honey. Overall hydration is approximately 54% and flour is Marriage’s Organic Strong White Flour. Clean flavor and stay moist on 2nd day. It reminds me of the good old baking times, and it’s always good to take a break and bake at home. Haha.

World Bread Day – Sheng Jian Bao (Pan-Fried Bun, 生煎包)

Bread can be “cooked” in different ways. It can be baked, steamed, grilled, cooked in a tandoor, etc. Do you know it can also be cooked with a pan? Some of you might know pita can be cooked with a frying pan. Below is a Chinese bun which is cooked with a pan too.

Basically it’s a the dough of steamed bun, pan-fried for a minute at the beginning and then added with water to cook the bun. Therefore upper part of the bun tasted like a steamed bun while the bottom is crispy to give a tasteful texture. It’s usually filled with vegetable and minced pork inside.

My oven is broken down (!) and hence I prepared this pan-fried bun to celebrate the World Bread Day 2011. Do you know any other ways to “cook” a bread? :)

Would like to submit it to YeastSpotting too.

Cheers!

RECIPE (MAKES 12)

Adapted from a dim sum class that I took in www.masterwhy.com

Buns

Flour 160g (the chef taught me there’s a kind of flour used for making Chinese buns which the protein is lower than bread flour but higher than cake flour, and not exactly the same as all purpose flour. The common one is in this link. Or you can look for other brands in China town that are used for making buns)

Sugar 16g

Yeast 2g

Baking powder 2g

Water 80g

Filling

Minced pork 80g (the pork is minced with a chopper by myself. Also it’s better to have about 1/4 fat inside which would help the filling taste juicer. The fat should be cut into small dices and mixed to the minced lean pork)

Salt 1/2 tps

Rice wine 1/2 tps 

Pak Choi 80g (cut into dices. Cooked with boiling water for 20 secs. Drained. Wait till cool and use your palms to squeeze out extra water. This helps softening the vegetable and avoids breaking the dough during wrapping)

Sugar 3 tps

Corn starch 2 tps

Water 60g

Others

Spring onions, Toasted sesame seeds (for sprinkling on the buns)

To prepare the buns:

1) Mix all the ingredients until smooth. A window pane test is not required

2) Rest for 20 mins (no need double in size. Just wait until the dough is relaxed)

To prepare the filling:

1) Mix all the ingredients except water and pak choi

2) Add the water slowly in 5 times. After adding the first 1/5 of water, mix the pork mixture and water with a pair of chopsticks in circular motion until the water is absorbed. Continue until all water is added.

It might look too much water at the beginning but it will all be absorbed by the mixture at last.

3) Add the pak choi

4) Place the filling in refrigerator for at least 30mins and the mixture will be firmer

To fill the buns: 

1) Roll the dough into a log and cut into 12pcs

2) Press or roll the small dough into a flat one of 8cm diameter

3) Place 1 tps of filling onto the dough

4) Wrap up the dough (as below video which I found from YouTube)

5) 2nd fermentation is not needed

To pan fry the buns: 

1) Heat a frying pan. Add some oil

2) Place the buns to the pan. Each of them should have 1-2 cm spacing between as the buns would be bigger after cooked

3) Pan fry for 1 min. Bottom should look crispy at this moment

4) Add water to the buns to reach 1/2 of the height of the buns. Wait until the water is boiled

5) Cover with a lid until cooked at medium heat

6) Sprinkle with spring onions and toasted sesame seeds

7) Serve & Enjoy!





Sourdough with Amaranth Flour

A sourdough with 13.5% of amaranth flour (to all flour) added to the final dough. Overall hydration is 68%. The bread this time darkened even more quickly compared with the amaranth sourdough that I made before which the overall amaranth was about 9%. I covered the crust with aluminum foil in the midway to avoid the crust getting burnt before the crumb was fully baked. Texture with the increased amaranth flour was also not as chewy as last time as well. I still love the beautiful reddish brown color that the amaranth flour gives to the crust.. :-) Now I’m thinking of other bread recipes with amaranth flour for next time. Any good ideas? :-)

Recipe

Bread Flour 212.5g 85%
Amaranth Flour 37.5g 15%
Water 163g 65%
Salt 5g 2%
Starter (100% Hydration with Bread Flour) 50g 20%

220C for 15 mins. Then lower to 200C for another 20 mins.

Love the Blister ~

Nils’s 60/40 Rye (Ze 60/40)

Life is miserable when I need to eat those commercial, pseudo and bland bread for breakfast. This is what happened to me in the last 2 months. Working day and night and not having the time to prepare a dinner or bake something for myself. Why can’t there be better breakfast or dinner choices in Hong Kong? In the coming months I wish to keep on baking at least once a week and preparing dishes for myself. That means much better management of my work and life.

Always happy to see the sourdough rise. It smells naturally sweet and great :)

I’m happy to see my sourdough got energized after feeding for once though I didn’t take care of it for 4 months. My good companion, haha. The bread tastes really good too. I particularly like it after after the first day when all the flavors mellow. Mildly sour, mildly moist, strong wheat flavor, moderate bites from the brans of rye flour, lightly charred and thick crust. Thanks Nils who shares so many great German bread recipes. :) You might take a look at Joanna’s blog as well which had very good result with this recipe too.

I used Dan Lepard’s method to rest and knead the dough. The bread is comfortably done under the hot weather. :)

Real breakfast tomorrow ~ Yay~

Nils’s 60/40

  • 270g rye sourdough, hydration: 100%, made from fine dark rye flour, Type 1150 (I used Doves Farm’s Organic Wholemeal Rye Flour)
  • 135g fine dark rye flour, Type 1150
  • 180g strong white flour, Type 550 (I used Gold Medal’s Bread Flour)
  • 200g warm water, temperature: 52°C minus Your ambient temperature (I used tap water)
  • 2g fresh yeast
  • 9g sea salt

Mix to a smooth dough, let rest 45 minutes, give a turn and let rise for another 45 minutes. (I used Dan Lepard’s method to rest and knead the dough – mix the dough, rest for 10 mins and knead for 10 sec. Have rest and knead for 2 more times. Then I let the dough rise for 1 hour and didn’t turn the dough more)

Shape oblong or round, proof for about 1 hour, slash and bake at 260°C for 5 minutes with steam, reduce heat to 220°C and bake for a further 45 minutes. Let cool completely.

Fruited Tea Loaf


A delicious bread studded with glace cherries, raisins, orange peels, lemon peels mixed with rum. I particularly love the toasted almonds inside which provided more texture and a balance of flavor to the really enriched bread. Did I say the crumb is very tender too? Yum… 

Recipe (2 small loaves)

(Adapted from “Dough: Simple Contemporary Bread” byRichard Bertinet)

i. Mixed fruits (Mix and leave overnight)

  • 75g Glace cherries, quartered
  • 25g mixed orange peels and lemon peels
  • 1 tablespoon rum
  • 75g raisins

ii. Others

  • 63g flaked almonds, slighted toasted
  • Extra flaked almonds for topping
  • Extra egg for egg wash

iii. Dough 

  • 150g full fat milk
  • 8g instant yeast
  • 250g bread flour
  • 30g unsalted butter
  • 20g sugar
  • 5g salt
  • 1 large egg

Prepare as general sweet doughs.

Then mix in the fruits and almonds.

First fermentation: 1 hour

Shape into 2 loaves

Final fermentation: 1.5 hours (until nearly double in size)

Brush with egg wash and topped with almond flakes

Bake: 200C for 25 mins

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