CeciC's blog

May 13, 2014 - 6:56pm

CeciC

36 Hour Baguette

Baguette - 36Hr Rye n Wheat

Main recipe
Weight	Ingredient	Baker's %
315.00	Wheat flour, white (industrial), 13% protein, bleached, enriched	62.38%
100.00	Wheat flour, white (industrial), 9% protein, bleached, unenriched	19.80%
40.00	Wheat flour, whole-grain	7.92%
50.00	Rye flour, dark	9.90%
370.00	Water, tap, drinking	73.27%
10.00	Salt, table	1.98%
885.00	Sub total	175.25%

Levain
Weight	Ingredient	Baker's %
40.00	Wheat flour, white (industrial), 13% protein, bleached, enriched	7.92%
40.00	Wheat flour, whole-grain	7.92%
80.00	Water, tap, drinking	15.84%
160.00	Sub total	31.68%

Final stage
Weight	Ingredient	Baker's %
275.00	Wheat flour, white (industrial), 13% protein, bleached, enriched	54.46%
100.00	Wheat flour, white (industrial), 9% protein, bleached, unenriched	19.80%
50.00	Rye flour, dark	9.90%
290.00	Water, tap, drinking	57.43%
10.00	Salt, table	1.98%
160.00	Levain	31.68%
885.00	Sub total	175.25%

My second attempt at Baguette. Using 36Hours Formula it gives nices volume and a lot easier to handle this type of wet dough. The cross section is much better than last time too.

I really hope I can create one of the best Baguette for my uncles memorial. Hope he is Rest in Peace.

May 8, 2014 - 1:39am

CeciC

Batard and a Skinny baguette

Tartine - Baguette

Main recipe
Weight	Ingredient	Baker's %
676.84	Wheat flour, white, all-purpose, enriched, bleached	75.00%
225.61	Wheat flour, white, bread, enriched	25.00%
580.15	Water, tap, drinking	64.29%
1.93	Leavening agents, yeast, baker's, active dry	0.21%
15.47	Salt, table	1.71%
1,500.00	Sub total	166.21%

This is a baguette made with Tartine No1 formula. Seems like its not such a good idea to post every single one of his great formula out. So I will leave this one out for now.

It contains 2 preferment - Levain and Poolish. I have them fermented for 12 hours one at room temp and poolish at the fridge.

Before I used the poolish, I let it warm up to room temp for an hour. While I went for my run.

disolved both pre-ferment in water n mixed with the final dough. S&F started at 30mins mark, added salt at 60 mins, total to 6 S&F.

Result of baguette is not very good as i still havent got a hang of it yet, but I will keep trying. Batard has better volume

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May 4, 2014 - 11:29pm

CeciC

Normandy Apple Bread

Bread - Normandy Apple Bread

Main recipe
Weight	Ingredient	Baker's %
725.81	Wheat flours, bread, unenriched	90.00%
80.65	Wheat flour, whole-grain	10.00%
548.39	Water, tap, drinking	68.00%
16.13	Salt, table	2.00%
8.06	Leavening agents, yeast, baker's, active dry	1.00%
120.97	Apples, dried, sulfured, uncooked	15.00%
1,500.00	Sub total	186.00%


Weight	Ingredient	Baker's %
145.16	Wheat flours, bread, unenriched	18.00%
87.10	Water, tap, drinking	10.80%
232.26	Sub total	28.80%

Final stage
Weight	Ingredient	Baker's %
580.65	Wheat flours, bread, unenriched	72.00%
80.65	Wheat flour, whole-grain	10.00%
461.29	Water, tap, drinking	57.20%
16.13	Salt, table	2.00%
8.06	Leavening agents, yeast, baker's, active dry	1.00%
120.97	Apples, dried, sulfured, uncooked	15.00%
232.26		28.80%
1,500.00	Sub total	186.00%

This Formula is from one of the greatest bread book "BREAD" it has been on my baking list for so long, as im too lazy to dried apple myself i have been putting it on hold till my dried apples supplies arrive.

Pre-ferment

I mixed it all with a little bit of liquid levain the night before i retired, it took around 8 hours to double and ready to go.

