evonlim's blog

today i toasted a slice of the Cherry YW Sprouted winter wheat SD with roasted balsamic strawberries, sesame seeds , purple carrot and black mission fig bread. i got a whiff of balsamic tang as i opened my mini toaster .. caused my mouth to water! yum! i thought with a smile :)

i had it for lunch.. like so

Topped with procioutto and grilled flat white peaches

Dressed with cold pressed coconut oil and molasses . More topping .. Shaved Pecorino romano, avocado n toasted sesame seeds and a dash of good black pepper! ( wanted to have with toasted walnuts but i ran out )

Bon appetit :) 

if you love balsamic, this is a winner 

happy baking

evon

Cherry YW Sprouted winter wheat SD with roasted balsamic strawberries, Japanese toasted sesame seeds , purple carrot and black mission fig :)

exchanged a loaf of my sourdough bread with the organic shop for a bunch of organic cherries ( which were considered not in good condition) i tot i could cut them up and make cherry YW. it turned out very bubbly :) this cherry thing had been stuck on my head for sometime since Ian's beautiful very very cherry bread post. 

i want to impart more red into the dough.. had some strawberries in the fridge. i did a balsamic strawberry jam before for my very bitter (80% cocoa) chocolate layered cake sometime ago. why not.. cut up the strawberries sprinkled some sugar and 2 tblsp of aged balsamic, popped it into my mini oven for 10mins at 150C. came out nice, gooey and caramelized. scraped into my mini moulinex blender gave it a few pause. tasted yummy. 

and all that went into the dough plus a small grated purple carrot, a cup of toasted sesame seeds ..(after autolysed)

added soaked figs with amaretto when i did my shaping. 

this is the sprouted SD bread formula that i tweak it a little http://www.thefreshloaf.com/node/33618/sprouted-rye-sourdough-toasted-flax-seeds

.. it was a very cheerie cherry bake, thanks Ian :)

evon 

another version of sprouted SD loaves.. i love these they came out just great. thought i share some pictures.

 boldly baked at 250C with steam for 15 mins and without steam at 220C 15 mins

featuring the batards..

all were taken to good homes, as you can see from the above picture courtesy from a Japanese friend. that was how she enjoyed the bread, with brie and a good white wine.

sorry did not take any pictures of the crumb. did not have any for myself to eat too! 

this again was an enjoyable bake :)

evon

sprouting again, organic winter wheat and three color quinoa..

it was a good bake..

crusty crust

cheers..

evon

bleeding milk loaf...

blend a whole stick of vanilla with the sugar .. infused for a couple of days.

really brings out the frangrant of vanilla.

i sprinkled lemon thyme and crystal beets as i roll the dough.

soft, fragrant and fun!

baking a  SD rye inspired by Khalid with little adaption of my own.

200g rye starter  at 100% hydration

54g dark rye flour

150g rye flour

25g whole spelt flour

200g bread flour

400g AP flour

600g water (hold back 240g)

15g salt

20 dates soaked in hot water 10mins. seeded n blend with 240g water

80g toasted sunflower seeds

dough hydration 72%

mix AP flour and Starter and 360g water. let rest 8 hours (sponge)

add pureed dates, salt, toasted sunflower seeds, all rye flour  and spelt n bread flour to the sponge till soft n smooth ball.

rest 40mins SF 3 times 30, 60 and 90 mins

shape and proofed 1- 2 hours. or retard in the fridge 8-12 hours

preheat oven 420 F .. bake with lava stone steam at 375 F 40 - 45 mins. remove lava stones tray after 15 mins.

yield 2 medium loaves

my mom's garden.. she lives 3 hours drive away from me. she caught a busy bee gathering honey from her bush flower tree :)

this bread have a good sour using a sponge method and i did retard the dough for 12 hours. suprisingly not sweet.. just hint of sweet from the dates.

little crunch from the beautiful green sunflower seeds.

good with smoke salmon n Gorgonzola !! 

happy baking and gardening 

evon

sprouting has been a routine now, since i don't have a flour miller. this is a good thing. been eating rye sprouts as rice with seared salmon and mushrooms even in my 5 eggs pecorino omelette. blend it in my protein drinks!! 

this is another way i used up the rye sprouts. baking SD bread.

a very simple formula.. 

