evonlim's blog

Sprouted spelt flour and coconut flour walnut paste pineapple beer sourdough loaves

this I must share.. turned out to be lovely. 

250g sprouted spelt grains (still wet but drained) (25% fresh milled flour)

50g toasted walnuts 

80g coconut oil (cold pressed Nui)

blend all above

140g bob's red mill desiccated coconut (blend till fine) can't get coconut flour here

250gram starter 100% hydration made with Taiwan's pineapple beer (took 7 hours to mature) mixed at 2pm

500g Canadian strong bread flour

250g Gold unbleached AP flour

500g Taiwan pineapple beer

100g water ( hold back)

12g sea salt 

i mixed everything and knead lightly for 3mins

autolysed for 45mins

add salt and water as desired from the 100g hold back ( getting a soft sticky dough) knead lightly to build the gluten of the dough rest 40mins

SF .. rest 40mins.. and SF total 3 times (no more messy sticky dough)

retard in the fridge.. (this was about 1am in the night)

came back from work today at 4pm

brought out from fridge rest half an hour.. (went for shower)

dusted tea cloth with rice flour on baking tray

divided to three, shape.. (was thinking of adding dried fruits!! lol erased that off my mind)

left it to rest half an hour on the table..  very hot day 35C

put back into fridge. pre heat oven to 250C with steam 

after 45mins checked dough (poke, poke).. waited further 15 mins.

transferred to parchment paper n score (pretty wet dough yet still holding shape)

baked 15 mins at 220C further 20 mins 200C 

so cotton like soft!! nutty and fragrant of the coconut. house smells wonderful. i wonder what made it so soft?? hmm..

this is a spontaneous bake. went supermarket yesterday saw the pineapple beer, bought a few others too, apple cider beer and German dark beer.

cheers :) really happy with this bread. do try!!

HAPPY MOTHER"S DAY to all mom 

evon 

Spelt is in now... sprouted some spelt grains and baked with maple roasted bacon.. i forgot to add celery!!! hmmm.. next round.

cooling off in the oven..

took this picture the next morning before i go to work. catching the morning sunlight for a good picture.

beautiful rise for the batard. i got another piece of pizza stone to place it on the top tray of the oven as suggested from Khalid. dough might be over proofed slightly. cos i was on the phone with a friend who was holding me up with never ending conversation!!! i have to cut him off after almost more that half an hour chat to get back to my dough to bake.

this crumb shot is from the batard which i baked in the first round.

second round i baked the boules... which i think is really over proofed. did not get such open crumb.

a closer look at the open crumb.. and yes i did not put in enough of bacon bits!! forgot to buy more ( getting old, memory is sluggish)

this crumb shot from the second round of baking the boules. crumb not as open. ah.. bacon bits at sight!!

i roasted the bacon with maple syrup and couple spoons of olive oil. the oil is added to the dough.

some celery chunks will be brilliant... :(

 let's get to the formula!! headache.. lol (not really good at this, i will put in as much details as i can)

my guidelines

1kg flour

75% hydration

12gram of salt

200gram of starter

what i did...

after watching the video of Mark's potato rolls (thanks to Khalid for the link) i did the same with pumpkin. boiled the pumpkin till soft.. used the reserved liquid from the boil for the dough. i have 250gram of boiled pumpkin. mixed in with the 300g sprouted spelt flour (wet), 300g strong bread flour 400g AP, spelt starter and 500gram of the liquid. autolysed for 30- 45 mins. add in salt with 50g same liquid. rest for 45mins add in 1 cup bacon bits (how much!! the amount i have in hand at that moment)1 cup sprouted spelt grains and 50g of the same reserved water..( and 1 cup celery chunks if i remembered) rest 45mins.. SF. retard in fridge till next day.. 12-18 hours

shape and proofed for 1-2 hours

baked with steam in a preheated 450F oven for 30- 45mins

for this formula i did 2 small boules n 2 medium batards 

hope i explained it clear enough!!!  lol..

evon

p/s it tasted great.. crusty crust n soft chewy smokey crumb..

can't help myself but be part of the Tang Zhong groove..

yum... this was my pre dinner. toasted, drizzled with coconut oil and molasses top with Fourre aux noix and apple port jelly.

baked a batch of Guiness banana chocolate muffins with purple carrot, blue berry and walnuts. a farewell munch after class for a couple who are returning to Italy.

recipe:

• 1 (11.2-ounce) bottle Guinness stout
• 1/2 cup whole milk
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 3 large eggs
• 3/4 cup Greek yogurt
• 1 1/2 cups all-purpose flour
• 1 cup wholewheat cake flour
• 11/2 cups granulated sugar
• 3/4 cup natural unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine salt
• 2 mashed banana
• 1 cup grated carrot
• 1 cup chopped walnuts

mixed all the dry ingredients, flour, cocoa powder, baking soda and salt.

whisk eggs with milk, guiness, yogurt, sugar, vanilla extract n banana.

pour the wet into the dry ingredients, add grated carrot and walnuts. fold lightly. don't over mixed

divide the batter among the muffin wells.

bake in pre heated oven 350F for 15 to 20 mins. 

enjoy..