Final Dough

1) combined all ingredients except salt, yeast and dried apple.

2) Autolyse for 40mins

3) Add Yeast and Salt and mixed with Pincer Method. Its fully incorporated with another 10 in bowl S&F.

4) S&F @ 30mins mark sprinkle dried apple on top

5) @ 60min Incorporate dried apple by squeezing and S&F

6) @80min Last S&F

7) its ready to be divided @ 115min

Divide

Divided into two piece and pre-shaped it into a boule. I was gonna let it rest for 20 mins, but I was too concentrated on my fishing games. It ended up with almost an hour on the bench.

Final Proof

30 mins on the bench, I guess it must have something to do with the prolonged rest. at 30mins mark it already looked like its ready for the oven.

Bake

Baked in a dutch oven, at 240C for 30mins covered and 25 uncovered.

From the pic, one of them has a paler crust which I suppose is becoz of it has run out of food for my little yeast.

This post has been submitted to YeastSpotting.

May 1, 2014 - 9:14pm

CeciC

Sesame Semolina Tartine Loaf

Main recipe
Weight	Ingredient	Baker's %
350.00	Semolina, unenriched	63.64%
175.00	Wheat flour, white, all-purpose, enriched, bleached	31.82%
25.00	Wheat flour, whole-grain	4.55%
450.00	Water, tap, drinking	81.82%
10.00	Salt, table	1.82%
37.00	Seeds, sesame seeds, whole, roasted and toasted	6.73%
37.00	Spices, fennel seed	6.73%
1,084.00	Sub total	197.09%

Levain
Weight	Ingredient	Baker's %
25.00	Wheat flour, white, all-purpose, enriched, bleached	4.55%
25.00	Wheat flour, whole-grain	4.55%
50.00	Water, tap, drinking	9.09%
100.00	Sub total	18.18%

Main Dough
Weight	Ingredient	Baker's %
350.00	Semolina, unenriched	63.64%
150.00	Wheat flour, white, all-purpose, enriched, bleached	27.27%
375.00	Water, tap, drinking	68.18%
875.00	Sub total	159.09%

Final stage
Weight	Ingredient	Baker's %
25.00	Water, tap, drinking	4.55%
10.00	Salt, table	1.82%
37.00	Seeds, sesame seeds, whole, roasted and toasted	6.73%
37.00	Spices, fennel seed	6.73%
100.00	Levain	18.18%
875.00	Main Dough	159.09%
1,084.00	Sub total	197.09%

This follow the standard tartine basic loaf procedures, which is included in many other post. To me the taste of Fennel seeds is a bit too strong. I have to scale it down by 75% next time

This post has been submitted to YeastSpotting.

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April 29, 2014 - 11:55pm

CeciC

70% wholewheat with BLACK BEANS

Having incorporated Quinoa into bread baking, this week I incorporated some left over from making black bean soy milk into bread. it gives a distinct taste of black beans, not as strong as its boiled n drain, but it is subtle enough for you to taste it.

So before we move on to bread thats what i did with the black beans. I soaked it overnight, added equal parts of water to the soak beans and blend it with a handheld mixer. Drain it and repeat the process 3 times. You will have black soy milk and pulps.

I toasted the pulps in a pan till its thoroughly dried when touched (this can be refrigerated for a week or two), this is the black okara I used in bread.

70% Whole Wheat Black Beans Levain

Main recipe
Weight	Ingredient	Baker's %
380.00	Wheat flour, whole-grain, soft wheat	69.09%
170.00	Wheat flour, white, all-purpose, enriched, bleached	30.91%
70.00	Okara	12.73%
10.00	Salt, table	1.82%
450.00	Water, tap, drinking	81.82%
1,080.00	Sub total	196.36%


Weight	Ingredient	Baker's %
30.00	Wheat flour, whole-grain, soft wheat	5.45%
20.00	Wheat flour, white, all-purpose, enriched, bleached	3.64%
50.00	Water, tap, drinking	9.09%
100.00	Sub total	18.18%


Weight	Ingredient	Baker's %
350.00	Wheat flour, whole-grain, soft wheat	63.64%
150.00	Wheat flour, white, all-purpose, enriched, bleached	27.27%
380.00	Water, tap, drinking	69.09%
880.00	Sub total	160.00%

Final stage
Weight	Ingredient	Baker's %
70.00	Black Bean Okara	12.73%
10.00	Salt, table	1.82%
20.00	Water, tap, drinking	3.64%
100.00		18.18%
880.00		160.00%
1,080.00	Sub total	196.36%

Levain: 5g (White and WW Half and Half) : 50g Flour (30WW + 20White) : 50g Yeast water (12 hours, young sweet levain) I usually taste a little of dough before I incorporate it, as my family n frd aint too keen on sour.