300g starter

700g water (hold back 50g)

850g AP flour

200g sprouted rye flour (wet)

15g salt

add in

50g toasted flaxseed soaked in 50g water

basic SD bread method used. retarded overnight.

the number 10 ! 

made one with raisin and one without

this time i baked only till golden brown not dark brown.

crumb shot with raisin

enjoy... simple but satisfying :)

evon

German sour adapted from  halfpenny http://www.thefreshloaf.com/node/33528/hippie-bread-german-accent

(please follow instruction from above site)

i converted the cups to grams... and used fruits YW

Soaker (Poolish)
122.5g whole wheat flour
11.15g wheat bran
18.3g wheat germ
45g buckwheat flour
48g cracked wheat
1-2 tsp salt
1 cup liquid sourdough starter 100% hydration
¼ cup yeast water ( Banana)
2/3 cup warm water

Sponge (Scrap Dough)
330g white unbleached flour
½ cup steel cut oats
1/3 cup rolled oats
1-2 tsp salt
1 cup liquid sourdough starter
½ cup yeast water (raisin)

Final Dough
Make more yeast water (see above)
330g  white unbleached flour
½ cup molasses
½ cup honey
2 tsp celery seed
3 tsp poppy seed
1/4 cup flax seed (toasted n corse grind)
All sponge dough (pinch this off in 1 inch chunks as you add it)
All soaker dough
1 cup liquid sourdough starter. 100 hydration

1/2 cup of the Yeast Water (Riasin) added more YW 

 i made 4 medium small loaves

good taste of sour and lovely hint of celery seeds.. great texture. fruit YW made it soft .. eventhough it looks densed

had it with eggs and bacon and lots of greens.. 

yummy. 

thank you halfpenny it is a keeper :)

it is a good change from dried fruits version to wheats and oats

evon

baked this a while ago.. came out beautiful. (will be back to furnished the formula and the rest .. ) 

have to clean up and cook dinner now 

cheers

evon

am back.. this is what i did

Flour

sprouted 300g organic black rice (total 4 days)

200g drained and cold dry in the fridge.. then blend till fine.

(100g left for add in)

150g organic coconut flour ( just love how this flour gives a good crunch after toast, fragrant as well) 

150g bob's red mill organic wholewheat flour

250g strong bread flour 14% protein

250 Gold unbleached AP

200g active starter

add ins

100g black rice sprouts

300g edamame (boiled n peeled)

100g toasted brown sesame seeds

a handful of dry ramie leaves, grind ( a local leaves used to make Hokkien O Ku Kueh)

700g water (50g hold back)

15g salt

2 tbsp rice malt syrup

mixed all the flour, rami leaves, rice malt syrup, starter n water

autolysed 40mins

add in salt n 50g hold back water

rest 40 mins

add in sesame seeds, sprouts and edamame (add water if needed)

rest 40mins

SF 3 times 30, 60, 90 mins

it was late, retarded the dough in the fridge, i did the third SF in the morning, put it back in the fridge.

came back in the afternoon.. took out rest to room temp. shape n bench rest 30mins. reshape and proofed in basket for 1 n half hour 

(check dough at all times)

baked in a preheated oven 250C with steam 15mins.. 20mins without steam. cool in oven with opened oven door 

black rice sprouts

2nd SF 

made 3 medium loaves

here are the crumb shot... bottom is wee bit dansed, why? how can i get it evenly open? 

as for the taste, it is a serious bread!! like eating from white rice, brown rice to black rice! need to get acquainted with the taste and grainy texture. overall, it is soft, chewy n pleasent grainy bite with nice crunch of the crust becos of baking with steam and boldly baked.

it is a lot of prep.. and time taken sprouting and etc.. as dabrownman said a bread without sprouts is like a solar without sun! 

so.. let's sprout and bake, happy sprouting and baking

evon

baked another SD pineapple enzyme(home made) Kamut, pumpkin sourdough bread with maple roasted bacon and celery ..

little changes to the first one i did.http://www.thefreshloaf.com/node/33434/sprouted-spelt-pumpkin-sourdough-maple-roasted-bacon-bits

no sprouted spelt .. substitute with Kamut flour and a little whole wheat. added 2 tablespoon of pineapple enzyme which my friend gave me (matured 30days) just experimenting.

check out this site http://huichun.wordpress.com/2008/05/31/fruit-enzyme-diy/

ran out of samolina flour for dusting.. used sunflower seeds n flour little messy.

i did add celery this time!

baked 3 loaves, all given away.reserved one slice for myself, toasted and this was my lunch today. it was very good indeed. 

the crumb had a different texture not chewy but soft with bites. might be the enzyme made it different. will try one more time to confirm. 

evon :)