evon

hello again everyone, the last post i was proud with the ear i achieved.. grigne on the loaf :) i am baking my loaves mostly in a lodge dutch oven. as i learnt it from Chad Robertson. this is the easiest way to create a self steam and get a good crusty loaf. as baking days get more busy hence more breads need to be bake in one day, dutch oven is not the answer. i got out from my comfort baking in a Dutch oven and create steam like most of you do. with hot larva rocks. i was able to acquire some from the DIY ACE shop. proud to present the couples who are baked together and steam with hot larva rocks .. now i can bake two at time or three

look at the beautiful crust.. color achieved is different as well. cracking and popping as it cools on the rack. just lovely to hear as if they are singing :)

oh yes.. introducing the purple carrots, golden flax-seeds and sesame seeds in a spelt sourdough rolled in with a few cranberries!! lol

closer look at the crumb..

that's it for this round. a new trick to me of course but excellent way of getting mega steam as DA said.

happy baking to all,

evon.

formula.. yeild 2 large loaves or 3 medium loaves

soaker

84gram toasted flax-seeds soak in 160gram water.

add on

150gram toasted sesame seeds

 200gram grated carrots (any color)

starter

200gram at 100% hydration (spelt or white)

flour

500gram white spelt flour

150gram whole spelt flour

50gram kamut flour

50gram barley flour

250gram AP

780gram of water

12gram salt

retard in the fridge after mix, autolysed, 3 rounds of SF 

next day bring out shape, proof 1.5 to 2 hours depends on room temperature. 

bake in a preheated oven 450 F for 30mins (medium loaves) or 45 mins (large loaves) with larva rocks steam for the first 15 mins. (steam is created by pouring a cup of hot water on the pre heated larva rocks. place them in a baking tray at the bottom of the oven)

can't help myself, blue is my favorite color!! just have to stain my pretty white loaf ;)

of course the blue pea flower for the natural blue . it is for the visual effect :)

to add another dimension of taste, i used lavender sugar.

this is a hokkaido milk loaf recipe made with blue berry YW & SD

evon

i baked this with a wonderful blogger in mind.. inspired by his colorful personality and his no boundries yet no nonsense bread baking. if you missed out this blog of his, here is the link http://www.thefreshloaf.com/node/32553/sd-yw-durum-ricotta-bread-pistachio-nuts-pumpkin-millet-seeds

finally, got a good ear to my loaves :) 

yes, indeed the ricotta soften the crumb. 

and yes..  everyone loves it. 

thanks to dabrownman :) inspiring bread blogs

Cheers..

evon

hello.. i like to share a sourdough bread baked by my lovely friend HK. i did mentioned and shared one of her loaf she made the last time. proud to say that i shared my starter with her. i can't remember how long ago, 6 months maybe. and she is baking marvelous bread since. one day, she asked me to recommend some bread books to buy. and i mentioned Ken Forkish and Peter Rainheart. i myself did not owned any but would love to one day. i did went through the reviews of the books at Amazon. and i liked both. any opinions or feedback about this bread book by Ken Forkish? 

this is the exact words she said: Just baked, my house smell like roast pork , hahaha!  

and she asked: You think the top burnt ? 

i replied no.. 

what do you think ?

to me, it is just lovely ...

evon

little treats for me and my friends..

ALMOND & ORANGE FLORENTINES WITH LAVENDER SUGAR

INGREDIENTS
Vegetable oil for greasing the tray
2 egg whites
50gm caster sugar blend in a food processor with one tablespoons of lavender tea flower
200gm flaked almonds
Grated zest of 1 orange

METHOD
1. Preheat the oven the 150°C and line an oven tray with baking paper and brush it lightly with oil.
2. Put the egg whites, icing sugar, flaked almonds and orange zest in a bowl and combine gently.
3. With damp hands pick up portions of the mix (about a heaped tablespoon) and place them on the tray in little mounds. Make sure they are spaced well apart as they do spread during cooking.
4. Dip a fork in water and gently flatten each florentine very thinly…as thinly as you can muster without leaving gaps between the almonds. Aim for a finished diameter of 8cm.
5. Bake until golden for around 12 minutes. I’d suggest setting your timer for these ones as they can burn very quickly if left too long.
6. Allow the biscuits to cool on the tray then gently lift them from the baking sheet using a palette knife.

happy baking

evon

inspired byFarina http://www.farine-mc.com/2012/08/apple-blueberry-spelt-bread-with-chia.html

my version of this bread. out of spelt flour at that moment. replaced with organic whole wheat flour. friend gave me a handful of beautiful blue pea flower from her garden. this flower is popular among our locals making nyonya kueh..

http://nonya-cooking.webs-sg.com/pulut_tai_tai.html

the amazing blue it gives .. and fragrant as well, quite similar to lavender.

made 2 batards and a boule..

soaked the blue pea flower with some hot water n pounded. because it was so little i lightly mixed it into the dough as i did the SF.

this crumb shot is from the Boule.. lovely hue of blue :) 

taste great..

a picture from my wonderful friend she made tonight's dinner eaten with 2 slices of the bread

evon

since the Hokkaido milk loaf is such a hot topic thought i share my version. baked this for a friend who requested for a soft sourdough bread. of course with the help of txfarmer formula and clear instruction! 

handmade.. had good workout on the intensive kneading part to stage 3!! 

had a slice, amazingly soft, fragrant and yum :)

note: not very good at rolling the dough yet!

evon