Autolyse: Mixed all the ingredient from autolyse till no dry bits left and autolyse for an hour in room temp.

Add levain and follow with 2 S&F at 30 mins interval

Add ingredient from final stage, squeeze in the okara and salt and follow with another 3-4 sets of S&F (I did on proper S&F on counter the rest is just in container S&F)

Total Bulk Fermentation is around 4 hours its roughly 30% increase in volume. Gently Ease it out of the container, divide and pre-shape.

Cold retard for 8 - 9 hours (only one dutch so the other need to wait)

I baked it at 240C covered for 30min, uncovered for 25min

It sang for a long time with nice cracks~~ What a pretty

This post has been submitted to YeastSpotting.

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April 29, 2014 - 1:00am

CeciC

Sourdough Naan

Main recipe
Weight	Ingredient	Baker's %
180.00	Wheat flour, white, all-purpose, enriched, bleached	68.44%
83.00	Wheat flour, whole-grain	31.56%
170.00	Water, tap, drinking	64.64%
40.00	Yogurt, plain, skim milk, 13 grams protein per 8 ounce	15.21%
30.00	Oil, rice bran	11.41%
5.00	Salt, table	1.90%
5.00	Sugars, granulated	1.90%
513.00	Sub total	195.06%

Levain
Weight	Ingredient	Baker's %
20.00	Wheat flour, white, all-purpose, enriched, bleached	7.60%
30.00	Wheat flour, whole-grain	11.41%
50.00	Raisins and Figs Yeast Water	19.01%
100.00	Sub total	38.02%

Autolyse
Weight	Ingredient	Baker's %
160.00	Wheat flour, white, all-purpose, enriched, bleached	60.84%
53.00	Wheat flour, whole-grain	20.15%
120.00	Water, tap, drinking	45.63%
40.00	Yogurt, plain, skim milk, 13 grams protein per 8 ounce	15.21%
30.00	Oil, rice bran	11.41%
5.00	Sugars, granulated	1.90%
408.00	Sub total	155.13%

Final stage
Weight	Ingredient	Baker's %
5.00	Salt, table	1.90%
100.00	Levain	38.02%
408.00	Autolyse	155.13%
513.00	Sub total	195.06%

I have used a young levain, that is slightly sweet.

I first mixed levain with ingredients from autolyse section till no dry bits left. Autolyse for 1 hours, by that time the dough become silky soft and smooth.

I gave it 5 S&F with 30 minutes interval. It took around 4 hours to double in size at 25C.

Once its double, carefully ease it out of the plastic tub. Since its a really wet dough, make sure your counter top and your hand is well floured.

Divided it into 5 pieces and gently preshaped it into a mini boule. Let it rest for 30 minutes, while you waiting pre-heat your oven n pizza stone to the highest temp you can get, where mine is 240C.

Shaping, I dimple it like foccacia, then flip it n its stretched by gravity. put it on baking stone 2 minutes normal baking the rest is on broiler. Brush it with melted butter.

This is a very very good naan, a must try formula

This post has been submitted to YeastSpotting.

