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!
Posted by Nat on October 17, 2013
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)
|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
Posted by Nat on October 16, 2012
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
Posted by Nat on August 30, 2012
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
Powdered Milk 21g
Instant Yeast 3g
Bake at 180C
Posted by Nat on May 19, 2012
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. :)
|112g levain (100% hydration)
|188g bread flour
|64g whole wheat flour
|38g light muscovado sugar
|60g assorted nuts (cashew , almond, walnut, macadamia) – slighted toasted
First fermentation – 3 hours; Second fermentation – 45 mins (hot weather in HK..)
Bake at 230C for 10 mins, then 210C until done
Posted by Nat on May 13, 2012
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.
Posted by Nat on May 2, 2012
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? :-)
|Starter (100% Hydration with Bread Flour)
220C for 15 mins. Then lower to 200C for another 20 mins.
Love the Blister ~
Posted by Nat on October 2, 2011
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~
- 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.
Posted by Nat on July 10, 2011
Easy & delicious~ Good when you want to have some fun in kitchen, or bake something easy for snacks, friends and family~ Stay moist on next day.
Mix in bowl (A):
130g all purpose flour
30g chocolate powder
1/4 t baking soda
1 t baking powder
1/4 t salt
Mix in another bowl (B):
70g brown sugar
50g melted butter
Also: 50g chocoalte chips (C)
Mix A, B & C. Bake at 220C for 10 mins, then lower temp to 200C for another 5 mins
Adapted from a HK newspaper. Temperature should be 200C? Mine was 220C as I forgot to lower the temperature. Anyway the muffins rose high…Note that the mixture was wet, but the result was good. :)
Posted by Nat on March 2, 2011
I love playing around with different grains. When I saw the Amaranth Flour from Bob’s Red Mill in the supermarket, I bought it without hesitation. There was very little information about amaranth flour in my bread books on hand. Luckily I found a formula on whole grain sourdough in MC’s blog. MC is a devoted blogger on bread who shares so much information about her SFBI workshops and passionately visited and introduced to us different bread bakers in her blog where I’ve learnt a lot. Do visit her site (though I guess many of you already know her). :)
Back to amaranth flour. It is gluten-free as it is not wheat and is produced from amaranth grain. It has a smell of grass and raw carrots. The formula in MC’s blog was suggested by Safa Hamzé who was the instructor the SFBI workshop and has developed techniques working with whole grains. You can find some of the information in an article in “Whole Grain Mania” in Baking Management.
Hence this bread is made of 20% amaranth starter. The starter smelt less “grassy” when ripen but did not smell as sweet as starter made of wheat.There was no amaranth flour in the final dough and so overall amaranth flour was abot 9%. When baking the bread gained color pretty quickly and turned into beautiful reddish-brown. Safa mentioned in the Baking Management article that amaranth kept moisture well which I agree from my result this time. The crumb of my bread was nicely moist and did not stale as quickly on the next day. The crumb was also open and color was yellower. However I could not taste the slight lactic flavor as mentioned in the article. I could not taste the “grassy” flavor from the amaranth neither.
I am happy with the result of this time and agree with Safa that bakers can consider adding amaranth flour to their breads in order to help extending shelf life of the bread. Safa has suggested overall gluten free flour should remain under 15% in overall formulation, and I will try playing around with 15% of amaranth flour next time.
This bread will be submitted to Yeastspotting. Let me know if you have more ideas or other information about amaranth or whole grain sourdough. :)
|Amaranth Starter (100% hydration)
||1/8 tp (approx)
*I baked at 220C for first 25mins, the bread gained much color that time. Then I lowered to 200C for another 10mins, and kept the bread in oven for another 5 mins with oven turned off.
Posted by Nat on March 1, 2011