April 21, 2014 - 11:20pm

CeciC

36Hr Onion and light rye sour

Total Weight	2110
Serving	1
Weight per Serving	2110

Total Flour		1030
Total Water		990
Total Hydration		96.12%
Multi-grain %		26.70%


	Build 1	Build 2	Build 3	Soaker	Final Dough	Add-In	Total
Levain
White Starter (100%)	20						20
Wholewheat Starter	20						20
Rye Starter							0
Yeast Water Levain (100%)							0
							40
Flour							0
Bread Flour		65			550		615
Low Protein Cake Flour					120		120
AP Flour							0
		65	0	0	670	0	735
Wholemeal Flour							0
Wholewheat Flour		65			130		195
Rye Flour					80		80
Barley Flour							0
	0	65	0	0	210	0	275
Liquid
Iced Cold Water							0
Milk							0
Dark Ale							0
Yeast Water							0
Water		130			840		970
							0
							0
	0	130	0	0	840	0	970
Others							0
Yeast							0
Salt					20		20
Pumpkin Puree							0
							0
							0
	0	0	0	0	20	0	20
ADD-IN							0
Dried Onion					70		70
							0
							0
							0
	0	0	0	0	70	0	70


Direction
Soak dried onion in water the night before
Mixed all ingridient except salt and refridgerate for 4 hours
Add Salt
S&F (2 times @ 30mins Interval)					1Hours
Cold Bulk Fermentation (4 Fold in between around 2.5 hours in room temp)					24 hours
Bring it back to room temp (only 70% increased in size), continue to ferment till its double in size (2 hours 24C)
pre-shape into boule till it relaxed
Shaped into Boule, Second proof (2:30)
I pre-heat my oven when it is 75% proof, by the time my oven is ready, it has already fully proof.

For my last two bakes, I had been having the same prob with testing their doness and pre-heating my oven. When I started to pre-heat my oven when its ready to bake, I ended up with a fully proof loaf, luckily they didnt collaspe on me, but the spring was very disappointing. Is there a way to solve this problem?

Below is a few pic of the crumb

This post has been submitted to YeastSpotting

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April 15, 2014 - 11:05pm

CeciC

Pre-Easter Hot Cross Bun

This really should have been waited till Easter monday, Since I have been craving for it for soooo long, so who cares.

I have used the formula posted by Rossnroller . The only Changes Ive made to his formula is reduced the sugar to 30g instead of 40g and used a 50% wholewheat starter which push the wholegrain to 22%.

Ive also added a 30min Autolyse and added salt right before the second knead.

This roll is fantastic, lots of peels and raisin that keep falling out of the dough, with the nice blend of spices. This is a absolute keeper for hot cross buns.

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April 8, 2014 - 1:00am

CeciC

Pain Au Quinoa

Original Formula
50% Multi-Grain Quinoa Levain
Source

Total Weight	2260
Serving	2
Weight per Serving	1130

Total Flour		1100
Total Water		880
Total Hydration		80.00%
Multi-grain %		49.55%


	Build 1	Build 2	Build 3	Soaker	Final Dough	Add-In	Total
Levain
White Starter (100%)	20						20
Wholewheat Starter							0
Rye Starter							0
Yeast Water Levain (100%)							0
							20
Flour
Extra-High Protein Flour (>14%)							0
Bread Flour	45				500		545
AP Flour							0
	45	0	0	0	500	0	545
Wholemeal Flour
Wholewheat Flour	45				450		495
Barley Flour					50		50
							0
	45	0	0	0	500	0	545
Liquid
Water					780		780
Milk							0
							0
Yeast Water	90						90
							0
							0
							0
	90	0	0	0	780	0	870
Others							0
Yeast							0
Salt					25		25
Wheat Germ							0
							0
							0
	0	0	0	0	25	0	25
ADD-IN							0
Cooked Quinoa						275	275
	0	0	0	0	0	275	275

Direction
1) Autolyse	1 Hour
Disolve Levain in warm water (withholding 30G) add flour and mixed until no dry bites Left
2) Add Salt and remaining Water, incorporate it with Pincer Method
3) Give 2 Stretch and Fold within the First Hour
4) Go into the fridge for 4 hours (as I went out for yumcha)
5) Take it out of the fridge and fold in cooked Quinoa
6) Give it another 3 S&F
7) Total Bulk Fermentation	8 Hours
8) Divide and let it rest for 30 min, it felt a little dry more like a 70% dough
9) rest for 30 Mins and Shape
10) baked Cover 30mins and uncovered for 25 Mins

This bread is inspired by Chad - Tartine No.3 as I have some left over quinoa from the night before, I incorporated it into my bread. which is the best way to kill off any left over which my families arent very keen on.

As I got a few thing to do that day so I have retard the dough a few times, they werent for flavor development. Here's a few pic of the loaf.

I think it is still slightly over-proof, I shouldnt have warm up the dough

Even though there is a slight flaw with my proof time, Im still lucky enough to achieve such oven spring n open crumb.

Maybe is becoz of the amount of quinoa i added, its taste is pretty apparent in this bread.

April 7, 2014 - 11:27pm

CeciC

Plötziade - Pain Au Levain

After reading a post by Ian writing about building a bread that calls our own, this idea strikes me and I decided I am up for this challenge. The only requirement for the challenge is following the ingridient listed in his blog 450 g (90%) 550 wheat flour 50 g (10%) rye flour 10 g (2%), salt Yeast and / or yeast Water

This is my second attempt at this bread, last week I haven’t had much luck and ended up with a over-proofed bread. This week I have a little tweak at proof schedule and so forth, and finally with something decent. Enough being said, heres the formula I used

Total Weight	879
Serving	2
Weight per Serving	439.5

Total Flour		500
Total Water		379
Total Hydration		75.80%
Multi-grain %		10.00%


	Build 1	Build 2	Build 3	Soaker	Final Dough	Add-In	Total
Levain
White Starter (100%)	10						10
Wholewheat Starter							0
Rye Starter							0
Yeast Water Levain (100%)							0
							10
Flour
Extra-High Protein Flour (>14%)							0
Bread Flour	40				405		445
AP Flour							0
	40	0	0	0	405	0	445
Wholemeal Flour
Wholewheat Flour							0
Rye Flour					50		50
							0
	0	0	0	0	50	0	50
Liquid
Water	40				334		374
Milk							0
Raisin Soaker Water							0
Yeast Water							0
							0
							0
							0
	40	0	0	0	334	0	374
Others							0
Yeast							0
Salt					10		10
Wheat Germ							0
							0
							0
	0	0	0	0	10	0	10
ADD-IN							0
Sesame (1 Cup)							0
	0	0	0	0	0	0	0


Direction
Final Dough Water Temp (85F) Dough Temp (79F)
Autolyse all ingridient (except Salt and 14G of water)	40Mins
Add salt mix well with a few stretch and Fold
S&F 6 times (@ 30 Mins interval)
Total Bulk Fermentation @ 24C		6Hours
Overnight Retard Proof (in Fridge)		5 Hours
Bake - Cover	30
Bake -Uncover	25
Finished Loaf registered 212F

I store my starter in the fridge my weekly bake, so I refresh it 2 times before I build my levain. On my baking day, feed it at 10:40:40 Starter:Flour:Water left it in room temperature before I ran off to work, came home it has double in size with sweet aroma with a slightly sour tang (Eating and tasting from the raw starter gives me the best approximation on how my bread would be, and luckily Im still alive after so many starter tasting).

I dissolved the starter in 320G of warm water mixed it with flour till its fully hydrated. It would looks like a batter instead of bread dough, It will come together eventually.

Autolysed it for 40mins you can see the gluten is starting to form, then added salt and remaining 13g of water, mixed it using pincer method. I gave it 6 in-bowl stretch and fold every 30 mins, total bulk fermentation would be 6hours at room temp (22c). It had grown a bit around 30%, it felt light and well aerated.

Gently eased it out of the container, by flouring the side and nudged it with a rubber spatula, It should come out very nicely.

Pre-shaped it into a rectangle, let it rest for 30mins. Then shaped it into a boule and put it in a banneton with the seams down ( I was gonna let it bloom naturally, then I realized I shaped it fairly tight).

Proof in the fridge for 6 hours, I let it warm up at room temperature for an hour, while my “dutch oven” is heating up. Inverted the dough on parchment paper and scored.

Baked covered at 240C (the max that my oven would go) for 30 Mins, then uncover fro 25 mins. It registered over 210F internal temperature.

It sang for quite a while when its out of the oven, with nice crackie noise that we all love. It has nice open crumb, fantastic aroma, sweet and crunchy crust with chewy crumb, it’s a everyday bread that hope you all enjoy.